**Indulge in a Delicate Symphony of Flavors: Cherry Angel Food Cake Roll**
Welcome to a culinary journey where your taste buds will be tantalized by a delightful treat—the Cherry Angel Food Cake Roll. This exquisite dessert is a masterpiece of culinary art, combining the ethereal lightness of an angel food cake with the vibrant sweetness of cherry filling. Prepare to be captivated by its delicate texture, vibrant colors, and explosion of flavors. Our carefully curated collection of recipes offers a range of variations to satisfy every palate, from classic to modern interpretations. Embark on this delectable adventure and discover the perfect Cherry Angel Food Cake Roll recipe to make your next celebration truly unforgettable.
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 FOOD CAKE - HOMEMADE
Make and share this Cherry Angel Food Cake - Homemade recipe from Food.com.
Provided by Duckie067
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Drain cherries thoroughly.
- Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
- Beat until foamy but not stiff.
- Beat in sugar, 2 tablespoons at a time.
- Sift flour 3 times and fold into mixture.
- Pour a layer in the bottom of an ungreased cake pan.
- Sprinkle in 1/2 cherries.
- Add remaining batter and top with remaining cherries.
- Bake in the oven at 325° for 50 minutes.
- Invert and allow to hang until cake cools and pulls away from sides of pan.
- Use whipped cream as frosting and top with whole cherries.
ANGEL FOOD CAKE ROLL
There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.
Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.
CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL RECIPE - (4/5)
Provided by ksgroves
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees and line a 10 x 15 x 1 rimmed baking sheet with parchment paper. Grease lightly (optional --it will climb higher if you leave ungreased). 2. Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow. 3. Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup owdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside. 4. Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process. 5. To make the filling, beat cream cheese in a large bowl until smooth. add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes. 6. Make sure that it is completely cool and then unroll the cake. spread with 3/4 of the cream cheese filling and then spread with 3/4 of the cherry pie filling. 7. Carefully roll back up (no towel this time!) starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.
CHERRY ANGEL FOOD CAKE ROLL
Make and share this Cherry Angel Food Cake Roll recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 25m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
- Prepare cake following package directions.
- Divide into pans. Spread evenly.
- Cut through batter with knife or spatula to remove large air bubbles.
- Bake at 350*.for 15 minutes or until set.
- Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
- Starting at short end, roll up each cake with towel jelly roll fashion.
- Cool completely.
- Fold chopped cherries, coconut and cherry juice into whipped topping.
- Unroll cakes.
- Spread half of filling over each cake to edges.
- Reroll and place seam side down on serving plate.
- Dust with powdered sugar.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 178.9, Fat 4.8, SaturatedFat 4, Sodium 246.2, Carbohydrate 31.8, Fiber 0.2, Sugar 18.6, Protein 3.1
Tips:
- To make sure your cake roll doesn't crack, make sure to roll it up while it's still warm but not hot. If the cake is too hot, it will be too fragile and crack when you roll it. If the cake is too cool, it will be too stiff and won't roll up properly. Using a kitchen towel sprinkled with powdered sugar will prevent the cake from sticking to the towel.
- To make the filling, use ripe, fresh cherries. Frozen cherries can be used, but thaw them and drain them well before using. You can also use other fruits in place of cherries, such as strawberries, blueberries, or raspberries.
- The cake roll can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To freeze the cake roll, wrap it tightly in plastic wrap and then place it in a freezer-safe bag.
Conclusion:
The cherry angel food cake roll is a delicious and impressive dessert that is perfect for any occasion. It is sure to be a hit with your family and friends. With its light and fluffy texture and sweet and tart filling, this cake roll is a delightful treat that will satisfy your sweet tooth.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love