Monday, July 28, 2014

Ricotta Cream Cake Roll with Strawberry Sauce

 
Ricotta Cream Cake Roll with Strawberry Sauce is truly a delicious and uncomplicated dessert, and you cannot go wrong with the marriage of strawberry sauce and ricotta cream with vanilla infused sponge cake. The recipe can be made in slightly more than an hour, it stores well in the refrigerator and the assembly (just before serving) of the dessert is a jiff. It is an impressive finale of any summer dinner party.
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
Ricotta Cream Cake Roll with Strawberry Sauce
Ingredients for cake roll
4 egg yolks
1/3 cup of sugar
½  teaspoon of vanilla
4 egg whites
1/3 cup of sugar
½ cup of flour
1 teaspoon baking powder
Butter for greasing baking pan, and parchment paper
Powdered sugar for dusting  
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
Preheat oven to 375 degrees F.
Butter large rimmed cookie sheet pan, or 15 x 10 x 1 inch jelly roll pan. Cut piece of parchment paper large enough to cover bottom part of baking pan, and butter again.
In a large mixing bowl beat eggs, vanilla and 1/3 cup of sugar, for about 5 minutes or when egg yolks are pale yellow and sugar is almost dissolved.  
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
In another clean bowl, beat egg whites until soft peaks, gradually add another 1/3 cup of sugar, and beat until stiff peaks form. Set aside. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
  
 In a small mixing bowl, whisk ½ cup of flour and 1 teaspoon of baking powder.
 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
  
Gently fold together egg yolks and egg whites, add flour and baking powder mixture, folding it as well. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
Using a large spatula, transfer dough to prepared baking pan and spread it evenly. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
  
Bake for 12 to 15 minutes. Remove cake from the oven, and immediately loosen the edges of the cake and turn the cake over and place it on a kitchen towel dusted with powdered sugar. 
 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
Remove the parchment paper, and gently roll the cake with the kitchen towel, starting from one of the short sides. 

Cool cake completely on the wire rack for about 1 hour. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
  
Ingredients for ricotta cream
1 cup of ricotta
2 tablespoons of sugar
1 cup of heavy whipping cream
½ teaspoon of vanilla 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
  
To make the ricotta cream, beat ricotta, sugar and vanilla, until creamy. Add heavy whipping cream, and continue beating, until mixture is thick and spreadable. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
Ingredients for strawberry sauce
1 pound fresh or frozen strawberries (thaw if frozen)
2 tablespoons of sugar
To make the strawberry sauce, process strawberries and sugar in electric blender, until fruit is liquefied and sugar dissolved. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
To make cake roll, unroll the cake, and spread ricotta cream on the cake, leaving about a 1 inch of edge free of filling. 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
 
 Roll up the cake and filling, and chill for about 2 hours.  
 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.
  
 Serve ricotta cream cake roll with strawberry sauce. Enjoy.
 
Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.

This recipe will make about 10 servings.

Ricotta Cream Cake Roll with Strawberry Sauce - Smell of Rosemary.