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We hope you got insight from reading it, now let’s go back to cherry vanilla angel cake roll with cherry chocolate whipped cre recipe. To make cherry vanilla angel cake roll with cherry chocolate whipped cre you need 16 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre:

1. Use for cherry angel roll cake
2. Take egg whites, at room temperature in a large bowl
3. Provide cream of tarter
4. Prepare vanilla extract
5. Prepare plus 2 tablespoons granulated sugar
6. Use cake flour
7. Get salt
8. Take chopped maraschino cherries
9. Use Confectioner's sugar for dusting
10. You need for chocolate cherry whipped cream filling and frosting
11. Get heavy whipping cream
12. You need cherry filled chicolate morsels
13. Get vanilla extract
14. Use garnish
15. Get White and dark chocolate shavings,
16. Prepare Whole marachino cherries,

Instructions to make Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre:

1. Make whipped chocolate cherry filling and frosting. this needs to chill before using
2. Have cherry morsels in a large bowl
4. Heat cream until hot but not boiling and pour over morsels, let sit about 1 minute then stir until completely blended. Refrigerate until very cold, at least 2 hours or overnight
5. Make cherry angel cake roll
6. Preheat oven to 350°F. Spray a 15 by 10 by 1 inch jelly roll pam with bakers spray. Line pan with parchment paper and spray paper with bakers spray
7. Beat egg whites and cream of tarter until soft peaks form
8. Add vanilla and then slowly add sugar a few tablespoons at a time, until stiff peaks form and it is and glossy
9. Mix flour with salt and fold in in 2 additions
10. Fold in chopped cherries
11. Spread gently but evenly in prepared pan
12. Bake 15 to 17 minutes until it springs back when touched and is not sticky to touch. Cool 5 minutes in pan. Then run a thin knife around edges to loosten
13. Invert onto confectioner's sugar duted towel
15. Carefully peel off parchment oaper
17. Roll cake in towel and cool completely on rack
19. Assemble cake
20. Finish chocolate cherry whipped cream
21. Beat cold chocolate cherry cream until fluffy
22. Carefully unroll cake
23. Spread some whipped filling on cake and roll up tightly but carefully removing towel but using it as a guide
25. Frost remaing cake with whipped chocolate cherry cream and refrigerate at least 6 hours before slicing
26. Decorate with white and dark chocolate shavings and whole marachino cherries before frosting is set so they stick.

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