Fig Pinwheel Cake Rolls

Blending family time in the kitchen with faith and flavor

Fig Pinwheel Cake Rolls

For this recipe, use a sheet pan/ cake roll pan that measures 10.5 inches x 15.5 inches. These measurements are important because it makes the perfect size cake for the roll. If you have not tried goat cheese paired with figs, it’s a real treat!

Filling:

Fig Jam

Plain Goat Cheese (softened)

Cake:

3 eggs

1 cup sugar

5 T water

2 t vanilla

1 cup flour

1 t baking powder

1/8 t salt

Preheat oven to 375. Line a cake roll pan with parchment paper, trimming if necessary to fit pan. In mixer, beat eggs on medium speed till thick and have a lemon color. Gradually add the sugar. Add water and vanilla. Add flour, baking powder and salt. Blend till smooth while being careful to not overbeat and remove all air from mixture. Pour evenly into pan. Bake at 375 for 12 minutes.

Loosen cake around edges and let cool slightly. Remove from pan and gently roll into cake roll shape, keeping the parchment paper intact. Allow to cool to room temperature.

Gently unroll cake. Spread softened goat cheese on cake being careful to not pull apart cake. Spoon out fig jam into a separate bowl and mash with a fork to smooth out any larger pieces of fig. Spread fig jam over the goat cheese. Roll cake again while removing the parchment paper. Cover the roll in plastic wrap and store in refrigerator.

To serve, slice with a sharp knife into 1/2 inch to 1-inch slices. Using an electric knife also makes slicing easier and cleaner.

 

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