Cherry Angel Food Cake Roll Recipes

CHERRY ANGEL CAKE ROLL

Steps:

• Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,

CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350 degrees and line a 10x15x1" rimmed baking sheet with parchment paper. Grease lightly (optional - it will climb higher if you leave ungreased)
• Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
• Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
• Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process.
• To make the filling, beat cream cheese in a large bowl until smooth. Add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes.
• Make sure that it is completely cool and then unroll the cake. Spread with 3/4 of the cream cheese filling, and then spread with 3/4 of the cherry pie filling.
• Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

CHERRY ANGEL FOOD CAKE ROLL

Steps:

• 1. Preheat oven to 350 degrees. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with parshment paper or foil. Make paper or foil ends longer for easier pull out. Prepare cake following package directions. Divide into pans. Spread evenly. Cut through batter with knife or spatula to remove large air bubbles.
• 2. Bake at 350 degrees for 15 minutes or until set. Invert cakes at once onto towels dusted with powdered sugar. Remove parshment paper or foil carefully. Be careful, cake is hot. If using a towel, Start at one end and roll up each cake with towel, jelly roll fashion. **Or if using parshment paper pull out of pan on to a flat surface and roll up in the parshment paper and cool. Cool completely.
• 3. Fold chopped cherries, coconut and cherry juice into one of the 8 oz whipped topping. Unroll cakes. Spread half of filling over each cake to edges. Reroll and place seam side down on serving plate.
• 4. Spread the half of the other tub of whipped topping over each cake or as much as you like and garnish with whole cherries. (sprinkle with mint jelly - optional) Or sprinkle cakes with powder sugar and set whole cherries along sides. Refrigerate until ready to serve.

CHERRY ANGEL FOOD CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
• In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
• Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.

ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

CHERRY ANGEL FOOD CAKE ROLL

Steps:

• Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
• Prepare cake following package directions.
• Divide into pans. Spread evenly.
• Cut through batter with knife or spatula to remove large air bubbles.
• Bake at 350*.for 15 minutes or until set.
• Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
• Starting at short end, roll up each cake with towel jelly roll fashion.
• Cool completely.
• Fold chopped cherries, coconut and cherry juice into whipped topping.
• Unroll cakes.
• Spread half of filling over each cake to edges.
• Reroll and place seam side down on serving plate.
• Dust with powdered sugar.
• Refrigerate until ready to serve.

CHERRY CHEESECAKE ANGEL FOOD CAKE ROLL RECIPE - (4/5)

Steps:

• 1. Preheat oven to 350 degrees and line a 10 x 15 x 1 rimmed baking sheet with parchment paper. Grease lightly (optional --it will climb higher if you leave ungreased). 2. Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow. 3. Lay a clean lint-free kitchen towel on the counter and dust with 1/4 cup owdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside. 4. Set aside to cool to room temperature, placing in the fridge or freezer if you want to speed up the process. 5. To make the filling, beat cream cheese in a large bowl until smooth. add 3/4 cup powdered sugar, cream and vanilla and beat until thick and stiff peaks form. This can take some time, up to 5 minutes. 6. Make sure that it is completely cool and then unroll the cake. spread with 3/4 of the cream cheese filling and then spread with 3/4 of the cherry pie filling. 7. Carefully roll back up (no towel this time!) starting at the short end. Cover roll with remaining cream cheese frosting and cherry pie filling. Refrigerate at least 4 hours before slicing for clean slices.

CHERRY ANGEL FOOD CAKE - HOMEMADE

Steps:

• Drain cherries thoroughly.
• Add salt, cream of tartar, almond flavoring, and vanilla to egg whites.
• Beat until foamy but not stiff.
• Beat in sugar, 2 tablespoons at a time.
• Sift flour 3 times and fold into mixture.
• Pour a layer in the bottom of an ungreased cake pan.
• Sprinkle in 1/2 cherries.
• Add remaining batter and top with remaining cherries.
• Bake in the oven at 325° for 50 minutes.
• Invert and allow to hang until cake cools and pulls away from sides of pan.
• Use whipped cream as frosting and top with whole cherries.

CHERRY ANGEL FOOD CAKE

Steps:

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.