WOMAN'S DAY; 3/12/1996
VANILLA FILLING
16 oz cream cheese, light, room
1 temp
1/2 cup sugar
2 large eggs, room temp
1 tbsp milk
2 tsp vanilla extract
ORANGE CAKE
5 large eggs, room temp
2/3 cup sugar
1 tbsp orange peel, grated, fresh
1 tsp vanilla extract
1 cup flour
2 tbsp butter, melted
1/3 cup sugar, powdered
CANDIED CITRUS SLICES; GARNI
2 oranges
2 clementines
4 kumquats
2 cup water
2 cup sugar
Directions
Prep: 30 minutes. Bake: 20 minutes. Total cost: $3.95. The cake
bakes right on top of the filling, which is then rolled up inside.
The cake can be baked up to 1 week ahead.
Preheat oven to 375 F. Lightly grease 15-1/2"x10-1/2" jelly roll
pan. Line bottom and sides with waxed paper; grease paper.
Filling: Beat cream cheese and sugar with electric mixer until
smooth. Beat in eggs, milk, and vanilla JUST until blended. Spread
evenly in lined pan.
Cake: Beat eggs, sugar, orange peel, and vanilla in large bowl with
electric mixer on high speed 8-12 minutes, until very thick, pale,
and at least tripled in volume. (Eggs are the only leavening in this
cake, so it is very important to beat them to maximum volume. Use a
large, deep, narrow bowl rather than a wide one. An 8-cup glass
measure is perfect.) Sprinkle with flour. Fold until just blended.
Add butter and fold until just blended. Spread evenly over filling in
pan. Bake 19-21 minutes, until cake springs back when touched in
center.
While cake bakes, spread clean kitchen towel (not paper or terry
cloth) on countertop. Sift powdered sugar through small strainer
over towel, covering an area the size of the cake.
Invert hot cake onto towel. Remove pan and carefully peel off paper.
Starting at one narrow end, neatly roll up cake, using towel as an
aid. Cool completely on wire rack. Wrap and refrigerate up to 1 week.
When ready to serve, garnish with candied citrus slices.
Candied citrus slices: choose fruit with thin skin for best results.
We used three varieties to vary size of slices. Use leftovers to
garnish other desserts or as an accompaniment to ham or poultry.
Scrub skins. Slice in 18"-thick rounds. Bring water and sugar to
boil in wide skillet. Add one citrus type at a time in a single
layer. Reduce heat and simmer uncovered 20-40 minutes, until
translucent. Remove to bowl with slotted spoon; repeat with remaining
fruit. Pour syrup over slices; add a little water if syrup is too
thick. Refrigerate up to 3 months.
Per serving: 329 cal, 10 g pro, 41 g car, 13 g fat, 176 mg chol, 258
mg sodium.Exchanges: 2 starch, 2/3 other car, 1/2 medium-fat meat, 2
fat.
Tyops courtesy of Sylvia Steiger.
Nutritional information per serving: xx calories, xx gm protein, xx
mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx
gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, homepage:
http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT
Cookbook and FringeNet Lowfat & Luscious echoes
Servings: 10 servings
Amazing Orange-Vanilla Cake Roll Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into distant history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, mostly, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of many different herbs, including some that we all recognise like bay, rue and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe manuscripts, most of which still exist in private cookery archives. Over the succeeding few centuries, the powerful families of the West strove to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. However, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Amazing Orange Vanilla Cake Roll recipe.
