Show Subscription Form




Orange Ricotta Cake Roll Recipe

Be the first to add a review
Publisher Photo
I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. —Cathy Banks, Encinitas, California
TOTAL TIME: Prep: 45 min. Bake: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 4 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 peel
  • 1/2 teaspoon vanilla extract
  • Additional confectioners' sugar
  • Orange sections, optional

Nutritional Facts

1 slice equals 169 calories, 9 g fat (5 g saturated fat), 94 mg cholesterol, 95 mg sodium, 17 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment or waxed paper. Sift cocoa, flour and salt together twice.
  3. In another 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 flour mixture (batter will be thick).
  4. 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.
  5. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
  6. Bake 9-11 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  7. For filling, in a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange peel and vanilla.
  8. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners’ sugar. Refrigerate, covered, at least 1 hour before serving. Garnish with orange sections if desired. Yield: 12 servings.
Originally published as Orange Ricotta Cake Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p26

Nutritional Facts

1 slice equals 169 calories, 9 g fat (5 g saturated fat), 94 mg cholesterol, 95 mg sodium, 17 g carbohydrate, trace fiber, 7 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Reviews for Orange Ricotta Cake Roll

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes