Orange Vanilla Cake Roll
Vanilla Filling
16 ounces Cream cheese, light; room temp
1/2 cup Sugar
2 large Eggs; room temp
1 tablespoon Milk
2 teaspoons Vanilla extract
Cake
5 large Eggs; room temp
2/3 cup Sugar
1 tablespoon Orange peel, grated; fresh
1 teaspoon Vanilla extract
1 cup Flour
2 tablespoons Butter; melted
1/3 cup Sugar, powdered
Candied Citrus Slice Garnish
2 Oranges
2 Clementines
4 Kumquats
2 cups Water
2 cups Sugar
Preheat oven to 375 degrees F.
• Lightly grease 15-1/2″x10-1/2″ jelly roll pan.
• Line bottom and sides with waxed paper; grease paper.
• For 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.
• For 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 to 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.
• For 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 to 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.
Yield: Serves 8
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