Description
A light chocolate sponge cake rolled with fluffy whipped cream, sweet cherries, and chocolate shavings for an elegant dessert.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 cup pitted cherries, chopped
- 1/4 cup chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat egg yolks with 1/2 cup granulated sugar until pale. Sift in flour, cocoa, and salt; fold gently. In another bowl, beat egg whites until foamy, then gradually add remaining 1/4 cup sugar until stiff peaks form. Fold whites into yolk mixture with vanilla.
- Spread batter evenly in pan. Bake for 12-15 minutes until springy. Cool in pan for 5 minutes, then invert onto a towel dusted with powdered sugar. Roll cake with towel and cool completely.
- Whip cream with powdered sugar until stiff peaks form. Unroll cake, spread cream evenly, top with cherries and half the chocolate shavings. Re-roll gently, chill for 1 hour.
- Dust with powdered sugar, top with remaining chocolate shavings, and serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American