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1
Preheat oven to 150 u00b0C
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2
Separate the egg whites from yolks.
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3
Whip up egg whites, when they start to foam gradually pour 80 grams of sugar, continue to beat to make them stiff.
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4
In another salad bowl whisk the yolks and remaining 100 grams of sugar for 3/4 minutes.
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5
Add cinnamon, raisins.
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6
Add a large spoonful of egg white and actively mix it to make the mixture frothier before adding the rest of the whites.
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7
Carefully lift the whites not to break them but incorporating them
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8
Pour the mixture onto a baking sheet lined with greaseproof paper, smooth the surface with a spatula. Bake for 30 minutes.
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9
Prepare syrup by heating 4 tablespoons of orange juice with 1 tablespoon of powdered sugar.
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10
In a food processor bowl, pour the Philadelphia, orange juice and granulated sugar, process until smooth.
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11
Remove cake from the oven, turn it onto a damp cloth and using a brush, brush the cake, let it cool and cover with half of the cream cheese frosting.
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12
Roll it up gently (it is a bit more fragile than a conventional jelly roll). Place it on a plate and frost with the remaining cream cheese icing and store it in the refrigerator.
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13
Place small chocolate carrots for decoration.
