1Preheat oven to 150 °C
2Separate the egg whites from yolks.
3Whip up egg whites, when they start to foam gradually pour 80 grams of sugar, continue to beat to make them stiff.
4In another salad bowl whisk the yolks and remaining 100 grams of sugar for 3/4 minutes.
5Add cinnamon, raisins.
6Add a large spoonful of egg white and actively mix it to make the mixture frothier before adding the rest of the whites.
7Carefully lift the whites not to break them but incorporating them
8Pour the mixture onto a baking sheet lined with greaseproof paper, smooth the surface with a spatula. Bake for 30 minutes.
9Prepare syrup by heating 4 tablespoons of orange juice with 1 tablespoon of powdered sugar.
10In a food processor bowl, pour the Philadelphia, orange juice and granulated sugar, process until smooth.
11Remove 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.
12Roll 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.
13Place small chocolate carrots for decoration.