Ricotta Pistachio Roll Cake, a beautiful yet simple dessert with a sweet ricotta filling reminiscent of your favorite Sicilian dessert, cannoli! Follow my easy step by step instructions for making the perfect, no fail rolled cake.
Another delicious way to enjoy ricotta and pistachios in this beautiful cake roll recipe! This simple dessert consists of a basic rolled sponge cake (also known as a jelly roll cake) filled with creamy sweetened ricotta (just like cannoli!) and chopped toasted pistachios.
Transform it into an elegant looking dessert by topping with strips of powdered sugar and more chopped pistachios. Just look at that swirl when you cut into it!
The inspiration for this simple roll cake recipe, also referred to as cannoli cake in North America, came from a Jamie’s Italy episode. Jamie Oliver visited a nonna in Sicily who prepared for him a similar cake, but with chocolate added to the filling.
No precise measurements for ingredients were given, as is usual when cooking with a nonna. And so this recipe is entire my interpretation of this cake.
Ricotta and Pistachios, two typical ingredients in Sicilian cooking:
Ricotta and pistachios are two ingredients commonly found in Sicilian cooking whether it be in sweet or savory recipes. Of course, the ricotta used in Sicily is usually sheep’s milk ricotta which is not easily found in my area. However, if somehow you have access to this type of ricotta, I encourage you to give it a try in this recipe.
Pistachios, also referred to as green gold grow abundantly on the slopes of Mount Etna in a town called Bronte. Unfortunately these are also just about impossible to find in North America. The supply that I brought back myself has long ago run out!
Enjoy these ingredients in recipes such as Sicilian Veal Involtini ; Mortadella, Ricottta and Pistachio Pesto Pizza; Sicilian Cannoli; Fig jam, Ricotta and Pistachio Crostata ; Pistachio Pesto; Sicilian Pistachio and Nutella Cake; or Pistachio Amaretti to name a few.
The following are step by step instructions with images to guide you through this recipe. Scroll to the end of this post for the complete printable recipe card.
Step by Step Instructions:
Before preparing the sponge:
Remove eggs from the fridge about an hour before making the sponge.
Toast shelled unsalted pistachios in a 325 degrees F preheated oven for 10 minutes. Set aside to cool then coarsely chop with a sharp knife.
Preheat oven to 350 degrees F and line a 10″ x 15″ baking sheet with parchment paper extending slightly over the edges of the pan.
Prepare the sponge:
Separate the eggs, placing the yolks in a large bowl along with the sugar. Reserve the whites in a separate bowl. Whisk the yolks and sugar until smooth, pale yellow and frothy, about 3 minutes. Add vanilla extract.
Sift all-purpose flour, baking powder and salt and use a spatula to stir into the egg yolk mixture. 
Whisk the egg whites until they form stiff peaks.
Stir half the egg whites into the batter. With a rubber spatula fold in the remaining egg whites. 
Pour the batter in the prepared baking sheet. Spread evenly with a spatula. Tap the baking sheet a few times on your counter to smooth the top and remove any bubbles visible in the batter.
Bake for 10-12 minutes until golden and spongy. Do not over bake!
While the sponge is baking tear out another sheet of parchment paper and dust lightly with powdered sugar. A clean dish towel may also be used for this step.
When the sponge is ready flip it over immediately onto the parchment paper. Carefully peel off the parchment paper lining the underside of the cake and discard.
Use the parchment paper to help you roll the cake from one of the the short edges.
Leave the sponge wrapped in the parchment paper and set aside to cool. This step will help retain the shape of the sponge and prevent it from cracking later when you assemble the cake.
Prepare the filling:
Meanwhile combine ricotta with powdered sugar and vanilla extract. Whisk until smooth. Taste and add more powdered sugar as desired.
To assemble the cake:
Unroll the sponge and spread the ricotta mixture over the sponge leaving approximately a 1 inch border on all sides. Sprinkle the chopped pistachios evenly over the ricotta
Roll the cake as tightly as possible with the parchment paper once again. Wrap the parchment paper covered cake in plastic wrap and place in the refrigerator to set before serving. An hour or two is plenty.
To serve:
Unwrap the cake and using a sharp knife trim off a piece from both ends. (Eat those right away of course!)
Cut strips of parchment paper, about 1 inch wide, and place evenly distanced over the top of the cake. Sprinkle with powdered sugar. Remove the strips and sprinkle the sections without powdered sugar with chopped pistachios. I brushed those sections with Amaretto liquor (or any other of your choice) to help the pistachios stick to the cake. Enjoy!
Recipe Notes
Substitutions and Variations:
- I enjoy the simple flavors of the ricotta and pistachios, but you may add chocolate chips sprinkled over the ricotta and pistachio layer to add more sweetness.
- Cinnamon may also be added to the ricotta filling.
- For an extra moist sponge and extra flavor, brush the sponge with liquor of your choice such as rum or amaretto.
Tips:
- Do not over bake the sponge or it will be dry and will crack when you attempt to roll it.
- If the brand of ricotta you are using is particularly watery, do strain it for an hour or two in the refrigerator before preparing the cake.
Storage:
- Keep leftovers refrigerated for up to 3 days.
If you try out this recipe, let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later.
Ingredients
For the sponge
- 4 large eggs at room temperature
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp vanilla extract
For the filling
- 3 cups ricotta
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup pistachios unsalted, shelled
For topping
- 1 tbsp. powdered sugar
- 2 tbsp. pistachios
- Amaretto liquor for brushing on the sponge
Instructions
- Remove eggs from the fridge about an hour before making the sponge.
