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1
Preheat oven to 375 degrees F.
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2
Grease and lightly flour a 15x10x1-inch jelly-roll pan.
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3
Stir together flour, baking powder,and salt in a small bowl.
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4
Set aside.
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5
Beat egg yolks and vanilla in a medium mixing bowl with an electric mixer on high speed about 5 minutes or until thick and lemon-colored.
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6
Gradually add the 1/3 cup sugar, beating on medium speed until sugar is almost dissolved.
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7
Fold in melted butter.
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8
Wash beaters.
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9
Beat egg whites and cream of tartar in a large mixing bowl on medium to high speed until soft peaks form (tips curl).
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10
Gradually add the 1/2 cup sugar, beating until stiff peaks form (tips stand straight).
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11
Fold yolk mixture into whites mixture.
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12
Sprinkle flour mixture over egg mixture; fold in gently, just till combined.
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13
Spread evenly in prepared pan.
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14
Sprinkle with nuts.
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15
Bake in the preheated oven for 12 to 15 minutes or until top springs back when lightly touched.
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16
Immediately loosen edges of cake; turn out onto towel sprinkled with powdered sugar.
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17
Starting with a narrow end, roll up cake and towel together.
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18
Cool on wire rack.
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19
Unroll cake.
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20
Spread jam evenly over cake to within 1 inch of edge.
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21
For the cannoli filling in a bowl stir together ricotta cheese, granulated sugar, and vanilla.
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22
Stir in bittersweet or semisweet chocolate shavings.
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23
Carefully spread Cannoli Filling evenly over jam layer to within 1 inch cake edges.
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24
Reroll cake.
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25
Cover and chill up to 2 hours.
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26
To serve, cut cake on the bias into slices with a serrated knife.
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27
Transfer slices to individual dessert plates.
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28
If desired, sprinkle with chocolate shavings.
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29
For Cannoli Filling: Stir together 1 c ricotta cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla.
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30
Stir in 1/3 c bittersweet or semisweet chocolate shavings.
