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Prep Time
10 mins
Total Time
1 h


eggs, yolks and whites separated
3/4 cup
sugar, divided
175 mL
1/3 cup + 1 tbsp
cocoa powder
75 mL + 15 mL
2 tsp
vanilla extract
10 mL
1/4 tsp
1 mL
3 oz
white chocolate, chopped
90 g
1 cup
light ricotta cheese
250 mL
2 tbsp
frozen orange juice concentrate, thawed
30 mL
2 tbsp
18% table cream
30 mL
2 cups
500 mL
1 tbsp
icing sugar
15 mL


Step 1
Line a 15 x 10 x 1-in. pan with parchment paper (dab pan with butter or oil to prevent paper from sliding). Preheat oven to 375°F (190°C). In a large bowl, beat egg whites with an electric mixer (stand or hand-held) on high until soft peaks form. Add 1/4 cup (60 mL) of the sugar, 1 tbsp (15 mL) at a time, and continue to beat until whites are stiff and glossy, about 5 min.
Step 2
In a separate bowl, beat yolks with mixer on high and slowly add remaining sugar until thick and pale, about 5 min. With mixer on low, beat in 1/3 cup (75 mL) cocoa and the vanilla and salt until smooth. Using a rubber spatula, gently fold cocoa mixture into egg whites until just blended. Spread batter evenly onto prepared pan and bake on middle rack of oven until surface springs back when gently pressed, about 15 min.
Step 3
Remove cake from oven and roll to cool (see cooling instructions below). Meanwhile, to make filling, melt white chocolate in a microwaveable bowl on HIGH for 1 min. Stir until smooth, heating an additional 15 sec. if needed. Blend ricotta, orange juice and cream into chocolate. Set aside.
Step 4
Unroll cake while it’s still slightly warm and remove towel. Spread filling evenly over cake and sprinkle with berries. Roll up cake lengthwise and place on a serving plate, seam side down. Dust with icing sugar.

Nutritional Facts Per Serving

Nutrition Description:
1 slice
3 g
Saturated Fat:
1 g
18 g
1 g
4 g
80 mg