Easy Cheesecake Roll
8 ounces cream cheese, soft style
1 tablespoon milk
1 1/2 teaspoons orange peel, finely shredded
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 ounce unsweetened chocolate, premelted
1/2 cup sugar
Orange peel curls, optional
Orange slices halved, optional
Lemon leaves, optional
Grease a 15 x 10 x 1 inch baking pan. Line with waxed paper; grease paper. Combine the cream cheese and the 1/3 cup sugar; mix until well blended. Add the whole egg, milk and finely shredded orange peel; beat until smooth. Spread in prepared pan; set aside. Stir together the flour, baking powder and salt. Set aside.
In a large mixer bowl beat the egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold yolk mixture into egg whites. Sprinkle flour mixture evenly over egg mixture; fold in just until blended.
Spread batter evenly over the cheese mixture in pan. Bake in a 375 degree oven about 15 minutes or until cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake. Cool. Drizzle Chocolate Glaze over cake roll. Garnish with orange peel curls, orange slices and lemon leaves. Makes 10 servings.