Black Forest Roll Treat (Print Version)

# Ingredients:

→ Sponge Cake

01 - 1 teaspoon vanilla extract
02 - ¼ cup milk
03 - ½ cup granulated sugar
04 - ¼ cup cocoa powder
05 - 4 large eggs
06 - 1 teaspoon baking powder
07 - 1 cup all-purpose flour

→ Cream Filling

08 - ½ cup cherry pie filling or fresh cherries
09 - ¼ cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - 1 cup heavy cream

→ Topping

12 - ¼ cup chocolate shavings
13 - Fresh cherries, for garnish
14 - ½ cup whipped cream

# Instructions:

01 - Turn the oven to 175°C (350°F) and preheat it. Coat a 9x13 inch pan with grease and line it with parchment. Whisk the eggs and sugar together in a big bowl until they’re airy. Blend the flour, cocoa, and baking powder by sifting, then carefully fold it into the egg mixture. Mix in the milk and vanilla after that.
02 - Spread the batter evenly in the pan you prepared. Pop it into the oven and bake for 12-15 minutes. Check if it’s done by inserting a toothpick; it should come out without batter on it.
03 - Once slightly cool, take the cake out, flipping it onto a clean towel. Start rolling it gently while still warm, using the towel to help. Leave it to cool like this.
04 - Whip the heavy cream, powdered sugar, and vanilla till they’re soft and fluffy. Gently stir in the cherry pie filling or fresh cherries for some fruity goodness.
05 - Carefully unroll the cooled cake and cover it evenly with the cream mixture. Then, roll it back up snugly without the towel, and set it on your serving dish.
06 - Spread whipped cream on top, sprinkle chocolate shavings over it, and place fresh cherries on top before bringing it to the table.

# Notes:

01 - While the cake is still warm, roll it gently to keep it from splitting.
02 - Add a drizzle of chocolate syrup for a richer flavor.
03 - For neater slices, refrigerate the cake for 30 minutes before cutting.

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