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Cherry-Walnut Cake Roll

 Cherry-Walnut Cake Roll
Fit for a festive occasion, this fruity old-world cake roll is simply luscious.—Taste of Home Test Kitchen
12 ServingsPrep: 45 min. Bake: 10 min. + cooling


  • 1/2 cup dried cherries
  • 1/4 cup cherry brandy
  • 4 eggs, separated
  • 2 tablespoons plus 1/3 cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 1/2 cup all-purpose flour
  • 1/4 cup ground walnuts
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream, whipped
  • Melted semisweet chocolate, optional


  • Combine cherries and cherry brandy: cover and let stand overnight.
  • Place egg whites in a small bowl; let stand at room temperature 30
  • minutes. Line a greased 15x10x1-in. baking pan with waxed paper;
  • grease the paper and set aside.
  • Preheat oven to 375°. In a large bowl, beat egg yolks until
  • slightly thickened. Gradually add 2 tablespoons sugar, beating on

2 of 2

Cherry-Walnut Cake Roll (continued)

Directions (continued)

  • high speed until thick and lemon-colored, about 5 minutes. Beat in
  • oil, vanilla and lemon extract.
  • With clean beaters, beat egg whites on medium speed until soft peaks
  • form. Gradually beat in remaining sugar, 1 tablespoon at a time, on
  • high until stiff peaks form; fold into yolk mixture. Combine flour,
  • walnuts, cinnamon and baking powder; gradually fold into egg
  • mixture. Spread into prepared pan.
  • Bake 10-12 minutes or until cake springs back when lightly touched.
  • Cool 2 minutes. Invert onto a kitchen towel dusted with
  • confectioners’ sugar. Gently peel off waxed paper. Roll up cake in
  • the towel jelly-roll style, starting with a short side. Cool
  • completely on a wire rack.
  • In a large bowl, beat cream cheese until smooth. Beat in
  • confectioners' sugar. Fold in whipped cream. Unroll cake; spread
  • with 1-1/4 cups filling to within 1/2 in. of edges.
  • Drain cherries and pat dry with paper towels. Arrange cherries over
  • filling. Starting at the short side, roll up cake; place seam side
  • down on a serving platter. Frost cake with remaining filling.
  • Drizzle with melted chocolate if desired. Cover and refrigerate
  • until serving. Yield: 12 servings.
Nutritional Facts: 1 slice (calculated without chocolate) equals 335 calories, 22 g fat (11 g saturated fat), 126 mg cholesterol, 133 mg sodium, 29 g carbohydrate, trace fiber, 5 g protein.