Orange ricotta roulade
This Orange Ricotta Roulade features a light, fluffy cake rolled around a creamy ricotta filling infused with fresh orange zest and juice. It's a delightful dessert that combines citrus brightness with a tender texture, perfect for any occasion.
Cook time 10 min
Prep time 50 min
Ingredients:
1/3 cup self-raising flour3 eggs
1/2 cup sugar
1 cup ricotta cheese
2 tbsp powdered sugar
2 tbsp orange zest
2 tbsp orange juice
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Orange ricotta roulade FAQ:
Use a baking sheet that is approximately 10x15 inches to ensure the cake has enough space to spread evenly.
Bake the cake in the preheated oven for 10-12 minutes, or until it is lightly golden and springs back when gently pressed.
You can substitute ricotta cheese with mascarpone cheese or cottage cheese for a similar texture and flavor.
Store any leftover roulade in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature.
If your cake cracks, it’s likely rolled too tightly or not warm enough. Gently press the crack together and serve it as is; it will still taste delicious.
Nutrition per serving
8 ServingsCalories 160kcal
Protein 6g
Carbohydrates 22g
Fiber 0.20g
Sugar 16g
Fat 4.30g
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