CHERRY-WALNUT CAKE ROLL

Cherry-Walnut Cake Roll image

Fit for a festive occasion, this fruity old-world cake roll is simply luscious.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 55m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1/2 cup dried cherries
1/4 cup cherry brandy
4 large eggs, separated
2 tablespoons plus 1/3 cup sugar
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:
11 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
Melted semisweet chocolate, optional

Steps:

Combine cherries and cherry brandy: cover and let stand overnight., 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., 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. , 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., 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., 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., 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. Drizzle with melted chocolate if desired. Cover and refrigerate until serving.

Nutrition Facts : Calories 335 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 133mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 0 fiber), Protein 5g protein.