Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup cherry pie filling with juice
- Fresh cherries for topping
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, beat eggs and sugar until fluffy. Add vanilla and mix well.
- Sift flour into the egg mixture and gently fold until combined.
- Pour batter onto prepared baking sheet, spreading evenly. Bake for 12-15 minutes until sponge springs back.
- While hot, invert sponge onto a clean towel dusted with powdered sugar. Carefully peel off parchment paper.
- Spread cherry pie filling evenly over the sponge, leaving a small border.
- Using the towel, gently roll the sponge from the short end into a tight roll. Cool completely.
- In a bowl, beat softened cream cheese, powdered sugar, and lemon juice until smooth.
- Unroll the cooled cake, spread the cream cheese mixture over the surface, then re-roll gently.
- Serve topped with fresh cherries and a drizzle of cherry syrup from the filling.
Notes
- Ensure the sponge is not overbaked to keep it flexible for rolling.
- Chill the finished cake roll for at least 1 hour for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking, Rolling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg