Ingredients Jump to Instructions ↓

  1. 5 Eggs

  2. 3/4 cup 148g / 5 1/5oz Caster sugar

  3. 3/4 cup 120g / 4 1/5oz Self-raising flour

  4. 2 tablespoons 30ml Cherry flavored liqueur

  5. 1 Stone-less black - cherries, drained and halved

  6. 1/4 cup 27g / 1oz Cocoa powder

  7. 90 Butter - melted

  8. 2 tablespoons 30ml Caster sugar - (extra) Chocolate leaves and icing sugar mixture to decorate Filling

  9. 1/2 cup 118ml Thickened cream

  10. 2 teaspoons 10ml Icing sugar mixture

  11. 2 teaspoons 10ml Cherry-flavored liqueur

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Lightly grease a 26cm x 32cm Swiss roll pan; line base with non-stick baking paper. Beat eggs in medium bowl with an electric mixer for about 3 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between each addition. Fold in sifted flour and cocoa; fold in butter. Spread mixture into prepared pan. Cook in a 200 cup (400F) oven for about 12 minutes, or until cooked when tested. Turn immediately onto a sheet of non-stick baking paper which has been sprinkled with extra sugar; trim edges. Brush cake with liqueur; roll up loosely from long side. Unroll, cool for 15 minutes Filling: Beat all ingredients in small bowl with an electric mixer until soft peaks form. Spread filling over cake, top with cherries, re-roll from long side. Decorate roulade with chocolate leaves; dusted with sifted icing sugar.


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