Published: by Absolutely Recipes, in the recipes category.

Orange Ricotta Cake Roll Recipe.

Ingredients:

4 large eggs, separated, room temperature
1/4 cup baking cocoa
2 TBSPs all-purpose flour
1/8 TSP salt
2/3 cup confectioners' sugar, sifted, divided
1 TSP vanilla extract
1/2 TSP cream of tartar
FILLING:


1 container (15 ounces) ricotta cheese
3 TBSPs mascarpone cheese
1/3 cup sugar
1 TBSP Kahlua (coffee liqueur)
1 TBSP grated orange zest
1/2 TSP vanilla extract
Additional confectioners' sugar

Recipe Instructions:

Place egg whites in a bowl.
Preheat oven to 325 degrees.
Line bottom of a greased 15x10x1" 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 TBSP 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" 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.

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