Cannoli Cream Cake Roll Food

CANNOLI CAKE ROLL

Steps:

• Preheat oven to 375 F. Line a jelly roll pan (10"x15") with parchment paper and spray with cooking spray.
• In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the eggs for 5 minutes on medium speed until they are bubbly.
• While continuing to mix on low, gradually add the sugar. Then mix in water and vanilla extract.
• With the mixer still on low speed, sift in flour, baking powder and salt. Mix until well combined, scraping the bowl as needed. The batter will be thin. Pour the batter into the prepared pan.
• Bake for 7-9 minutes. Cake will be springy to the touch and start to shrink away from the sides of the pan.
• Lay out a sheet of parchment paper slightly longer than the cake and sprinkle lightly with powdered sugar. Turn the sheet cake out onto the prepared parchment paper. Peel off the parchment paper and cut away the crusty edges of the cake.
• Roll the cake up in the parchment paper sprinkled with powdered sugar. Place in the refrigerator to cool.
• Whip heavy cream on high in a stand mixer until cream is thick. Add in Ricotta cheese, cream cheese, powdered sugar, vanilla and cinnamon and mix on low to medium to combine until ingredients are mixed together well. Stir in chocolate chips.
• Unroll cake and spread the cannoli filling over the cake. Tightly roll the cake back up and refrigerate for an hour before serving.
• To slice, run hot water over a knife and wipe dry before slicing straight through. Rinse in hot water and dry knife in between cutting each slice. This allows for a cleaner slice.

PUMPKIN ROLL

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.

CANNOLI CAKE ROLL

Steps:

• Prepare cake: Preheat oven to 375 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan; line with waxed paper; grease paper and dust with flour.
• In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon-colored, about 5 minutes. Set beaten yolk mixture aside.
• In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
• Transfer beaten egg yolks to another large bowl. With rubber spatula or wire whisk, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
• With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.
• Meanwhile, in cup, mix orange liqueur with 1 tablespoon water and remaining 1 tablespoon sugar until sugar dissolves.
• Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off waxed paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
• Meanwhile, prepare ricotta filling: In food processor, with knife blade attached, blend all filling ingredients, except chocolate pieces, until smooth. Transfer filling to bowl; stir in chocolate pieces. Cover and refrigerate filling while cake cools.
• Assemble cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
• Prepare frosting: In small bowl, with mixer at medium speed, beat heavy cream and confectioners' sugar until soft peaks form. With rubber spatula, fold in orange liqueur and vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

CANNOLI CAKE ROLL

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper.
• Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside.
• In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks.
• Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.
• With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger.
• Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves.
• Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
• To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools.
• Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter.
• To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving.

CREAM FILLINGS FOR CAKE ROLL.. CHOCOLATE, COCONUT, BUTTERSCOTCH

Steps:

• Combine granulated sugar, flour and salt in a saucepan.
• Gradually add milk. mix well.
• Cook over medium heat until mixture boils, stirring constantly, boil 1 minute.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return egg mixture to saucepan, mix well.
• Cook until mixture starts to bubble, stirring constantly.
• Stir in margarine and vanilla.
• Cool, then spread over jelly cake roll.
• FOR CHOCOLATE CREAM FILLING:.
• 3/4 cup granulated sugar.
• 3 tbls unbleached flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 oz unsweetened baking chocolate square, melted.
• 1 egg, slightly beaten.
• 1 tsp vanilla.
• do same as basic cream filling, except add chocolate square with milk, finish same as basic cream.
• COCONUT CREAM FILLING:.
• same as basic cream filling, except use 1/2 cup granulated sugar, 3 tbls flour,1/4 tsp salt, 1 1/4 cup skim milk, room temperature,do basic procedure.use 1/3 cup flaked sweetened coconut.
• BUTTERSCOTCH CREAM FILLING:.
• 2/3 cup brown sugar, packed.
• 3 tbls flour.
• 1/4 tsp salt.
• 1 1/4 cup skim milk, room temperature.
• 1 egg, slightly beaten.
• 1 tbls margarine, melted.
• 1 tsp vanilla.
• Combine brown sugar, flur, and salt in a saucepan.Gradually add mik, mix well.Cook over medium heat till mixture begins to boil.Boil 1 minutes, stirring constantly.
• Blend a 1/4 cup of hot mixture into beaten egg.
• Return all to sauepan, mix well.
• cook until mixtue starts to bubble., stirring constantly.
• Stir in margarine and vanilla.
• Cool then spread over cooled jelly cake roll.

