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Orange Rye Roll With Orange Whipped Cream Recipe
|Sugar||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Orange extract||3⁄4 Teaspoon|
|Rye flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Sweet orange marmalade||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2768 Calories from Fat 1209
% Daily Value*
Total Fat 137 g211.1%
Saturated Fat 64.4 g321.9%
Trans Fat 0 g
Cholesterol 963.3 mg
Sodium 1634.8 mg68.1%
Total Carbohydrates 370 g123.5%
Dietary Fiber 23.7 g94.6%
Sugars 284.7 g
Protein 38 g77%
Vitamin A 86.4% Vitamin C 9.2%
Calcium 106.3% Iron 60%
*Based on a 2000 Calorie diet
Grease a 10" x 15" jelly roll pan.
Line bottom with waxed paper.
Grease the waxed paper.
In a large bowl, using an electric mixer, beat eggs five minutes.
(Don't skimp on the time.) Gradually beat in sugar.
Add water, oil and orange extract.
Fold in flour, baking powder and salt.
Spread into prepared pan.
Bake at 375° for 15-20 minutes until cake tests done.
Immediately remove from pan by inverting onto a clean and lint free towel that has been sprinkled with powdered sugar.
Remove waxed paper.
Immediately roll up towel and cake together (long way or short way).
Cool with cake rolled in the towel.
After cake is completely cooled, whip cream and fold in marmalade.
Gently unwrap cake and fill with cream mixture (handle cake gently, it will not lay flat).
Reroll without the towel and place on a serving dish.
Dust with additional powdered sugar.
Variation: Freeze completed cake and serve frozen like an ice cream log.