Ingredients
Scale
- 1 cup all-purpose flour, sifted
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream, whipped
- 1 can cherry pie filling
- 2 tablespoons cornstarch (for fresh cherries)
Instructions
- Preheat oven to 350°F (175°C).
- Beat eggs with sugar until pale and thick, about 5 minutes.
- Fold in flour and vanilla extract gently.
- Spread batter in a greased 15×10-inch jelly roll pan and bake 12-15 minutes.
- Cool briefly, then roll cake using a kitchen towel dusted with powdered sugar.
- Beat cream cheese and powdered sugar until smooth, fold in whipped cream.
- Unroll cooled cake, spread cheesecake filling, and re-roll tightly.
- Top with cherry pie filling and refrigerate at least 1 hour before serving.
Notes
- Use room temperature eggs and avoid overbaking the sponge cake to maintain softness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Cake Roll
- Cuisine: American
- Diet: Vegetarian