Name: Orange Ricotta Cake Roll
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 4 large eggs, separated, room temperature; 1/4 cup baking cocoa; 2 tablespoons all-purpose flour; 1/8 teaspoon salt; 2/3 cup confectioners' sugar, sifted, divided; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; FILLING:; 1 container (15 ounces) ricotta cheese; 3 tablespoons mascarpone cheese; 1/3 cup sugar; 1 tablespoon Kahlua (coffee liqueur); 1 tablespoon grated orange zest; 1/2 teaspoon vanilla extract; Additional confectioners' sugar

I come from a big Italian family. When I was growing up, my mom cooked and baked many delicious meals and desserts from scratch. Now I do the same for my family. This cake is my finale to our special-occasion dinners. —Cathy Banks, Encinitas, California

Ingredients

4 large eggs, separated, room temperature

1/4 cup baking cocoa

2 tablespoons all-purpose flour

1/8 teaspoon salt

2/3 cup confectioners' sugar, sifted, divided

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

FILLING:

1 container (15 ounces) ricotta cheese

3 tablespoons mascarpone cheese

1/3 cup sugar

1 tablespoon Kahlua (coffee liqueur)

1 tablespoon grated orange zest

1/2 teaspoon vanilla extract

Additional confectioners' sugar

Instructions

1 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.

2 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).

3 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.

4 Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack.

5 Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment.

6 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.

7 Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.