Sicilian Cassata - cooking recipe

Ingredients

Cake
3 eggs, separated
1 cup sugar
1 1/2 cups flour
3 teaspoons baking powder
2 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
Filling
1 lb ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons liqueur (rum or Amaretto)
1/8 teaspoon cinnamon
3 tablespoons candied fruit, chopped
1/4 cup semisweet mini chocolate chips
1/4 cup chopped nuts (pecans or almonds)

Preparation

Preheat oven to 325F.
In a large mixing bowl, beat egg yolks; adding sugar gradually.
Add butter.
Sift dry ingredients and add alternately with milk; mix.
Add vanilla and mix.
Fold in beaten egg whites.
Pour batter into greased and floured 10X16-inch jelly roll pan.
Bake for 15 to 20 minutes.
DO NOT over bake as it will not roll.
Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
Trim off all edges with a knife.
Roll the cake in a towel and let stand a few minutes.
While you let the cake, prepare the filling.
Put ricotta cheese through a sieve to remove all lumps.
Add cream, sugar, cinnamon and liqueur and beat until smooth.
Fold in candied fruit, nuts and chocolate chips.
Unroll the towel and spread with filling.
Reroll and refrigerate for 4 hours to\"ripen\".
Slice when ready to serve, sprinkle with powdered sugar.