Carrot Cake Log

Directions

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