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Choco Cherry Cake Roll Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Red food coloring||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Sifted confectioners sugar||1 Tablespoon|
|Cherry filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 1416 Calories from Fat 222
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 740.3 mg
Sodium 1152.1 mg48%
Total Carbohydrates 287 g95.7%
Dietary Fiber 23.4 g93.8%
Sugars 175.1 g
Protein 44 g87.2%
Vitamin A 19.3% Vitamin C
Calcium 55.6% Iron 84.2%
*Based on a 2000 Calorie diet
Add food coloring.
Beat egg whites till soft peaks form; gradually add 1/2 cup sugar, beating till stiff peaks form.
Fold yolks into whites.
Sift together flour, cocoa, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased and lightly floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Bake at 375° till the cake is done, 10 to 12 minutes.
Immediately loosen sides and turn out on towel sprinkled with sifted confectioners' sugar.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll cake; spread with Cherry Filling.
Dust with additional confectioners' sugar, if desired.