Orange-Citrus Roll

Orange-Citrus Roll

Makes 10
Prep 60 m
Bake 8 - 10 m



  1. 1 of 1 Heat oven to 400 degrees F. Lightly coat 15-1/2 x 10-1/2 x 1-inch jelly roll pan with cooking spray. Line with parchment or waxed paper. Lightly coat paper with spray.


  1. 1 of 5 Sift flour, salt, baking powder and baking soda into a bowl.
  2. 2 of 5 Beat egg whites in medium-size bowl on high speed until fluffy. Gradually beat in sugar until mixture forms stiff, not dry, peaks.
  3. 3 of 5 Beat yolks and rind in large bowl until fluffy. Gently fold in 1/2 cup beaten whites. Fold in remaining whites alternately along with flour mixture in 2 more additions. Spread batter evenly in prepared pan.
  4. 4 of 5 Bake in 400 degrees F oven 8 to 10 minutes or until golden and top springs back when lightly pressed with fingertip.
  5. 5 of 5 Loosen cake around edges with small spatula. Invert pan carefully onto paper toweling or clean kitchen towel dusted with 1 tablespoon confectioners sugar. Peel off paper. Starting at a short end, roll up cake and towel together; place, seam side down, on rack; let cool.


  1. 1 of 2 Fold together whipped topping and orange extract in medium-size bowl just until extract is blended in. Set aside 1 cup for topping. Stir chopped orange into larger portion remaining in bowl.
  2. 2 of 2 Unroll cooled cake. Spread cake evenly with filling. Reroll from short end, using towel as a guide. Spread reserved 1 cup whipped topping mixture over cake roll. Refrigerate until ready to serve. Garnish with orange slices and mint, if desired.
Nutrition Information for Orange-Citrus Roll
Servings Per Recipe: 10
Per Serving: 5 g Fat, total, 25 g carb., 4 g sat. fat, 85 mg chol., 183 mg sodium, 4 g pro., 168 kcal cal., 1 g fiber
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Printed from 07/17/2019