✨ Introduction
Soft vanilla sponge wrapped around a sweet, citrusy ricotta cream—dust it with powdered sugar for that retro, crowd-pleasing finish 🌀🍰.
🧂 Ingredients
🔸 Vanilla sponge (jelly roll)
- 🥚 5 large eggs, room temperature
- 🍚 120 g granulated sugar (⅔ cup)
- 🌾 120 g cake flour (or all-purpose sifted) (1 cup)
- 🧂 ¼ tsp fine salt
- 🌟 1 tsp vanilla extract
- 🍾 Optional: 1 tbsp neutral oil (for extra flexibility)
🔸 Ricotta cannoli cream
- 🧀 450 g ricotta (whole milk), well drained
- 🍬 120–150 g powdered sugar, sifted (1–1¼ cups) — adjust to taste
- 🍫 80 g mini chocolate chips (½ cup)
- 🍊 1 tsp orange zest (or lemon zest)
- 🌟 1 tsp vanilla extract
- 🥛 Optional: 60 ml heavy cream (¼ cup) whipped, for lighter texture
- 🧂 Pinch of salt
🔸 For finishing
- 🍬 Powdered sugar, for dusting
- 🍋 Thin lemon or orange slices, optional garnish
👩🍳 Instructions
1️⃣ Prep
- 🎛️ Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment; lightly grease.
- 🧻 Place a clean kitchen towel on the counter and dust generously with powdered sugar (for rolling).
2️⃣ Make the sponge
- 🥚 Separate eggs: whites in one bowl, yolks in another.
- 🍚 Whip whites with half the sugar (60 g) to medium peaks.
- 🌟 Beat yolks with remaining sugar (60 g) until pale and thick (2–3 min). Mix in vanilla (and oil if using).
- 🌀 Fold whipped whites into yolk mixture gently.
- 🌾 Sift flour + salt over the batter; fold just until no dry spots remain.
- 🧁 Spread evenly in pan; bake 10–12 minutes until lightly golden and springs back to touch.
3️⃣ Roll the sponge (prevent cracks)
- 🔁 Loosen edges, invert hot cake onto the sugared towel, peel off parchment.
- 🧻 Roll the cake up with the towel (short side), while warm. Let cool 30–40 minutes.
4️⃣ Make ricotta cream
- 🧀 Drain ricotta in a sieve (30 min if needed). Beat ricotta with powdered sugar, vanilla, zest, and salt until smooth.
- 🥛 Fold in whipped cream if using, then chocolate chips.
5️⃣ Assemble
- 🧻 Unroll cooled sponge. Spread ricotta cream in an even layer, leaving 1 cm border.
- 🌀 Re-roll gently without the towel. Wrap in parchment and chill 1–2 hours to set.
6️⃣ Finish & serve
- 🍬 Dust generously with powdered sugar. Trim ends for a clean look. Slice and serve.
💡 Reliability notes
- 🧀 Drain ricotta: Key for stable cream—excess moisture makes filling runny.
- 🌾 Weigh flour: 120 g to avoid dense sponge. Sift for light texture.
- ⏱️ Roll warm: Rolling while warm prevents cracks and trains the sponge.
- ❄️ Chill to set: 1–2 hours makes slicing clean and professional.
⏱️ Time & servings
- 🕒 Prep: 25 minutes
- 🔥 Bake: 10–12 minutes
- ❄️ Chill: 60–120 minutes
- 🍽️ Servings: 10–12 slices
✅ Conclusion
Classic swirl, modern reliability: this ricotta roll blends airy sponge with bright, cannoli-style cream—retro charm, perfect slice 🌀🍰.