Cannoli Cake

The Cake:

  • 5 large eggs, separated
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 cup flour

Preheat oven to 350°.  Grease a 10″ x 15″ jelly roll pan and line with parchment.

Beat egg whites in a large bowl until soft peaks form.  Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.

In a separate bowl, beat egg yolks, vanilla, and remaining 1/4 cup sugar until thick – about 5 minutes.

Mix in flour just until blended.

Gently fold 1 cup of whites into egg yolk mixture to lighten, then fold remaining whites into yolks.

Spread batter evenly into prepared pan.

Bake for about 12 minutes or until cake springs back when touched.

Sift powdered sugar over cake and place a clean kitchen towel on top.  Flip cake onto towel and roll up jelly-roll style from short end.

Cool completely.

Ricotta Filling:

  • 2 cups ricotta cheese
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/2 cup semi-sweet chocolate pieces

In food processor, blend the ricotta cheese, cream cheese, powdered sugar, vanilla, and cinnamon until smooth. Transfer filling to bowl and stir in the chocolate pieces. Cover and refrigerate filling while cake cools.

To Assemble:

Unroll cake and drizzle with a simple syrup and Cointreau or Grand Marinier.  (Victor used Blood Orange Syrup.)

Spread filling over cake and roll up with seam on bottom.

Dust with powdered sugar and cocoa mixture.