From Paulette Vickery's Recipe Collection

Canoly Cake Roll

cakes, desserts

1 each jelly roll cake:
5 each eggs, separated
1/2 cup sugar
1 teaspoon vanilla
1/2 cup flour
1 single powdered sugar
2 tablespoon orange liquor
1 tablespoon water
1 tablespoon sugar
1 each riccota filling:
1 1/4 cup riccota cheese
4 oz cream cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1 single frosting:
3/4 cup whipping cream
3 tablespoon powdered sugar
2 tablespoon orange liquor
1/2 teaspoon vanilla
1/4 cup pestachio nuts, chopped
1 oz simisweet choc, shaved

Preheat oven to 350 degrees. Grease 15 1/2 inch by 10 1/2 inch jelly roll pan. Line pan with waxed paper, then grease waxed paper. In large bowl with mixer at high speed, beat egg whites until soft peaks form when beaters are lifted. At high speed, gradually sprinkle in 1/4 cup sugar, 1 tablespoon at a time, and beat until whites hold stiff peaks. In small bowl, with mixer at high speed, beat egg yolks, remaining 1/4 cup sugar, and vanilla, until vary thick and lemon colored, 5-10 minutes. Stir in flour. With rubber spatula, gently fold egg yolk mixture into beaten egg whites. Spread batter in prepared pan. Bake 10-15 minutes, until top of cake springs back when lightly touched with finger. Meanwhile, while cake is baking, in glass measuring cup, mix 2 tablespoons orange liquor, water, and sugar, until sugar dissolves. Sprinkle a clean linen dish towel with powdered sugar. When jelly roll cake is done, immediately invert hot cake onto towel. Carefully peel off waxed paper. Trim 1/4 inch from edges of cake. Brush cake with orange liquor mixture. Starting from a long side, roll cake with towel, jelly roll fashion. Starting at 1 short end, roll the still warm cake up in the towel. Cooling it this way makes it easier to rolled the filled cake later. Cool cake, seam side down, on wire rack until completely cool, about 1 hour. Prepare riccota filling. In food processor with knife blade attached, process all filling ingredients until smooth. Cover and refrigerate while cake cools. Assemble cake roll. Gently unroll cooled cake. 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 cream and powdered sugar until soft peaks form. With rubber spatula fold in liquor and vanilla. With metal spatula, spread frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with pistachios and shaved chocolate just before serving.

Yield: 14 servings







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