Cherry Cake Roll
It is now the season for cherries, and they are absolutely delicious this year. I already made a classic clafoutis last week, so I felt like trying something new and my partner found this great recipe online for strawberry shortcake roll. Turns out, it works just great when you substitute freshly stoned cherries for strawberries! Here's my recipe.
CAKE
3 large eggs
3/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
FILLING/FROSTING
16 ounces PHILADELPHIA cream cheese
3/4 cup confectioner's (icing) sugar
1 teaspoon almond extract
1 1/2 cups cold heavy whipping cream
1 pound fresh black cherries, stoned
Preheat oven to 350°F. Line a 15x20 inch pan with baking paper or a silicon sheet and spray or spread with butter.
Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. It took 13 minutes for me.
Remove the hot cake from the oven and carefully place the baking or silicon sheet over a clean kitchen towel. Using the towel, roll up the cake (with the parchment/silicon sheet) from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
Make the filling by pouring the cold whipping cream in a cold bowl (I placed mine in the fridge for 30 minutes). With electric beaters, beat the cream until it thickens and stiff peaks form (4-5 minutes). Add cream cheese, icing sugar and almond extract and keep beating until mixture is smooth and thick again (2-3 minutes). Pour one half of the cream mixture in a small bowl and reserve in the fridge.
Mix the other half with the cherries, previously stoned and patted with paper towel to remove as much moisture as possible.
To assemble : Carefully unroll the cake. Spread with the mixture of whipped cream and cherries. Carefully roll the cake back up as tight as possible, unsticking it from the towel and the baking/silicon sheet as you go. Place on the serving tray and frost the top and sides with the reserve cream from the fridge. Decorate with fresh cherries. I sprinkled chopped walnuts and white chocolate shavings on mine. Refrigerate for a few hours before serving. Enjoy!
CAKE
3 large eggs
3/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
FILLING/FROSTING
16 ounces PHILADELPHIA cream cheese
3/4 cup confectioner's (icing) sugar
1 teaspoon almond extract
1 1/2 cups cold heavy whipping cream
1 pound fresh black cherries, stoned
Preheat oven to 350°F. Line a 15x20 inch pan with baking paper or a silicon sheet and spray or spread with butter.
Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. It took 13 minutes for me.
Remove the hot cake from the oven and carefully place the baking or silicon sheet over a clean kitchen towel. Using the towel, roll up the cake (with the parchment/silicon sheet) from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
Make the filling by pouring the cold whipping cream in a cold bowl (I placed mine in the fridge for 30 minutes). With electric beaters, beat the cream until it thickens and stiff peaks form (4-5 minutes). Add cream cheese, icing sugar and almond extract and keep beating until mixture is smooth and thick again (2-3 minutes). Pour one half of the cream mixture in a small bowl and reserve in the fridge.
Mix the other half with the cherries, previously stoned and patted with paper towel to remove as much moisture as possible.
To assemble : Carefully unroll the cake. Spread with the mixture of whipped cream and cherries. Carefully roll the cake back up as tight as possible, unsticking it from the towel and the baking/silicon sheet as you go. Place on the serving tray and frost the top and sides with the reserve cream from the fridge. Decorate with fresh cherries. I sprinkled chopped walnuts and white chocolate shavings on mine. Refrigerate for a few hours before serving. Enjoy!
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