Chocolate Roll with Philly* Cream

• Coffee Philly* Cream
• 250g tub PHILADELPHIA Spreadable Cream Cheese
• 2 tablespoons icing sugar
• 1 teaspoon instant coffee
• 1/2 teaspoon hot water
• Orange Philly* Cream
• 250g tub PHILADELPHIA Spreadable Cream Cheese
• tablespoons rind of one orange
• 2 tablespoons caster sugar
• 1 1/2 tablespoons orange liqueur, e.g. Cointreau
• Cake
• 4 eggs, separated
• 1/2 tablespoons caster sugar
• 1/4 cup cornflour
• 2 tablespoons cocoa
• icing sugar, to dust

1. Combine ingredients for Coffee Philly* Cream, chill.
2. Combine ingredients for Orange Philly* Cream, chill.
3. Beat egg yolks until thick and creamy.
4. Gradually beat in sugar until mixture is thick and creamy.
5. Fold through the sifted cornflour and cocoa.
6. Beat the egg whites until soft peaks form, then fold through the egg yolk mixture.
7. Pour into a lined 25 x 30cm Swiss roll tin.
8. Bake at 200C for 15 minutes.
9. When cooked, turn out immediately and roll up cake in baking paper.
10. Allow to cool, unroll and peel off paper.
11. Spread cake with one of the Philly* Creams and roll up.
12. Refrigerate to chill.
13. Dust with icing sugar to serve.

coffee, cream cheese, icing sugar, instant coffee, water, orange philly, cream cheese, rind of one orange, caster sugar, orange liqueur, cake, eggs, caster sugar, cornflour, cocoa, icing sugar

Taken from www.kraftrecipes.com/recipes/chocolate-roll-philly-cream-103189.aspx (may not work)