Orange ricotta roulade
- 15 Apr 2025
- Cook time 10 min
- Prep time 50 min
- 8 Servings
- 7 Ingredients
Ingredients:
1/3 cup self-raising flour
50g
3 eggs
150g
1/2 cup sugar
100g
1 cup ricotta cheese
230g
2 tbsp powdered sugar
30g
2 tbsp orange zest
30g
2 tbsp orange juice
30g
Instructions:
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 7% |
| Fiber 0.20g | 1% |
| Sugar 16g | 17% |
| Fat | |
| Fat 4.30g | 5% |
| Saturated 2.03g | 7% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 70mg | 12% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 0.12mg | 1% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 1.14mg | 1% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 0.28ug | 0% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.52mg | 5% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 80mg | 2% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 55mg | 4% |
| Zinc, Zn 0.69mg | 6% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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