Cherry Cheesecake Angel Food Cake Roll
Indulge in the delightful fusion of flavors with Cherry Cheesecake Angel Food Cake Roll, a dessert that combines the light, airy texture of angel food cake with the creamy richness of cheesecake and the tart sweetness of cherries. This visually stunning and deliciously satisfying treat is perfect for gatherings, celebrations, or simply to satisfy your sweet tooth. Easy to make and impressively elegant, it’s sure to become a favorite among family and friends.
Recipe Card
Cherry Cheesecake Angel Food Cake Roll
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 10
- Yield: 1 cake roll
- Cuisine: American
- Course: Dessert
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1 cup heavy whipping cream
- 1 cup cherry pie filling
Instructions
- Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
- In a medium bowl, sift together the flour and granulated sugar; set aside.
- In a large mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add the flour mixture, continuing to beat until stiff peaks form. Fold in vanilla extract.
- Spread the batter evenly in the prepared pan and bake for 15 minutes or until golden brown.
- Once baked, immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully remove the parchment paper and roll the cake, towel and all, from the short end. Allow it to cool completely.
- For the cheesecake filling, beat the softened cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- Unroll the cooled cake and spread the cheesecake filling evenly over it. Spoon cherry pie filling over the cheesecake layer.
- Roll the cake back up without the towel and wrap it in plastic wrap. Refrigerate for at least 1 hour before slicing and serving.
Recipe Notes
- Make sure not to overbeat the egg whites, as this can affect the cake's texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can substitute the cherry pie filling with other fruit fillings like blueberry or strawberry.
- For a chocolate twist, add cocoa powder to the cake batter.
Frequently Asked Questions
Can I make this cake in advance?
Yes, you can prepare the cake roll a day ahead and store it in the refrigerator. Just wrap it tightly to keep it fresh.
What can I substitute for cream cheese?
You can use mascarpone cheese or Greek yogurt for a lighter option, though it will change the flavor slightly.
How do I store leftovers?
Store any leftover cake roll in an airtight container in the refrigerator for up to three days to maintain freshness.
Can I freeze the cake roll?
Yes, you can freeze the unfilled cake roll. Wrap it tightly in plastic wrap and foil, and it will keep well for up to two months.
Enjoy creating this delightful Cherry Cheesecake Angel Food Cake Roll!
