Recipe for Ricotta Cake Roll


1 nonstick cooking spray
1 cup cake flour (not self-rising)
1 cup sugar, divided
2 tablespoon unsweetened cocoa
10 large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup ricotta filling (see separate recip; e)
2 pint strawberries
1 cup frozen light whipped topping, thawe; d
1 chocolate shavings and lemon leaves; for garnish
1 unsweetened cocoa, for sprinkling


ABOUT 3 HOURS BEFORE SERVING OR EARLY IN THE DAY: Preheat the oven to 375F. Spray a 10 1/2 by 15 1/2-inch jelly-roll pan with nonstick cooking spray and line with waxed paper. Spray the waxed paper.

Stir the cake flour, 1/2 cup of sugar and cocoa in a small bowl with a fork until well blended. Set aside. Beat the egg whites, cream of tartar and vanilla in a large bowl with the mixer at high speed until soft peaks form. Gradually sprinkle in 1/2 cup of sugar, beating until the sugar completely dissolves and the sugar stands in stiff peaks. Gently fold the flour mixture into the eggwhites, using a rubber spatula.

Spoon the batter into the prepared pan, spreading evenly. Bake for 15 to 20 minutes or until the top of the cake springs back when lightly touched with a finger.

Sprinkle a clean cloth towel with cocoa. When the cake is done, immediately invert it onto the towel. Carefully peel the waxed paper from the cake. Cut of the crisp edges, if you like. Start at a narrow end and roll the cake and towel, jelly-roll fashion. Place the cake roll, seam-side down, on a wire rack to cool completely, about 1 hour. Meanwhile, prepare the Ricotta Filling. Cover and refrigerate until ready to use. Unroll the cooled cake and remove the towel.

Spread the filling over the cake, leaving a 1/2-inch border all around. Start at the same narrow end and roll the cake up again without the towel. Place the cake, seam-side down, on a platter. Refrigerate for 1 hour to set the filling.

To serve, lightly sprinkle the cake roll with cocoa to cover evenly. Spoon the whipped topping into a decorating bag with a large star tip and decorate the top of the cake. Arrange the strawberries on the platter to serve with each slice of cake. Garnish the whipped topping with chocolate shavings and garnish the platter with lemon leaves, if desired.

Makes 12 servings.

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