Description
This Pumpkin Cannoli Cake Roll blends the warm, spicy flavors of pumpkin with the creamy richness of cannoli filling. A perfect fall dessert that’s bound to impress at any gathering!
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
For the Cannoli Filling:
1 1/2 cups ricotta cheese, drained
1/2 cup mascarpone cheese
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Instructions:
Preheat & Prepare: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
Make the Cake: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, beat eggs and sugar until thick. Mix in pumpkin puree. Gradually fold in the dry ingredients until combined.
Bake: Spread the batter evenly onto the prepared pan and bake for 12-14 minutes. Once baked, immediately roll the cake in a clean kitchen towel (with parchment still on) and let it cool completely.
Prepare the Cannoli Filling: Beat together the ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in the mini chocolate chips.
Assemble: Carefully unroll the cooled cake and spread the cannoli filling evenly over it. Roll the cake back up without the towel, wrap it in plastic, and refrigerate for at least 1 hour.
Serve: Slice and dust with powdered sugar before serving. Enjoy this creamy, spiced dessert!
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Step-by-Step Guide
Follow these detailed instructions for a perfect roll every time. First, ensure your eggs are at room temperature for maximum volume when beating with the sugar. After spreading the batter, tap the pan on the counter to remove air bubbles. The critical step is rolling the warm cake in a thin, lint-free kitchen towel dusted with powdered sugar. Roll it up from the short end, towel and all, and let it cool completely on a wire rack—this “trains” the cake to hold its rolled shape and prevents cracking when you add the filling.
Serving Suggestions
Elevate your presentation by dusting the finished roll with both powdered sugar and a light sprinkle of cinnamon. For a decadent touch, drizzle slices with a salted caramel sauce or a white chocolate ganache. Serve alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. Garnish with a few whole chocolate chips and a cinnamon stick for a beautiful, restaurant-worthy plate.
How-to Summary
In short: Mix dry ingredients. Beat eggs and sugar, add pumpkin, then fold in dry mix. Bake in a parchment-lined jelly roll pan. Immediately roll the warm cake in a sugared towel to cool. Make the filling by blending cheeses, sugar, and vanilla, then stir in chips. Unroll the cake, spread filling, and re-roll. Chill to set, then slice and serve.
Frequently Asked Questions
Can I make this cake roll ahead of time? Absolutely. It’s actually better when made a day ahead. Wrap the chilled roll tightly in plastic wrap; it will keep for up to 3 days in the refrigerator.
My cake cracked when I rolled it. What went wrong? The cake was likely overbaked or cooled too long before the initial roll. It must be rolled in the towel while still very warm and flexible.
Can I use fresh pumpkin puree? Yes, but ensure it is as thick as canned puree. Spread it on a paper towel to remove excess moisture to avoid a soggy cake.
Is there a substitute for mascarpone? You can use an additional 1/2 cup of well-drained ricotta, but the filling will be less rich. Full-fat cream cheese is a better alternative.
How do I prevent the chocolate chips from sinking in the filling? Toss the mini chips in a teaspoon of flour before folding them in. This little trick helps suspend them in the creamy mixture.
Common Mistakes to Avoid
- Overmixing the batter: Fold the dry ingredients just until combined to keep the cake light and spongy.
- Skipping the towel-roll step: Cooling the cake rolled is non-negotiable for a crack-free final product.
- Using wet ricotta: Drain ricotta in a fine-mesh strainer for 30 minutes to prevent a runny filling.
- Spreading filling to the edges: Leave a 1/2-inch border on all sides so the filling doesn’t squeeze out when rolling.
- Slicing before chilling: Refrigerate the assembled roll for at least an hour so it firms up and slices cleanly.
Conclusion
This Pumpkin Cannoli Cake Roll is a stunning fusion of classic autumn flavor and beloved Italian dessert. While it requires careful attention to steps like the initial roll and proper filling consistency, the impressive result is well worth the effort. The spiced pumpkin cake provides the perfect tender vessel for the rich, chocolate-studded cannoli cream. By following this enhanced guide and avoiding common pitfalls, you’ll create a show-stopping dessert that captures the essence of fall in every slice. It’s a guaranteed crowd-pleaser for any seasonal celebration.