Description
This Cherry Cheesecake Cake Roll combines the light, airy texture of sponge cake with a rich, creamy cheesecake filling and sweet, tangy cherry pie filling in a delicious rolled dessert. Perfect for a festive occasion or a special treat, this cake roll is both impressive and easy to make, featuring a moist cake base with a luscious cream cheese layer and a burst of cherry flavor.
Ingredients
Scale
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Beat eggs and sugar: In a large bowl, beat the eggs on high speed for 5 minutes until they become light and fluffy. Gradually add the granulated sugar while continuing to beat. Then, stir in the water and vanilla extract to combine evenly.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold this mixture into the egg mixture, taking care not to deflate the batter to maintain its airy texture.
- Bake the cake: Spread the batter evenly in the prepared baking pan. Bake for 12-15 minutes until the cake springs back when lightly touched, indicating it is baked through but still soft.
- Roll the cake: Immediately turn the cake out onto a kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. Starting with one of the short sides, roll the cake up in the towel. Let it cool completely on a wire rack while rolled to help it hold the shape.
- Prepare the cream cheese filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Spread the filling: Gently unroll the cooled cake and spread the cream cheese mixture evenly, leaving about a 1/2 inch border around the edges. Then, spread the cherry pie filling evenly over the cream cheese layer.
- Re-roll and chill: Carefully roll the cake up again without the towel, trimming the ends for a neat finish. Cover the cake roll and refrigerate it until ready to serve, allowing the filling to set and flavors to meld.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Dusting the towel with powdered sugar prevents the cake from sticking and tearing during the first roll.
- Chilling the cake roll before serving helps it slice neatly and enhances flavor.
- You can substitute cherry pie filling with other fruit fillings such as raspberry or blueberry for variation.
- Be sure not to overbake the sponge cake, or it may lose its flexibility for rolling.
