Citrus Cream Rolled Cake - Kraft Recipes Top
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Citrus Cream Rolled Cake

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  • 1. Place orange zest, orange and lemon juice and sugar in a saucepan and stir to dissolve. Add slightly beaten eggs and stir over low heat until mixture begins to thicken. Add dissolved cornstarch and continue to cook while stirring until thick and cooled through. Pour into a bowl, cover and reserve.
  • 2. Heat oven to 350 F. Lightly butter a jellyroll pan, cover with parchment paper and butter the paper. Paper should run up short sides on pan.
  • 3. Place egg yolks and grated zests in the electric mixer bowl and beat 1 minute, just to mix well. Add 1 cup powdered sugar and beat until the mixture forms ribbons when the beaters are lifted and the color lightens. Transfer to a large bowl.
  • 4. Wash and dry mixer bowl and beaters and beat egg whites with remaining powdered sugar until stiff. Fold a third of the egg whites and a third of the flour into yolk mixture. Repeat twice. Pour batter in prepared pan and gently spread evenly with a large spatula. Place the cake on the middle rack of the oven and bake 8-10 minutes or just until batter begins to pull away from the edges.
  • 5. Wet a clean cloth towel and wring dry. Sprinkle with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Trim the edges of the cake with a sharp serrated knife. Brush cake with orange-liquid mixture. Spread the citrus cream over the top. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. Refrigerate until firm.
  • 6. To serve, sprinkle with additional powdered sugar using a strainer or flour sifter. Garnish platter with orange sections.

Special Equipment Needed


I love anything made with citrus, and found this in our local newspaper...very light and tasty! Makes a nice presentation.

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