Directions
-
Preheat the oven to 350°F (175°C). Start by greasing and lining a baking sheet with parchment paper. This step is crucial for ensuring that your cake rolls out effortlessly later.
-
In a bowl, beat the eggs and sugar until pale and fluffy. The mixture should double in volume, making it light and airy. This process is tremendous, as it incorporates air into the batter and sets the foundation for a tender cake.
-
Sift together the flour, cocoa powder, and baking powder. Gently fold this dry mixture into the egg mixture, ensuring not to deflate it. Use a spatula and make sure you incorporate it all without overmixing, retaining that light texture.
-
Pour the batter onto the prepared baking sheet. Spread it evenly, paying attention to the corners so that the cake bakes uniformly. The layer should be fairly thin, as it will roll more easily.
-
Bake for 10-12 minutes or until firm to the touch. Keep an eye on it, as baking time can vary. The cake should spring back when lightly pressed.
-
Once baked, carefully roll the cake with the parchment paper still attached while it is warm. This technique helps set the shape of your roll. Allow it to cool in this position, which will benefit the cake’s structure.
-
Once cool, unroll the cake and gently peel away the parchment paper. Spread the whipped cream and cherries evenly over the surface, making sure to leave a little space around the edges.
-
Roll the cake back up, this time without the parchment paper. It’s important to be gentle—this helps to keep the layers intact and the filling snug inside.
-
Serve with additional whipped cream and chocolate shavings on top. A final flourish of chocolate not only enhances the aesthetics but adds an extra layer of flavor—deliciously indulgent!
Continue reading on the next page 👇👇