Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Stand mixer or hand mixer
- Two mixing bowls (one large, one medium)
- Small saucepan
- Sifter or fine mesh strainer
- Clean, thin kitchen towel
- Rubber spatula
- Wire cooling rack
- Offset spatula (helpful but not mandatory)
Step-by-Step Instructions
First, we’ll make the cherry filling so it has time to cool. In your small saucepan, whisk together the sugar and cornstarch. Stir in the drained cherry juice and kirsch. Cook over medium heat, stirring constantly, until it thickens into a glossy syrup—this takes about 3-5 minutes. Remove from heat, stir in the cherries, and let it cool completely. I’ve learned the hard way that adding warm cherries to the cream is a disaster; patience here is key.
While the cherries cool, preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment, letting it overhang slightly on the short ends for easy removal. Now, for the sponge: In your stand mixer, beat the room-temperature eggs on high speed for a full 5 minutes until they’re pale, thick, and tripled in volume. Gradually add the sugar and vanilla, beating another minute. Sift in the cocoa, flour, and salt directly over the bowl. This is the crucial moment: gently fold with a spatula until just combined. Overmixing deflates all that beautiful air you just whipped in.
Pour the batter into your prepared pan, spreading it evenly into the corners. Bake for 12-14 minutes. The cake is done when the top springs back lightly to the touch. Do not overbake! Here’s my favorite trick: while it bakes, lay your clean kitchen towel on the counter and dust it liberally with cocoa powder (instead of flour, to avoid a white coating). As soon as the cake comes out, immediately invert it onto the towel. Carefully peel off the parchment. Then, starting from a short end, gently roll the warm cake up inside the towel. Let it cool completely rolled up. This “trains” the cake to roll without cracking.
Once the cake and cherry filling are completely cool, make the whipped cream. Whip the cold cream, powdered sugar, and vanilla to stiff peaks. Unroll the cooled cake—don’t worry if it stays slightly curled. Spread about 2/3 of the whipped cream evenly over the cake, leaving a small border. Dollop the cooled cherry filling over the cream. Using the towel to help you, tightly roll the cake forward, enclosing the filling. Place it seam-side down on your serving platter. Frost the outside with the remaining cream, create swirls with your spatula, and garnish with chocolate shavings and a few reserved cherries.(See the next page below to continue…)