Cannolie Cake Roll from Sunset Mag. and Allrecipes.com

Cannoli Cake Roll

Cake:
5 eggs, separated
1 tsp. vanilla extract
½ C. white sugar, divided
¼ tsp. cream of tartar
¼ tsp. salt
¾ C. cake flour
Preheat oven to 375F. Grease one 15.5x10.5 inch jelly roll pan and line with parchment paper.
Separate the eggs. In a small bowl, with the mixer on high speed, beat the egg yolks, vanilla and ¼ C. sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.

In a large bowl, with clean beaters and with mixer on high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed, gradually sprinkle in ¼ C. sugar until sugar dissolves and whites stand in stiff peaks.

Transfer the beaten egg yolks into another large bowl. With a rubber spatula, gently fold beaten egg whites into the beaten egg yolks, 1/3 at a time. Sift and fold in 1/3 of the flour at a time into the egg mixture.

With a metal spatula, spread batter evenly in the prepared pan. Bake for 10 minutes or until the top of the cake springs back when lightly touched with finger.

Mean while, in a cup or small bowl, mix 2 Tbsp. orange liqueur with 1 Tbsp. water and 1 Tbsp. sugar until the sugar dissolves.

Sprinkle clean cloth towel with confectioners’ sugar. When the cake is done, immediately invert hot cake onto the towel. Carefully peel off the parchment paper and discard. Brush cake with orange-liqueur mixture. Starting on the long side, roll cake with towel jelly-roll fashion. Cool cake, seam side down, on a wire rack until completely cool, about 1 hour.
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Filling:
1 ¼ C. ricotta cheese
4 oz. cream cheese
- Canoli Cake Roll pg 2-
½ C. confectioners’ sugar
½ tsp. vanilla extract
¼ tsp. ground cinnamon
¼ C. mini chocolate chips

In a food processor with the knife attachment, blend the ricotta cheese, cream cheese, confectioners’ sugar, vanilla and cinnamon, until smooth. Transfer filing to bowl and stir in the chocolate chips. Cover and refrigerate filling while the cake completely cools.
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Assemble cake:
Gently unroll the cooled cake. With metal spatula spread the filling over the cake almost to the edges. Starting from the same long side, roll cake without towel. Place cake, seam side down, on platter.
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Frosting:
¾ C heavy whipping cream
3 Tbsp. confectioners’ sugar
2 Tbsp. orange liqueur
½ tsp. vanilla extract

In a small bowl, with mixer on medium speed, beat whipping cream and 3 Tbsp. confectioners’ sugar until soft peak form. With rubber spatula, fold in the orange liqueur and vanilla. Using a metal spatula, spread the whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate curls.