Cherry Almond Angel Roll Recipes

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CHERRY-ALMOND ROLL



Cherry-Almond Roll image

A delicious cake roll filled with a fluffy cherries & cream filling! Prep time does not include chill time. Created for RSC #12.

Provided by Tinkerbell

Categories     Dessert

Time 57m

Yield 1 roll, 6-8 serving(s)

Number Of Ingredients 19

4 egg yolks
1/2 teaspoon almond extract
1/3 cup granulated sugar
1/4 cup sugar-free strawberry jam
4 egg whites
1/2 cup granulated sugar
1/4 cup flour
1/4 cup whole wheat flour
1 teaspoon baking powder
powdered sugar (for dusting)
4 ounces mascarpone cheese
4 ounces cream cheese
1/4 cup butter, softened
1/2 teaspoon almond extract
4 -6 cups powdered sugar
1 cup fresh cherries, pitted & chopped
red food coloring (optional)
prepared whipped cream, for garnish (optional)
4 fresh cherries, with stems intact, for garnish (optional)

Steps:

  • Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
  • Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
  • Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
  • Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
  • Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
  • Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
  • Remove from oven & gently loosen the edges of the cake from the pan.
  • Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
  • Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
  • Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
  • Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.
  • When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 650.3, Fat 17.3, SaturatedFat 10, Cholesterol 167, Sodium 213.6, Carbohydrate 120.2, Fiber 1.3, Sugar 109.5, Protein 7

CHERRY ANGEL FOOD CAKE ROLL



Cherry Angel Food Cake Roll image

This is a light, delicious and beautiful dessert. As you can tell I love Angel food cakes because they have less calories, excluding all the goodies I add to them and they are fresh and light. This will make you say, pretty please with a cherry on top! The picture is from beliefnet, the site i just love!

Provided by Tammy T

Categories     Fruit Desserts

Number Of Ingredients 6

18 ounces angel food cake mix
1 c maraschino cherry, drained, chopped + a few whole cherries for garnish
1/2 c sweetened flaked coconut
1 tsp maraschino cherry juice
2 tubs - 8 oz each whipped topping, thawed (1/2 of one tub is for garnish)
mint jelly (optional)

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 ROLL



Cherry Angel Food Cake Roll image

Make and share this Cherry Angel Food Cake Roll recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 16-20 serving(s)

Number Of Ingredients 5

18 ounces angel food cake mix
1 cup maraschino cherry, drained, chopped
1/2 cup sweetened flaked coconut
1 teaspoon maraschino cherry juice
8 ounces frozen whipped topping, thawed

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.

Nutrition Facts : Calories 178.9, Fat 4.8, SaturatedFat 4, Sodium 246.2, Carbohydrate 31.8, Fiber 0.2, Sugar 18.6, Protein 3.1

ANGEL ROLLS



Angel Rolls image

A recipe from Goose Berry Patch cookbook, Made From Scratch, these rolls are as light as 'angel feathers'! You'll have them begging for more...

Provided by sharflan

Categories     Breads

Time 2h12m

Yield 16 rolls, 16 serving(s)

Number Of Ingredients 8

2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup milk, scalded
2 eggs
1/2 cup sugar
1 teaspoon salt
1/2 cup oil
4 cups all-purpose flour

Steps:

  • Mix yeast with warm water and set aside.
  • In another bowl, beat together the milk, eggs, sugar, salt and oil.
  • Mix in the flour.
  • Cover and let rest overnight.
  • Turn dough out onto a lightly floured surface.
  • Divide into half and roll each into rounds, 1/4" thickness.
  • Try not to work the surface flour into the dough.
  • Cut each circle into 8 pie-shaped wedges.
  • Roll up each wedge crescent style, starting with the wide end, rolling to the end point. Don't roll them to tight!
  • Place the rolls on a greased baking sheet (or on parchment paper) and allow to rest until double in bulk.
  • Bake in preheated 375F oven, on the middle rack, for 12 minutes.
  • Time shown does not include the 'overnight' period. I've allowed 1 hour for rising (included with cooking time).

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