Ingredients
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4, room temperature Large eggs
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1 cup Granulated Sugar
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2 Tbsp Cold Water
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1 Tbsp Vanilla Extract
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1/3 cup All-Purpose Flour
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1/3 cup Unsweetened Cocoa Powder
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1 tsp Baking Powder
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1/4 tsp + 14 tsp divided Salt
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1/4 cup + 1/2 cup divided Confectioners' Sugar
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2 cups (16 oz, 453g) Ricotta CheeseLow-fat works well too
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1/2 cup Mascarpone Cheese
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1 cup Heavy Cream
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1 Orange
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1/2 cup, optional Chocolate Chips
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See recipe link for homemade version Hot Fudge Sauce
Directions
Steps
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1
Done
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Strain the Ricotta CheeseUsing a fine mesh strainer or cheese or yogurt strainer, strain the ricotta cheese for 1 hour to remove the additional liquid and make it thicker. |
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2
Done
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Make the Génoise CakeMake sure your eggs are room temperature, otherwise wait 30 minutes before you start - the egg whites beat best at room temperature and become fluffy. Preheat the oven to 325°F / 162°C. Line a jelly-roll pan (10 x 15 inches / 25 x 38cm) with parchment paper. |
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3
Done
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Separate the eggs. Beat the egg whites with a whisk attachment until stiff. Continue to beat and gradually add 1/2 cup of the sugar until the whites hold a stiff peak. (tip: if they are not getting stiff, you can add a pinch of cream of tartar and continue beating). |
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4
Done
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While the egg whites are beating, in a separate bowl, beat the egg yolks, then add the remaining 1/2 cup sugar, cold water and vanilla and whisk. |
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5
Done
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Sift the flour, cocoa powder, baking powder, and 1/4 tsp of salt over the egg yolk mixture and combine. |
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6
Done
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Gently fold the perfectly beaten egg whites into the batter with a spatula and turn about 10 times until blended - don't over-stir - it will lose it's fluffiness and become dense. |
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7
Done
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Gently scrape the batter onto the parchment paper and spread evenly. (Note: before you baking your cake, make sure your filling will be ready to go once it comes out of the oven - see below for the cream filling directions). Bake for 18-20 minutes until the cake looks a bit puffy. Let the cake cool for about 2 minutes. |
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8
Done
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Dust a kitchen towel with 1/4 cup confectioners' sugar and lie flat on your work surface. Remove the cake from pan and lay it directly onto the towel with the parchment paper facing up. Gently peel off the paper and discard. |
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9
Done
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Make the Ricotta and Mascarpone Cream FillingIn a mixing bowl, beat the heavy cream and 1/4 cup of confectioners' sugar until stiff peaks form. Add the strained ricotta cheese, mascarpone cheese, remaining 1/4 cup confectioners' sugar. 1/4 tsp salt and vanilla extract. Extract the juice of 1 orange and add. Using a microplane/fruit zester, add a bit of orange zest as well. Beat well. If desired, add some chocolate chips. |
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10
Done
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Put the Génoise Roll Cake TogetherThe cake should still be warm. Add the cream filling directly to the cake. Carefully roll the cake with the help of the towel. Transfer to a plate or your serving platter of choice. Refrigerate for a good hour before serving. Suggested accompaniments: strawberries and Hot Fudge Sauce. |
