Cannoli Cake Roll
Courtesy of The incredible edible egg™
Servings: 10
Prep Time: 40 Min.
Cook Time: 10-12 Min.
Prep Time: 40 Min.
Cook Time: 10-12 Min.
What you need:
* 6 egg whites, room temperature
* 3/4 tsp. cream of tartar or lemon juice
* 2/3 c. granulated sugar, divided
* 6 egg yolks, room temperature
* 1 tsp. vanilla
* 1/4 tsp. salt
* 1/2 c. ground unsalted pistachio nuts or almonds (2 oz.)
* 1/4 c. all-purpose flour
* powdered sugar, sifted
Filling:
* 1-1/2 c. whole-milk ricotta cheese
* 1 c. chopped mixed candied fruit, such as cherries, pineapple or orange peel
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
* 3/4 tsp. cream of tartar or lemon juice
* 2/3 c. granulated sugar, divided
* 6 egg yolks, room temperature
* 1 tsp. vanilla
* 1/4 tsp. salt
* 1/2 c. ground unsalted pistachio nuts or almonds (2 oz.)
* 1/4 c. all-purpose flour
* powdered sugar, sifted
Filling:
* 1-1/2 c. whole-milk ricotta cheese
* 1 c. chopped mixed candied fruit, such as cherries, pineapple or orange peel
* 1/2 c. powdered sugar
* 1/2 tsp. vanilla
What to do:
1. Heat oven to 400°F. Coat 15-1/2 x 10-1/2 x 1-in. jelly-roll pan with cooking spray. Line bottom with waxed or parchment paper; spray paper.
2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/3 c. of the granulated sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
3. Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3 to 5 min. Gradually beat in remaining 1/3 c. granulated sugar until pale yellow and sugar is dissolved. Beat in vanilla and salt.
4. Mix nuts and flour in small bowl; sprinkle evenly over egg whites. Add yolk mixture. Fold gently but thoroughly until color is uniform and no streaks of white remain. Do not stir. Pour into prepared pan; spread even.
5. Bake in 400°F oven until center springs back when lightly tapped with finger, 10 to 12 min.
6. Sprinkle clean kitchen towel with powdered sugar. Loosen cake from sides of pan with knife. Invert cake onto towel; carefully peel off waxed paper. Trim all cake edges with serrated knife. Roll up cake, starting from short end and rolling towel in with cake. Cool wrapped cake roll, seam-side down on wire rack.
7. FILLING: Combine ingredients in small bowl; mix well. Carefully unroll cooled cake; remove towel. Spread evenly with filling; reroll cake. Refrigerate, covered and seam-side down.
* Make ahead tip: Cooled unfilled cake roll can be frozen, wrapped well in aluminum foil or plastic wrap. Defrost wrapped cake at room temperature, about 1 hour, before filling.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
2. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/3 c. of the granulated sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
3. Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3 to 5 min. Gradually beat in remaining 1/3 c. granulated sugar until pale yellow and sugar is dissolved. Beat in vanilla and salt.
4. Mix nuts and flour in small bowl; sprinkle evenly over egg whites. Add yolk mixture. Fold gently but thoroughly until color is uniform and no streaks of white remain. Do not stir. Pour into prepared pan; spread even.
5. Bake in 400°F oven until center springs back when lightly tapped with finger, 10 to 12 min.
6. Sprinkle clean kitchen towel with powdered sugar. Loosen cake from sides of pan with knife. Invert cake onto towel; carefully peel off waxed paper. Trim all cake edges with serrated knife. Roll up cake, starting from short end and rolling towel in with cake. Cool wrapped cake roll, seam-side down on wire rack.
7. FILLING: Combine ingredients in small bowl; mix well. Carefully unroll cooled cake; remove towel. Spread evenly with filling; reroll cake. Refrigerate, covered and seam-side down.
* Make ahead tip: Cooled unfilled cake roll can be frozen, wrapped well in aluminum foil or plastic wrap. Defrost wrapped cake at room temperature, about 1 hour, before filling.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutritional information:
Calories: 272; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 145mg; Total Carbs: 37g; Fiber: 1g; Protein: 10g; Sodium: 140mg;