Tangerine Cream Roulade

Name: Tangerine Cream Roulade
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: German, European
Ingredients: 1 teaspoon baking powder; 125 grams cake flour; 1 Tbsp chopped candied orange peel; 2 Tbsps canola oil; 12 servings Confectioners sugar; 1 teaspoons cream of tartar; 4 eggs, separated; 238 milliliters heavy whipping cream; 0 teaspoons salt; 133 grams sugar, divided; 2 teaspoons grated tangerine peel; 3 Tbsps tangerine juice; 1 teaspoon vanilla extract

Tangerine Cream Roulade is an European recipe that serves 12. One portion of this dish contains approximately 4g of protein, 11g of fat, and a total of 228 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up vanillan extract, tangerine juice, candied orange peel, and a few other things to make it today. Users who liked this recipe also liked Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita, Strawberry cream roulade, and Chocolate Roulade With Apricot Cream.

Instructions

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 and grease the paper; set aside.

Ingredients you will need

Egg Whites

Equipment you will use

Baking Pan

Bowl

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 peel and vanilla. Sift the flour, baking powder and salt together twice; gradually add to yolk mixture and mix well.

Ingredients you will need

Baking Powder

Egg Yolk

Tangerine

Vanilla

All Purpose Flour

Juice

Lemon

Sugar

Salt

Cooking Oil

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Sugar

Spread into prepared pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 10-12 minutes or until cake springs back when lightly touched. Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.

Ingredients you will need

Powdered Sugar

Equipment you will use

Kitchen Towels

Oven

Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Ingredients you will need

Jelly

Roll

Equipment you will use

Wire Rack

For filling, in a small bowl, whip the cream to soft peaks.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar, tangerine peel and candied orange peel. Unroll cake; spread filling over cake to within 1 in. of edges.

Ingredients you will need

Powdered Sugar

Candied Orange Peel

Tangerine

Spread

Roll up again.

Ingredients you will need

Roll

Place seam side down on a platter.

Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

Ingredients you will need

Powdered Sugar

Equipment

Ingredients

Servings:

1teaspoon

baking powder 125grams

cake flour 1Tbsp

chopped candied orange peel 2Tbsps

canola oil 12servings

Confectioners' sugar 1teaspoons

cream of tartar 4

eggs, separated 238milliliters

heavy whipping cream 0teaspoons

salt 133grams

sugar, divided 2teaspoons

grated tangerine peel 3Tbsps

tangerine juice 1teaspoon

vanilla extract

Recommended wine: Riesling, Dornfelder

Rouladen can be paired with Riesling and Dornfelder. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Trefethen Merlot. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 34 dollars per bottle.

Trefethen Merlot

On the nose, floral notes of crushed violet lead the way to dark fruit aromas of black cherries, ripe plum and summertime blackberries. Complex aromas that continue to evolve in the glass. On the palate, the wine is well structured and balanced, offering flavors of blackberry and plum, with a hint of dark chocolate and fine leather. The mouthfeel is full and rich, with velvety soft tannins that continue through the wines long-lasting finishDelicious with duck, barbecued chicken, cherry-glazed pork tenderloin, beef and lamb dishes, tomato-based pastas and black olive and mushroom pizza.Blend: 89% Merlot, 8% Malbec, 2% Cabernet Franc, 1% Cabernet Sauvignon