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Preheat your oven to 350°F (175°C). Line a 15x10-inch baking sheet with parchment paper and grease the sides lightly. Set aside.
Make the Chocolate Sponge Cake:
In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually fold the dry ingredients into the egg yolk mixture, mixing gently. Add the vanilla extract and mix until well incorporated.
In another clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gently fold the beaten egg whites into the batter in thirds, making sure to keep the batter light and airy.
Pour the batter into the prepared baking sheet and spread it evenly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Roll the Cake:
Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one end, gently roll the cake up in the towel, making sure not to roll it too tightly. Allow the cake to cool completely in this rolled position.
Prepare the Filling:
In a chilled mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Gently fold in the chopped cherries and a tablespoon of cherry juice.
Assemble the Roll Cake:
Once the cake has cooled, carefully unroll it and spread the cherry cream filling evenly over the cake. Leave a small border around the edges to prevent spilling.
Gently roll the cake back up, using the towel to help guide it into shape. Place the seam side down on a serving plate.
Finish the Cake:
If desired, dust the top of the roll cake with powdered sugar and garnish with extra chopped cherries for decoration. Drizzle with a little bit of cherry juice for extra flavor.
Serving and Storage Tips:
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