There’s something magical about desserts that bring a smile to your face, and the Orange Ricotta Cake Roll is no exception.
This delightful treat combines the lightness of ricotta with the zesty brightness of orange, creating a dessert that feels both indulgent and refreshing.
Whether you’re looking to impress guests at a dinner party or simply want a sweet escape after a long day, this cake roll is your answer.
It’s quick to whip up, and the flavors are sure to leave everyone asking for seconds. Trust me, this is a dessert you won’t want to miss!
Why You’ll Love This Orange Ricotta Cake Roll
This Orange Ricotta Cake Roll is a game-changer for any home cook.
It’s incredibly easy to make, requiring just a handful of ingredients and minimal prep time.
The taste? Oh, it’s a delightful balance of creamy ricotta and vibrant orange that dances on your palate.
Perfect for any occasion, this dessert is sure to impress without keeping you in the kitchen for hours.
You’ll love how quickly it disappears!
Ingredients for Orange Ricotta Cake Roll
Creating the Orange Ricotta Cake Roll is a breeze with these simple ingredients.
You’ll need large eggs, which provide structure and richness.
Granulated sugar adds sweetness, while ricotta cheese brings a creamy texture that makes the cake light and fluffy.
Vanilla extract enhances the flavor, and orange zest infuses a refreshing citrus note.
All-purpose flour is the backbone of the cake, giving it stability, while baking powder helps it rise.
A pinch of salt balances the sweetness and enhances the flavors.
For the filling, heavy cream is whipped to create a luscious texture, and powdered sugar sweetens it just right.
More orange zest in the filling amplifies that delightful citrus flavor.
If you’re feeling adventurous, consider adding cocoa powder for a chocolate twist or substituting lemon or lime zest for a citrus medley.
All ingredient quantities are listed at the bottom of the article for easy printing!
How to Make Orange Ricotta Cake Roll
Making the Orange Ricotta Cake Roll is a delightful journey that’s easier than you might think.
Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress.
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F.
While it warms up, grab a 15×10-inch jelly roll pan.
Line it with parchment paper and give it a light grease.
This will help the cake release easily later on.
Step 2: Mix the Batter
In a large mixing bowl, beat the egg yolks and granulated sugar together.
You want this mixture to become thick and pale, which usually takes about 3-5 minutes.
Next, stir in the ricotta cheese, vanilla extract, and orange zest until everything is well combined.
The aroma will be heavenly!
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add this dry mixture to the ricotta batter.
Mix until just combined; overmixing can lead to a dense cake, and we want it light and fluffy.
Step 4: Fold in Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form.
This is where the magic happens!
Gently fold the egg whites into the batter in three additions.
Be careful not to deflate the mixture; you want to keep that airy texture.
Step 5: Bake the Cake
Spread the batter evenly in your prepared pan.
Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
Keep an eye on it; you don’t want to overbake!
Step 6: Roll the Cake
Once the cake is done, dust a clean kitchen towel with powdered sugar.
Invert the cake onto the towel immediately.
Carefully peel off the parchment paper, then roll the cake up with the towel, starting from one short end.
Let it cool completely in the towel; this helps maintain its shape.
Step 7: Prepare the Filling
While the cake cools, whip the heavy cream in a mixing bowl.
Add the powdered sugar, vanilla extract, and orange zest.
Beat until stiff peaks form.
This filling is rich and creamy, perfect for our cake roll!
Step 8: Assemble the Cake Roll
Once the cake is cool, gently unroll it.
Spread the filling evenly over the surface, making sure to cover every inch.
Now, roll the cake back up without the towel, placing it seam-side down on a serving platter.
Dust with powdered sugar before serving, and enjoy the compliments!
Tips for Success
Make sure your eggs are at room temperature for better volume when whipping.
Use a clean bowl for the egg whites to ensure they whip up nicely.
Don’t skip the powdered sugar on the towel; it prevents sticking.
For a smoother filling, chill your mixing bowl before whipping the cream.
Experiment with different citrus zests for a unique flavor twist!
Equipment Needed
15×10-inch jelly roll pan (or a similar-sized baking sheet)
Parchment paper (wax paper can work in a pinch)
Mixing bowls (a large and a medium will do)
Electric mixer (a whisk can work, but it’ll take longer)
Kitchen towel (any clean cloth will suffice)
Variations
For a chocolate twist, add 1/4 cup of cocoa powder to the batter and use chocolate whipped cream for the filling.
Try a citrus medley by substituting lemon or lime zest for the orange zest in both the cake and filling.
Make it gluten-free by using a gluten-free all-purpose flour blend.
Add a splash of almond extract for a nutty flavor that complements the orange beautifully.
Incorporate fresh berries into the filling for a fruity surprise in every bite.
Serving Suggestions
Pair the Orange Ricotta Cake Roll with a scoop of vanilla ice cream for a delightful contrast.
Serve with fresh berries on the side for a pop of color and flavor.
Drizzle with a light orange glaze for an extra touch of sweetness.
Enjoy with a cup of herbal tea or a refreshing glass of lemonade.
Garnish with mint leaves for a beautiful presentation.
FAQs about Orange Ricotta Cake Roll
Can I make the Orange Ricotta Cake Roll ahead of time?
Absolutely! You can prepare the cake roll a day in advance. Just keep it tightly wrapped in plastic wrap in the fridge. This allows the flavors to meld beautifully.
What can I substitute for ricotta cheese?
If you don’t have ricotta on hand, cottage cheese can work in a pinch. Just blend it until smooth for a similar texture. Cream cheese is another option, but it will change the flavor slightly.
How do I store leftovers?
Store any leftover Orange Ricotta Cake Roll in an airtight container in the fridge. It should stay fresh for about 3-4 days. Just be sure to dust with powdered sugar before serving again!
Can I freeze the cake roll?
Yes, you can freeze the cake roll! Wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 2 months in the freezer. Just thaw it in the fridge before serving.
What other flavors can I use in the filling?
Feel free to get creative! You can use lemon or lime zest for a citrus twist, or even add a splash of almond extract for a nutty flavor. Fresh berries can also be folded into the filling for a fruity surprise!
Final Thoughts
Baking the Orange Ricotta Cake Roll is more than just a culinary task; it’s an experience that brings joy to both the cook and those who get to enjoy it.
The light, fluffy texture combined with the vibrant orange flavor creates a dessert that feels like a celebration.
Whether it’s a family gathering or a quiet evening at home, this cake roll adds a touch of sweetness to any moment.
So, roll up your sleeves, embrace the process, and let this delightful dessert become a cherished part of your kitchen adventures.
A delightful dessert featuring a light and fluffy ricotta cake rolled with a creamy orange filling.
Ingredients
Scale
3 large eggs, separated
1 cup granulated sugar
1 cup ricotta cheese
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting
For the filling:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange zest
Instructions
Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a large mixing bowl, beat the egg yolks and granulated sugar together until thick and pale. Stir in the ricotta cheese, vanilla extract, and orange zest until well combined.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the ricotta mixture, mixing until just combined.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely in the towel.
For the filling, beat the heavy cream, powdered sugar, vanilla extract, and orange zest in a mixing bowl until stiff peaks form.
Once the cake is cool, unroll it gently and spread the filling evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter. Dust with powdered sugar before serving.
Notes
For a chocolate twist, add 1/4 cup of cocoa powder to the batter and use chocolate whipped cream for the filling.
To make it a citrus medley, substitute lemon or lime zest for the orange zest in both the cake and filling.
