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Orange ricotta roulade

  • 0:50 Prep
  • 0:10 Cook
  • 8 Servings
  • Advanced


  • Olive oil spray, to grease
  • 2/3 cup (100g) self-raising flour
  • 2 tablespoons cocoa powder
  • 3 eggs
  • 1/2 cup (120g) caster sugar
  • 250g low fat fresh ricotta
  • 2 tablespoons icing sugar
  • 2 teaspoons finely grated orange rind
  • 2 tablespoons fresh orange juice
  • Cocoa powder, to dust


  • 1
    Preheat oven to 200°C. Spray a Swiss roll pan (30 x 25cm) with olive oil spray. Line with non-stick baking paper, extending edges over the two long sides.
  • 2
    Sift the flour and cocoa together. Use an electric beater to beat the eggs for about 3 minutes until thick and pale. Gradually add the sugar, beating well after each addition for 2 minutes.
  • 3
    Sift the flour mixture onto the egg mixture. Use a large metal spoon to fold in carefully. Spoon evenly into pan. Bake for 7 minutes.
  • 4
    Meanwhile, lay out a sheet of non-stick baking paper. Turn the sponge out onto the paper, and immediately roll up from a short side. Set aside to cool.
  • 5
    Use an electric beater to beat the ricotta, icing sugar, orange rind and juice until smooth. Unroll the sponge and spread with the ricotta mixture. Re-roll and dust with cocoa. Cut into slices to serve.

Source: taste.com.au


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