Description
A decadent and elegant dessert featuring a light chocolate sponge cake rolled with sweet cherry filling and fluffy whipped cream.
Ingredients
Scale
For the Crust:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 can (21 oz) cherry pie filling
- Chocolate shavings for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- In a large bowl, beat eggs on high speed for 5 minutes until thick. Gradually add sugar and vanilla, beating until light and fluffy. Gently fold in flour, cocoa powder, and salt until just combined.
- Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the top springs back when lightly touched.
- Immediately turn the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Starting from a short side, roll the cake and towel together. Cool completely on a wire rack.
- For the filling, beat heavy cream and powdered sugar until stiff peaks form. Unroll the cooled cake. Spread the whipped cream evenly, then spoon the cherry pie filling over the cream. Re-roll the cake without the towel. Chill for at least 1 hour before serving. Garnish with chocolate shavings.
Notes
You can customize the seasonings to taste.