CAKE AND CANNOLI CUSTARD CREAM FILLING

Steps:

• Combine sugar, flour and salt in a pot.
• Whisk to combine well.
• Add milk gradually to get no lumps.
• Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
• Beat yolks in a bowl.
• Add some hot mixture into the bowl just a little to bring to a warm temperature.
• Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
• Remove and blend in the vanilla and pkg of dry pudding mix.
• Stir well until blended.
• Cool two hours, covered with saran (not to get a skin on top) or until cold.
• Beat nutri whip and then fold into the cold custard.
• Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
• Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
• I have never made this with reg. whipping cream, always Nurti Whip.

CHOCOLATE CANNOLI CAKE ROLL

Steps:

• Line a greased baking pan with wax paper.
• in a large bowl combine the cake mix, water and eggs.
• beat on low speed for 30 seconds.
• pour into prepared pan.
• bake at 350 for 14 minutes or until cake springs back when lightly touched.
• cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
• peekl off waxed paper.
• roll up cake in the towel jelly roll style and cool completely on a wire rack.
• in a small bowl beat cream cheese until fluffy.
• add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
• beat until smooth.
• stir in chips.
• unroll cake spread filling over cake and re-roll.

CANNOLI CAKE

Steps:

• FOR THE CAKE: Begin early in day or day ahead to make Cannoli Cake.
• Preheat oven to 375°F In small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.
• In large bowl, using same beaters and with mixer at low speed, beat egg yolks, flour, baking powder, salt, remaining 1/2 cup sugar, and 1 teaspoon vanilla, and 2 Tablespoons water until blended. With rubber spatula, gently fold beaten egg whites into egg-yolk mixture, one-third at a time.
• Spoon batter into UNGREASED 10 inch by 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched.
• Invert cake in pan on wire rack; cool completely in pan.
• FOR BRUSHING CAKE LAYERS: From oranges, grate 2 teaspoons peel (use the rest of peel for the filling) and squeeze 1/3 cup juice (IF NOT USING LIQUEUR, INCREASE JUICE TO 1/2 CUP). Stir liqueur into 1/3 cup juice; set aside.
• FOR THE FILLING: In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners' sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.
• With metal spatula, loosen cake from edge of pan; remove pan side. Loosen cake from pan bottom; remove pan bottom. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.
• Place bottom cake layer, cut-side up, on cake plate. Spoon ricotta-cheese filling on center of cake layer. Spread some filling out to edge, leaving a center rounded to achieve a dome effect.
• Cut a small wedge out of remaining cake layer; and gently rest cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.).
• PREPARE VANILLA-CREAM FROSTING: In small bowl, with mixer at medium speed, beat 3 Tablespoons margarine or butter, softened, 3 Tablespoons milk, 1 3/4 cups confectioners' sugar, and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until mixture has an easy spreading consistency. In large bowl, using same beaters and with mixer at medium speed, beat 2 cups heavy or whipping cream until stiff peaks form; fold confectioners'-sugar mixture into whipped cream. Spread over top and down side of cake.
• In a heavy small saucepan over low heat, heat remaining 1/3 cup mini pieces, stirring frequently, until melted and smooth.
• Into waxed-paper cone, spoon melted chocolate. (Or, use small decorating bag with small writing tube.) With chocolate, make feather design.
• Refrigerate cake until filling is firm for easier cutting, about 3 hours.
• TO MAKE WAXED-PAPER CONE: Cut square of waxed paper; fold in half into triangle. Lay triangle on flat surface so wide side is at top. Fold left-hand corner down to center point. Take right-hand corner; wrap it completely around folded left-hand corner, forming cone. Both corners meet at center point of original triangle. Fold in these ends twice to hold together. Fill cone two thirds full; fold top over.
• MAKING FEATHER DESIGN: Piping circles on Cake: Using paper cone with tip cup to make 1/8 inch diameter hole, pipe melted chocolate on top of cake in concentric circles, starting in center and moving to edge of cake. Start with small circle in the middle of cake and go around each circle to the edge. This should be 6 circles.
• Drawing spokes towards center: Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion, about 1 1/2 inches apart around edge of cake; alternate direction of each spoke, first from edge to center of cake, then from center to edge.
• Completing feather design: Continue around top of cake, alternating direction of each spoke to make attractive feather design. 16 servings.
• The Good Housekeeping Book of Desserts.