Cannoli Cake Roll

Name: Cannoli Cake Roll
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 23
Cuisine: Global
Ingredients: 177 milliliters cake flour; 3 Tbsps confectioners sugar; 113 grams cream cheese; 0 teaspoons cream of tartar; 5 eggs, separated; 0 teaspoons ground cinnamon; 177 milliliters heavy whipping cream; 2 Tbsps orange liqueur; 59 milliliters chopped pistachio nuts; 296 milliliters ricotta cheese; 0 teaspoons salt; 1 Tbsp mini semi-sweet chocolate chips; 1 teaspoons vanilla extract; 1 Tbsp water; 1 Tbsp white sugar

Cannoli Cake Roll requires approximately 45 minutes from start to finish. This recipe makes 23 servings with 117 calories, 4g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of eggs, pistachio nuts, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Jelly

Roll

Equipment you will use

Baking Paper

Oven

Frying Pan

Separate the eggs. 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.

Ingredients you will need

Granulated Sugar

Egg Yolk

Vanilla

Lemon

Egg

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Sugar

Cream Of Tartar

Egg Whites

Salt

Equipment you will use

Blender

Bowl

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.

Ingredients you will need

Egg Whites

Egg Yolk

All Purpose Flour

Egg

Equipment you will use

Spatula

Bowl

With metal spatula, spread batter evenly in pan.

Ingredients you will need

Spread

Equipment you will use

Spatula

Frying Pan

Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.

Equipment you will use

Oven

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

Ingredients you will need

Orange Liqueur

Sugar

Water

Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard.

Ingredients you will need

Powdered Sugar

Equipment you will use

Baking Paper

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.

Ingredients you will need

Liqueur

Orange

Jelly

Roll

Equipment you will use

Wire Rack

To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth.

Ingredients you will need

Powdered Sugar

Ricotta Cheese

Cream Cheese

Cinnamon

Vanilla

Equipment you will use

Food Processor

Knife

Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel.

Ingredients you will need

Spread

Roll

Equipment you will use

Spatula

Place rolled cake, seam side down, on platter.

To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving.

Ingredients you will need

Powdered Sugar

Orange Liqueur

Cream