Orange Ricotta Cake Roll

Name: Orange Ricotta Cake Roll
Prep time: 45 min
Cook time: 10 min
Total time: 55 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

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

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

Directions

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.
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).
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 until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack.
Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment.
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.
Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.

Nutrition Facts

1 slice: 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.

Originally published as Italian Cheese Log in Holiday & Celebrations Cookbook 2013