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Tangerine Cream Roulade

 Tangerine Cream Roulade
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
12 ServingsPrep: 20 min. + chilling Bake: 10 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons grated tangerine peel
  • 1 tablespoon chopped candied orange peel
  • Confectioners' sugar


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper
  • and grease the paper; set aside.
  • Preheat oven to 375°. 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.

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Tangerine Cream Roulade (continued)

Directions (continued)

  • Add cream of tartar to egg whites; with clean beaters, beat on medium
  • speed just until soft peaks form. Gradually beat in remaining sugar,
  • 1 tablespoon at a time, on high until stiff but not dry. Fold a
  • fourth of the whites into batter, then fold in remaining whites.
  • Spread into prepared pan.
  • Bake 10-12 minutes or until cake springs back when lightly touched.
  • Cool 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 at least 2 hours. Just before serving, dust with
  • confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.