Wie Man Kocht Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre Heerlijk

Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre! A quick and easy dinner that is ready in under 15 minutes!

You can cook Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre with 16 Ingredients and 28 steps. See the following guide!

1. for cherry angel roll cake.
2. 9 egg whites, at room temperature in a large bowl.
3. 3/4 teaspoon cream of tarter.
4. 2 teaspoon vanilla extract.
5. 1 cup plus 2 tablespoons granulated sugar.
6. 3/4 cup cake flour.
7. 1/4 teaspoon salt.
8. 1/4 cup chopped maraschino cherries.
9. Confectioner's sugar for dusting.
10. for chocolate cherry whipped cream filling and frosting.
11. 2 cups heavy whipping cream.
12. 9 ounces cherry filled chicolate morsels.
13. 1 teaspoon vanilla extract.
14. garnish.
15. as needed White and dark chocolate shavings,.
16. as needed Whole marachino cherries,.

1. Make whipped chocolate cherry filling and frosting. this needs to chill before using.
2. Have cherry morsels in a large bowl.
3. .
4. 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.
5. Make cherry angel cake roll.
6. 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.
7. Beat egg whites and cream of tarter until soft peaks form.
8. Add vanilla and then slowly add sugar a few tablespoons at a time, until stiff peaks form and it is and glossy.
9. Mix flour with salt and fold in in 2 additions.
10. Fold in chopped cherries.
11. Spread gently but evenly in prepared pan.
12. 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.
13. Invert onto confectioner's sugar duted towel.
14. .
15. Carefully peel off parchment oaper.
16. .
17. Roll cake in towel and cool completely on rack.
18. .
19. Assemble cake.
20. Finish chocolate cherry whipped cream.
21. Beat cold chocolate cherry cream until fluffy.
22. Carefully unroll cake.
23. Spread some whipped filling on cake and roll up tightly but carefully removing towel but using it as a guide.
24. .
25. Frost remaing cake with whipped chocolate cherry cream and refrigerate at least 6 hours before slicing.
26. Decorate with white and dark chocolate shavings and whole marachino cherries before frosting is set so they stick..
27. .
28. .