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Orange Vanilla Cake Roll by Vernalisa

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  • Orange Vanilla Cake Roll by Vernalisa

    Posted May 18, 2006 10:38 AM

    Orange Vanilla Cake Roll

    16 oz Cream cheese; room temperature
    1/2 c Sugar
    2 lg Eggs; at room temperature
    1 tb Milk
    2 ts Vanilla

    5 lg Eggs; at room temperature
    2/3 c Sugar
    1 tb Grated orange peel
    1 ts Vanilla
    1 c Flour
    2 tb Unsalted butter; melted
    1/3 c Powdered sugar
    Candied citrus slices

    1. Preheat oven to 375°. Lightly grease bottom of a 15 1/2x10 1/2" jelly roll pan. Line with wax paper, grease paper.

    2. Prepare filling: Beat cream cheese and sugar just until smooth. Beat in eggs, milk and vanilla just until blended. DO NOT OVERBEAT. Spread in pan evenly.

    3. Prepare Cake: Beat eggs, sugar, orange peel & vanilla at least 12 minutes until very thick, pale and at least tripled in volume. The eggs are the only leavening used in this cake so this is very important. Sprinkle with flour; fold until just blended. Spread evenly over filling.

    4. Bake 19-21 mintues or until cake springs back when touched in center.

    5. While cake is baking, sift powdered sugar over an area on a clean dish towel the size of the cake.

    6. Invert cake onto towel; remove pan and peel off wax paper. Roll up, starting at narrow end, using towel to help. Cool completely on a wire rack. When ready to serve, garnish with candied citrus slices.

    Cake can be wrapped and refrigerated up to one week before serving.
    Last edited by ; 01-31-2007, 05:33 PM.