Description
A delightful cherry roll cake filled with creamy filling and topped with a cherry sauce.
Ingredients
Scale
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/4 teaspoon (1g) salt
- 1/4 cup (60ml) milk
- 1 teaspoon (5ml) vanilla extract
- Powdered sugar for dusting
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) heavy cream
- 1 cup (150g) pitted cherries, chopped
- 1 cup (150g) pitted cherries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon (5g) cornstarch mixed with 1 tablespoon (15ml) water
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until thick and pale, about 5 minutes.
- Sift together flour, baking powder, and salt. Fold into egg mixture gently.
- Stir in milk and vanilla extract until just combined.
- Pour batter into prepared pan, spreading evenly. Bake for 12-15 minutes until cake springs back when touched.
- While cake is baking, dust a clean kitchen towel with powdered sugar.
- Immediately invert hot cake onto towel. Carefully peel off parchment paper.
- Starting from short end, roll cake with towel inside. Let cool completely on wire rack.
- For filling, beat cream cheese, sugar, and vanilla until smooth. In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture, then fold in chopped cherries.
- Unroll cooled cake, spread filling evenly, leaving a 1-inch (2 cm) border. Re-roll cake without towel.
- For topping, combine cherries, sugar, and lemon juice in saucepan. Cook over medium heat until cherries release juices, about 5 minutes.
- Stir in cornstarch mixture and cook until thickened, 2-3 minutes. Cool slightly.
- Spread cherry topping over cake roll. Chill for at least 2 hours before serving.
Notes
- Ensure the cake is completely cool before adding the filling to prevent it from melting.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg