Line a 10×15-inch jelly roll pan with parchment paper; lightly grease it.
In a large bowl, beat eggs and sugar on high speed for 5–7 minutes, until thick and pale.
Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until smooth, being careful not to deflate the batter.
Spread evenly in the prepared pan.
2. Bake & Roll
Bake for 12–15 minutes, or until the cake springs back lightly when touched.
While still warm, place a clean kitchen towel on top and gently invert the cake.
Carefully peel off the parchment paper.
Starting from a short side, roll the cake with the towel into a log shape. Let it cool completely rolled up — this helps prevent cracking.
3. Prepare the Ricotta Filling
In a bowl, mix ricotta cheese, powdered sugar, and vanilla extract until smooth.
Stir in chocolate chips or candied peel, if using.
4. Assemble the Roll
Unroll the cooled cake carefully.
Spread the ricotta filling evenly over the surface.
Re-roll the cake without the towel, forming a neat log.
5. Serve
Dust with powdered sugar or drizzle with melted chocolate.
Slice into 1–2 inch rolls and serve.
💡 Tips
Ricotta texture: For a smoother filling, strain the ricotta overnight to remove excess moisture.
Flavor twists: Add a teaspoon of orange or lemon zest for a citrusy note.
Storage: Wrap tightly in plastic wrap and refrigerate — best within 2–3 days.
I can also give you a “modernized” 70s ricotta roll with a creamy mascarpone twist and a chocolate-hazelnut swirl if you want to try a gourmet version. Do you want me to do that?
