Orange ricotta roulade

1. Preparation:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet (approximately 10x15 inches) with parchment paper and lightly grease it to ensure easy release of the cake.

2. Prepare the Cake Batter:
- In a large bowl, beat the eggs with an electric mixer on high speed until they have tripled in volume and are pale and fluffy, about 5-7 minutes.
- Gradually add the sugar to the beaten eggs, continuing to beat until the mixture is thick and glossy.
- Sift the self-raising flour over the egg mixture and gently fold it in using a spatula until just combined, being careful not to deflate the batter.

3. Bake the Cake:
- Pour the batter into the prepared baking sheet and spread it out evenly.
- Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when gently pressed.

4. Prepare the Ricotta Filling:
- While the cake is baking, combine the ricotta cheese, powdered sugar, orange zest, and orange juice in a medium bowl.
- Mix well until smooth and creamy.

5. Assemble the Roulade:
- Once the cake is done baking, remove it from the oven and immediately turn it out onto a clean kitchen towel generously dusted with powdered sugar.
- Peel off the parchment paper carefully.
- Starting from one of the short ends, roll the cake up with the towel while it is still warm. This helps to shape the cake and prevent cracking.
- Allow the rolled cake to cool completely on a wire rack.

6. Fill and Roll the Cake:
- Once the cake has cooled, unroll it gently and remove the towel.
- Spread the ricotta and orange filling evenly over the surface of the cake.
- Re-roll the cake carefully without the towel this time.

7. Serve:
- Transfer the roulade to a serving platter, seam side down.
- Slice and serve. Optionally, you can dust the top with additional powdered sugar and garnish with extra orange zest if desired.