Cherry Blossom Roll Cake with Cherries and Cream

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**[Cherry Blossom Roll Cake with Cherries and Cream](https://www.tastemade.com/videos/cherry-blossom-roll-cake-with-cherries-and-cream)** by Tastemade
**INGREDIENTS**
*Sponge cake:*
* 4 eggs, divided, at room temperature
* 5 1/2 tablespoons caster sugar, divided
* 3 tablespoons milk, room temperature
* 3 tablespoons vegetable oil
* 1/2 teaspoon vanilla extract
* 1/4 cup all-purpose flour, sifted
* 3 tablespoons cornstarch
* 1/2 teaspoon cream of tartar
* Food coloring
*Filling:*
* 1 1/2 cups heavy cream
* 3 tablespoons sugar
* 1/2 teaspoon almond extract
* Fresh cherries, pitted and sliced
**INSTRUCTIONS**
*Sponge cake:*
1. Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper. Whisk together yolks and 1 1/2 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth.
2. In the bowl of a stand mixer, whip egg whites until frothy, then add cream of tartar. Whip at medium-low speed for 2 minutes, then gradually add remaining sugar. Whip on medium-high until stiff peaks form. Fold the egg white mixture into the egg yolk mixture. Tint a bit of the batter with food coloring, and pipe cherry blossoms or the design of your choice, then place in the freezer for 5 minutes to set.
3. When piping is set, pour remaining batter over the top of the piping and smooth it with an offset spatula. Tap the pan on the counter to avoid air bubbles and bake for 20 to 25 minutes until fluffy. Cake will spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
*Cream filling:*
1. In the bowl of a stand mixer, whip all ingredients until soft peaks form, about 3 to 4 minutes.
*Assembly:*
1. Once cake is completely cool, place on a piece of parchment paper with the design side facing down. Trim cake, then spread a layer of cream over the cake and add cherries. Using the parchment as a support, roll the cake tightly over itself. Wrap in plastic wrap and refrigerate overnight. Cut and serve.
Cute!
This looks great. One tip: the roll will shape better if it’s rolled hot. There’s less chance of cracks that way, so it keeps the design looming good.
I follow the Mary Berry pattern: turn out the cake onto parchment paper coated with a little caster sugar, roll while warm. Let cool and unroll to add the filling. The cake remembers the shape better that way. (Some folks also use a towel in the middle, which gives more space for filling. If using larger pieces of fruit like this, that may provide a better roll for the final shape than parchment paper)