Recipes Cannoli Cake Roll 4.4 (92) 83 Reviews 15 Photos A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort! Submitted by shirleyo Updated on July 14, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 15 15 15 15 15 Prep Time: 50 mins Cook Time: 10 mins Additional Time: 3 hrs Total Time: 4 hrs Servings: 15 Yield: 15 servings Jump to Nutrition Facts Ingredients Cake: 5 large eggs, separated 1 teaspoon vanilla extract ½ cup white sugar, divided ¼ teaspoon cream of tartar ¼ teaspoon salt ¾ cup cake flour 2 tablespoons orange liqueur 1 tablespoon water 1 tablespoon white sugar 3 tablespoons confectioners' sugar, or as needed Filling: 1 ¼ cups ricotta cheese 4 ounces cream cheese ½ cup confectioners' sugar ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ cup mini semi-sweet chocolate chips Frosting: ¾ cup heavy whipping cream 3 tablespoons confectioners' sugar 2 tablespoons orange liqueur ½ teaspoon vanilla extract ¼ cup chopped pistachio nuts 1 tablespoon white sugar 1 tablespoon mini semi-sweet chocolate chips Directions 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. Editor's Note: Please note the differences in ingredient amounts and yield when using the magazine version of this recipe. I Made It Print Nutrition Facts (per serving) 248 Calories 12g Fat 27g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 248 % Daily Value * Total Fat 12g 16% Saturated Fat 7g 33% Cholesterol 93mg 31% Sodium 116mg 5% Total Carbohydrate 27g 10% Dietary Fiber 1g 2% Protein 6g 13% Vitamin C 0mg 0% Calcium 80mg 6% Iron 1mg 7% Potassium 117mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved