Mandarin and Poppy Seeds Cake Roll
Yum
Mandarin and Poppy Seeds Cake Roll is easy poppy seed roll recipe with Mascarpone filling and refreshing slices of canned mandarin oranges. Low sugar and light dessert!
This refreshing mandarin orange and poppy seeds roll is younger sister to Festive Cannoli Cake Roll .
It is not that obvious at first glance but the only dough ingredient switched is cocoa powder in favor of poppy seeds.
Both variations are light and addictive and could be prepared all year long, but mandarin season is here and we yearn for fresh and vibrant food. Therefore, it is perfect time to present this one, made with mandarin oranges.
There are so many versions for easy and simple recipes you could prepare when you have a good cake roll base and I highly recommend you keep this simple, low sugar poppy seed roll recipe at hand and find out the version you love the most.
You can add instant coffee, chia, citrus zest, chopped nuts or edible color to your cake recipe and doing so, you have great cake roll for every occasion you can think of.
As about the filling, as long as you have beautiful Mascarpone cheese and whipping cream, sky is your limit; you can add fruits, lemon zest, peanut butter chips, honey, roasted nuts, chopped Twix or sliced fruit jelly candies perfect for child’s birthday.
I wish you all find your best version and have a great spring with lots of joy and fun.
If you are fond of poppy seeds recipes, you can find more at 2pots2cook:
Sheet-pan Icelandic Skyr Yogurt Poppy Seed Pancakes
Poppy Seed Cheesecake Crinkles

Mandarin and Poppy Seeds Cake Roll
Mandarin and Poppy Seeds Cake Roll is easy poppy seed roll recipe with Mascarpone filling and refreshing slices of canned mandarin oranges. Low sugar and light dessert!
Ingredients
- Ingredients for the batter:
- 4 eggs, separated
- Pinch of salt
- 4 Tbsp sugar
- 4 Tbsp boiling water
- 8 Tbsp all-purpose flour
- 2 tsp baking powder
- 2 Tbsp poppy seeds
- Ingredients for the filling:
- 2 cups Mascarpone
- 12 Tbsp whipping cream
- 3 drops orange edible oil
- 1 cup sliced canned mandarin oranges
Instructions
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Place sliced mandarin oranges on kitchen paper to absorb extra syrup moisture and leave aside.
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Preheat the oven to 180 C / 356 F.
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Cover 11 x 16 x 1 inches pan with parchment paper and spray it. Leave aside.
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In medium sized bowl, combine dry ingredients: sugar, flour, baking powder and poppy seeds. Leave aside.
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In another medium sized bowl, mix egg whites and pinch of salt until stiff peaks form.
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Slowly add dry ingredients, water, and egg yolks; gently combine with spatula.
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Pour into prepared pan and bake for 8 minutes or until toothpick inserted in the middle comes out clean.
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Leave to cool for two minutes and invert on wet kitchen towel. Roll up your seed roll in the towel, jelly roll style, starting with long side.
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Cool completely.
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While cake is cooling, prepare the filling: start with whipping cream to get stiff peaks and add Mascarpone and orange edible oil. Combine with spatula.
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Unroll the cake and spread filling over it leaving ½ inch space edge. Place mandarin slices over the filling and roll up the cake again.
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Place seem side down on a serving platter. Cool in the fridge before serving.
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