β’ In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture becomes thick and pale, about 5 minutes.
β’ Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl.
β’ Gently fold the dry ingredients into the egg mixture until just combined.
β’ Pour the batter into the prepared pan, spreading it evenly with a spatula.
β’ Bake for 12-15 minutes, or until the cake springs back when lightly touched.
3. Prepare the Cherry Filling:
β’ In a saucepan, combine the cherries and granulated sugar.
β’ Cook over medium heat until the cherries soften and release their juices.
β’ Mix the cornstarch with water to create a slurry. Stir the slurry into the cherry mixture and cook until it thickens.
β’ Remove from heat and let cool completely.
4. Make the Whipped Cream Filling:
β’ In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Assemble the Roll Cake:
β’ Once the cake has cooled, spread the whipped cream evenly over the surface.
β’ Spoon the cooled cherry filling over the whipped cream layer.
β’ Starting from one short end, carefully roll up the cake using the parchment paper to help lift and roll it into a neat log.
β’ Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.
6. Garnish and Serve:
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