Ingredients
Scale
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
- 1 (15 ounce) can pitted cherries, drained and halved
- 2 ounces semi-sweet chocolate, shaved or grated
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
- In a large bowl, beat egg yolks with 1/2 cup of the granulated sugar until pale and thick. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt.
- In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the dry ingredients into the egg yolk mixture. Then, gently fold in the beaten egg whites in two additions, being careful not to deflate the batter.
- 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.
- While the cake is baking, prepare a clean kitchen towel dusted generously with powdered sugar.
- Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from one short end, roll up the cake tightly with the towel. Let it cool completely.
- While the cake cools, prepare the filling. In a large bowl, beat heavy cream with powdered sugar and almond extract until stiff peaks form.
- Gently unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a 1-inch border on one end. Sprinkle the drained cherries over the whipped cream.
- Starting from the filled end, roll the cake back up tightly, without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the cake roll with powdered sugar and sprinkle with shaved chocolate. Slice and enjoy!
Notes
For a richer flavor, you can brush the cake with cherry syrup before adding the whipped cream. Store leftover cake roll in the refrigerator for up to 3 days. You can use fresh cherries instead of canned, if available. If you don’t have almond extract, vanilla extract can be used instead.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg