Ricotta cake roll

12 servings

Ingredients

Quantity Ingredient
Nonstick cooking spray
1 cup Cake flour (not self-rising)
1 cup Sugar, divided
2 tablespoons Unsweetened cocoa
10 larges Egg whites
1 teaspoon Cream of tartar
1 teaspoon Vanilla extract
1 cup Ricotta filling (see separate recipe)
2 pints Strawberries
1 cup Frozen light whipped topping, thawed
Chocolate shavings and lemon leaves for garnish
Unsweetened cocoa, for sprinkling

Directions

ABOUT 3 HOURS BEFORE SERVING OR EARLY IN THE DAY: Preheat the oven to 375F. Spray a 10½ by 15 ½-inch jelly-roll pan with nonstick cooking spray and line with waxed paper. Spray the waxed paper.

Stir the cake flour, ½ 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 ½ 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 ½-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. Per serving (without chocolate shavings): About 270 Calories; 9 g Fat; 26 mg Cholesterol; 165 mg Sodium. [Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-23-95

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