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Cherry Vanilla Angel Cake Roll With Cherry Chocolate Whipped Cream Recipe

Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cream Recipe
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Category : cake roll angle food cake roll
Cooking Time : 20 minutes
Serving : 15
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Prepare the ingredients before making Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cream in your home. Then, follow these steps below to serve Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cream for your family or friends.

Ingredients: Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cream

  • FOR CHERRY ANGEL ROLL CAKE
  • 9 egg whites, at room temperature in a large bowl
  • 3/4 teaspoon cream of tarter
  • 2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 cup cake flour
  • 1/4 teaspoon salt
  • 1/4 cup chopped maraschino cherries
  • Confectioner's sugar for dusting
  • FOR CHOCOLATE CHERRY WHIPPED CREAM FILLING AND FROSTING
  • 2 cups heavy whipping cream
  • 9 ounces cherry filled chicolate morsels
  • 1 teaspoon vanilla extract
  • GARNISH
  • White and dark chocolate shavings, as needed
  • Whole marachino cherries, as needed

How to Make Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cream

If you have prepared the ingredients needed, now time to start cooking. There are 21 steps you must follow to make Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cream in your home by yourself.

    Step 1
  • MAKE WHIPPED CHOCOLATE CHERRY FILLING AND FROSTING. THIS NEEDS TO CHILL BEFORE USING
  • Step 2
  • Have cherry morsels in a large bowl
  • Step 3
  • Heat cream until hot but not boiling and pour over morsels, let sit about 1 minute then stir until completely blended. Refrigerate until very cold, at least 2 hours or overnight
  • Step 4
  • MAKE CHERRY ANGEL CAKE ROLL
  • Step 5
  • Preheat oven to 350°F. Spray a 15 by 10 by 1 inch jelly roll pam with bakers spray. Line pan with parchment paper and spray paper with bakers spray
  • Step 6
  • Beat egg whites and cream of tarter until soft peaks form
  • Step 7
  • Add vanilla and then slowly add sugar a few tablespoons at a time, until stiff peaks form and it is and glossy
  • Step 8
  • Mix flour with salt and fold in in 2 additions
  • Step 9
  • Fold in chopped cherries
  • Step 10
  • Spread gently but evenly in prepared pan
  • Step 11
  • Bake 15 to 17 minutes until it springs back when touched and is not sticky to touch. Cool 5 minutes in pan. Then run a thin knife around edges to loosten
  • Step 12
  • Invert onto confectioner's sugar duted towel
  • Step 13
  • Carefully peel off parchment oaper
  • Step 14
  • Roll cake in towel and cool completely on rack
  • Step 15
  • ASSEMBLE CAKE
  • Step 16
  • FINISH CHOCOLATE CHERRY WHIPPED CREAM
  • Step 17
  • Beat cold chocolate cherry cream until fluffy
  • Step 18
  • Carefully unroll cake
  • Step 19
  • Spread some whipped filling on cake and roll up tightly but carefully removing towel but using it as a guide
  • Step 20
  • Frost remaing cake with whipped chocolate cherry cream and refrigerate at least 6 hours before slicing
  • Step 21
  • Decorate with white and dark chocolate shavings and whole marachino cherries before frosting is set so they stick.
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