Orange and vanilla cake roll Recipe
Orange and vanilla cake roll
How to make Orange and vanilla cake rolls
Amazing Orange-Vanilla Cake Roll
An old-fashioned Creamsicle doesn't hold a candle to this festive, orange peel-flecked cake that's rolled together with a simple vanilla filling made of cream cheese, sugar, eggs, milk and vanilla.
Prep Time: 30min
Total Time: 50min
2 bricks light cream cheese
1/2 c. granulated sugar
2 large eggs
1 tbsp. milk
2 tsp. vanilla extractOrange Cake:
5 large eggs
c. granulated sugar
1 tbsp. Freshly grated orange peel
1 tsp. vanilla extract
1 c. all-purpose flour
2 tbsp. unsalted butter or margarine
c. confectioners’ sugar
Candied Citrus Slices (directions follow)
Heat oven to 375°F. Lightly grease a 15 1/2 x 10 1/2-inch jelly-roll pan. Line bottom and sides with waxed paper; grease paper.
Beat cream cheese and sugar with an electric mixer until smooth. Beat in eggs, milk and vanilla just until blended. Spread evenly in lined pan.
Beat eggs, granulated sugar, orange peel and vanilla in a large bowl (see Note) with an electric mixer on high speed 8 to 12 minutes until very thick, pale and at least tripled in volume. 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 or until cake springs back when touched in center.
While cake bakes, spread a clean kitchen towel (not paper or terry cloth) on countertop. Sift confectioners' sugar through a small strainer over towel, covering an area the size of the cake.
Invert hot cake on 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 a wire rack. Wrap and refrigerate up to 1 week. When ready to serve, garnish with candied citrus slices.
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 of 2 oranges, 2 clementines and 4 kumquats. Slice in 1/8-inch-thick rounds. Bring 2 cups each water and sugar to boil in a wide skillet. Add 1 citrus type at a time in a single layer. Reduce heat and simmer uncovered 20 to 40 minutes until translucent. Remove to a bowl with slotted spoon; repeat with remaining fruit. Pour syrup over slices (add a little water if the syrup is too thick) and refrigerate up to 3 months.