Ingredients

Sponge Cake

• 4 large eggs (room temperature)

• ¾ cup sugar

• 2 tbsp vegetable oil

• 2 tbsp milk

• ½ cup cake flour (or all-purpose flour sifted well)

• ¼ cup black cocoa powder (or regular unsweetened cocoa)

• 1 tsp vanilla extract

• Pinch of salt

Cherry Cream Filling

• 1 cup heavy cream (cold)

• 3 tbsp powdered sugar

• ½ tsp vanilla extract

• ½ cup fresh or canned cherries, chopped (plus some whole for garnish)

Optional Decoration

• Extra whipped cream

• Pretzels

• Whole cherries

• Chocolate drizzle or chips

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Instructions

1. Make the Sponge

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment.

2. Beat eggs and sugar together until pale, thick, and tripled in volume (about 5–6 min with mixer).

3. Add oil, milk, vanilla; mix gently.

4. Sift in flour, cocoa, and salt; fold gently with spatula until just combined.

5. Spread batter evenly in prepared pan.

6. Bake 12–15 min (cake springs back when touched).

7. While warm, roll the cake gently with parchment into a log. Cool completely.

2. Make the Cherry Cream

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks.

2. Fold in chopped cherries gently.

3. Assemble

1. Unroll cooled cake carefully. Spread cherry cream evenly.

2. Re-roll gently but firmly, using parchment to help.

3. Chill at least 1 hr for clean slices.

4. Decorate

• Pipe extra whipped cream on top.

• Garnish with whole cherries, pretzels, or chocolate drizzle.

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Tips

• Roll the cake while still warm to avoid cracking.

• For deeper color and rich taste, use black cocoa but Dutch-process cocoa also works.

• Refrigerate for a few hours for best slicing and neat swirls.