Fit for a Christmas-dinner finale, this fruity old-world cake roll is simply luscious.
—TASTE OF HOME TEST KITCHEN
PREP: 45 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 12 SERVINGS
1/2 cup dried cherries
1/4 cup cherry brandy
4 eggs, separated
2 tablespoons plus 1/3 cup sugar, divided
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 cup all-purpose flour
1/4 cup ground walnuts
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
FILLING/FROSTING
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 cup heavy whipping cream, whipped
Semisweet chocolate, optional
1. Combine cherries and cherry brandy: cover and let stand overnight.
2. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
3. Preheat oven to 375°. In a large bowl, beat egg yolks until slightly thickened. Gradually add 2 tablespoons sugar, beating on high speed until thick and lemon-colored, about 5 minutes. Beat in oil, vanilla and lemon extract.
4. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form; fold into yolk mixture. Combine flour, walnuts, cinnamon and baking powder; gradually fold into egg mixture. Spread into prepared pan.
5. Bake 10-12 minutes or until cake springs back when lightly touched. Cool 2 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
6. In a large bowl, beat cream cheese until smooth. Beat in confectioners’ sugar. Fold in whipped cream. Unroll cake; spread with 1 1/4 cups filling to within 1/2 in. of edges.
7. Drain cherries and pat dry with paper towels. Arrange cherries over filling. Starting at the short side, roll up cake; place seam side down on a serving platter. Frost cake with remaining filling. Melt chocolate and drizzle over frosting if desired. Cover and refrigerate cake until serving.