TANGERINE CREAM ROULADE

Tangerine Cream Roulade image

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 16

4 eggs, separated
1/2 teaspoon cream of tartar
2/3 cup sugar, divided
1 tablespoon grated tangerine peel
3 tablespoons tangerine juice
2 tablespoons canola oil
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

Steps:

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; grease paper and set aside., 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 zest and vanilla. Sift the flour, baking powder and salt together twice; gradually add to yolk mixture and mix well., 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., Bake until cake springs back when lightly touched, 10-12 minutes. 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., For filling, in a small bowl, whip the cream to soft peaks. Add confectioners' sugar, tangerine zest 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., Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

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