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Orange Creamsicle Jelly Roll

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion 136g Total Servings: 8

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
210
Fat / Lipides
15 g
23%
Saturated / Saturé
10 g
50%
+ Trans / Trans
0g
Cholesterol / Cholestérol
190mg
63%
Sodium / Sodium
85mg
3%
Carbohydrate / Glucides
37g
12%
Fibre / Fibres
0g
0%
Sugars / Sucres
33g
Protein / Protéines
5g

45%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
7%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 portion 136g Total Servings: 8

Amount Per Serving
Calories
210
Calories from Fat
135
% Daily Value *
Total Fat
15 g
23%
Saturated Fat
10 g
50%
+ Trans
0g
Cholesterol
190mg
63%
Sodium
85mg
3%
Total Carbohydrates
37g
12%
Fiber
0g
0%
Sugars
33g
Protein
5g

Vitamin A 45% • Vitamin C 2%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 2%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

16 mins

Total time

56 mins

Ingredients  

Sponge Base

  • ½ pkg. Kinnikinnick Angel Food Cake Mix (225g)

  • 5 eggs (divided) (280g)

  • 2tbsp icing sugar (18g)

  • 2tbsp granulated sugar (25g)

     

Orange Filling

  • 1 cup 33% cream (whipped) (240g)

  • ¼ cup icing sugar (40g)

  • Zest of 1 orange (6g)

  • 260ml mandarin orange segments (255g)


 


Directions (Sponge Base)

Preheat oven to 350°F (176°C)


Line a 15”x10” pan with parchment. Set aside.


Combine 2tbsp icing sugar and granulated sugar in a small bowl. Set aside.


In two separate bowls, dived egg whites and yolks. Mix egg whites until stiff peaks. Set aside. In separate bowl, mix egg yolks until combined. Add ½ pkg Kinnikinnick Angel Food Cake Mix to yolks and mix until combined and batter is a pale yellow in colour. Fold in egg whites and mix just until combined. Deposit batter in prepared pan, spread with a pallet knife until even.


Bake at 350°F (176°C) for 16 minutes (check for doneness). Remove from oven and let sit for 5 minutes. Sprinkle a new piece of parchment slightly longer than pan with ½ of the Icing sugar/granulated sugar mixture. Invert pan on prepared parchment and carefully remove from pan and baking parchment.


Sprinkle with remainder of sugar mixture and tightly roll sponge width wise. Let cool.


Directions (Filling)

Whip whipping cream until soft peaks. Add icing sugar and continue to whip to stiff peaks. Fold in orange zest and orange segments. Store topping in the refrigerator until ready to use.


Assemble

Unroll jelly roll and spread with prepared filling. Carefully roll back up keeping even pressure. Slice into desired serving sizes. Dust with icing sugar.

 

Tips & Variations

If using canned mandarin slices, drain juice well.

 

 

 

Stock up your pantry

Angel Food Cake Mix

The only gluten-free Angel Food Cake on the market, follow the recipe carefully for a perfect cake every time. Your secret weapon for making the lightest, fluffiest cakes around. Try our recipes too.
Weight: 450g/ 15.9oz
Qty/Pkg: By Wt.

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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