Description
A delightful Cherry Cheesecake Cake Roll with a perfect balance of sweetness and tartness, featuring a creamy cheese filling and soft, tender cake.
Ingredients
Scale
- 1 cup Cake Flour
- 1 cup Granulated Sugar
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 8 oz Cream Cheese (full-fat)
- 1 cup Powdered Sugar
- 1 cup Heavy Cream
- 1 cup Cherry Pie Filling
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar until pale and thick, about 5-7 minutes.
- Fold in the cake flour and vanilla extract carefully.
- Pour the batter into the pan and bake for 12-15 minutes.
- Remove the cake and roll it in a kitchen towel sprinkled with powdered sugar while warm.
- Allow it to cool completely.
- Beat the cream cheese and powdered sugar until smooth, then add heavy cream and whip until soft peaks form.
- Unroll the cooled cake and spread the filling evenly.
- Roll the cake back up without the towel and place seam side down on a plate.
- Spoon cherry pie filling over the top and refrigerate for at least 1 hour before serving.
Notes
You can make the cake and filling a day in advance. Keep the cake rolled up in plastic wrap in the fridge and fill it on the day you plan to serve.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg