Amazing Orange-Vanilla Cake Roll

Title:
Amazing Orange-Vanilla Cake Roll

Yield:
10 Servings

Categories:
Cakes




Ingredients:




---------------------------WOMAN'S
DAY; 3/12/1996---------------------------





------------------------------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.


 


 Tyops courtesy of Sylvia Steiger.


 


 Nutritional information per serving:  xx calories, xx gm protein, xx mg


 cholesterol,  xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat (
x


 gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx mg calcium, x% of


 calories from fat.


 


 Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet


 sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, homepage:


 http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook


 and FringeNet Lowfat & Luscious echoes


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini