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Chocolate Cherry Roll Cake

This dessert is a rolled chocolate cake filled with cherry jam and topped with whipped meringue, showcasing a moist cocoa sponge with a light, airy interior. The cake is baked in a sheet pan, then rolled with the filling to create a spiral appearance, finished with a glossy meringue exterior.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: dessert
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs separated
  • 1 cup granulated sugar divided
  • 1/3 cup unsweetened cocoa powder sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 cup cherry jam cherry filling for rolling
  • 1 cup heavy cream for meringue
  • 2 tablespoons granulated sugar for meringue

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • Kitchen towel
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. Using a mixer, beat the egg yolks with half of the sugar until smooth and slightly thickened, about 2-3 minutes. In a separate bowl, whisk the egg whites until foamy, then gradually add the remaining sugar and whisk until stiff, glossy peaks form.
  3. Gently fold the egg yolk mixture into the egg whites to create a light batter. Sift the cocoa powder and salt over the mixture, and fold gently until just combined. Add vanilla extract and fold again.
  4. Pour the batter onto the prepared baking sheet, spreading it evenly with an offset spatula to fill the sheet completely. Smooth the top and tap the sheet lightly to remove air bubbles.
  5. Bake in the preheated oven for 12-15 minutes, or until the cake is set and springs back when lightly pressed.
  6. Remove the cake from the oven and carefully invert it onto a clean, damp kitchen towel. Peel off the parchment paper gently and immediately roll the cake (widthwise) with the towel, starting from one short end. Let it cool completely in the rolled shape.
  7. Unroll the cooled cake gently and spread the cherry jam evenly over the surface, leaving a small border around the edges.
  8. Carefully re-roll the cake with the filling inside, applying gentle pressure to maintain the spiral. Place the rolled cake seam-side down on a serving platter.
  9. In a clean bowl, whip the heavy cream with sugar until soft peaks form. Spread or pipe the whipped cream over the top of the cake spiral, creating a smooth or decorative finish.
  10. Optional: garnish with additional cherries or cocoa powder if desired. Slice and serve the cake to reveal the beautiful spiral of cake and filling.

Notes

Ensure the cake is completely cooled before rolling to prevent cracking. For a glossy meringue topping, whip the heavy cream until stiff peaks and sweeten to taste. This cake tastes best when served slightly chilled.