A light cake made by spreading thin sponge cake with cream and rolling it up to create an eye-catching spiral when sliced. The cream and sour cherries give it a refreshing flavor.
Beat the eggs and sugar until increased in volume. Sift in the flour and baking powder and mix.
Spread the batter in a thin, even layer on a parchment-lined baking sheet. Bake in a preheated oven for a short time.
As soon as the sponge cake comes out of the oven, carefully roll it up with a clean towel while still hot. Leave it rolled up to cool.
Whip the cold cream with the powdered sugar until thick. Fold in the drained sour cherries.
Unroll the cooled sponge cake and spread the cream and cherry mixture evenly over it. Carefully roll it up again, refrigerate until set, then slice.
After removing the sponge cake from the oven, roll it up right away while it is still hot, using a clean towel. Once cooled, it can be unrolled without cracking. Allergens: contains wheat (gluten), eggs and milk (cream).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
