1️⃣ Prepare the sponge cake
- Preheat the oven to 180°C (350°F).
- Separate the egg whites from the yolks.
- Whisk the yolks with the sugar and vanilla sugar until pale and fluffy.
- Add the sifted flour and cocoa powder.
- Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.
- Spread the batter evenly onto a baking tray lined with parchment paper.
- Bake for 10–12 minutes.
2️⃣ Roll the sponge
- Remove the sponge from the oven and turn it out onto a damp kitchen towel.
- Peel off the parchment paper.
- Gently roll the sponge while it is still warm.
- Let it cool completely.
3️⃣ Make the whipped cream
- Whip the cold cream until it starts to thicken.
- Add the powdered sugar and vanilla, whipping until firm peaks form.
4️⃣ Assemble
- Unroll the sponge.
- Lightly brush it with the syrup.
- Spread a generous layer of whipped cream.
- Add some cherries if desired.
- Roll it back up tightly.
5️⃣ Decorate
- Cover the cake with whipped cream.
- Decorate with cherries, chocolate shavings, and a drizzle of chocolate sauce.
- Refrigerate for at least 2 hours before serving.
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