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scratch - Sponge Roll Cherry Cake

Source of Recipe

from essortmentcom


Recipe Link: caca.essortment.com/cherryspongeca_rqrn.htm

List of Ingredients

scratch - Sponge Roll Cherry Cake

2 cups flour
1/2 teaspoon salt
2 level teaspoons baking powder
4 eggs
2 1/2 cups white granulated sugar
2 teaspoons vanilla or almond extract
1 to 1 1/2 cups boiling water
powdered confectioners sugar
2 cups whipped cream
2 cups cherry pie filling, or chopped frozen cherries
chocolate shavings

Preheat oven to 400 degrees F.
Lightly grease a jelly roll pan.
Line the greased pan with aluminum foil.
Spread butter on the foil. Set aside.
Stir together the flour, salt and baking powder. Set aside.
Beat the eggs in a large mixing bowl until light.
Add the sugar and continue beating until it becomes light
and thick.
Add the extract and beat in.
Add the flour mixture until well combined.
Mix in the boiling water.
Spread the batter into the jelly roll pan.
Bake until the cake springs back when touched, and is
lightly browned.
Place a clean linen towel(s) down on a work space.
Sprinkle liberally with powdered confectioners sugar.
Carefully remove the cake from the pan gently lay it
down on the sugared towel.
Sprinkle the top and sides with more confectioners sugar.
Place an oblong serving plate over the top.
Fold the towel up over the plate and carefully flip over
and onto the plate. Remove the linen towel.
Frost with the whipped cream and place spoonfuls of the
cherry pie filling on the top.
Garnish with the chocolate shavings.


Recipe