Cherry Roll Cake Recipe

Name: Cherry Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs separated; 1 cup sugar; 1/4 cup crisco; 1/2 cup chopped walnuts finely; dry bread crumbs cup fine; cake flour cup sifted; 1/4 teaspoon salt; 1 lemon; 3 tablespoons sugar; 3/4 cup candied cherries; frosting CRISCO, Decorator's Delight :

Servings: persons

5 eggs separated
1 cup sugar
1/4 cup crisco
1/2 cup chopped walnuts finely
dry bread crumbs cup fine
cake flour cup sifted
1/4 teaspoon salt
1 lemon
3 tablespoons sugar
3/4 cup candied cherries
frosting CRISCO, Decorator's Delight :

1
Beat egg yolks and 1/3 cup sugar until mixture is thick and pale in color. Beat in Crisco. Combine walnuts, bread crumbs, flour and salt and stir into the Crisco mixture. Stir in grated lemon rind Beat egg whites until stiff and beat in the 3 tablespoons sugar. Fold egg whites into batter. Spread batter on a shallow baking sheet, about 15 1/2 x 10 inches, lined with plain paper. Scatter candied cherries over the batter at regular intervals. Bake at 350 degrees for 18 minutes or until done. Immediately
2
beat 4 cups sifted confectioners' sugar into 4 tablespoons Crisco alternately with 1/2 cup milk or cream. Stir in 1 teaspoon vanilla or almond extract.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 eggs separated, 1 cup sugar, 1/4 cup crisco, 1/2 cup chopped walnuts finely, and more.

Yes, Cherry Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Roll Cake

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