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
- Salt: 1/4 teaspoon
- Heavy cream: 1 1/2 cups
- 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, baking powder, and salt. In a separate bowl, beat egg yolks with 1/2 cup of sugar 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 of sugar, beating until stiff, glossy peaks form. Gently fold the egg whites into the batter until just combined.
- Step 4: Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: While the cake is baking, dust a clean kitchen towel with powdered sugar. Immediately after removing the cake from the oven, invert it onto the sugared towel. Gently peel off the parchment paper. Roll the cake up tightly in the towel and let it cool completely.
- Step 6: Once the cake is cool, gently unroll it. Spread the whipped cream evenly over the cake, then top with cherry pie filling. Carefully roll the cake back up without the towel. Dust with cocoa powder or powdered sugar before serving.
Notes
- Store the assembled cake roll in the refrigerator to maintain its shape and prevent the cream from melting.
- A small slice is usually plenty, as this cake is rich and decadent.
- For easier rolling and a prettier presentation, chill the filled cake roll for at least 30 minutes before slicing and serving.
- Chef's tip: Don't overbake the cake or it will crack when rolled; err on the side of slightly underbaked for a more pliable texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American