Tangerine Cream Roulade Recipe

Tangerine Cream Roulade Recipe
Tangerine Cream Roulade Recipe photo by Taste of Home
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Tangerine Cream Roulade Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 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 vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons grated tangerine peel
  • 1 tablespoon chopped candied orange peel
  • Confectioners' sugar

Directions

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.
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.
Originally published as Tangerine Cream Roulade in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p103

  • 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 vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons grated tangerine peel
  • 1 tablespoon chopped candied orange peel
  • Confectioners' sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.
Originally published as Tangerine Cream Roulade in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p103

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