Directions
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Preheat the oven to 180°C (356°F). In a large mixing bowl, beat the eggs and sugar until the mixture turns pale and fluffy. The tremendous volume of the eggs will create a light texture for your cake. Add the milk and mix until well combined.
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Sift together the flour, cocoa powder, baking powder, and vanilla extract. Gently fold these dry ingredients into the egg mixture using a spatula. Be careful to maintain the airiness of the batter as this will give the cake its spongy texture.
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Pour the batter into a greased baking tray (30×40 cm) lined with parchment paper. Ensure even spreading so that it bakes uniformly. Put the tray in the oven and bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is still warm, carefully roll it up with the parchment paper. This step is crucial as it allows the cake to maintain its shape. Wrap the rolled cake in a cloth and leave it to cool completely.
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Meanwhile, in a saucepan, combine the cherries, sugar, cornstarch, and water. Cook this mixture over medium heat until it thickens. Once done, let it cool to room temperature.
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In a separate bowl, whip the cream with cold milk until stiff peaks form. The cream should be light and fluffy, perfect for spreading on your cake.
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Once the cake has completely cooled, unroll it carefully. Start by spreading the whipped cream evenly across the surface of the cake. Next, layer the cherry sauce over the cream. The tremendous combination of flavors will be irresistible.
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Roll the cake up tightly again, this time without the parchment paper. Wrap the finished roll with plastic wrap and refrigerate for at least 2 hours. This allows the flavors to meld beautifully.
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(Optional) When ready to serve, you can top the roll with grated chocolate, sprinkle cocoa powder, and garnish it with fresh cherries for a stunning finish. For easier slicing, let it rest in the refrigerator for at least 2 to 3 hours.
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