Tangerine Cream Roulade Recipe

Tangerine Cream Roulade Recipe photo by Taste of Home

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Now you can make those heavenly cake rolls seen in Chinese bakeries at home! Our refreshing recipe features bright citrus flavors, moist, spongy cake and a sweet cream filling. —Taste of Home Test Kitchen, Greendale, Wisconsin

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Tangerine Cream Roulade Recipe

Prep: 20 min. + chilling Bake: 10 min. + cooling

Yield: 12 Servings

20 10 30

Ingredients

4 eggs, separated
1/2 teaspoon cream of tartar
2/3 cup sugar, divided
3 tablespoons tangerine juice
2 tablespoons canola oil
1 tablespoon grated tangerine peel
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
FILLING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons grated tangerine peel
1 tablespoon chopped candied orange peel
Confectioners' sugar

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/3 cup sugar. Stir in the juice, oil, tangerine peel and vanilla. Sift the flour, baking powder and salt together twice; gradually add to yolk mixture and mix well.
With clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan.
Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, whip the cream to soft peaks. Add confectioners' sugar, tangerine peel and candied orange peel. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter.
Refrigerate for at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.