Preheat Oven: Preheat to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Make Cake Batter: Beat eggs and sugar until thick and pale. Sift in flour, cocoa powder, baking powder, and salt. Fold gently.
Bake: Pour into the pan, spread evenly, bake for 10-12 minutes.
Prepare Whipped Cream: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Roll Cake: Roll the hot cake in a towel dusted with powdered sugar. Cool.
Fill and Re-roll: Unroll, spread cherry preserves and whipped cream. Re-roll.
Finish and Serve: Cover with whipped cream, garnish with chocolate shavings and cherries.
ADVERTISEMENT
