Ingredients
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 3/4 cup sugar
- 1 tbs frozen orange juice concentrate, thawed
- 2 tbs water
- 1 (21 oz can) cherry pie filling
- 1 large cool whip
- 1/2 cup powdered sugar
Preparation
Step 1
Put waxed paper in a jelly roll pan. Grease waxed paper. Sift flour, baking powder and salt.
Beat eggs on high speed. Add sugar 1 tbs at a time. Mix until mixture is very thick and creamy. Turn mixer to low. Beat in orange juice and water. Slowly add flour mixture. Beat until smooth. Pour into pan.
Bake for 12 minutes.
Loosen case around edges with a paring knife. Invert onto a towel, dusted with powdered sugar. Peel off paper. Trim 1/4 inch from sides. Roll up cake and towel together, starting with the long side. Cool
Put cherries into a sieve and drain.
Beat cream until stiff. Add powdered sugar and extract.
Unroll cake and spread with 1/2 of the cream. Spoon 3/4 of the cherries over the cream. Roll cake and filling, starting with long side. Place seam side down.