Pumpkin Cannoli Cake Roll

Pumpkin Cannoli Cake Roll

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Ingredients:

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup pumpkin puree
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting)

For the Cannoli Filling:

• 1 cup ricotta cheese, drained
• 1 cup mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ cup mini chocolate chips
• Zest of 1 orange (optional)

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Directions:

Prepare the Pumpkin Cake:

1. Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy.
4. Add the pumpkin puree and vanilla extract, mixing until smooth.
5. Gradually add the dry ingredients to the wet mixture and stir until well combined.
6. Pour the batter evenly into the prepared jelly roll pan and spread it out.
7. Bake for 13-15 minutes, or until the cake springs back when lightly touched.

Roll the Cake:

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar.
2. Carefully turn the cake out onto the towel and peel off the parchment paper.
3. Starting from one short side, gently roll the cake up with the towel to form a tight roll. Let it cool completely in the towel.

Prepare the Cannoli Filling:

1. In a medium bowl, mix together the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
2. Fold in the mini chocolate chips and orange zest, if desired.

Assemble the Cake Roll:

1. Once the cake is completely cooled, carefully unroll it from the towel.
2. Spread the cannoli filling evenly over the surface of the cake.
3. Gently roll the cake back up without the towel, ensuring the filling stays inside.

Chill and Serve:

1. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving.
2. Dust with powdered sugar before slicing and serve.

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How to Serve Pumpkin Cannoli Cake Roll

Serve chilled for the best texture and flavor. You can dust with extra powdered sugar for added sweetness or garnish with fresh fruit.

How to Store Pumpkin Cannoli Cake Roll

Wrap any leftovers in plastic wrap and store in the refrigerator for up to 3 days. It also freezes well for up to a month.

Tips to Make Pumpkin Cannoli Cake Roll

• Make sure the cake is fully cooled before adding the filling to avoid melting.
• Drain the ricotta thoroughly for a firmer filling.
• Roll the cake gently to prevent cracks.

Variations

Add a drizzle of melted chocolate on top for extra indulgence, or swap mini chocolate chips with pistachios for a nutty flavor.

FAQs

1. Can I make this cake in advance?
Yes, it can be made a day ahead and refrigerated.

2. Can I use regular cream cheese instead of mascarpone?
Yes, but mascarpone gives it a more authentic cannoli flavor.

3. Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe.