CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL
This Cherry Cheesecake Angel Food Cake Roll is the best kind of roll cake! It's made with light and fluffy angel food cake, and filled with a sweetened cream cheese whipped cream and cherry pie filling. It's the ULTIMATE summer dessert! Switch up the fruit to suit your tastes. Includes step by step RECIPE VIDEO
Provided by Ashley Fehr
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional - it will climb higher if you leave ungreased)
- 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.
- Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
- Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 336 kcal, Carbohydrate 48 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 50 mg, Sodium 419 mg, Sugar 24 g, ServingSize 1 serving
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 CHEESECAKE CAKE
This cake thinks it's a cheesecake, and taste just like one too, but very easy to do, and when I served it at club, got rave reviews!
Provided by Aunt Paula
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil.
- Press this mixture into 9x13 cake pan on bottom and up the side 3/4 to top.
- Blend cheese and sugar.
- Add 3 eggs and reserved 1 cup of cake mix.
- Beat 1 minute at medium speed.
- Gradually add milk, juice, and vanilla. Mix until smooth.
- Pour into the crust.
- Bake at 300°F for 45 to 55 minutes.
- COOL, when cool, top with cherry pie filling.
- Refrigerate and enjoy!
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.
BLACK FOREST CHERRY CAKE ROLL
This chocolate-and-cherry cake is great for the holidays -- or whenever you need a special dessert. Since it's from scratch homemade it's a bit labor intensive but you get the satisfaction of being able to tell the folks at the table "Why yes, I made it myself". You can bake the cake the day before and that is a big help.
Provided by Annacia
Categories Dessert
Time 1h2m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
- For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
- Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
- Bake in a 375°F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
- For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat.
- Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
- To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over buttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
- To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.
- Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.
Nutrition Facts : Calories 191.9, Fat 9, SaturatedFat 5.2, Cholesterol 91.9, Sodium 40.1, Carbohydrate 26.2, Fiber 1, Sugar 21.9, Protein 2.8
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