Ingredients
- All-purpose flour: 3/4 cup
- Granulated sugar: 3/4 cup
- Unsweetened cocoa powder: 1/4 cup
- Baking powder: 1 teaspoon
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Whipping cream: 2 cups
- Cherry pie filling: 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. In a bowl, whisk together flour, sugar, cocoa powder, and baking powder.
- Step 2: In a separate bowl, beat eggs until light and fluffy. Add vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 3: Pour batter into the 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 kitchen towel dusted with powdered sugar. Carefully roll up the cake in the towel and let it cool completely.
- Step 5: Unroll the cake and spread with whipped cream and cherry pie filling. Carefully roll the cake back up, removing the towel as you go.
Notes
- Store the finished cake roll, tightly wrapped, in the refrigerator for up to 3 days.
- A quick way to soften slightly chilled cake for serving is to microwave individual slices for 5-10 seconds.
- Garnish each slice with a fresh cherry and a dusting of cocoa powder for an extra touch of elegance.
- For a cleaner roll, consider gently scoring the warm cake along the rolling edge before the initial roll in the towel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American