If you’ve ever savored a classic Italian cannoli, you’ll know the magic of its creamy, sweet filling paired with a crisp shell. Now, imagine transforming that delightful experience into a luscious cake roll. My Cannoli Cake Roll recipe combines the best of both worlds, making it a show-stopping dessert that’s perfect for any occasion.
This recipe blends the rich flavors of ricotta and mascarpone with hints of citrus and chocolate, all wrapped in a light, fluffy sponge cake. It’s a modern twist on a beloved traditional treat, offering a unique way to enjoy those familiar cannoli flavors. Whether you’re hosting a dinner party or simply craving something special, this Cannoli Cake Roll is sure to impress.
Ingredients
To create this decadent Cannoli Cake Roll, you’ll need a variety of fresh and flavorful ingredients.
For the Cake
- 4 large eggs – separated, room temperature
- 3/4 cup granulated sugar – divided
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 cup all-purpose flour – sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk – room temperature
- 1 tablespoon lemon zest
- 1 cup ricotta cheese – drained
- 1 cup mascarpone cheese – softened
- 1/2 cup powdered sugar – sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup mini chocolate chips
- 2 tablespoons orange zest
- 1/2 cup heavy cream – whipped to stiff peaks
These ingredients will ensure that your Cannoli Cake Roll captures the authentic taste of a classic cannoli while also providing a delightful cake texture.
Tools and Equipment
Creating a Cannoli Cake Roll requires specific tools and equipment to achieve the perfect texture and flavor. Below is a list of essential items you will need:
- Mixing Bowls: I recommend having at least three mixing bowls of varying sizes. These will be used for mixing the cake batter, preparing the cannoli filling, and handling separate ingredients like egg whites and dry components.
- Electric Mixer: An electric mixer, either handheld or stand, is crucial for whipping egg whites and combining the ricotta and mascarpone cheeses smoothly. The electric mixer will create the airy texture needed for both the cake and filling.
- Whisk: A whisk is handy for quick tasks such as combining dry ingredients or whipping cream.
- Spatula: Use a silicone or rubber spatula for gently folding ingredients like egg whites and for spreading the batter evenly in the baking pan. This ensures that you maintain the lightness and fluffiness of the cake.
- Measuring Cups and Spoons: Accurate measurements are key to baking success. Make sure you have a set of measuring cups and spoons for precision.
- Sifter: A sifter or fine mesh sieve is needed to sift flour and powdered sugar. This helps to eliminate any lumps and ensures a smooth, consistent texture.
- Jelly Roll Pan: A jelly roll pan, typically 10×15 inches, is used for baking the sponge cake. Make sure the pan is greased and lined with parchment paper to prevent sticking.
- Parchment Paper: Parchment paper is essential for lining the jelly roll pan. This makes it easy to remove the cake and helps in the rolling process.
- Kitchen Towel: A clean, lint-free kitchen towel is used to roll the cake immediately after baking. Dust it with powdered sugar to prevent sticking.
- Offset Spatula: An offset spatula is excellent for spreading the cannoli filling evenly over the cooled cake. Its angled handle allows for precise and smooth application.
- Cooling Rack: A cooling rack is necessary for cooling the sponge cake once it is baked. This helps prevent the cake from becoming soggy by allowing air to circulate around it.
- Knife: A sharp knife is used for slicing the finished cake roll into neat pieces.
- Plastic Wrap and Aluminum Foil: These are useful for wrapping and storing the cake roll, ensuring it stays fresh and maintains its shape.
Having these tools and equipment will streamline the baking process and ensure that your Cannoli Cake Roll turns out perfectly every time. These items not only enhance efficiency but also contribute to the quality of the final presentation and taste of the dessert.
Directions
Prepare the Cake
- Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat 4 large eggs on high speed for about 3 minutes until thick and lemon-colored.
- Gradually add 1 cup of granulated sugar, continuing to beat until the mixture is light and fluffy.
- Add 1 teaspoon of vanilla extract and mix well.
- In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gradually fold the dry ingredients into the egg mixture until well combined.
- Pour the batter evenly into the prepared pan, spreading it to the edges with a spatula.
- Bake for 10 to 12 minutes, or until the cake springs back when lightly touched.
- Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
- Starting from the short end, roll the cake and towel together into a spiral. Let it cool completely on a wire rack.
Make the Filling
- In a medium bowl, combine 1 cup of ricotta cheese and 1 cup of mascarpone cheese.
- Add 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and the zest of one orange.
- Beat the mixture until smooth and creamy.
- Fold in 1/2 cup of mini chocolate chips.
Assemble the Cake Roll
- Carefully unroll the cooled cake.
- Spread the filling evenly over the cake, leaving a small border around the edges.
- Re-roll the cake, gently peeling away the towel as you go.
- Place the rolled cake seam-side down on a serving platter.
- Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, dust the top with powdered sugar for a beautiful finish.
- Slice and serve chilled, enjoying the perfect blend of cannoli flavors in every bite!
Tips for the Perfect Cake Roll
Achieving the perfect Cannoli Cake Roll requires some insider tips to ensure a flawless result. Follow these guidelines to master your cake roll technique.
Strain the Ricotta
First, it’s crucial to strain the ricotta to achieve the ideal texture for the filling. Here’s how I do it:
- Use Cheesecloth: Line a fine-mesh strainer with cheesecloth.
- Spoon Ricotta Into Strainer: Place the ricotta into the strainer.
- Set Over a Bowl: Position the strainer over a bowl to catch the liquid.
- Refrigerate: Place the setup in the refrigerator for at least 2 hours, preferably overnight.
By using this method, the ricotta will be creamy yet firm, preventing a runny filling.
Tips for Rolling
Rolling the cake can be tricky, but with a few tips, you can create a beautiful cake roll that holds together well:
- Roll While Warm: Roll the cake immediately after baking while it’s still warm. This helps prevent cracks.
- Use Parchment Paper: Lay the cake on a sheet of parchment paper dusted with powdered sugar to prevent sticking.
- Roll Gently: Roll the cake gently and slowly to keep it intact.
- Unroll to Fill: Once cooled, carefully unroll the cake, spread the filling, and reroll it just as gently.
These steps ensure your Cannoli Cake Roll has a smooth, flawless presentation.
Make-Ahead Instructions
Preparing your Cannoli Cake Roll ahead of time can save effort on the day you plan to serve it. Below are some tips to ensure your cake roll tastes fresh and delightful.
How to Freeze the Cake Roll
To freeze your Cannoli Cake Roll, first ensure the cake is completely cooled after filling and rolling it. Wrap the entire roll tightly in plastic wrap, ensuring no part of the cake is exposed to air to prevent freezer burn. Then, place the wrapped roll in a layer of aluminum foil or a freezer-safe ziplock bag for an additional layer of protection.
When ready to serve, remove the cake roll from the freezer and place it in the refrigerator. Allow it to thaw slowly overnight. Avoid unwrapping the cake until it has fully thawed to maintain its shape and moisture. Once thawed, unwrap and dust with powdered sugar before slicing and serving. Your Cannoli Cake Roll will taste just as fresh and delicious as the day you made it.
Conclusion
Creating a Cannoli Cake Roll is a rewarding endeavor that brings together the best of Italian dessert traditions. From the light sponge cake to the creamy ricotta and mascarpone filling, each component plays a vital role in delivering a delicious treat. With the tips and techniques shared, you can confidently craft a cake roll that not only looks impressive but also tastes divine. Whether you’re making it ahead for a special occasion or enjoying it fresh, this Cannoli Cake Roll is sure to be a hit. Happy baking!
