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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Now you can make those heavenly cake rolls seen in Chinese bakeries at home. Our refreshing recipe features bright citrus flavors, moist, spongy cake and a sweet cream filling. Ingredients:
4 eggs, separated |
1/2 teaspoon cream of tartar |
2/3 cup sugar, divided |
3 tablespoons tangerine juice |
2 tablespoons canola oil |
1 tablespoon grated tangerine peel |
1 teaspoon vanilla extract |
1 cup cake flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
filling: |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
2 teaspoons grated tangerine peel |
1 tablespoon chopped candied orange peel |
confectioners' sugar |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
2. Preheat oven to 375°. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/3 cup sugar. Stir in the juice, oil, tangerine peel and vanilla. Sift the flour, baking powder and salt together twice; gradually add to yolk mixture and mix well.
3. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. Spread into prepared pan.
4. Bake 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. For filling, in a small bowl, whip the cream to soft peaks. Add confectioners' sugar, tangerine peel and candied orange peel. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter.
6. Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.
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