Chocolate Roll with Cherry and Whipped Cream
Baking and Desserts • European
Description
Chocolate Roll with Cherry and Whipped Cream
Ingredients
- Egg white 7 pieces
- Sugar 10 oz
- Cocoa Powder 0 oz
- Cherry 5 oz
- Powdered Sugar 0 oz
- Cream 22% 10 fl oz
Step-by-Step Guide
Step 1
Prepare the chocolate sponge cake. Take 7 eggs and separate the yolks from the whites.
Step 2
Whip the egg whites until stiff peaks form, gradually adding 120 g of sugar while continuing to mix. Then, add the yolks one at a time, followed by the cocoa powder.
Step 3
Line a rectangular baking pan with parchment paper and brush it with vegetable oil (one end of the paper should be longer for easier removal of the finished sponge from the pan).
Step 4
Pour the fluffy batter (similar to pancake batter) into the pan and place it in a preheated oven at 355°F for 10–15 minutes, checking with a toothpick (if the toothpick comes out dry, the cake is ready).
Step 5
For the cream, whip the cream with the remaining 130 g of sugar until stiff peaks form.
Step 6
Let the finished sponge cake rest, and while it is still warm, remove it from the pan along with the paper, gently using a knife. Roll it up and let it cool completely in the rolled shape.
Step 7
Thaw the cherries in advance and drain the juice. Unroll the cold roll, spread the cream, sprinkle with cherries, and carefully roll it up with the seam side down. Place it in the refrigerator for 15–20 minutes.
Step 8
Slice into 10 portions and dust with powdered sugar.
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