Ingredients
Scale
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 4 large eggs
- 1 cup granulated sugar
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup pitted cherries (fresh or canned)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Butter or nonstick spray for greasing
- Powdered sugar for dusting
- Chocolate shavings or fresh cherries for decoration
Instructions
- Preheat oven to 180°C (350°F) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
- Sift together flour, cocoa powder, and baking powder in a bowl.
- Beat eggs with granulated sugar until thick, pale, and ribbon-like.
- Gently fold dry ingredients into the egg mixture.
- Pour batter into the pan and smooth the top. Bake 12–15 minutes until the cake springs back when touched.
- Turn the sponge out onto a powdered sugar-dusted kitchen towel, peel off parchment, and roll immediately with the towel. Cool completely on a wire rack.
- Prepare cherry filling by cooking cherries with sugar and cornstarch mixture until thickened. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Unroll cooled sponge, spread whipped cream leaving 1-inch edges, and evenly spoon cherry filling on top.
- Carefully roll the cake back, using the towel if needed. Wrap in plastic and refrigerate at least 1 hour.
- Dust with powdered sugar or cocoa powder and garnish with chocolate shavings or cherries before serving.
Notes
Use room-temperature eggs for better sponge volume.
Avoid overbaking to prevent cracking.
Chilling the rolled cake before slicing helps maintain shape.
- Prep Time: 25
- Cook Time: 15