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Cannoli Cake Roll
April 03, 2010

good instructions. recipe turned out just fine. use metal utensils where requested. do not stir in whites and flour, fold just until combined. cake batter should look like yellow marshmallow cream. try not to spend too much time spreading batter into jellyroll pan. its ok if it is not perfect. bake 10 mins and no more. your dish towel should be more like pillow case material and not like a towel. Brush the flavored sugar and liquor mixture lightly. just enough to cover the cake. you may have some juice left over. not too tight on rolling it up. i rolled mine up from the short side. (end zone of a football field) ricotta should be full fat and not part skim. you should strain the cheese by placing it in a small strainer then hover it over a bowl and cover the top with paper towel and place in fridge for as long as you can. i prepped the cake with the cheese and left it in the fridge (rolled up) until the next day. then added the whipped cream before serving. (the cake takes up a lot of room in the fridge) it was a fab desert. thanks so much

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