Cannoli Cake Roll

By AnnaMaria507

Ingredients

• 5 eggs, separated
• 1 tsp vanilla exract
• 1/4 cup white sugar
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1/4 cup white sugar
• 3/4 cup cake flour, sifted
• 2 tbsp orange liqueur
• 1 tbsp water
• 1 tbsp white sugar
• 1-1/4 cups ricotta cheese
• 4 oz cream cheese
• 1/2 cup confectioner's sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 cup mini semi-sweet chocolate chips
• 3/4 cup heavy whipping cream
• 3 tbsp confectioner's sugar
• 2 tbsp orange liqueur
• 1/2 tsp vanilla extract
• 1/3 cup chopped pistachio nuts
• 1 tbsp mini semi-sweet chocolate chips
• confectioner's sugar for dusting

Details

Servings 15

Preparation

Step 1

1. Preheat oven to 375 degrees F. Grease a 10 x 15" jelly roll pan and line with parchment paper.
2. In small bowl, with mixer at high speed, beat egg yolks, vanilla and 1/2 cup 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 sugar until sugar dissolves andnd whites stand in stiff peaks.
4. Transfer egg yolk mixture to another large bowl. With rubber spatula, gently fold beaten egg whites into egg yolk mixture, one-third at a time. Fold flour, one -third at a time, into egg mixture.
5. With spatula, spread batter evenly in pan. BAke in the preheated oven for 10 minutes or until top of cake springs back when lightly touched with finger.
6. Meanwhile, mix 2 tbsp orange liqueur wiht 1 tbsp water and 1 tbsp sugar until sugar dissolves.
7. Sprinkle a clean cloth towel with confectioner's 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 long side, roll up cake with towel jellyroll fashion. Place cake roll, seam side down, on a wire rack to cool completely, about 1 hour.
8. In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioner's sugar, 1/2 tsp vanilla, and cinnamon until smooth. Transfer filling to bowl and stir in 1/4 cup chocolate chips. Cover and refrigerate filling while cake cools.
9. Gently unroll cooled cake. With spatula, spread ricotta filling over cake almost to edges. Starting from same long side, roll cake without towel. Placed rolled cake seam side down on a platter.
10. In small bowl, with mixer at medium speed, beat whipping cream and 3 tbsp confectioner's sugar until soft peaks form. Fold in 2 tbsp orange liqueur and 1/2 tsp vanilla. Spread frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake wiht chopped pistachio nuts and chocolate chips just before serving.