Festive Cannoli Cake Roll

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Festive Cannoli Cake Roll : simple and light festive dessert, Italian way !

Festive Cannoli Cake Roll : simple and light festive dessert, Italian way !

This Festive Cannoli Cake Roll is beautiful to have after festive holidays’ lunch or dinner since it is light and so very refreshing. Since it is simple also ( and we know simple is always the best ) I prepare it frequently, four seasons, since it is great to have a slice, cooled, during summer heat for instance; the same as Pepitas Swiss Roll . Both are festive but also great to prepare for weekends to have a dessert made from scratch.

Festive Cannoli Cake Roll : simple and light festive dessert, Italian way !
Besides, I added only four table spoons of sugar to Festive Cannoli Cake Roll batter. Isn’t it great ?
Refreshing, cream cheese cake roll with a pinch of cinnamon and semi sweet chocolate chips.
The kind of chocolate chips is up to your preferences, of course. You may add some roasted almond slices or chopped nuts to the filling. That’s exactly what I have done for Cannoli Cones with Figs, Honey and Almonds
Just skip honey since it may make cheese filling run out if honey is not dense.
As I understand American pan dimensions vary from ours, you can use 10 Β½ x 15 Β½ x 1 inch jelly roll pan and your roll will be just approximately 2 milimeters thicker that the one you see on the photo. If you roll it while still quite warm, it gives absolutely the same results. Dimensions of my jelly roll pan are 11 x 16 x 1 inches so there is a slight difference.

Festive Cannoli Cake Roll : simple and light festive dessert, Italian way !

5 from 3 votes
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Festive Cannoli Cake Roll

Festive Cannoli Cake Roll : simple and light festive dessert, Italian way !

Course Dessert
Cuisine Italian
Keyword Festive Cannoli Cake Roll
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 1 roll

Ingredients

  • Ingredients for the batter:
  • 4 eggs, separated
  • Pinch of salt
  • 4 Tbsp sugar
  • 4 Tbsp boiling water
  • 8 Tbsp all purpose flour
  • 2 tsp baking powder
  • 3 Tbsp bitter cocoa powder
  • Ingredients for the filling:
  • 2 cups Mascarpone
  • 12 Tbsp whipping cream
  • Pinch of cinnamon
  • 2 tsp 2 tsp vanilla extract
  • 6 Tbsp semi sweet chocolate chips

Instructions

  1. Preheat the oven to 180 C / 356 F.

  2. Cover jelly pan with baking paper and spray it. Leave aside.

  3. In medium sized bowl, combine dry ingredients: sugar, flour, baking powder and cocoa powder. Leave aside.

  4. In another medium sized bowl, mix egg whites and pinch of salt until stiff peaks form.

  5. Slowly add dry ingredients, water and egg yolks; gently combine with spatula.

  6. Pour into prepared pan and bake for 8 minutes or until toothpick inserted in the middle comes out clean.

  7. Leave to cool for two minutes and invert on a wet kitchen towel. Roll up th ecake in the towel, jelly roll style, starting with long side.

  8. Cool completely.

  9. While cake is cooling, prepare the filling: start with whipping cream to get stiff peaks and gently add the rest of the ingredients.

  10. Unroll the cake and spread filling over it leaving Β½ inch space edge. Roll up again.

  11. Place seem side down on a serving platter. Cool in the fridge before serving.

Festive Cannoli Cake Roll : simple and light festive dessert, Italian way !

 

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