Description
This delightful cake roll features a soft, fluffy sponge cake filled with creamy cheesecake frosting and topped with sweet cherry pie filling. It’s a stunning dessert perfect for any occasion!
Ingredients
Scale
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper.
- In a large bowl, beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in water and vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gently fold into egg mixture.
- Spread batter evenly into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
- Turn the cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up the cake in the towel, starting with a short side. Cool completely on a wire rack.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Unroll the cooled cake; spread cream cheese mixture over the cake, leaving 1/2 inch from the edges. Spread cherry pie filling on top of the cream cheese layer.
- Carefully roll up the cake again and dust with powdered sugar before serving.
Notes
- Make sure the cake is fully cooled before unrolling to avoid cracking.
- You can substitute the cherry pie filling with other fruit fillings like strawberry or blueberry.
- For a decorative touch, top with extra whipped cream and fresh cherries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes