Description
Description A beautiful dessert that combines rich cheesecake flavor with a light cake texture, topped with cherry pie filling.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar (for dusting)
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 can (21 oz) cherry pie filling
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Instructions
- Preheat your oven to 350°F (175°C). Prepare your jelly roll pan by lining it with parchment paper and spraying with non-stick spray.
- In a large mixing bowl, beat the eggs for about five minutes until thick and pale. Gradually add the granulated sugar and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just mixed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10 to 12 minutes or until the cake springs back when touched.
- While the cake is warm, dust a kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment paper, and roll the cake up in the towel from the short end. Allow it to cool completely in this shape.
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream until stiff peaks form and fold it into the cream cheese mixture.
- Once the cake is cooled, unroll it and spread the cheesecake filling evenly over the surface. Spoon half of the cherry pie filling on top.
- Roll the cake back up carefully without the towel, seam-side down on a serving platter. Spread the remaining cherry topping over the rolled cake and chill for at least one hour before serving.
Notes
- Notes
- Store the cake roll in the refrigerator for up to 4 days, or freeze for up to 2 months.