Cannoli Cake Roll
Creamy ricotta and candied fruit fill this cake roll. The whimsical pinwheels slices look delightful on their plates.
- 6 egg whites, room temperature
- 3/4 tsp cream of tartar or lemon juice
- 2/3 cup granulated sugar, divided
- 6 egg yolks, room temperature
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 cup ground unsalted pistachio nuts or almonds (2 oz.)
- 1/4 cup all-purpose flour
- powdered sugar, sifted
- 1 1/2 cups ricotta cheese
- 1 cup chopped mixed candied fruit, such as cherries, pineapple and orange peel
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- Heat oven to 400°f. Coat 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with cooking spray. Line bottom with waxed or parchment paper; spray paper.
- Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add 1/3 cup of the granulated sugar, 2 Tbs 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.
- Beat egg yolks in clean mixer bowl on high speed until thick and lemon-colored, 3 to 5 minutes. Gradually beat in remaining 1/3 cup granulated sugar until pale yellow and sugar is dissolved. Beat in vanilla and salt.
- 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.
- Bake in 400°f oven until center springs back when lightly tapped with finger, 10 to 12 minutes.
- 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.
- 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.
If using salted pistachios, omit salt from recipe.
Calories from Fat 88 (32%)
(15%)Total Fat 10g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 37g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.