Cinnamon Cheese Roulade - My September Life

Instructions

1. Using the KitchenAid stand mixer fitted with whisk attachment beat 5 eggs on high speed for 1 minute.
2. After eggs get foamy add 3/4 cup sugar very slowly. (use tablespoon to add sugar, it has to be done gradually).
3. Beat for about 9 minutes on high speed or until tripled in volume.
4. In another bowl mix 3/4 cup flour, 2tsp cinnamon and 1/2 tsp baking powder.
5. Sift flour mixture into egg batter 1/3 at a time, folding to incorporate between each addition.
6. Be sure that the flour mixture is incorporate into eggs/sugar batter.
7. Then transfer mixture into lined baking sheet and bake for 15 minutes at 350 F.
8. (Use fork or toothpick to check if cake is done).
9. While cake is baking prepare 2 large linen or cotton towels.
10. Wet two towels with cold water and wring it out.
11. When cake is baked run a thin edged knife around edges of your cake to loosen from the pan.
12. Invert cake face down onto a wet towel, remove parchment paper, cover with second wet towel.
13. Let to cool for about 35 to 45 minutes.
14. Meanwhile, make the filling.
15. Filling:
16. Six (6oz) cheese, room temperature
17. -1/4 cup icing sugar
18. -1/2 cup heavy cream
19. -1tsp vanilla extract
20. In a large bowl mix cheese and sugar.
21. Add 1 tsp vanilla.
22. In another bowl whip 1 1/2 cup whip cream.
23. Fold the whipped cream into cheese/sugar mixture.
24. Keep it in the fridge until ready for use.
25. Now, let's go back to our cake.
26. Remove the top towel and try to roll the cake.
27. (If not, wet the top towel again with cold water and cool it for another 10 minutes.)
28. If you are successful the cake is ready for your cheese filling.
29. Place the cheese filling by large spoonfuls all over it.
30. Spread the cheese filling evenly.
31. Using the bottom towel roll the cake into a log and place into a long serving platter.
32. Refrigerate the cake until set.