Easy recipe Orange Ricotta Roulade Recipe

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Olive oil spray, to grease two/three cup (about one hundredg) self-raising flour two tablespoons cocoa powder (Recipes by ingridients cocoa powder) three eggs one/two cup (one hundred and twentyg) caster sugar two hundred and fiftyg low fat (Recipes by ingridients fat) fresh ricotta two tablespoons icing sugar two teaspoons finely grated orange rind two tablespoons fresh orange juice (Recipes by ingridients juice) Cocoa powder, to dustStep one Preheat oven to two hundredC. Spray a Swiss roll (Recipes by ingridients roll) pan (thirty x twenty-fivecm) with olive oil (Recipes by ingridients olive oil) spray. Orange Ricotta Roulade Recipe. Line with non-stick baking paper, extending edges over the two long sides. Step two Sift the flour and cocoa together. Use an electric beater to beat the eggs for about three minutes until thick and pale. Orange Ricotta Roulade Recipe. Gradually add the sugar, beating well after each addition for two minutes. Step three Sift the flour mixture onto the egg (Recipes by ingridients egg) mixture. Use a large metal spoon to fold in carefully. Spoon evenly into pan. Bake for seven minutes. Step about four Meanwhile, lay out a sheet of non-stick baking paper. Orange Ricotta Roulade Recipe. Turn the sponge out onto the paper, and immediately roll (Recipes by ingridients roll) up from a short side. Set aside to cool. Step about five Use an electric beater to beat the ricotta, icing sugar, orange rind and juice (Recipes by ingridients juice) until smooth. Unroll the sponge and spread (Recipes by ingridients spread) with the ricotta mixture. Orange Ricotta Roulade Recipe. Re-roll and dust with cocoa. Cut into slices to serve..