BLACK FOREST CREAM ROLL CAKE

Instructions
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 10×15 inch (25×38 cm) jelly roll pan and line it with parchment paper.
2. Make the Chocolate Sponge:
In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and sugar with an electric mixer on high speed for about 5 minutes, until thick and pale. Stir in vanilla extract and milk.
Gently fold the dry ingredients into the egg mixture until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
3. Roll While Warm:
Once baked, turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Starting from the short end, roll the cake up with the towel inside. Let it cool completely in the rolled-up shape—this prevents cracking later.
4. Prepare the Cherry Cream Filling:
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the cherry filling.
5. Assemble the Roll:
Carefully unroll the cooled cake. Spread the cherry cream mixture evenly over the surface, then gently roll it back up without the towel.
Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour to firm up.
6. Finish and Decorate:
Unwrap and transfer the roll to a serving platter. Dust with powdered sugar or frost with additional whipped cream. Garnish with cherries and chocolate curls for a festive finish.