Side Pannel
Orange Ricotta Cake Roll
Orange Ricotta Cake Roll
- Recipe Submitted by maryjosh on 11/08/2018
Ingredients List
- 4 large eggs, separated
- 1/4 cup baking cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup confectioners' sugar, sifted, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- FILLING:
- 1 container (15 ounces) ricotta cheese
- 3 tablespoons mascarpone cheese
- 1/3 cup sugar
- 1 tablespoon Kahlua (coffee liqueur)
- 1 tablespoon grated orange zest
- 1/2 teaspoon vanilla extract
- Additional confectioners' sugar
Directions
Place egg whites in a bowl; let stand at room temperature 30 minutes.
Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift cocoa, flour and salt together twice.
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick).
Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
Bake 9-11 minutes or until top springs back when lightly touched. Cover cake with waxed paper; cool completely on a wire rack.
Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment paper.
In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down.
Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.
Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment paper; grease paper. Sift cocoa, flour and salt together twice.
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick).
Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
Bake 9-11 minutes or until top springs back when lightly touched. Cover cake with waxed paper; cool completely on a wire rack.
Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment paper.
In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down.
Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
