1 c sifted powdered sugar
1/4 c sifted cake flour
1/4 c cocoa powder
5 eggs, separated
1 tsp vanilla
2 Tbs white sugar
1/2 c sifted powdered sugar
1 tsp vanilla
1 c heavy cream, whipped
1 can cherry pie filling
Prepare a large clean dishtowel with about 1/4 to 1/2 powdered sugar sprinkled on it, set aside.
Preheat oven to 400. Grease a 15 X 10 X 1 jelly roll pan and line with wax paper, grease again.
In large bowl beat egg yolks and vanilla about 5 min, until thick and pale yellow. Sift together powdered sugar, flour and cocoa, gradually add to egg mix, beat until combined. In another bowl, using clean beaters, beat egg whites until soft peaks form. Gradually add 2 Tbs sugar and beat until stiff peaks form.
Stir in 1/4 of the egg whites into yolk mixture to lighten, then fold in remaining whites.
Spread batter evenly over prepared pan. Bake 10 min. Remove from oven and turn cake out to a towel generously sprinkled with powdered sugar. Roll up starting at short side, let cool completely in towel on a cooling rack.
Before serving, prepare cream filling
Beat heavy cream until spreading consistency (soft peaks). Fold in powdered sugar and vanilla. Unroll cake and spread cream evenly, place some of the cherry pie filling in center. Roll cake back up carefully and place on serving dish, spread remaining pie filling on top, garnish with whip cream and chocolate covered cherries.
Tip- do not fill cake until 2 hours before serving to avoid breakdown of cream. Keep chilled for easier cutting.
Dipping cherries- melt almond bark or chocolate over a double boiler, drain cherries for 1 hour on paper towels, dip in chocolate and let set on wax paper. Do not refrigerate cherries, it will cause chocolate to sweat.