Cannoli Cake Roll

A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!

• Preparation Time: 50 mins
• Cooking Time: 10 mins
• Total Time: 60 mins
• Calories: 248 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• ½ cup confectioners' sugar
• ¼ teaspoon cream of tartar
• 4 ounces cream cheese
• 1 tablespoon water
• ¼ teaspoon ground cinnamon
• 3 tablespoons confectioners' sugar
• ¾ cup heavy whipping cream
• ¾ cup cake flour
• 2 tablespoons orange liqueur
• 5 large eggs, separated
• ½ cup white sugar, divided
• 3 tablespoons confectioners' sugar, or as needed
• 1 ¼ cups ricotta cheese
• ¼ cup mini semi-sweet chocolate chips
• ¼ cup chopped pistachio nuts
• 1 tablespoon mini semi-sweet chocolate chips

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2-inch jelly-roll pan and line with parchment paper.

Step 2

Make cake: In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.

Step 3

In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.

Step 4

Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.

Step 5

With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.

Step 6

Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.

Step 7

Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

Step 8

Make filling: Blend ricotta cheese, cream cheese, confectioners' sugar, vanilla and cinnamon in a food processor until smooth. Transfer filling to bowl and stir in chocolate chips. Cover and refrigerate while cake cools.

Step 9

Assemble cake: Gently unroll cooled cake. With a metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam-side down, on a platter.

Step 10

Make frosting: In small bowl, with mixer at medium speed, beat whipping cream and confectioners' sugar until soft peaks form. With rubber spatula, fold in vanilla with 2 tablespoons of the orange liqueur. With metal spatula, spread frosting over cake. Refrigerate cake at least 2 hours before serving.

Step 11

Sprinkle top of cake with chopped pistachios and chocolate chips just before serving.