Servings: 8 people
Calories: 280kcal
Cost: $15.00
Equipment
- Whisk or electric mixer
- Spatula
- Baking sheet
- Parchment paper
- Clean towel
- Piping bag
Ingredients
- 4 large eggs room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup canned cherries drained
Instructions
- Preheat the oven to 350°F (175°C) and line a 10x15 inch baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and sugar until pale and fluffy.
- Sift the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Stir in the vanilla extract, spread the batter on the prepared sheet, and bake for 10-12 minutes.
- While warm, flip the cake onto a cocoa-dusted towel and roll it up with the towel.
- Let it cool completely.
- In another bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form; gently fold in the drained cherries.
- Unroll the cooled sponge and spread the cream and cherry filling evenly across it.
- Roll the cake back up, seam-side down, and place on a serving platter.
- Prepare the ganache by melting chocolate chips and heavy cream together, then drizzle over the roll.
- Pipe whipped cream on top, garnish with maraschino cherries and shaved chocolate, and refrigerate for at least an hour before serving.
Notes
This roll is perfect for any occasion, from casual treats to special celebrations.
Store any leftovers in an airtight container for up to 3 days, or freeze for up to a month.
For a richer flavor, consider toasting the cocoa powder before use.
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 70mg | Potassium: 180mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg
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