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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Fit for a festive occasion, this fruity old-world cake roll is simply luscious. Ingredients:
1/2 cup dried cherries |
1/4 cup cherry brandy |
4 eggs, separated |
2 tablespoons plus 1/3 cup sugar |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup ground walnuts |
1 teaspoon ground cinnamon |
3/4 teaspoon baking powder |
filling/frosting: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1 cup confectioners' sugar |
1 cup heavy whipping cream, whipped |
melted semisweet chocolate, optional |
Directions:
1. Combine cherries and cherry brandy: cover and let stand overnight.
2. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
3. In a large bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating on high speed until thick and lemon-colored, about 5 minutes. Beat in the oil, vanilla and lemon extract.
4. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form; fold into yolk mixture. Combine the flour, walnuts, cinnamon and baking powder; gradually fold into egg mixture. Spread into prepared pan.
5. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 2 minutes. Invert onto a kitchen towel dusted with confectionersâ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. In a large bowl, beat cream cheese until smooth. Beat in confectioners' sugar. Fold in whipped cream. Unroll cake; spread with 1-1/4 cups filling to within 1/2 in. of edges.
7. Drain cherries and pat dry with paper towels. Arrange cherries over filling. Starting at the short side, roll up cake; place seam side down on a serving platter. Frost cake with remaining filling. Drizzle with melted chocolate if desired. Cover and refrigerate until serving. Yield: 12 servings.
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