ANGEL ROLL WITH CHERRIES
Follow angel food cake recipe and or purchase a mix for it. A mix will make two angel rolls, but our recipe makes only one. Rolling up jelly roll fashion from the short side yields about 8 servings, not counting the ends. Rolling the long side yields at least 12 servings.
1 batch angel food cake
- 4 cups sour cherries, drained well
- 1 cup raw sugar (unbleached granulated sugar)
- 1 teaspoon lemon juice
- 3 tablespoons cornstarch
- 1/2 cup water
- pinch of salt
- 1 prepared pan
- 1 clean tea towel, dusted with powdered sugar to receive cake roll right out of oven
To prepare the pan, line a jelly roll pan or sided cookie sheet pan with parchment.
To prepare clean tea towel* to receive cake roll after baking: Lay clean tea towel on cooling rack; dust with powdered sugar.
To prepare cherry filling. Mash the 1/3 of the cherries using food processor, pulsing just a few pulses (or cut them small dice by hand). Add the sugar and lemon juice to the mashed cherries.
Place cherry mixture in saucepan on medium heat. Bring to boil. Meantime mix the water slowly into cornstarch dissolving lumps as they form. When strawberry mixture comes to a boil slowly add the cornstarch and water to hot berries and simmer 8-10 minutes, or until completely thickened. Add and stir in a pinch of salt. Add remaining sliced berries, coating well, and pour and spread into bottom of prepared pan, on top of the parchment. Spread as evenly as possible, but don’t worry if it looks a little sparce.
Pour batter on top of cherry sauce and spread cake to cover well. Place into the 350ºF oven and bake 18-22 minutes, or until tooth pick comes clean and top is brown.
Turn the cake out onto the waiting tea towel while warm. Roll jelly roll fashion from shortest side (for fat roll and fewer servings) or longest side (for fewer turns but more servings). Roll cake into towel but do not roll the towel inside the cake as we do for jelly rolls that are not baked with filling. In the angel roll the filling should be rolled nicely in side. Place towel wrapped warm cake onto cooling rack and wait until cake is completely cooled before slicing. Serve with whipped cream and warm ganache and a little more cherry sauce, if desired.
Chef notes: *The towel must be very clean and odor free; do not use a tea towel that has been dried with dryer sheets or any perfumed application or the cake will pick up that “flavor.”