CANNOLI CAKE ROLL
Source of Recipe
Better Homes & Gardens
Recipe Introduction
This sweet finale has a rich ricotta and cream cheese filling, rolled into an orange-liqueur-spiked sponge cake - with whipped-cream frosting! If you like, you can transform it into a Christmas log (bûche de Noël) by cutting a 1 1/2-inch-thick diagonal slice off each end of roll, then placing 1 end piece on side of roll and 1 end piece on top of roll to resemble a log with cut branches.
Serves: 14
Work Time: 1 hour 30 minutes plus cooling and chilling
Total Time: 1 hour 40 minutes plus cooling and chilling
List of Ingredients
Cake:
5 large eggs, separated
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup cake flour (not self-rising)
2 tablespoons orange-flavor liqueur
confectioners' sugar
Ricotta Filling:
1 1/4 cups ricotta cheese
4 ounces reduced-fat cream cheese (Neufchâtel)
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup semisweet-chocolate mini pieces
Frosting:
3/4 cup heavy or whipping cream
3 tablespoons confectioners' sugar
2 tablespoons orange-flavor liqueur
1/2 teaspoon vanilla extract
1/4 cup pistachio nuts, chopped
1 tablespoon semisweet-chocolate mini piecesRecipe
1. Prepare Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper; grease paper and dust with flour.
2. 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.
3. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
4. Transfer beaten egg yolks to another large bowl. With rubber spatula or wire whisk, 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.
5. With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.
6. Meanwhile, in cup, mix orange liqueur with 1 tablespoon water and remaining 1 tablespoon sugar until sugar dissolves.
7. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off waxed 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.
8. Meanwhile, prepare Ricotta Filling: In food processor, with knife blade attached, blend all filling ingredients, except chocolate pieces, until smooth. Transfer filling to bowl; stir in chocolate pieces. Cover and refrigerate filling while cake cools.
9. 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. Place rolled cake, seam side down, on platter.
10. Prepare Frosting: In small bowl, with mixer at medium speed, beat heavy cream and confectioners' sugar until soft peaks form. With rubber spatula, fold in orange liqueur and vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Each serving: About 255 calories, 7 g protein, 26 g carbohydrate, 13 g total fat (7 g saturated), 111 mg cholesterol, 120 mg sodium.
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