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Chocolate Cherry Jelly Roll

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Slice 139g Total Servings: 8

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
240
Fat / Lipides
15 g
23%
Saturated / Saturé
10 g
50%
+ Trans / Trans
0g
Cholesterol / Cholestérol
190mg
63%
Sodium / Sodium
90mg
3%
Carbohydrate / Glucides
43g
14%
Fibre / Fibres
0g
0%
Sugars / Sucres
37g
Protein / Protéines
6g

50%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
2%
Calcium / Calcium
5%
Iron / Fer
0%
Niacin / Niacine
2%
Thiamine / Thiamine
2%
Riboflavin / Riboflavine
7%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 Slice 139g Total Servings: 8

Amount Per Serving
Calories
240
Calories from Fat
135
% Daily Value *
Total Fat
15 g
23%
Saturated Fat
10 g
50%
+ Trans
0g
Cholesterol
190mg
63%
Sodium
90mg
3%
Total Carbohydrates
43g
14%
Fiber
0g
0%
Sugars
37g
Protein
6g

Vitamin A 50% • Vitamin C 2%
Calcium 2% • Iron 2%
Thiamine 2% • Riboflavin 2%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet



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Prep time

20 mins

Cook time

18 mins

Total time

53 mins

Ingredients

Sponge Base

  • ½ pkg. Kinnikinnick Angel Food Cake Mix (225g)
  • 5 eggs (divided) (280g)
  • 2 tbsp cocoa powder + 1tbsp water (30g +15g)
  • 2 tbsp icing sugar (18g)
  • 2 tbsp granulated sugar (25g)

Cherry Filling

  • 1 cup 33% cream (whipped) (240g)
  • ¼ cup icing sugar (40g)
  • 1 cup prepared cherry pie filling (cooled) (240g)


Directions (Sponge Base)

Preheat oven to 350°F (176°C). Line a 15”x10” pan with parchment. Set aside. In a small bowl combine cocoa powder and water to make a slurry. Set aside. In a separate small bowl, combine 2tbsp icing sugar and granulated sugar. Set aside.


In two separate bowls, divide egg whites and yolks. Mix egg whites until stiff peaks. Set aside. In separate bowl, mix egg yolks until combined. Add cocoa powder slurry, mix until combined. Add ½ pkg Kinnikinnick Angel Food Cake Mix to yolks and mix until combined (approx. 3-5 minutes). Using your hand or a spatula gently fold in egg whites just until combined. Deposit batter in prepared pan, spread with a pallet knife until even.


Bake at 350°F (176°C) for 18 minutes (check for doneness). Remove from oven and let sit for 5 minutes. Sprinkle a new piece of parchment slightly longer than pan with ½ of the Icing sugar/granulated sugar mixture. Invert pan on prepared parchment and carefully remove from pan and baking parchment. Sprinkle with remainder of sugar mixture and tightly roll sponge width wise. Let cool.


Directions (Filling)

Whip whipping cream until soft peaks. Add icing sugar and continue to whip to stiff peaks. Fold in 1 cup prepared cherry filling.


Assemble

Unroll jelly roll and spread with prepared filling. Carefully roll back up keeping even pressure. Slice into desired serving sizes. Dust with icing sugar.


 

Tips & Variations

Try our Cherry Pie Filling recipe available on this website. Cherry filling can be made ahead of time.

 

 

Stock up your pantry

Angel Food Cake Mix

Angel Food Cake Mix

The only gluten-free Angel Food Cake on the market, follow the recipe carefully for a perfect cake every time. Your secret weapon for making the lightest, fluffiest cakes around. Try our recipes too.
Weight: 450g/ 15.9oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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