Double Cheese Cream Roll Cake Recipe

Name: Double Cheese Cream Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Kiri Chef (Block Type) [cream cheese]; 2 Egg yolks; 20 grams Sugar (for the egg yolks); 40 grams Cake flour; 20 grams Wheat starch (or cornstarch); 4 eggs' worth Egg white; 60 grams Sugar (for the egg whites); 100 grams Kiri Chef (Block Type) [cream cheese]; 100 grams Heavy cream; 10 grams Sugar (for the cream)

Servings: persons

1
To soften the effect of direct heat, line the baking sheet with 4-5 pages of newspaper.
2
Above the newspaper, line the sheet with parchment paper.
3
Sift the cake flour and wheat flour together and set aside.
4
Preheat the oven to 190C.
5
In a heatproof bowl, heat the sponge cake's cream cheese in the microwave at 600 W for 20~30 seconds until soft.
6
Once soft, add the sugar for the egg yolks and mix until smooth.
7
Add the egg yolks to the mixture and mix well.
8
Strain.
9
Whip the egg whites until reduced and add the sugar.
10
Continue whipping until you make a glossy meringue.
11
Put a scoop of the meringue into the mixture from Step 4 and mix thoroughly.
12
Mix in the sifted flour.
13
Mix in the remaining meringue.
14
Immediately pour the batter onto the baking sheet and bake in the preheated oven for 12~13 minutes.
15
Be careful not to over-bake!
16
When you bake it, it will look a little toasted; however, this will be on the inside of your roll, so don't worry.
17
Put it in a plastic bag (to prevent drying) and let cool completely.
18
Make the cheese cream.
19
Heat the cream cheese in the microwave for 20~30 seconds until soft.
20
Mix in the sugar with a whisk.
21
Mix in the cream in 3~4 portions, mixing well with each addition.
22
Whip well.
23
Coat the cooled cake with the cream, leaving about 5 cm at the end free of cream (this will be your outer portion of the roll).
24
Roll it up.
25
Wrap tightly with plastic wrap.
26
If possible, let chill in the refrigerator overnight.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams Kiri Chef (Block Type) [cream cheese], 2 Egg yolks, 20 grams Sugar (for the egg yolks), 40 grams Cake flour, and more.

Yes, Double Cheese Cream Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Cheese Cream Roll Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions