Monday, August 25, 2008

Cherries and Cream Roll

Andy requested this Cherries and Cream Cake Roll for his birthday this year. It is delicious and really much easier to make than it looks!

This is a Taste of Home recipe from the early 90's, I believe. I couldn't locate the recipe on their site, so I will print it for you here. If you are learning to cook or just looking for more recipes to try, I highly recommend Taste of Home. I've never made something from their magazine that we didn't like. Their recipes are always very good!

Cherries and Cream Roll

Sponge Cake:
1 cup cake flour( I use 1 cup minus 2 tablespoons regular all-purpose flour.)
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
3/4 cup sugar
1 tablespoon frozen orange juice concentrate
2 tablespoons water

Grease a 15x10x1 inch jelly roll pan and line with waxed paper. Sift together flour, baking powder and salt;set aside. Beat eggs at high speed until thick; add sugar and beat until smooth and lemon-colored. Blend in orange concentrate and water at low speed; add dry ingredients slowly. Do not over beat.

Pour batter in pan and bake at 375 degrees for 12 minutes. (Maybe just a little longer until set, but don't over bake.) Invert cake onto clean towel that has been liberally sprinkled with powdered sugar. Roll up carefully in towel and let cool.

2 cups heavy cream, whipped
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can(21 ounces) cherry pie filling or other fruit filling

Whip cream; add sugar and flavoring. Spread cooled cake with half of whipped cream and 3/4 of cherry filling. Roll up carefully. Frost with remaining whipped cream and filling. Chill.

Makes 10 -12 servings.


tammy l said...

That looks and sounds yummy! :) I was noticing the filling is basically whipped cream and cherry pie filling... does the whipped cream ooze out when you slice the cake roll then? I had been thinking that cream cheese would be required in order for the filling to be thick enough for the slices to hold their shape... what do you think? :)


Mary Ann said...


The whipped cream is really thick so it doesn't ooze out much. Of course, with the pie filling and everything, some may squish out a bit.:-) The biggest problem I've had is putting too much filling in. With too much, it's hard to roll up and then is more apt to break when cutting.

Hope this helps!