About this recipe: Chocolate sponge with a fresh cream and cherry conserve filling. Topped with cherries and dusted with caster and icing sugar. mmmm!
When rolling the cake use the baking paper to lift one end of the cake and guide the sponge into position!
It didn't look too well when in the oven and just after-bumps and cracks here and there, I wasn't also too convinced to leaving it unrolled to rest (I always roll roulades before stuffing), but it came out to work perfectly. I stuffed it with cream after just 3 hours (didn't bother with sprinkling sugar), used half of cream for inside and I covered it tight with clinging film and put to fridge for 20 min to set before decorating it with the other half of cream, cherries and pistachios. The cake very nice and moist, but also very heavy. - 30 Oct 2016
Made this last night and ohhhh my!, sooo 😋😋😋 yummmm - 29 Jan 2015
I made it with raspberries and again with mixed berries and it was fantastic both times. It breaks easily, but it wasn't to impress anyone it was just for me and my bf to eat. - 07 Jul 2013