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Orange Ricotta Cake Roll

Total Time

Prep: 45 min. Bake: 10 min. + chilling

Makes

12 servings

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
Orange Ricotta Cake Roll Recipe photo by Taste of Home

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

  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 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.

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