CANNOLI CAKE ROLL
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-t
Categories cake roll dessert cannoli
Time 1h30m
Yield 14
Number Of Ingredients 24
Steps:
- Prepare cake: Preheat oven to 375 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan; line with waxed paper; grease paper and dust with flour.
- 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.
- 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.
- 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.
- With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.
- Meanwhile, in cup, mix orange liqueur with 1 tablespoon water and remaining 1 tablespoon sugar until sugar dissolves.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 255 calories
CANNOLI CREAM CAKE ROLL
Steps:
- Preheat oven to 375 F. Line a jelly roll pan with buttered foil or parchment paper.
- Beat the eggs, gradually adding a cup of granulated sugar. Stir in water and vanilla extract.
- Sift in flour, baking powder and salt, and fold batter together. Pour the batter into the pan.
- Bake for 15 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
- Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Take off the foil or parchment paper and cut away the crusty edges of the cake.
- Roll the cake up in the parchment paper sprinkled with powder sugar. Place in the refrigerator to cool.
- Whip heavy cream on high in a stand mixer until cream is thick. Add in Ricotta cheese, cream cheese, powdered sugar, vanilla and cinnamon and mix on low to medium to combine until ingredients are mixed together well. Stir in chocolate chips.
- Unroll cake and spread the cannoli filling over the cake. Tightly roll the cake back up and refrigerate for an hour before serving.
- To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and dry knife in between cutting each slice. This allows for a cleaner slice.
Nutrition Facts : Calories 397 kcal, Carbohydrate 50 g, Protein 8 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 113 mg, Sodium 247 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
CANNOLI CAKE ROLL
Your favorite Italian pastry in the form of a cake roll! Creamy ricotta filling is stuffed inside yellow sponge cake in this Cannoli Cake Roll. Top with whipped cream for a beautiful presentation!
Provided by Julie Clark
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 F. Line a jelly roll pan (10"x15") with parchment paper and spray with cooking spray.
- In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the eggs for 5 minutes on medium speed until they are bubbly.
- While continuing to mix on low, gradually add the sugar. Then mix in water and vanilla extract.
- With the mixer still on low speed, sift in flour, baking powder and salt. Mix until well combined, scraping the bowl as needed. The batter will be thin. Pour the batter into the prepared pan.
- Bake for 7-9 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
- Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Turn the sheet cake out onto the prepared parchment paper. Peel off the parchment paper and cut away the crusty edges of the cake.
- Roll the cake up in the parchment paper sprinkled with powdered sugar. Place in the refrigerator to cool.
- Whip heavy cream on high in a stand mixer until cream is thick. Add in Ricotta cheese, cream cheese, powdered sugar, vanilla and cinnamon and mix on low to medium to combine until ingredients are mixed together well. Stir in chocolate chips.
- Unroll cake and spread the cannoli filling over the cake. Tightly roll the cake back up and refrigerate for an hour before serving.
- To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and dry knife in between cutting each slice. This allows for a cleaner slice.
Nutrition Facts : Calories 634 kcal, Carbohydrate 71 g, Protein 13 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 171 mg, Sodium 259 mg, Sugar 55 g, ServingSize 1 serving
CHOCOLATE CANNOLI CAKE ROLL
Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese until fluffy. Add the ricotta cheese, confectioners' sugar, vanilla and cinnamon. beat until smooth. Stir in chips; refrigerate for 1 hour., Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan. Bake 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes, Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 328 calories, Fat 18g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 276mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 9g protein.
CANNOLI CAKE ROLL
"A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!"
Provided by Doxie lover in the
Categories Dessert
Time 2h
Yield 15 serving(s)
Number Of Ingredients 23
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
- 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.
- 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. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
- 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.
- 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. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.
Nutrition Facts : Calories 244.8, Fat 13.4, SaturatedFat 7.4, Cholesterol 105.6, Sodium 107, Carbohydrate 25.5, Fiber 0.6, Sugar 18.2, Protein 6.4
PUMPKIN ROLL
My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet-the perfect ending to a special dinner. -Carolyn Rockwell, Milwaukie, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.
Nutrition Facts : Calories 254 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 110mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
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