Ingredients
- All-purpose flour: 3/4 cup
- Granulated sugar: 3/4 cup, divided
- Unsweetened cocoa powder: 1/4 cup
- Eggs: 4 large, separated
- Baking powder: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 1/2 cups
- Canned cherry pie filling: 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
- Step 2: In a large bowl, whisk together flour, cocoa powder, and baking powder. In a separate bowl, beat egg yolks with 1/2 cup sugar and vanilla extract until pale yellow. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
- Step 3: In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form. Gently fold the egg whites into the batter.
- Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: Immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake up with the towel, starting from one of the short ends. Let cool completely.
- Step 6: Gently unroll the cake. Spread evenly with whipped cream (made by beating heavy cream until stiff peaks form) and cherry pie filling. Reroll the cake without the towel. Dust with cocoa powder or powdered sugar and slice to serve.
Notes
- Store leftover cake roll tightly wrapped in the refrigerator for up to 3 days to prevent it from drying out.
- A chilled slice is best, but a few seconds in the microwave can slightly soften the cream if desired.
- Serve each slice with a dollop of extra whipped cream and a fresh cherry for an elegant presentation.
- To prevent cracking, ensure the cake is still slightly warm when initially rolled in the towel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American