Cannoli Cream Cake Roll Recipes

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.

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.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• 1. Beat cream cheese in a small bowl until fluffy. Add the remaining filling ingredients (except the chocolate chips) and beat until completely smooth. Stir in chips. Refrigerate while you are making the cake.
• 2. Grease a 15x10x1 jelly roll pan, line it with waxed papper and grease the paper.
• 3. In a bowl, combine the cake mix with the other ingredients. Beat on low for 30 seconds and then on medium for 2 more minutes. Pour into pan.
• 4. Bake at 350° for 12-14 minutes. The center of the cake should spring back when lightly touched. Cool for 5 minutes. Dust a linen towel with confectioner's sugar and invert the cake onto the towel. Peel off the waxed paper, then roll up the cake (towel and all), starting with a short side. Cool completely on a wire rack.
• 5. When cool, gently unroll the cake. Spread filling over the cake, leaving 1/2 inch around the edges. Roll the cake up again and place seam side down on a platter. Refrigerate at least 2 hours. Dust with confectioner's sugar before serving.