Aside from my little mishap with the buttercream. ( after 10 min of mixing it still looked a little separated) It turned out wonderful! The flavors are just right, not too strong, just the right amount of filling, ect.
6 each eggs
3/4 cup sugar
1/3 cup milk
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon Baking powder
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup Part skim ricotta cheese
2 tablespoon Marsala wine (dry or sweet), or 2 tsp. vanilla extract
1/4 cup sugar
8 oz mascarpone cheese
1 tablespoon instant espresso or instant coffee
1 teaspoon very hot Water
1 teaspoon vanilla extract
1/2 cup (1 stick) Unsalted butter, at room tempature
1 1/3 cups confectioner’s sugar
1 cup chilled heavy cream
1 pinch unsweetened cocoa powder for garnishdirections:
1. Prepare cake. Place unbroken eggs in a bowl of hot water for 2 minutes to bring them to room temperature. Preheat oven to 350degreesF. Spray an 11-by-17-inch rimmed baking sheet or jellyroll pan with vegetable cooking spray. Line bottom only with waxed or parchment paper, spray again, and flour the paper and the sides of the pan.
2. Break eggs in a large bowl. Using an electric mixer, mix on high speed 4 minutes,or until pale and fluffy. Gradually add sugar with mixer running, beating another 2 to 3 minutes. Mixture should be pale yellow and thickened. With mixer running, add milk and beat another 30 seconds, making surethe volume of the eggs stays constant.
3. In a medium bowl, use a fork or whisk to combine flour, cinnamon, baking powder,and salt. Sprinkle half the flour mixture over the eggs and fold in gently by hand using a rubber spatula. Sprinkle in remaining flour mix and fold in gently; be sure to fold against the bottom of the bowl, as the flour will sink. Be careful not to mix too vigorously.
4. Pour batter into the prepared pan, spreading into all corners. Bake 7 to 9 minutes, or until the surface springs back when poked lightly with your finger and a toothpick inserted in the center comes out clean.
5. While the cake bakes, cover a cooling rack with a clean dish towel. Sift the cocoa powder over the surface of the towel.
6. When the cake is ready, run a knife along the edge and immediately turn the cake onto the prepared dish towel. Carefully remove the waxed or parchment paper. Roll up the cake in the towel starting with the long side closest to you. Cool to room temperature on the rack, 20 to 30 minutes.
7. Prepare filling. With a food processor or immersion blender, puree the ricotta cheese until very smooth and creamy, about 30 to 60seconds. Scrape down sides, then add Marsala or vanilla, sugar, and mascarpone. Process until smooth. Cover and chill until ready to assemble.
8. Prepare buttercream. In a small bowl, dissolve instant espresso orcoffee in hot water. Stir in vanilla. In a large bowl, use a mixer onmedium speed to cream the butter until light. Add the dissolvedespresso and beat until well combined. Add confectioners’ sugarand cream and beat on high for 10 minutes. Mixture will first appearseparated, but will eventually come together. After 10 minutes,scrape the sides of the bowl, then continue beating another 2 to 5minutes, until light and fluffy.
9. Assemble the cake. Unroll the cake toward you. Spread the mascarpone mixture in an even layer over the cake, going right up to the edges on three sides ? the long side directly in front of you and the two short sides, leaving1 inch empty at the opposite long side. Gently roll the cake (without the dish towel), starting with the side closest to you, using your fingers to tuck the edge. It’s OK if some cracks appear, as they’ll be covered with the buttercream. Roll the cake completely, ending with the seam-side down. Use the dish towel to help press the cake into an even roll.
Source: Hannaford fresh Magazine, November – December 2010
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