Carrot Cake Log

Directions

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