Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup fresh cherries, pitted
- Fresh mint leaves for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract.
- Sift flour, baking powder, and salt, then gently fold into the egg mixture.
- Pour batter onto prepared baking sheet and spread evenly. Bake for 12-15 minutes until golden.
- While hot, invert the sponge onto a clean towel dusted with powdered sugar and peel off parchment paper.
- Roll the sponge with the towel from the short side and let cool completely.
- In a bowl, beat cream cheese, powdered sugar, and lemon juice until smooth.
- Unroll the cooled sponge and spread the cream cheese filling evenly over it.
- Distribute fresh cherries over the filling. Roll up tightly from the short end.
- Chill for 1 hour before slicing. Garnish with additional cherries and mint leaves.
Notes
- Ensure sponge is not overbaked to keep it pliable for rolling.
- Chill the cake roll for best slicing results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking, Rolling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of the cake)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg