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Pumpkin Cannoli Cake Roll

Pumpkin Cannoli Cake Roll on a Festive Platter
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This Pumpkin Cannoli Cake Roll combines the best of fall flavors with the creamy indulgence of cannoli filling. A moist pumpkin cake is swirled with a sweet ricotta cheese and chocolate chip mixture for a delightful seasonal dessert.

Ingredients

Scale
  • For the Cake:
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ½ cup pumpkin puree
  • For the Cannoli Filling:
  • 15 ounces ricotta cheese, drained
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • For Dusting:
  • Powdered sugar

Instructions

  1. Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing it to overhang on the sides.
  2. In a large bowl, beat eggs and sugar together until light and fluffy. Stir in vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.
  6. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
  7. Starting from one short end, roll the cake up tightly in the towel. Let it cool completely.
  8. Prepare the Cannoli Filling: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Stir in the mini chocolate chips.
  9. Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cannoli filling evenly over the cake.
  10. Reroll the cake tightly, without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
  11. Before serving, dust the cake roll with powdered sugar. Slice and serve.

Notes

For an extra touch of flavor, consider adding a tablespoon of rum or coffee liqueur to the cannoli filling.

Find it online: https://cubaqueen.com/pumpkin-cannoli-cake-roll/