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Orange Ricotta Cake Roll

 Orange Ricotta Cake Roll
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
12 ServingsPrep: 45 min. Bake: 10 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon cream of tartar
  • 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 McCormick® Pure Vanilla Extract
  • Additional confectioners' sugar
  • Orange sections, optional


  • Place egg whites in a large bowl; let stand at room temperature 30
  • minutes.
  • 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.

2 of 2

Orange Ricotta Cake Roll (continued)

Directions (continued)

  • 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).
  • 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.
  • 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.
  • For filling, in a small bowl, beat cheeses and sugar until blended.
  • Stir in Kahlua, orange peel and vanilla.
  • 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.
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.