Directions
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Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to ensure a smooth removal of the cake later on.
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In a large bowl, beat together the eggs and granulated sugar until the mixture turns thick and pale – this will take about 5 minutes. This step is crucial for achieving a light and airy texture in your cake.
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Sift in the dry ingredients. Add the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, making sure not to deflate it. This creates a tremendous base that is both fluffy and flavorful.
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Pour the batter into the prepared pan. Make sure to spread it evenly into the corners for uniform baking.
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Bake the cake for 12-15 minutes or until it springs back when lightly touched in the center. The smell will be tremendous and mouthwatering!
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Prep the towel: While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. This will prevent the cake from sticking when you roll it.
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Invert the cake immediately after baking onto the prepared towel. Carefully peel off the parchment paper to reveal the soft sponge.
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Roll the cake and the towel together from the short end. This initial rolling step helps maintain its shape as it cools. Let it cool completely in this rolled form.
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In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will create a light and airy filling that complements the cake perfectly.
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Unroll the cooled cake carefully. Spread the whipped cream evenly over the surface of the cake – the creamy layer is essential for a fulfilling bite.
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Spoon the cherry pie filling over the whipped cream. Make sure to distribute it evenly to ensure every slice has those delicious cherry bites.
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Roll the cake back up while removing the towel gently. Place it seam-side down on a serving platter, ensuring it holds its shape.
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Garnish with chocolate shavings on top of the Swiss Roll for a touch of elegance. This additional layer enhances both the taste and the aesthetic of the dessert.
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Refrigerate the roll for at least one hour before slicing and serving it. This allows the flavors to meld beautifully and gives the cake a chance to firm up for clean cuts.
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