ORANGE CAKE ROLL RECIPES
ORANGE SPONGE CAKE ROLL RECIPE: HOW TO MAKE IT
This recipe looks hard, but it isn't. People will think you spent hours working on this pretty melt-in-your-mouth sponge cake. —Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon 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., Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.,
Nutrition Facts : Calories 230 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 46g carbohydrate, FiberContent 0 fiber), ProteinContent 5g protein.
ORANGE RICOTTA CAKE ROLL RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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 : Calories 169 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 95mg sodium, CarbohydrateContent 17g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 7g protein. Diabetic Exchanges 2 fat
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AMAZING ORANGE-VANILLA CAKE ROLL RECIPE
From womansday.com
Total Time 50 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, feed a crowd, baking, dessert
Calories 329 calories per serving
Total Time 50 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, feed a crowd, baking, dessert
Calories 329 calories per serving
- Heat oven to 375°F. Lightly grease a 15 1/2 x 10 1/2-inch jelly-roll pan. Line bottom and sides with waxed paper; grease paper. Beat cream cheese and sugar with an electric mixer until smooth. Beat in eggs, milk and vanilla just until blended. Spread evenly in lined pan. Beat eggs, granulated sugar, orange peel and vanilla in a large bowl (see Note) with an electric mixer on high speed 8 to 12 minutes until very thick, pale and at least tripled in volume. Sprinkle with flour. Fold until just blended. Add butter and fold until just blended. Spread evenly over filling in pan. Bake 19 to 21 minutes or until cake springs back when touched in center. While cake bakes, spread a clean kitchen towel (not paper or terry cloth) on countertop. Sift confectioners' sugar through a small strainer over towel, covering an area the size of the cake. Invert hot cake on towel. Remove pan and carefully peel off paper. Starting at one narrow end, neatly roll up cake, using towel as an aid. Cool completely on a wire rack. Wrap and refrigerate up to 1 week. When ready to serve, garnish with candied citrus slices. Candied Citrus Slices: Choose fruit with thin skin for best results. We used three varieties to vary size of slices. Use leftovers to garnish other desserts or as an accompaniment to ham or poultry. Scrub skins of 2 oranges, 2 clementines and 4 kumquats. Slice in 1/8-inch-thick rounds. Bring 2 cups each water and sugar to boil in a wide skillet. Add 1 citrus type at a time in a single layer. Reduce heat and simmer uncovered 20 to 40 minutes until translucent. Remove to a bowl with slotted spoon; repeat with remaining fruit. Pour syrup over slices (add a little water if the syrup is too thick) and refrigerate up to 3 months.
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CHOCOLATE-ORANGE CAKE ROLL (ROULAGE) RECIPE - FOOD.COM
A show-stopping classic rolled cake that may remind you of a jellyroll. This never-fail cake is wrapped around a flavored whipped cream filling and also has a quick sauce to compliment, if desired. The steps may seem lengthy, but these are really quick and easy to prepare. They are great to have in the freezer for drop-in guests or last minute gifts. Check out these other Roulage recipes as well (Toffee-Pecan Roulage, Chocolate-Cranberry Roulage and Chocolate-Mint Roulage).
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Total Time 50 minutes
Calories 1414.3 per serving
From food.com
Total Time 50 minutes
Calories 1414.3 per serving
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This roll cake recipe uses cardamom combined with pumpkin pie spies to create the classic chai flavor in this special cake roll.
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Reviews 3.3
Total Time 0 minutes
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From landolakes.com
Reviews 3.3
Total Time 0 minutes
Category Cake, Orange, Cardamom, Chai, Tea, Fruit, Dessert
Calories 220 calories per serving
- Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Sprinkle with additional powdered sugar just before serving. Cut into slices.
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AMAZING ORANGE-VANILLA CAKE ROLL RECIPE
From womansday.com
Total Time 50 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, feed a crowd, baking, dessert
Calories 329 calories per serving
Total Time 50 minutes
Category baby shower, birthday, bridal shower, Christmas, dinner party, Easter, feed a crowd, baking, dessert
Calories 329 calories per serving
- Heat oven to 375°F. Lightly grease a 15 1/2 x 10 1/2-inch jelly-roll pan. Line bottom and sides with waxed paper; grease paper. Beat cream cheese and sugar with an electric mixer until smooth. Beat in eggs, milk and vanilla just until blended. Spread evenly in lined pan. Beat eggs, granulated sugar, orange peel and vanilla in a large bowl (see Note) with an electric mixer on high speed 8 to 12 minutes until very thick, pale and at least tripled in volume. Sprinkle with flour. Fold until just blended. Add butter and fold until just blended. Spread evenly over filling in pan. Bake 19 to 21 minutes or until cake springs back when touched in center. While cake bakes, spread a clean kitchen towel (not paper or terry cloth) on countertop. Sift confectioners' sugar through a small strainer over towel, covering an area the size of the cake. Invert hot cake on towel. Remove pan and carefully peel off paper. Starting at one narrow end, neatly roll up cake, using towel as an aid. Cool completely on a wire rack. Wrap and refrigerate up to 1 week. When ready to serve, garnish with candied citrus slices. Candied Citrus Slices: Choose fruit with thin skin for best results. We used three varieties to vary size of slices. Use leftovers to garnish other desserts or as an accompaniment to ham or poultry. Scrub skins of 2 oranges, 2 clementines and 4 kumquats. Slice in 1/8-inch-thick rounds. Bring 2 cups each water and sugar to boil in a wide skillet. Add 1 citrus type at a time in a single layer. Reduce heat and simmer uncovered 20 to 40 minutes until translucent. Remove to a bowl with slotted spoon; repeat with remaining fruit. Pour syrup over slices (add a little water if the syrup is too thick) and refrigerate up to 3 months.
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CHOCOLATE ORANGE SWISS ROLL RECIPE | SIDECHEF
A must try recipe!
From sidechef.com
Reviews 5
Total Time 1200S
Category Pescatarian, Vegetarian, Baking, Easy, Shellfish-Free, Soy-Free, Fridge, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
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Calories 168 calories per serving
From sidechef.com
Reviews 5
Total Time 1200S
Category Pescatarian, Vegetarian, Baking, Easy, Shellfish-Free, Soy-Free, Fridge, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free
Cuisine Indian
Calories 168 calories per serving
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ORANGE ROLL CAKE | FOOD FROM PORTUGAL
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From foodfromportugal.com
From foodfromportugal.com
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UNBELIEVABLE ORANGE SWEET ROLLS - RED STAR® YEAST
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From number-2-pencil.com
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From therecipes.info
From therecipes.info
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