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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). Grease one 15 1/2 x 10 1/2 inch jelly-roll pan and line with parchment paper. | 2. Separate the eggs. In small bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon colored, about 5 minutes. Set beaten yolk mixture aside. | 3. In large bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks for. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and whites stand in stiff peaks. | 4. Transfer beaten egg yolks to another large bowl. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture. | 5. With metal spatula, spread batter evenly in pan. Bake at 375 degrees F (190 degrees C) for 10 minutes or until top of cake springs back when lightly touched with finger. | 6. Meanwhile, in a cup, mix 2 tablespoons orange liqueur with 1 tablespoon water and 1 tablespoon sugar until sugar dissolves. | 7. Sprinkle clean cloth towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off parchment paper and discard. Brush cake with orange-liqueur mixture. Starting from a long side, roll cake with towel jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour. | 8. To Make Ricotta Filling: In food processor, with knife blade attached, blend the ricotta cheese, cream cheese, 1/2 cup confectioners' sugar, 1/2 teaspoon vanilla and cinnamon. until smooth. Transfer filling to bowl and stir in 1/4 cup of the chocolate pieces. Cover and refrigerate filling while cake cools. | 9. Assemble Cake: Gently unroll cooled cake. With metal spatula, spread filling over cake almost to edges. Starting from same long side, roll cake without towel. Place rolled cake, seam side down, on platter. | 10. To Make Frosting: In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chopped pistachios and chocolate pieces just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	5		separated	357.5	1.8	31.4	23.775
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
white sugar	1/2	cup	divided	387.0	99.98	0.0	0.0
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
cake flour	3/4	cup		371.955	80.1758	8.4255	0.8836
orange liqueur	2	tablespoons		-	-	-	-
water	1	tablespoon		0.0	0.0	0.0	0.0
white sugar	1	tablespoon		387.0	99.98	0.0	0.0
confectioner sugar				-	-	-	-
ricotta cheese	1 1/4	cups		539.4	9.424	34.906	40.238
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
confectioner sugar	1/2	cup		-	-	-	-
vanilla extract	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cinnamon	1/4	teaspoon	ground	-	-	-	-
mini chocolate chip	1/4	cup	semi-sweet	-	-	-	-
heavy whipping cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
confectioner sugar	3	tablespoons		-	-	-	-
orange liqueur	2	tablespoons		-	-	-	-
vanilla extract	1/2	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pistachio nut	1/4	cup	chopped	172.2	8.3548	6.1992	13.9359
white sugar	1	tablespoon		387.0	99.98	0.0	0.0
mini chocolate chip	1	tablespoon	semi-sweet	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.