Black Forest Roll Cake

🧑‍🍳 Instructions

1️⃣ Prepare the Sponge Cake

1. Preheat the oven to 350°F (180°C).Allow the oven to heat fully so the sponge bakes quickly and evenly.
2. Beat the eggs and sugar for 5–7 minutes until light in color.The mixture should become thick, pale, and voluminous—this aeration gives the cake its soft and flexible texture.
3. Sift in the flour, cocoa, salt, and vanilla.Sifting removes lumps and ensures the dry ingredients blend smoothly into the airy egg mixture.
4. Gently fold in from the bottom with a spatula.Use slow, sweeping motions to avoid deflating the batter, preserving its lift for a tender sponge.
5. Line a 30×40 cm baking tray with parchment paper and pour in the mixture.Spread evenly so the cake bakes at the same thickness throughout.
6. Bake for 10–12 minutes.The cake should feel springy and pull slightly from the edges but remain soft.
7. Immediately after removing from the oven, roll it up with a clean kitchen towel. Leave to cool.Rolling while warm sets the shape and prevents cracking when filled later.

2️⃣ Make the Cherry Filling