Ingredients
- All-purpose flour: 3/4 cup
- Granulated sugar: 3/4 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Cream cheese, softened: 8 ounces
- Cherry pie filling: 1 (21 ounce) can
- Powdered sugar: 1/4 cup (for dusting)
- Baking powder: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the ends of the pan.
- Step 2: In a bowl, beat eggs and sugar until light and fluffy. Gradually add flour and baking powder and mix until combined. Stir in vanilla extract. Pour batter evenly into prepared pan.
- Step 3: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
- Step 5: Starting at one short end, roll the cake up tightly with the towel. Let it cool completely, rolled up, on a wire rack.
- Step 6: Gently unroll the cake. Spread softened cream cheese evenly over the cake. Top with cherry pie filling. Re-roll the cake tightly, without the towel this time. Wrap in plastic wrap and chill for at least 2 hours before serving. Dust with additional powdered sugar before slicing.
Notes
- To prevent a soggy cake roll, ensure the cream cheese is fully softened before spreading, making application easier and more even.
- Leftover slices are best stored in an airtight container in the refrigerator to maintain their moisture and prevent them from drying out.
- For an extra touch of elegance, serve each slice with a dollop of whipped cream and a fresh cherry on top.
- If you find the cake cracking while rolling, don't panic – just gently press it back together as you go; the cream cheese filling will help hold it in place once chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American