1 c. cake flour
1 t. baking powder
¼ t. salt
3 eggs
¾ c. sugar
1 T. frozen orange juice, thawed
2 T. water
powdered sugar
1 can cherry pie filling
2 c. heavy cream
½ c. powdered sugar
½ t. almond extract
Grease 15x10x1 jelly roll pan, line with parchment paper,
grease paper. Sift flour, baking
powder, and salt into medium bowl. Beat
eggs in large bowl with mixer, on high speed until thick. Beat in sugar 1 tablespoon at a time,
continue to beat at high speed, until very thick and creamy. Turning mixer to low speed add water and
orange juice. Add dry ingredients, a
little at a time and beat until smooth.
Do not over mix. Pour batter
into prepared pan and bake at 375 degrees for about 12 minutes. Loosen cake around edges with sharp
knife. Invert onto a clean towel that
has been dusted with powdered sugar.
Trim ¼ inch from all sides with sharp knife. Roll up cake and towel together starting with long side. Cool completely. Put cherry pie filling in a sieve and let most of the liquid
drain off. Reserve cherries. Beat cream until stiff, add powdered sugar
and extract. Unroll cake, spread with
half of the cream. Spoon ¾ of the
cherries over cream. Roll up cake and
filling using towel to aid rolling.
Place roll seam side down on a plate.
Spread with remaining cream, garnish with remaining cherries.