- Toast shelled unsalted pistachios in a 325 degrees F preheated oven for 10 minutes. Set aside to cool then coarsely chop with a sharp knife.
- Preheat oven to 350 degrees F and line a 10" x 15" baking sheet with parchment paper extending slightly over the edges of the pan.
Prepare the sponge:
- Separate the eggs, placing the yolks in a large bowl along with the sugar. Reserve the whites in a separate bowl. Whisk the yolks and sugar until smooth, pale yellow and frothy, about 3 minutes. Add vanilla extract.
- Sift all-purpose flour, baking powder and salt and use a spatula to stir into the egg yolk mixture.
- Whisk the egg whites until they form stiff peaks.
- Stir half the egg whites into the batter. With a rubber spatula fold in the remaining egg whites.
- Pour the batter in the prepared baking sheet. Tap the baking sheet a few times on your counter to smooth the top and remove any bubbles in the batter.
- Bake for 10-12 minutes until golden and lightly browned around the edges.
Prepare the filling:
- Meanwhile combine ricotta with powdered sugar and vanilla extract. Whisk until smooth. Taste and add more powdered sugar as desired.
To assemble the cake:
- While the sponge is baking tear out another sheet of parchment paper and dust lightly with powdered sugar. A clean dish towel may also be used for this step.
- When the sponge is ready flip it over immediately onto the parchment paper. Carefully peel off the parchment paper lining the underside of the cake and discard.
- Use the parchment paper to help roll from one of the short edges. Leave the sponge wrapped in the parchment paper and set aside to cool for a few minutes.
- Unroll the cooled sponge and spread the ricotta mixture over the surface leaving approximately a 1 inch border on all sides. Sprinkle the chopped pistachios evenly over the ricotta.
- Roll the cake as tightly as possible with the parchment paper once again. Wrap the parchment paper covered cake in plastic wrap and place in the refrigerator to set before serving. An hour or two is sufficient.
To serve
- Cut strips of parchment paper, about 1 inch wide, and place evenly distanced over the top of the cake. Sprinkle with powdered sugar. Remove the strips and sprinkle the sections without powdered sugar with chopped pistachios. I brushed those sections with Amaretto liquor (or any other of your choice) to help the pistachios stick to the cake.
Notes
- Do not over bake the sponge or it will be dry and will crack when you attempt to roll it.
- If the brand of ricotta you are using is particularly watery, do strain it for an hour or two in the refrigerator before preparing the cake.
- I enjoy the simple flavors of the ricotta and pistachios, but you may add chocolate chips sprinkled over the ricotta and pistachio layer to add more sweetness.
- Cinnamon may also be added to the ricotta filling.
- For an extra moist sponge and extra flavor, brush the sponge with liquor of your choice such as rum or amaretto.
- Keep leftovers refrigerated for up to 3 days.
- Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.
So I have a 1/2 sheet pan and a 1/4 sheet pan. Do I go bigger for a thinner cake or smaller for a thicker? My wife and I saw this on Jamie Oliver and were psyched to find Nonna Maria’s recipe on your site.
Hello Paul, I looked up precise measurements of the 1/2 and 1/4 sheet pan and it seems the 1/4 sheet pan is closest to the 10 x 15 inch sized pan I used. I think a bit thicker would be better than thinner however do keep an eye on the baking time and take it out when you notice it begins to brown around the edges. Hope you enjoy, please do let me know how it turns out!
Are the ingredients the same as Nonna Maria’s?
Hello Mary if you are referring to the Sicilian nonna that I mentioned in my post, yes the ingredients are the same except she added chocolate to hers.
Last week was my very first time successfully rolling a sponge cake and my first time making ricotta filling.
I nearly messed up the sponge cake. The last time I made a sponge cake recipe and roll it was maybe 30 years ago. It fell apart.
After maybe 30 years, I guess you could say I am doing this the first time, again. I am not usually good at following multi-stage instructions, so I nearly ruined it. It was pretty lumpy. luckily the cake still had some lightness that still made it forgiveable. The technique to roll the cake after it is warm out of the oven helped a great deal.
I am going to make it again this week as a birthday cake, but this time I will make sure I take my time following the process. Maybe after this, I will try making my own ricotta for this recipe!
Thanks for the recipe. even though I messed it up, it was still delicious.
Hello Dan, I agree it does take a bit of practice rolling up this cake for the first time! But once you get the hang of it you can practically do it with your eyes closed! I’m sure your birthday cake will turn out beautifully and yes, making homemade ricotta is a great idea. There’s nothing like homemade! Thank you for your lovely comment!
This looks wonderful Nadia – I will give it a try for Easter, holding my breath that I get the rolling done correctly. Thank you so much – again, you give us another winner!
Hi Anna, it was surprisingly easier to roll than I thought. Hope you enjoy it and happy Easter to you and your family!
Ciao, bedda Nadia. I love your recipes. I will try the Riccotta Pastichio rolled cake this easter. Will let you know how it comes out. So glad I found your website….
Hello Nelly, please let me know how it turns out. Thanks!
I made this today, and it was a total flop. I’m an experienced baker and I’ve made many roll cakes in the past. The filling was way too runny and everything just oozed out of the cake when I rolled it up. This was an expensive disappointment.
Hello Paula, I’m so sorry to hear that the cake did not turn out well. I don’t know if you have baked with ricotta before however depending on the brand you use, some are more watery than others and may require draining prior to using. This is something I pointed out in my tips and suggestions section. Therefore, it simply sounds like your ricotta required draining for an hour or two to remove excess water and then it should be easier to spread on the sponge without it oozing out as it did. Hope this helps!