Rolled Orange Spongecake with Cassata Filling Recipe
Rolled Orange Spongecake with Cassata Filling
One of the benefits of growing up all over the country is that you end up trying a lot of different foods from a lot of different cultures. The East coast is an area that has more than its share of fabulous food, or it did in the 1960s. Back then there were small, family owned restaurants rather than big, bland conglomerates. And, in this family places amazing men and women created magic in back rooms, poorly equipped kitchens, and with local, fresh, and homemade ingredients.
You didn’t have to drive very far before you found a little Italian place and on that menu, in the days before tiramisu, you could find delights like crispy cannoli and creamy cassata. Served in big, portions with the cream spilling over onto the plate and a beaming chef waiting for you to close your eyes in ecstasy after that first, incredible bite.
I have never been able to resist cakes with creamy fillings, cream puffs, eclairs, or anything that was remotely cheesy. I have always loved cassata but it is generally more involved than I have time or energy for. I love rolled cakes because they take very little time and the results are always fantastic. This was no different. Fabulous! Creamy, chocolaty, and just really good.
The trick is to keep the cake batter thick and fluffy and full of air. Spread it over the prepared pans gently without deflating it.
Rolled Orange Sponge with Cassata Filling
- 5 room temperature eggs, separated
- 2/3 cup sugar
- 1/4 tsp salt
- 1/2 cup sifted cake flour
- 1/4 tsp cardamom
- 3 tbs melted butter
- 1 tsp orange extract
- 2 tbs orange juice
- 2 tsp freshly grated orange zest
Grease a 15 x10 inch jelly roll pan, line with waxed paper, and grease again. Dust with flour.
Preheat the oven to 350F
Beat egg whites until very stiff
Add 1/3 cup sugar slowly and continue beating. Set aside
Beat egg yolks until thick and lemon colored.
Add the remaining sugar and beat until stiff enough to hold a soft peak.
Add orange rind and juice.
Fold yolks into whites gently.
Combine flour, cardamom, and salt and fold quickly into egg mixture. Be careful not to deflate it.
Spoon batter onto pan and smooth gently.
Bake for 15 minutes; do not overbake.
While cake is baking lay a clean bath towel on the table. Dust with confectioners sugar.
Turn cake out on towel and peel off the paper carefully.
Trim the edges.
Roll gently up in the towel and allow to cool for 30 minutes.
Unroll and sprinkle with about a tablespoon of Cointreau.
Spread with filling and roll up gently.
Cover with ganache glaze and sprinkle with almonds.
2 cups whole milk ricotta, drained in a cheesecloth
1/4 cup sugar
2 tbs heavy cream
1/2 cup coarsely chopped chocolate
1 tsp vanilla
Place all ingredients except chocolate in a food processor and beat until smooth.
Fold in chocolate.
Spread the filling over the cooled cake and roll gently. Refrigerate for at least 4 hours. Cover with ganache and sprinkle with almonds or pecans.
Fat 23.1 (saturated fat 14.7 )
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