Ingredients
Scale
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry preserves
- Fresh cherries and mint for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, beat eggs and sugar until light and fluffy. Gently fold in flour to make a batter.
- Pour batter into prepared pan, spreading evenly. Bake for 12-15 minutes until golden.
- While hot, invert onto a clean towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll the sponge with the towel to shape and let cool completely.
- Mix softened cream cheese, powdered sugar, and vanilla to make the cheesecake filling.
- Unroll the sponge, spread cherry preserves and cheesecake filling evenly, then re-roll tightly. Chill before serving.
Notes
- Ensure the sponge is not overbaked to keep it flexible for rolling.
- Chill the cake roll for at least 1 hour for easier slicing and better flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking, Rolling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/8 of cake)
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg