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Guittard Pumpkin Cannoli Cake Roll
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Guittard Pumpkin Cannoli Cake Roll

This cake is not too sweet—the perfect ending to a special dinner.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Dessert
Keyword: Cake
Servings: 12 servings

Equipment

  • Oven
  • Baking pan
  • parchment paper
  • Large bowls
  • Utensils
  • Tea towel

Ingredients

Part 1: Cake

  • 3 Large eggs ( room temperature )
  • 1 cup Sugar
  • 2/3 cup Canned pumpkin
  • 3/4 cup All-purpose flour
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • Confectioner's sugar

Part 2: Filling

Instructions

Part 1: Method - Cake

  • Preheat oven to 350°F. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.
  • In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly.
  • Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Part 2: Method - Filling

  • In a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream.

Part 3: Assembly

  • Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners’ sugar. Refrigerate, covered, at least 3 hours until serving.