Friday, February 6, 2009

Cherry Almond Angel Roll Cake

This was a difficult cake to photograph well for me. So it really looks much more impressive in person and tastes so incredibly good!

I made this for my Bunco game night last night and everyone was truly in awe of the beauty of it and thought it must have been so hard to make! Plus they all LOVED it after they tasted it and asked for the recipe.
This recipe comes from Pampered Chef.

Ingredients needed:
1 package (16oz) angel food cake mix
1 package (2.25 oz) sliced almonds, chopped
1/2 cup powdered sugar
1/2 cup cherry preserves
1 (8oz) container sour cream (I used LIGHT sour cream)
1 (8oz) container frozen whipped topping, thawed (I used LIGHT Cool Whip)
1/2 teaspoon almond extract
4 drops red food coloring (optional)
1 (3.4 oz) package white chocolate instant pudding & pie filling

additional powdered sugar (optional)

Preheat oven to 350*

Line a baking sheet with parchment paper. Prepare cake mix according to package directions. Pour batter over parchment paper, spreading evenly. Chop almonds (I used a mini chopper), sprinkle over batter.

Bake 30-35 minutes or until top springs back when lightly touched with fingertip. Remove from oven.

Sprinkle powdered sugar over cake. Place an additional 18-inch piece of parchment paper over cake. Invert a cooling rack over paper. Carefullly invert cake, remove pan. Peel parchment paper from bottom side of cake and discard. Starting at short end of cake, roll up cake in parchment paper jelly roll style. Cool completely (approx. 2 hours)

Unroll cake and place on a large cutting board. Spread cake with preserves. In a large bowl, combine sour cream, whipped topping, almond extract and food coloring, if desired; mix well. Add pudding mix and whisk until thickened. Spread filling over cake to within 1 inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice using a serrated bread knife.

Now I had been avoiding this recipe like the plague for a few years and fianlly decided to put on my big-girl apron and just give it a try. Afterall, any recipe I have made from Pampered Chef has not been difficult. Once you make this cake, you will have renewed confidence in your baking skills!

Let me know if you attempt it! Registered & Protected


  1. oh that looks good. stopping in to say welcome to SITS

  2. sounds delcious!

    Welcome to SITS! We're happy to have you join us!

    (And you'll have to tell me... is 40 really the new 20? 40 is fast approaching-- ok, in 4 years-- and I'm a little frightened!)

  3. It sounds really yummy!

    Welcome to SITS! It's nice to have you as part of the group!

  4. Mmmmmm this looks amazing!

    Wanted to stop in and welcome you to SITS :)