Friday, May 16, 2014

Moreover Cannoli Filling.

 Please join me for a story.
 This was the inside of my refrigerator on March 30, 2014.
In the bottom container are unfilled cannoli shells.
I fried up the cannoli yesterday
and made a batch of filling
which only filled half of the cannoli.
I made another batch of filling tonight.
I was planning on filling these cannoli the next morning;
however, the next morning,
all the unfilled cannoli were gone.

Here's the original cannoli post.

And if you're wondering about that slab of meat,
Mr. Hawthorne and I are making our own pastrami
and after brining, you wash the brisket off
and leave it uncovered in the fridge for a day or two
before you rub it and smoke it.
Blog post on pastrami coming soon.

Now, back to the cannoli filling.
I have all this filling and no cannoli.
What to do with the filling?
What to do?
What to do?

I think I need eggs.
I like white!

I have this amazing whipped cream
Nocciolata filling for cannoli
and I'm going to use the filling to make Moreover Jellyrolls.
For the cannoli and Nocciolata filling post, please click here.

Now, work with me here.
If you wanted a jellyroll recipe,
where would you go?
What ex-Food Network personality would you turn to?

If you answered A. Paula Dean, you would be correct.
I immediately went to Pauler's recipe for jelly roll cake.

And here it is:

4 eggs, separated
3/4 cup sugar
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 400 degrees F.

Beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture.  In a small bowl beat egg whites until stiff but not dry.  Fold the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jellyroll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.

Loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.
Now for the step by steps:
Sift flour, baking powder, and salt.

Start a-whuppin' the whites ...

... until they look like this ...
 ... or this.

Whenever you whip egg whites,
be sure your bowl and beaters are immaculate -
no water or oil -
and the whites have absolutely no yolk in them.

Beat yolks.

Add in sugar and ...

... sifted flour mixture.

Gently fold the whites into the yolk mixture.

Turn out onto wax-papered jellyroll pan.

Spread out evenly.

Sprinkle powdered sugar over a blue-striped towel.

Invert cake onto sugar-dusted towel.

Carefully peel off wax paper

Dust with powdered sugar.

Roll up jellyroll in the towel.
Let cake cool on rack about 20 minutes.

Unroll when cool.

My cannoli filling goes onto the cake.

Spread filling evenly.

Here's my freebie Nocciolata.

Drizzle Nocciolate over top of filling.

And roll it up.
Like my nail polish?

Light, airy, delicate.
Rosie likey!


Marilyn said...

I wonder if I can get my resident baker to make that for me?

Rosie Hawthorne said...

Don't know why not!

Kathy said...

What if I don't have a blue-striped towel? Will it taste of sadness?

Rosie Hawthorne said...

Why, Kathy, I've never made it without the blue-striped towel, so I don't know.