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Source: Incredible Egg Board

Cannoli Cake Roll
Fill this Italian-inspired rolled cake with candied cherries, orange peel, pistachios or mini chocolate chips. Perfect for easy entertaining or simply enjoying with the family.
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Serves: 10
Prep Time: 40 minutes
Cook Time: 10 to 12 minutes
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6 large eggs, room temperature
3/4 teaspoon cream of tartar or lemon juice
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup ground unsalted pistachios or almonds
1/4 cup all-purpose flour
Confectioners’ sugar, sifted
1 1/2 cups whole-milk ricotta cheese
1 cup chopped mixed candied fruit, such as cherries, pineapple and orange peel
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Preheat the oven to 400° F. Lightly spray a 15 1/2-by-10 1/2-by-1-inch jelly-roll pan with cooking spray and line it with waxed or parchment paper. Spray the paper.

For the cake: Separate the eggs and put the yolks aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at high speed until foamy. With the motor running, add 2 tablespoons of the sugar. Beat well to insure the sugar dissolves before adding 2 tablespoons more. Continue beating until the egg whites are glossy and stand in soft peaks.

In a mixing bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks on high speed for 3 to 5 minutes or until lemon colored. With the mixer running, add the remaining sugar and beat until the batter is pale yellow and the sugar dissolves. Beat in the vanilla and salt.

Mix the nuts and flour in a small bowl, tossing to coat the nuts with the flour. Sprinkle them evenly over the meringue. Gently fold in the yolk mixture until the batter is uniformly colored with no streaks of white remaining. Do not stir the batter.

Pour the batter in the prepared pan and smooth the top. Bake for 10 to 12 minutes or until the center springs back when gently tapped with your finger.

Sprinkle a clean kitchen towel with the confectioners’ sugar. Loosen the cake from the sides of the pan and invert the cake onto the towel. Carefully peel the waxed paper off the cake. Trim the cake edges with a small or serrated knife.

Using the kitchen towel as a guide, roll the warm cake, starting from the short end. Let the cake cool, still wrapped in the towel and resting seam side down.

For the filling: Mix the cheese, fruit, confectioners’ sugar and vanilla extract in a bowl until well combined.
Carefully unroll the cooled cake and remove the towel. Spread the filling evenly over the cake, leaving an inch-wide rim on all sides. Re-roll the cake and set it on a serving platter or plate, seam-side down. Refrigerate for at least 1 hour or until serving.

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