Ingredients
- All-purpose flour: 3/4 cup
- Granulated sugar: 3/4 cup, divided
- Unsweetened cocoa powder: 1/4 cup
- Baking powder: 1 teaspoon
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Heavy whipping cream: 1 1/2 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, 1/2 cup sugar, cocoa powder, and baking powder.
- Step 2: In a separate bowl, beat eggs with remaining 1/4 cup sugar and vanilla extract until light and fluffy. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 3: Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting at one short end, roll up the cake with the towel. Let cool completely.
- Step 5: In a bowl, beat heavy cream until stiff peaks form. Gently unroll the cake and spread with whipped cream and cherry pie filling. Reroll the cake without the towel. Chill for at least 30 minutes before serving.
Notes
- Store leftover cake roll tightly wrapped in the refrigerator to maintain its moisture and prevent the cream from absorbing odors.
- A chilled slice is best, but if you must reheat, a few seconds in the microwave will soften the cake slightly – avoid overheating the cream.
- Dust each slice with cocoa powder or add a dollop of whipped cream and a fresh cherry for an extra touch of elegance.
- For a cleaner roll, ensure the cake is still slightly warm when rolling it with the towel initially; this helps prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American