Amazing Orange-Vanilla Cake Roll
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Amazing Orange-Vanilla Cake Roll
  Cakes    Rolls  
Last updated 6/12/2012 1:03:45 AM. Recipe ID 27879. Report a problem with this recipe.
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      Title: Amazing orange-vanilla cake roll
 Categories: Try it, Cakes
      Yield: 10 Servings
 
----------------------VANILLA FILLING---------------------------
     16 oz Cream cheese, light; room
           Temp
    1/2 c  Sugar
      2 lg Eggs; room temp
      1 tb Milk
      2 ts Vanilla extract

------------------------ORANGE CAKE-----------------------------
      5 lg Eggs; room temp
    2/3 c  Sugar
      1 tb Orange peel, grated; fresh
      1 ts Vanilla extract
      1 c  Flour
      2 tb Butter; melted
    1/3 c  Sugar, powdered

----------------CANDIED CITRUS SLICES; GARNI---------------------
      2    Oranges
      2    Clementines
      4    Kumquats
      2 c  Water
      2 c  Sugar
 
  Prep: 30 minutes.  Bake: 20 minutes.  Total cost: $3.95. The cake
  bakes right on top of the filling, which is then rolled up inside.
  The cake can be baked up to 1 week ahead.
  
  Preheat oven to 375 F.  Lightly grease 15-1/2"x10-1/2" jelly roll
  pan. Line bottom and sides with waxed paper; grease paper.
  
  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.
  
  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 19-21 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.
  
  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 20-40 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.
  
  Per serving: 329 cal, 10 g pro, 41 g car, 13 g fat, 176 mg chol, 258
  mg sodium.Exchanges: 2 starch, 2/3 other car, 1/2 medium-fat meat, 2
  fat.
  




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Recipe ID 27879 (Apr 03, 2005)

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