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Orange and Vanilla Cake Roll Recipe
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To make orange and vanilla cake roll you will need
Ingredients
| | ORANGE AND VANILLA CAKE ROLL RECIPE | | |
| | VANILLA FILLING | | | | 16 | ounces | Cream cheese, light; room | | | Temp | | 3 1/2 | oz | Sugar | | 2 | large | Eggs; room temp | | 1 | tablespoon | Milk | | 2 | teaspoons | Vanilla extract |
| | ORANGE CAKE | | | | 5 | large | Eggs; room temp | | 4 3/4 | oz | Sugar | | 1 | tablespoon | Orange peel, grated; fresh | | 1 | teaspoon | Vanilla extract | | 4 1/4 | oz | Flour | | 2 | tablespoons | Butter; melted | | 2 1/4 | oz | Sugar, powdered |
| | CANDIED CITRUS SLICES; GARNI | | | | 2 | | Oranges | | 2 | | Clementines | | 4 | | Kumquats | | 16 | fl oz | Water | | 14 | oz | Sugar |
Instructions
Preheat oven to 375 F. Lightly grease 15-1/2"x10-1/2" jelly roll pan. Line
bottom and sides with waxed paper; grease paper.
Filling: Beat cream cheese and sugar with electric mixer until smooth. Beat
in eggs, milk, and vanilla JUST until blended. Spread evenly in lined pan.
Cake: Beat eggs, sugar, orange peel, and vanilla in large bowl with
electric mixer on high speed 8-12 minutes, until very thick, pale, and at
least tripled in volume. (Eggs are the only leavening in this cake, so it
is very important to beat them to maximum volume. Use a large, deep, narrow
bowl rather than a wide one. An 8-cup glass measure is perfect.) Sprinkle
with flour. Fold until just blended. Add butter and fold until just
blended. Spread evenly over filling in pan. Bake 19-21 minutes, until cake
springs back when touched in center.
While cake bakes, spread clean kitchen towel (not paper or terry cloth) on
countertop. Sift powdered sugar through small strainer over towel,
covering an area the size of the cake.
Invert hot cake onto 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 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. Slice in 18"-thick rounds. Bring water and sugar to boil in
wide skillet. Add one citrus type at a time in a single layer. Reduce heat
and simmer uncovered 20-40 minutes, until translucent. Remove to bowl with
slotted spoon; repeat with remaining fruit. Pour syrup over slices; add a
little water if syrup is too thick. Refrigerate up to 3 months.
This will make 10 servings of orange and vanilla cake roll.
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Sun 13 Apr 2008
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