Best 2 Cherry Angel Cake Roll Recipes
Indulge in the delightful Cherry Angel Cake Roll, a culinary masterpiece that combines delicate flavors and textures. This heavenly dessert features a moist and fluffy sponge cake rolled around a luscious cherry filling, creating a symphony of flavors in every bite. The tantalizing aroma of sweet cherries complemented by hints of almond extract and a touch of cinnamon will entice your senses. As you slice into the cake roll, the vibrant red cherries peek through the soft sponge, promising a burst of fruity goodness. Each forkful offers a harmonious blend of sweetness from the cherries, a subtle nuttiness from the almonds, and a hint of spice from the cinnamon. This recipe also includes variations to cater to different preferences, such as a cream cheese filling for a richer flavor or a chocolate ganache topping for a decadent touch. Embark on a culinary journey with the Cherry Angel Cake Roll, a delightful treat that will leave a lasting impression on your taste buds.
Here are our top 2 tried and tested recipes!
CHERRY ANGEL FOOD CAKE ROLL
This is a light, delicious and beautiful dessert. As you can tell I love Angel food cakes because they have less calories, excluding all the goodies I add to them and they are fresh and light. This will make you say, pretty please with a cherry on top! The picture is from beliefnet, the site i just love!
Provided by Tammy T
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with parshment paper or foil. Make paper or foil ends longer for easier pull out. Prepare cake following package directions. Divide into pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles.
- 2. Bake at 350 degrees for 15 minutes or until set. Invert cakes at once onto towels dusted with powdered sugar. Remove parshment paper or foil carefully. Be careful, cake is hot. If using a towel, Start at one end and roll up each cake with towel, jelly roll fashion. **Or if using parshment paper pull out of pan on to a flat surface and roll up in the parshment paper and cool. Cool completely.
- 3. Fold chopped cherries, coconut and cherry juice into one of the 8 oz whipped topping. Unroll cakes. Spread half of filling over each cake to edges. Reroll and place seam side down on serving plate.
- 4. Spread the half of the other tub of whipped topping over each cake or as much as you like and garnish with whole cherries. (sprinkle with mint jelly - optional) Or sprinkle cakes with powder sugar and set whole cherries along sides. Refrigerate until ready to serve.
CHERRY ANGEL CAKE ROLL
I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. -Lisa Ruehlow of Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cakes (8 slices each).
Number Of Ingredients 5
Steps:
- Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,
Nutrition Facts : Calories 175 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 171mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 3g protein.
Tips:
- Make sure the baking sheet is lined with parchment paper to prevent the cake from sticking.
- The cake batter should be spread evenly on the baking sheet to ensure an even bake.
- Bake the cake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately after baking, roll the cake up with a clean kitchen towel inside to help it hold its shape.
- Let the cake cool completely before filling it.
- For the filling, whip the cream until stiff peaks form and then fold in the pie filling.
- Spread the filling evenly over the unrolled cake and then roll it up again.
- Chill the cake roll for at least 30 minutes before slicing and serving.
Conclusion:
Cherry Angel Cake Roll is a delicious and festive dessert that is perfect for any occasion. It is light and fluffy, with a sweet and tart cherry filling. The cake is easy to make and can be decorated with additional cherries, whipped cream, or sprinkles. This recipe is sure to be a hit with everyone who tries it.
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