Searching for a tantalizing dessert that's both visually stunning and bursting with delightful citrus flavors? Look no further than the Orange Ricotta Cake Roll! This delectable treat combines the delicate sweetness of ricotta cheese, the vibrant zing of citrus, and the soft, fluffy texture of a sponge cake. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you through every step of creating this exquisite dessert that will surely impress your family and friends. So, get ready to embark on a culinary adventure as we explore the secrets behind crafting the perfect Orange Ricotta Cake Roll.
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LIGHTER ORANGE RICOTTA CAKE
This Italian-inspired orange ricotta cake is moist, soft, and bursting with intense orange flavor from zest and fresh orange slices! The sticky caramel-like topping provides just enough gooey and citrusy sweetness, while the mild and fruity olive oil flavor balances the cake perfectly. No one will know it's healthier! Be sure to read through the post for top tips and additional information.
Provided by The Mediterranean Dish
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper.
- Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even).
- Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan.
- In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.
- Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That's fine, but be sure it's well combined)
- Scoop batter into the prepared cake pan. Gently shake to spread evenly.
- Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn)
- Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. (Some of the orange slices at the bottom may get stuck in the pan, gently pull them up and arrange them on the cake if needed. But this is why a well-greased pan is important).
- Let cool completely, then cut into slices. Serve as is, or add a dollop of creme fraiche or your favorite ice-cream. Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 179 calories, Sugar 10.2 g, Sodium 196.6 mg, Fat 8.4 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.1 g, Fiber 0.3 g, Protein 6.2 g, Cholesterol 56.1 mg
ORANGE RICOTTA CAKE ROLL
I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. -Cathy Banks, Encinitas, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack., Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment., In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down., Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners' sugar.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
ORANGE SPONGE CAKE ROLL
This recipe looks hard, but it isn't. People will think you spent hours working on this pretty melt-in-your-mouth sponge cake. -Michelle Smith, Sykesville, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. , In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in sugar. Stir in the orange zest, lemon juice and vanilla. Sift flour and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , In a large bowl with clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Dust with remaining confectioners' sugar. Garnish with orange zest strips if desired.,
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 89mg sodium, Carbohydrate 46g carbohydrate, Fiber 0 fiber), Protein 5g protein.
EASY ORANGE RICOTTA CAKE
An easy recipe using a cake mix. The added ricotta cheese, orange juice, and orange zest kicks the flavors up a notch.
Provided by Yoly
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
- Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 30.5 g, Cholesterol 51.5 mg, Fat 10.2 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 213 mg, Sugar 20 g
BLOOD ORANGE RICOTTA CAKE
Provided by Food Network
Categories dessert
Time 1h40m
Yield One 10-inch cake; 16 to 18 servings
Number Of Ingredients 27
Steps:
- For the ricotta pound cake: Preheat the oven to 300 degrees F. Butter the bottom and sides of a 9-by-3-inch round cake pan with removable bottom with the melted butter and line the bottom with a 9-inch-diameter parchment paper round. In the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs and sugar at medium-high speed until the mixture is very thick and falls in heavy ribbons, about 7 minutes. In a separate bowl, whisk together the oil, ricotta, orange juice, and vanilla. Gently add the ricotta mixture to the egg mixture and whip just until blended. Sift together the flour and baking powder. Add the sifted ingredients to the batter, mixing just until incorporated, scraping down the sides of the bowl as needed. Do not over mix. If necessary, finish folding in the sifted ingredients by hand, using a rubber spatula. Pour the batter into the prepared cake pan and place on a rack in the center of the oven. Bake the cake until lightly browned on top, about 70 minutes. The cake is done when a knife blade inserted into the center comes out clean and when the top of the cake springs back lightly when touched. Remove the cake from the oven and allow to cool completely. Once cooled, remove the cake from the pan and peel parchment paper from bottom of the cake. Wrap the cake tightly in plastic wrap until ready to use. The Ricotta Pound Cake can be stored for up to 1 day at room temperature or in the freezer for up to 1 week. For the blood orange simple syrup: Combine the sugar with 1/3 cup water in a small, heavy saucepan over medium-high heat and bring to a boil, stirring occasionally. Remove from the heat, pour into a clean bowl, and allow to cool. Once fully cooled, stir