(bright calming music)
- Let's talk about the ingredients for this recipe.
You'll need four eggs, 2/3 cup of white sugar,
1/2 cup of all purpose flour,
three tablespoons of unsweetened cocoa powder,
1/2 cups of heavy whipping cream,
1/3 cup of powdered sugar,
two teaspoons of rum and about a cup of canned cherries
in a light syrup.
Start off by cracking your eggs into the bowl
of your electric mixer.
Ooh, look mom, one hand.
Wanna see it again?
I'll show ya.
Ooh.
(chuckles)
Just get all four eggs in there.
Fancy, fancy.
That's how I roll.
Alright, and then add your sugar.
Then we're gonna use the whisk attachment
and beat it on high speed for about 10 to 12 minutes
until it's nice and stiff.
(mixer running noise)
While your mixer's going,
line an 11 by 16 inch baking pan with parchment paper
and then lightly butter and flour the surface.
And then preheat your oven to 350 degrees fahrenheit.
(mixer running noise)
Alright, the mixture's done.
You can see it's nice and thick.
You're gonna sift your flour and your cocoa powder
right into the batter.
And it's important to sift
because you don't want cocoa powder lumps in your batter.
Use a spatula to gently fold the flour and cocoa
into the batter.
This takes about two minutes.
And make sure you really reach down to the bottom
because it tends to congregate underneath.
See what I mean?
You know the batter's done when it's smooth
and you don't have any more lumps.
Transfer the batter to your baking sheet.
Now, smooth up the top and spread it
to the edges of your baking sheet.
Bake at 350 for 15 minutes minutes
or until a toothpick comes out clean.
While your cake's in the oven,
start working on your frosting.
Add your heavy cream,
and your powdered sugar.
There we go.
Then beat on high speed for two minutes.
(mixer running noise)
Go ahead and add two teaspoons of rum.
And it's just two teaspoons, so it's nothing crazy,
but it will add some amazing flavor to this frosting.
And just mix it until it's well blended.
(mixer running noise)
And it's done.
Ah, I can smell that rum.
It smells so good.
Okay the cake just came out of the oven.
So take it off from the baking pan.
And this part you're gonna work quickly.
So remove the parchment paper from the edges of the cake.
And while it's hot--
It's very important to do this while it's hot,
otherwise it starts breaking when it's rolled.
Then put a sheet of parchment paper over the top of the cake
and we're gonna roll the cake
right on to that parchment paper.
Your cake is rolled.
So just let it set and cool to room temperature.
Everything's ready so let's put this bad boy together.
Make sure your cherries are drained.
Start by gently unrolling your cake roll.
Then spread the frosting over the top.
Spread your frosting all the way to the edges.
Then we're gonna about a half a cup of drained cherries,
and spread them evenly over the cake.
Doesn't have to be perfect,
this is going to be rolled after all.
Now we're just gonna roll it up.
And roll exactly the same way as you unrolled it.
See the cracks are no big deal
because the frosting closes them up.
Alright and it's done.
You can cut off the very edge for a prettier presentation.
Ooh, isn't that gorgeous from there?
Even if you are making this cake for a party,
the great thing is you still get to try the cut off ends.
Mmm.
Oh, my gosh.
Mmm.
Hits the spot.
Oh, my gosh.
Oh.
Transfer your cake to your serving platter.
And next, we're gonna dust the heck out of it
with powdered sugar.
If you want, you can make more frosting
and just cover it with frosting,
but, this is so much easier.
And it really doesn't need the extra frosting,
so I just dust it.
For a friendly version of this cake,
visit NatashasKitchen.com
(bright calming music)