Tangerine Cream Roulade Recipe

Name: Tangerine Cream Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs,; 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; 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 2 teaspoons grated tangerine peel; 1 tablespoon chopped candied orange peel; Confectioners' sugar

Servings: persons

4 eggs,
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
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons grated tangerine peel
1 tablespoon chopped candied orange peel
Confectioners' sugar

1
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.
2
Preheat oven to 375u00b0. 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.
3
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.
4
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.
5
For filling, in a small bowl, whip the cream to soft peaks. Add confectioners' sugar, tangerine peel 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.
6
Refrigerate at least 2 hours. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 eggs,, 1/2 teaspoon cream of tartar, 2/3 cup sugar, divided, 1 tablespoon grated tangerine peel, and more.

Yes, Tangerine Cream Roulade falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tangerine Cream Roulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions