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Ingredients
- 6 T cake flour
- 2 T cocoa
- 2/3 c. sugar
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- Confectioners' sugar
- 1 pound Ricotta cheese
- 3 T sugar
- 1 sq. semi-sweet chocolate
- 1 1/2 T orange rind, grated
Directions
- Preheat oven to 375 degrees. Grease a jelly roll pan; line with waxed paper. Grease again. Sift flour and cocoa 3 times. Sift again with 1/3 cup sugar. Set aside. Beat egg whites with cream of tartar. Gradually beat in 1/3 cup sugar till peaks form. Stir in vanilla. Sift 1/3 flour mix at a time over egg white mix. Fold gently. Spread batter in pan. Bake 12 min. Invert onto towel dusted with confectioners' sugar. Peel off waxed paper. Roll with towel and let cool.Blend ingredients of Ricotta cheese and sugar with hand mixer till smooth. Coarsely grated chocolate and orange are added to mix. Unroll cake. Spread filling. Roll cake. Cover and chill several hrs. Dust with confectioners' sugar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 654g | |
| Calories 1502 | |
| Calories from Fat 557 | 37% |
| Total Fat 63.02g | 79% |
| Saturated Fat 39.39g | 158% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 480mg | 20% |
| Potassium 915mg | 26% |
| Total Carbs 189.68g | 51% |
| Dietary Fiber 6.1g | 20% |
| Sugars 147.82g | 99% |
| Protein 57.2g | 92% |
