Drop everything you’re doing! You need to make this unbelievable dessert right now! We mean it, right now! A single bite was all it took for all of us to consider never going back to any other sweet treat. Okay, that might be an exaggeration - we’d never leave ice cream behind - but the point still stands! This Sicilian-inspired ricotta roll cake will blow your mind and fill you with all the tangy, refreshing energy you’ll ever need to defeat the summer sun!
While traditional Sicilian cassata might require a bit more skill and precision, this iteration gives you all of the light and bright textures and flavors and none of the fuss! All you have to do is combine some delicious ingredients together and let the oven do the rest of the work. Sure, rolling it at the end might be a bit tricky, but that’s half the fun!
So follow this recipe and create a stunning accompaniment to your summer afternoon parties, weekend picnics, and Sunday morning cups of coffee. A decadent balance of sweet sponge, tangy ricotta filling, and bright orange zest is guaranteed to leave you reaching for a second (third, or, in our case, even fourth…) slice. And as long as you’ve got your trusty Italian 00 flour, there’s nothing left to worry about!
For the sponge, start beating sugar and eggs together until you get a light and fluffy mixture.
Fold in your flour, baking powder, and vanilla with a generous pinch of salt.
Evenly spread the mix on a baking tray and bake for 10-15 minutes (times may vary depending on your oven).
While your sponge is baking, quickly make the ricotta filling by combining all of the ingredients in a bowl and mixing thoroughly (yup, it’s that easy). And don’t forget to lick the spoon - we might be older, but we’re never too old for that!
Once the sponge cake is out of the oven, remove it with the parchment and carefully roll it up (lightly, no need to put any extra pressure on it, and try not to burn your fingerprints off - might or might not be coming from a personal experience). Unroll it right after - we just want the sponge to “memorize” the shape for now. This will prevent it from cracking later.
Let the sponge cool (be patient! Otherwise, your ricotta filling will melt right into what was meant to be a roulade). Once it’s cooled down completely, spread your filling evenly and carefully roll up the sponge; let the parchment guide you - don’t rush, and don’t panic if it cracks - imperfections are beautiful!
(Optional) Dust it with some icing sugar and decorate the top with a few orange slices.
Let your Sicilian-style ricotta roll sit for a moment, and make sure to enjoy every bite with those you love the most!
