Cannoli Cake Roll
This Cannoli Cake Roll is filled with creamy ricotta filling and rolled up in a light and delicious sponge cake. Cut into slices and enjoy!
Equipment
- jelly roll pan
- Stand or hand mixer
- Mixing bowls
- baking spray with flour
- Parchment paper
Ingredients
Cake
- 3 eggs
- 1 cup sugar
- 1/3 cup water
- 1 1/2 tsp pure vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
Filling
- 4 oz cream cheese
- 1 1/4 cup ricotta
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup mini chocolate chips optional
Frosting
- 3/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 cup mini chocolate chips for the top of the cake
Instructions
Cake
- Preheat oven to 375 degrees.
- Grease a 10x15 inch jelly roll pan then line with parchment paper. Lightly spray parchment paper with baking spray with flour. Set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat eggs until light in color.
- Add sugar, vanilla and water and beat until combined.
- Beat in flour, baking powder and salt. Beat until smooth, scraping down the sides of the bowl as needed.
- Pour batter into the prepared pan making sure that it is even throughout.
- Bake for 12-15 minutes or until the edges are starting to lightly brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, take a smooth dish towel (avoid using bath-like towels that have a lot of texture as the cake will stick to it) and liberally sprinkle it with powdered sugar.
- Once the cake is done, remove it from the oven. Let it cool for 5 minutes in the pan. Flip the cake onto the towel. Remove the parchment paper and cut away any crusty edges.
- Roll the cake up, starting with the short side of the cake, into a cylinder. Place in the refrigerator for about 20-30 minutes to cool.
Cannoli Filling
- In a mixing bowl, beat cream cheese until smooth. Add in ricotta cheese, powdered sugar and pure vanilla extract and beat until fully combined. If desired mix in mini chocolate chips.
- Unroll the cake and spread the cannoli filling to the outer edges.
- Tightly roll up the cake, it's ok if some spills out of the edges. Place seam side down and wrap in plastic wrap. Place in the refrigerator for about 1-2 hours or until it is chilled.
- Sprinkle with powdered sugar and cut into 1-inch slices. Wipe knife in between cuts to ensure clean slices.
- Serve and enjoy!
Frosting
- In a mixing bowl beat heavy whipping cream until thickened.
- Add powdered sugar and pure vanilla extract and beat until combined.
- Option 1: Spread over the entire cake. Sprinkle on mini chocolate chips.
- Option 2: Put frosting into a piping bag, pipe some of the frosting down the center of the cake. Add mini chocolate chips to the top if desired.
- Cut into 1-inch slices. Wipe knife in between cuts to ensure clean slices.
- Serve and enjoy!
- To store, cover with plastic wrap and place in the refrigerator for up to 3 days.
