Carrot & Spice Roll Cake with Cream Cheese Marshmallow Filling
Roll type cakes are so versatile. You can add custards, preserves, fruit and even ice cream as a filling. This recipe takes a somewhat standard carrot cake, makes a few changes to create more of a sponge cake than a layer cake, and adds twist to the filling with the addition of homemake marshmallow cream. It's a perfect dessert for your Easter lunch or dinner. Don't forget to click on the link in the Notes section for instructions on "How To Make a Roll Cake".
Equipment
- one 10"x13" sheet pan
Ingredients
FOR THE CAKE
- 6 grade A large egg yolks
- 1/3 cup granulated sugar (65g)
- 1/3 cup dark brown sugar (65g)
- 4 tbsp vegetable oil (57g)
- 1 tsp Nielsen & Massey vanilla extract (4.3g)
- 1/2 tsp Nielsen & Massey Orange Extract (2.2g)
- 2 cups finely grated carrots (200g)
- 3/4 cup King Arthur cake flour (96g)
- 3 tbsp corn starch (21g)
- 1 tsp baking powder (4g)
- 1/2 tsp baking soda (2g)
- 1/2 tsp salt (3g)
- 2 tsp cinnamon (4.6g)
- 1 tsp ground nutmeg (2.3g)
- 1/2 tsp ground ginger (1.2g)
- 6 grade A large egg whites
- 1/3 cup granulated sugar (67g)
FOR THE FILLING
- 8 oz cream cheese (not whipped) (228g)
- 4 oz butter (114g)
- 1 cup marshmallow cream (238g)
- 1/2 cup sifted powder sugar (60g)
- 1 tsp Nielsen & Massey vanilla extract (4.3g)
- 1/2 tsp Nielsen & Massey Orange Extract (2.2g)
MARSHMELLOW CREAM
- 3 Grade A large egg whites
- 1/2 tsp cream of tartar
- 3/4 cup granulated sugar (150g)
- 3/4 cup Karo light corn syrup (150g)
- 1/3 cup water (80g)
Instructions
FOR THE CAKE
- 1. Butter and line with parchment paper a 10 x 13" sheet pan (1/4 sheet).2. Preheat your oven to 325° for Convection and 350° for Standard.3. Sift together the cake flour, cornstarch, salt, spices and baking powder, and set it aside.
- Place the room temperature egg yolks in the bowl of your stand mixer fitted with the whisk attachment and beat at medium speed until light and frothy. This should take about 3 minutes. With the machine still running, gradually add the granulated sugar, about a tablespoon at a time and beat until the mixture doubles in volume. Next slowly add the brown sugar, vanilla extract, orange extract and the oil and beat another minute.
- Turn the mixer on to low and scoop in the flour blend. Mix for a minute to combine, then pour the batter out into a large bowl. Use a rubber spatula to completely combine any remaining unincorporated flour with the eggs.
- Thoroughly wash and dry the mixer bowl and whisk attachment. Add the egg whites and beat at high speed until they start to foam. Take the remaining 1/3 cup of sugar, and while the machine is running, add the sugar slowly to the whites. Continue to beat until the meringue is glossy and forms firm peaks. Be careful not to over beat, as this will cause the meringue to loose volume during baking.
- Take 1/3 of the meringue and stir into the batter to lighten the mixture. Follow that with the remaining meringue and gently fold until well combined. You may be left with a few bits of the meringue that are not completely incorporated, but these small bits should disappear during baking. It's better to have a few bits, than to over-mix and deflate the batter.
- Pour the cake batter into your prepared sheet pan. Use a spatula to gently smooth the batter evenly over the surface of the sheet pan.Place on the center rack of your preheated oven and bake 15 to 20 minutes, or until the cake is a light golden brown and springs back when you lightly press the center with your finger.
- Once the cake has baked and cooled a bit, slide a knife around the edges of the pan to free the cake. NOW IS THE POINT IN TIME TO CLICK ON TO "HOW TO MAKE A ROLL CAKE" GO TO THE NOTES SECTION FOR THE LINK. Place a cotton tea towel on a flat surface and dust with powdered sugar. Invert the cake onto the towel, peel off the parchment paper and dust the top of the cake with more of the powdered sugar. Next flip the bottom of the towel over the bottom part of the cake and roll into a cylinder. Gently place the rolled cake on a sheet pan.
FOR THE MARSHMALLOW CREAM
- You can certainly use store bought marshmallow cream, but if you choose to make it, here are the instructions.
- Place the egg whites, along with the cream of tartar in the bowl of your mixer and beat until soft peaks are formed.
- In a small heavy sauce pan, add the sugar, corn syrup and water. Heat to dissolve the sugar and then place your candy thermometer tip into the hot sugar mix. Continue to heat until the thermometer reaches soft ball stage or 237° to 240°.
- Once the sugar syrup reaches this stage, turn your mixer on to low speed and slowly pour the hot syrup over the egg whites. Continue mixing for 3 to 4 minutes until the whites form stiff peaks and have a satin like sheen.
- Scoop out into a bowl and allow to cool before using. NOTE: it is almost impossible to keep some of the hot sugar syrup from splashing around the edges of the bowl. Not to worry, your marshmallow cream will still be great. The most important thing is to pour slowly so it does not splash on you. It is not a bad idea to wear an oven mitt or rubber glove while pouring.
FOR THE FILLING
- In the bowl of your mixer, add the soft cream cheese and butter. Use the paddle attachment to completely mix the two ingredients.
- When smooth, add the marshmallow cream and mix for another minute.
- Now sift in the powdered sugar and the vanilla and orange extracts. Continue to beat until completely combined.
- At this point, you may have to chill the filling a bit if it is too soft.
TO ASSEMBLE YOUR ROLE CAKE
- Unroll the cake, spread 3/4 of the filling evenly over the inner surface of the cake leaving about 1/4 inch border all around. Next roll the cake back up using just the slightest bit of pressure to make sure it sticks together. Dust the top with powdered sugar.
- Scoop the remaining filling into a pastry bag fitted with a star tip and pipe along the center top of the roll.
- After the cake has been frosted you may wish to trim off the ends to make a more attractive presentation. Not necessary, but it does give the roll a more finished look.