Jam-and-cannoli Cake Roll

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 egg yolks
• 1/2 teaspoon vanilla
• 1/3 cup granulated sugar
• 2 tablespoons butter, melted (no substitutes)
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 3/4 cup finely chopped pistachio nut
• sifted powdered sugar
• 3/4 cup strawberry and brandied apricot jam or 3/4 cup strawberry jam
• bittersweet chocolate (optional) or semisweet chocolate, shavings (optional)
• 1 cup ricotta cheese
• 3 tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1/3 cup bittersweet chocolate or 1/3 cup semisweet chocolate, shavings

Recipe

• 1 preheat oven to 375 degrees f.
• 2 grease and lightly flour a 15x10x1-inch jelly-roll pan.
• 3 stir together flour, baking powder,and salt in a small bowl.
• 4 set aside.
• 5 beat egg yolks and vanilla in a medium mixing bowl with an electric mixer on high speed about 5 minutes or until thick and lemon-colored.
• 6 gradually add the 1/3 cup sugar, beating on medium speed until sugar is almost dissolved.
• 7 fold in melted butter.
• 8 wash beaters.
• 9 beat egg whites and cream of tartar in a large mixing bowl on medium to high speed until soft peaks form (tips curl).
• 10 gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
• 11 fold yolk mixture into whites mixture.
• 12 sprinkle flour mixture over egg mixture; fold in gently, just till combined.
• 13 spread evenly in prepared pan.
• 14 sprinkle with nuts.
• 15 bake in the preheated oven for 12 to 15 minutes or until top springs back when lightly touched.
• 16 immediately loosen edges of cake; turn out onto towel sprinkled with powdered sugar.
• 17 starting with a narrow end, roll up cake and towel together.
• 18 cool on wire rack.
• 19 unroll cake.
• 20 spread jam evenly over cake to within 1 inch of edge.
• 21 for the cannoli filling in a bowl stir together ricotta cheese, granulated sugar, and vanilla.
• 22 stir in bittersweet or semisweet chocolate shavings.
• 23 carefully spread cannoli filling evenly over jam layer to within 1 inch cake edges.
• 24 reroll cake.
• 25 cover and chill up to 2 hours.
• 26 to serve, cut cake on the bias into slices with a serrated knife.
• 27 transfer slices to individual dessert plates.
• 28 if desired, sprinkle with chocolate shavings.
• 29 for cannoli filling: stir together 1 c ricotta cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla.
• 30 stir in 1/3 c bittersweet or semisweet chocolate shavings.