Choco Cherry Cake Roll
|Sugar||1⁄4 Cup (4 tbs)|
|Red food coloring||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||3⁄4 Cup (12 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Sifted confectioners sugar||1 Tablespoon|
|Cherry filling||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar.
Add food coloring.
Beat egg whites till soft peaks form; gradually add 1/2 cup sugar, beating till stiff peaks form.
Fold yolks into whites.
Sift together flour, cocoa, baking powder, and salt; fold into egg mixture.
Spread batter evenly in greased and lightly floured 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Bake at 375° till the cake is done, 10 to 12 minutes.
Immediately loosen sides and turn out on towel sprinkled with sifted confectioners' sugar.
Starting at narrow end, roll cake and towel together; cool on rack.
Unroll cake; spread with Cherry Filling.
Dust with additional confectioners' sugar, if desired.