Ingredients
Cake
2/3 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3 eggs, separated
1/2 cup honey
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup grated carrot
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Preheat oven to 350°F Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper. Spray paper with more cooking spray. Sift together the flour, cornstarch, baking powder and cinnamon. In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes. In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut. Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake. Store in refrigerator.
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Pasta roller and cutter for fresh pasta, laminated doughs
The original Bundt pan — iconic shape, even heat distribution