LOW-FAT CHERRY-ALMOND ANGEL CAKE
Make a very cherry angel food cake complete with cherry glaze. The hardest part will be deciding who gets a slice with a cherry on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 7
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
- In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.
Nutrition Facts : Calories 250, Carbohydrate 55 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
CHERRY-ALMOND ROLL
A delicious cake roll filled with a fluffy cherries & cream filling! Prep time does not include chill time. Created for RSC #12.
Provided by Tinkerbell
Categories Dessert
Time 57m
Yield 1 roll, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
- Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
- Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
- Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
- Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
- Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
- Remove from oven & gently loosen the edges of the cake from the pan.
- Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
- Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
- Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
- Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.
- When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.
Nutrition Facts : Calories 650.3, Fat 17.3, SaturatedFat 10, Cholesterol 167, Sodium 213.6, Carbohydrate 120.2, Fiber 1.3, Sugar 109.5, Protein 7
CHERRY ANGEL CAKE ROLL
I keep up a fast pace at college but still like to entertain. These pretty party cakes require just a handful of ingredients, yet always seem to impress guests. -Lisa Ruehlow of Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 cakes (8 slices each).
Number Of Ingredients 5
Steps:
- Line two 15x10x1-in. baking pans with ungreased parchment. Prepare cake batter according to package directions. Spread evenly in prepared pans. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. , Invert onto two kitchen towels dusted with 3 tablespoons confectioners' sugar. Gently peel off parchment. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack., Unroll cakes; spread each with 1 cup whipped topping to within 1/2 in. of edges. Combine pie filling and extract; spread over whipped topping on each cake. Roll up again. Place each seam side down on a serving platter. Cover and refrigerate for 1 hour., Dust with remaining confectioners' sugar. Slice; garnish with remaining whipped topping. ,
Nutrition Facts : Calories 175 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 171mg sodium, Carbohydrate 36g carbohydrate, Fiber 0 fiber), Protein 3g protein.
ANGEL, CHERRY, ALMOND CAKE
Simple prep time 10 minutes. If you do a lot of baking you will probably have the 5 INGREDIENTS! Cooking time is refrigerated time!!!
Provided by Justmez2
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold.
- Add almond extract to can of Cherry Pie Filling stir
- Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds.
- Place next layer Angel Bar spread with cherry pie filling (no almonds).
- Repeat final top with cherry pie filling and almonds. Refrigerate.
- WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
Nutrition Facts : Calories 184.6, Fat 13.4, SaturatedFat 1, Sodium 37.9, Carbohydrate 12.1, Fiber 3.4, Sugar 3.4, Protein 6.2
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