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Orange Ricotta Cake Roll

2 reviews
Total Time
Prep: 45 min. Bake: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Cathy Banks

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 09, 2023

I come from a big Italian family. When I was growing up, my mom cooked and baked many delicious meals and desserts from scratch. Now I do the same for my family. This cake is my finale to our special-occasion dinners. —Cathy Banks, Encinitas, California

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Test Kitchen Approved

Orange Ricotta Cake Roll

2 reviews
Prep Time 45 min
Cook Time 10 min
Yield 12 servings

Ingredients

  • 4 large eggs, separated, room temperature
  • 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
Text Ingredients

Directions

  1. Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice.
  2. 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).
  3. 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.
  4. Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack.
  5. Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment.
  6. 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.
  7. Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.

Nutrition Facts

1 piece: 169 calories, 9g fat (5g saturated fat), 94mg cholesterol, 95mg sodium, 17g carbohydrate (14g sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch.

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