Cannoli Cake Roll Recipes

CANNOLI CAKE ROLL

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.

CANNOLI CAKE ROLL

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.

MY CANNOLI FILLING RUM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans with 2 tablespoons of the butter.
• Make the cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice. In a medium bowl, sift together the flour, baking powder and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
• Bake the cake: Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners' sugar, cinnamon and nutmeg. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
• Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest.
• For the rum glaze: Bring the rum to a simmer in a medium pot over low heat. Sift in the confectioners' sugar and a pinch of salt and simmer, whisking, until smooth, 2 to 3 minutes. Cool.
• Assemble the cake: Place one layer of the cake on a flat surface. Brush some of the rum glaze on the first layer and top with all of the ricotta filling. Place the second cake squarely on top and gently press the two layers together. Brush the second cake with rum glaze.
• For the toppings: Frost the whole exterior of the cake with the whipped cream. Sprinkle on the chocolate chips over top. Serve immediately or refrigerate until serving.

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.

CHOCOLATE CANNOLI CAKE ROLL

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.

CANNOLI CAKE

Steps:

• Bake two 8-inch round cakes according to the package directions. Cool completely. Cut a parchment sheet into four 3-by-12-inch strips and set aside.
• Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on the lowest speed until the sugar is incorporated into the butter. Add the vanilla, increase speed to medium-high and beat until smooth, about 2 minutes. With the mixer running on medium high, add the milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
• To make the filling, remove 2 cups of the frosting and place in a medium bowl. Add the cinnamon and mini chocolate chips and stir until combined. Reserve remaining frosting.
• Using a serrated knife, trim the top of each cake to make level and straight. Line the edges of a cake stand with the parchment strips (to keep it clean when you frost and glaze the cake with chocolate). Place one cake in the center of the cake stand. Using a small offset spatula, spread the chocolate filling evenly over the top of the cake. Top with the second cake.
• With a large offset spatula, spread 3/4 cup of the reserved frosting in a thin layer on the top and sides of the cake. This is called a crumb coat. Place the cake in the freezer until the frosting is set, about 30 minutes.
• Once chilled, remove the cake from the freezer and spread with all but 1/2 cup of the remaining frosting. Smooth the sides and top of the cake using the offset spatula or a bench scraper. Return to the freezer for another 30 minutes to set the frosting.
• Meanwhile, make the ganache by placing the semi-sweet chocolate chips in a small heatproof bowl. Heat the cream until hot but not boiling. Pour over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
• Remove the cake from the freezer and pour the ganache over the top. Use the back of a spoon to completely cover the top, allowing some of the chocolate to spill over the sides in a drip pattern.
• Place the remaining 1/2 cup frosting in a pastry bag fitted with a medium star tip. Pipe rosettes on the chocolate around the top edge of the cake, spacing them about 1/2 inch apart. Place one end of a cannoli on each rosette, so the opposite ends meet in the center of the cake. Remove the parchment strips from beneath the cake and serve.

CANNOLI CAKE ROLL

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.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• Line a greased baking pan with wax paper.
• in a large bowl combine the cake mix, water and eggs.
• beat on low speed for 30 seconds.
• pour into prepared pan.
• bake at 350 for 14 minutes or until cake springs back when lightly touched.
• cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
• peekl off waxed paper.
• roll up cake in the towel jelly roll style and cool completely on a wire rack.
• in a small bowl beat cream cheese until fluffy.
• add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
• beat until smooth.
• stir in chips.
• unroll cake spread filling over cake and re-roll.

CANNOLI CAKE ROLL

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.
• Make cake: 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.
• Make filling: Blend ricotta cheese, cream cheese, confectioners' sugar, vanilla and cinnamon in a food processor until smooth. Transfer filling to bowl and stir in chocolate chips. Cover and refrigerate while cake cools.
• Assemble cake: Gently unroll cooled cake. With a 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 a platter.
• Make frosting: In small bowl, with mixer at medium speed, beat whipping cream and confectioners' sugar until soft peaks form. With rubber spatula, fold in vanilla with 2 tablespoons of the orange liqueur. With metal spatula, spread frosting over cake. Refrigerate cake at least 2 hours before serving.
• Sprinkle top of cake with chopped pistachios and chocolate chips just before serving.