Ingredients
- All-purpose flour: 3/4 cup
- Granulated sugar: 3/4 cup
- Eggs: 4 large
- Unsweetened cocoa powder: 1/4 cup
- Baking powder: 1 teaspoon
- Cherry preserves: 1 cup
- Heavy cream: 2 cups
- Powdered sugar: 1/4 cup
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, beat eggs and granulated sugar until light and fluffy. Gradually add in sifted flour, cocoa powder and baking powder. Mix until just combined.
- Step 3: Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Immediately turn cake out onto a clean, lightly floured kitchen towel. Roll up the cake in the towel starting from one short end. Let cool completely.
- Step 5: While cake cools, beat heavy cream and powdered sugar until stiff peaks form. Unroll cooled cake, spread with cherry preserves and then top with whipped cream.
- Step 6: Roll the cake back up carefully, removing the towel as you go. Dust with powdered sugar and refrigerate for at least 30 minutes before slicing and serving.
Notes
- Store leftover cake roll tightly wrapped in the refrigerator to maintain its moisture and prevent the cream from drying out.
- A quick dusting of fresh powdered sugar right before serving will keep the cake looking its most elegant, even after refrigeration.
- Serve each slice with a dollop of extra whipped cream and a fresh cherry for a truly decadent presentation.
- For a cleaner roll and neater slices, chill the cake roll for at least an hour (or even overnight) after filling it; this firms up the cream and helps it hold its shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American