Title: « Black Forest Roll Cake: A Chocolate & Cherry Delight »

1. Prepare the Chocolate Sponge Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, beat the eggs and sugar with a hand mixer on high speed until pale and fluffy (about 5 minutes).
Gently fold in the dry ingredients, being careful not to deflate the mixture. Add vanilla extract and mix gently.
Spread the batter evenly into the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched lightly.
2. Roll the Cake:
While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
Roll the cake gently with the towel, starting from one short end to the other. Let it cool completely in this rolled shape.
3. Prepare the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Roll Cake:
Carefully unroll the cooled cake. Spread a thin layer of cherry filling over the surface, followed by an even layer of whipped cream.
Gently roll the cake back up (without the towel) and place it seam-side down on a serving plate.
5. Garnish:
Spread a thin layer of whipped cream over the top of the roll cake.
Garnish with chocolate shavings and fresh cherries for a classic Black Forest look.
6. Chill and Serve:
Refrigerate for at least 1 hour before slicing. Use a sharp knife for clean cuts and serve chilled.
Serving and Storage Tips: