Cannoli Cake Roll

4.4
(91)

A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!

Slices of a cream-filled jelly roll cake topped with pistachios and chocolate chips on a blue surface
14
14
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Prep Time:
50 mins
Cook Time:
10 mins
Additional Time:
3 hrs
Total Time:
4 hrs
Servings:
15
Yield:
15 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

Nutrition Facts (per serving)

248 Calories
12g Fat
27g Carbs
6g Protein
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
Vitamin C 0mg 1%
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.