Ingredients for Cherry Almond Angel Roll
- angel food cake mix
- 1/2 cup sliced almonds, toasted
- 1 1/2 cups powdered sugar
- cherry preserves
- sour cream
- frozen whipped topping
- 1 1/2 teaspoons almond extract
- 1 teaspoon red food coloring, optional
- instant white chocolate pudding and pie filling mix
- 1 1/2 cups egg whites (10-12 large egg whites)
- 1 1/2 cups granulated sugar
- 1 cup all-purpose flour
- 1 (21 ounce) can cherry pie filling
- 1 (8 ounce) package cream cheese, softened
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How to Make Cherry Almond Angel Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1-inch jelly roll pan.
- In a large bowl, beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy.
- In a separate bowl, whisk together almond extract and flour.
- Gently fold the dry ingredients into the egg whites, being careful not to deflate.
- Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes, or until lightly golden.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Starting at the narrow end, gently roll the cake up in the towel. Let cool completely.
- Meanwhile, prepare the filling: In a bowl, combine cherry pie filling, cream cheese, and powdered sugar. Beat until smooth and creamy.
- Unroll the cooled cake and spread the filling evenly over the surface.
- Reroll the cake gently and dust with powdered sugar before serving.
- Chill for at least 30 minutes before serving for best results.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
131g
Fat
34g
Carbs
17g