in the blood orange concentrate until combined. The Blood Orange Simple Syrup will keep for up to 7 days in an airtight container in the refrigerator. For the blood orange curd: Soften the gelatin sheet in 2 cups cool water for 3 minutes. Combine the whole eggs, egg yolks, sugar and both juices into a heatproof, nonreactive mixing bowl set over a pan of simmering water (do not allow the bowl to touch the water) and whisk together until the sugar begins to dissolve. Cook, whisking continuously, until the mixture begins to thicken into a custard, 5 to 7 minutes. If using a candy thermometer, cook to 170 to 180 degrees F. Whisk the butter. The curd should be smooth and homogenous. Squeeze out the excess water from the gelatin and whisk the gelatin into the hot mixture until fully dissolved and combined. Remove the bowl from over the water and strain the curd through a medium-mesh sieve into a clean, nonreactive mixing bowl. Cover with plastic wrap pressed directly onto the surface of the curd and allow to cool in the refrigerator. The Blood Orange Curd can be stored for up to 3 days in an airtight container in the refrigerator. For the cranberry orange preserves: In the bowl of a food processor fitted with the blade attachment, pulse together the cranberries and orange juice. The cranberries should still be in chunky pieces. Combine the cranberry mixture with the corn syrup and sugar in a medium saucepan over medium-low heat. Stirring every 5 minutes, cook the mixture until it boils and thickens, 15 to 20 minutes. If using a candy thermometer, cook to approx. 210 degrees F. Transfer to a clean bowl. Cover with plastic wrap and cool in the refrigerator. The Cranberry Orange Preserves can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- For the blood orange whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, whip together the cream and sugar until stiff peaks form, about 3 minutes. Remove the bowl from the mixer. Using a rubber spatula, fold in the Blood Orange Curd until combined, being careful not to over mix, which could make the stiffened whipped cream weak. The Blood Orange Whipped Cream should be made when ready to assemble the cake. To assemble the cake: In a small mixing bowl, gently fold together the raspberries and the Cranberry Orange Preserves until combined. Place the unwrapped pound cake on a flat work surface. Using a long serrated knife, slice off the top 1/4-inch to even out the top of the cake as necessary. Slice the cake horizontally into 3 even layers. Using a 10-inch round cake board as the bottom of a 10-by-3-inch round cake pan with removable bottom, center 1 cake layer on the cake board, cut side up. Using a pastry brush, moisten the cake layer with one-third of the Blood Orange Simple Syrup. Measure out 1 1/2 cups of Blood Orange Whipped Cream and set aside to be used to frost the top of the cake. Using an offset spatula, spread half of the remaining Blood Orange Whipped Cream onto the syrup-soaked cake layer, allowing the whipped cream to fill up the space between the cake and the cake pan. Use a rubber spatula to gently but firmly press the whipped cream down in between the side of the cake pan and the cake layer, thus essentially forming the side of the cake. Spoon half of the raspberry-cranberry preserves mixture onto the Blood Orange Whipped Cream, gently pressing the berries onto the cream. Top with a second layer of pound cake and repeat with another one-third of the simple syrup, the other half of the remaining Blood Orange Whipped Cream, and remaining raspberry-cranberry preserves mixture. Top with the final layer of cake and moisten with the remaining Blood Orange Simple Syrup. Using a long, flat spatula, evenly spread the reserved 1 1/2 cups Blood Orange Whipped Cream over the top of the cake. Tightly wrap the cake in the pan in plastic wrap and place in the freezer overnight.
RICOTTA ORANGE POUND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
- Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
- Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.
Tips:
- To make the ricotta filling, be sure to use whole milk ricotta cheese for the best flavor and texture. You don't have to whip the cheese; just mix until smooth and creamy. If ricotta cheese is not available in your local market, you can make your own ricotta cheese using whole milk.
- To make the orange syrup, use freshly squeezed orange juice for the best flavor. If you don't have an orange, you can use 1 cup of orange juice from a carton.
- When rolling the cake, be sure to roll it tightly so that it doesn't come apart. Use a piece of parchment paper to help you roll the cake. You can also use a kitchen towel if you don't have parchment paper.
- To make the glaze, use a good quality orange marmalade. If you don't have orange marmalade, you can use apricot preserves or lemon curd.
- To decorate the cake, you can use fresh orange slices or candied orange peel. You can also use a dusting of powdered sugar or a drizzle of orange syrup.
Conclusion:
This Orange Ricotta Cake Roll is a light, refreshing, and delicious cake that is perfect for any occasion. The combination of orange and ricotta cheese is simply divine. The cake is easy to make and can be prepared ahead of time, making it a great option for busy cooks. So next time you're looking for a special dessert, give this Orange Ricotta Cake Roll a try. You won't be disappointed!
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