Chef Samarn Vichiernarat
Owner, KNOWHOWBAKE The School of Baking and Pastry
Sift the cake flour and corn flour together. Set aside.
Whisk egg yolks with sugar (1) until stiff peaks form.
Beat egg whites, cream of tartar and sugar (2) until stiff peaks form.
Fold both egg mixtures together. Gradually fold in the flour mixture.
Pipe on a tray lined with parchment paper and bake at 175 C for
about 10 minutes, or until done. Remove from the oven and let it
Heat the water and soaked gelatin until the gelatin has dissolved
completely. Set it aside to cool until it is no longer hot to the touch.
Beat cream cheese at medium speed with an electric mixer until
creamy. Add the gelatin mixture and mix again until smooth.
Whip the whipping cream to soft peaks and fold into the cream
cheese mixture. Then fold in California Raisins.
Spread the raisin cream cheese filling onto the sponge cake.
Roll up the sponge quite tightly, making sure the filling stays inside. Keep in the chiller for 30 minutes before serving.