Cannoli Sponge Cake Roll
|1 (9- to 10-inch) roll or 10 to 12 servings
6 eggs, separated
3/4 teaspoon cream of tartar or lemon juice
2/3 cup sugar, divided
1 1/2 teaspoons vanilla, divided
1/4 teaspoon salt*
1/2 cup ground unsalted pistachios or almonds (about 2
1/4 cup all-purpose flour
1 1/2 cups whole-milk ricotta cheese
1/2 to 3/4 cup confectioners' sugar
1 cup chopped mixed candied or dried fruit (about 5.5
With butter, lightly grease bottom of 15
1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed
paper. Grease again. Set aside.
In large mixer bowl at high speed, beat egg whites with cream
of tartar until foamy. Add 1/3 cup of the granulated sugar,
2 tablespoons at a time, beating constantly until sugar is
dissolved and whites are glossy and stand in soft peaks. (Rub
just a bit of meringue between thumb and forefinger to feel
if sugar has dissolved.) In small mixer bowl at high speed,
beat egg yolks until thick and light lemon-yellow in color,
about 3 to 5 minutes. Gradually beat in remaining 1/3 cup
granulated sugar, 1 teaspoon of the vanilla and the salt until
blended. Sprinkle nuts and flour over whites. Add beaten yolk
mixture. Gently, but thoroughly, fold nuts, flour and yolk
mixture into whites just until no streaks remain. Pour into
prepared pan. Gently spread evenly.
Bake in preheated 400° F oven until cake begins to pull
away from sides of pan and top springs back when lightly touched
with finger, about 10 to 12 minutes. Dust clean tea towel
with confectioners' sugar. With narrow spatula or knife, loosen
cake from sides of pan. Turn onto prepared towel. Carefully
pull off waxed paper. With serrated knife, trim all edges.
Starting from short edge, roll up cake, rolling towel in with
cake. Place wrapped roll seam-side down on wire rack until
cool, about 30 minutes.
In small bowl, stir together cheese, 1/2 to 3/4 cup confectioners'
sugar and the remaining 1/2 teaspoon vanilla until smooth.
Stir in fruit. Carefully unroll cooled cake. Spread with cheese
mixture. Reroll. Place seam-side down on serving platter.
Cover and chill. Just before serving, dust with confectioners'
sugar, if desired.
* Omit if using salted nuts.
NOTE: To prepare in advance, wrap unfilled, rolled cake well
in aluminum foil or plastic wrap. Freeze. For serving, let
wrapped frozen cake stand at room temperature 1 hour. Unroll
thawed cake and fill.