Description
A delightful spin on the classic dessert featuring a light chocolate sponge filled with cherry filling and whipped cream.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Cherry filling (amount to taste)
- Powdered sugar (for dusting)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and light in color.
- Sift the cocoa powder, baking powder, salt, and flour together. Fold it into the egg mixture until combined.
- Pour the batter into the prepared pan, spread evenly, and bake for 12-15 minutes until the cake springs back when touched.
- Let the cake cool slightly, then invert it onto a dusted parchment paper, peel off the original paper, and roll it with the parchment from the short end. Let it cool completely.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Unroll the cooled cake, spread cherry filling and whipped cream, then carefully roll it back up.
- Chill in the refrigerator for at least 1 hour before serving. To serve, slice and garnish with chocolate shavings.
Notes
Ensure eggs are at room temperature for better volume. Roll the cake gently to maintain its shape.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg