Orange Ricotta Cake Roll (diabetes-friendly) is a refreshing dessert that balances bright citrus flavor with a light, creamy texture. The natural zest of orange adds sweetness and aroma without relying on heavy sugars, while ricotta contributes richness and moisture. This thoughtful combination creates a dessert that feels indulgent while still aligning with diabetes-conscious nutrition goals.
What makes this cake roll a wise choice is its focus on balance. Ricotta provides protein and fat that help slow the absorption of sugar, supporting steadier blood sugar levels. Meanwhile, the orange flavor enhances taste naturally, reducing the need for excess sweeteners. The result is a dessert that satisfies cravings without overwhelming your body, making it a practical option for those managing diabetes.
At HLT Nutrition Co., we believe diabetes-friendly eating should still include enjoyable foods. Recipes like Orange Ricotta Cake Roll (diabetes-friendly) show how mindful ingredient choices can make desserts part of a sustainable meal plan.
Ingredients:
4 large eggs, separated, room temperature
1/4 cup baking cocoa
2 tablespoons all-purpose flour
1/8 teaspoon salt
2/3 cup confectioners’ sugar, sifted, divided
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
filling:
1 container (15 ounces) ricotta cheese
4 large eggs
3 tablespoons mascarpone cheese
1/3 cup sugar
1 tablespoon Kahlua (coffee liqueur)
1 tablespoon grated orange zest
1/2 teaspoon vanilla extract
Additional confectioners’ sugar
Instructions:
Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice.
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners’ sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick).
Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners’ sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
Bake until the top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack.
Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners’ sugar. Gently peel off parchment.
In a small bowl, beat the cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down.
Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.
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