By daily 
Elegant Black Forest Roll Cake
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For the Chocolate Sponge Cake:
4 large eggs, room temperature
ΒΎ cup granulated sugar
1 tsp vanilla extract
ΒΌ cup unsweetened cocoa powder
ΒΌ cup all-purpose flour
ΒΌ tsp baking powder
ΒΌ tsp salt
For the Cherry Filling:
2 cups pitted cherries, fresh or frozen
ΒΌ cup granulated sugar
1 tbsp cornstarch
1 tbsp water
For the Whipped Cream Filling:
1Β½ cups heavy cream, chilled
ΒΌ cup powdered sugar
1 tsp vanilla extract
For Garnish:
Additional cherries
Chocolate shavings or cocoa powder
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Prepare the sponge cake: Preheat the oven to 350Β°F (175Β°C). Beat the eggs and sugar until fluffy, then gently fold in vanilla extract, cocoa powder, flour, baking powder, and salt. Spread into a lined baking tray and bake for 10β12 minutes. Cool on a towel.
Make the cherry filling: Combine cherries, sugar, cornstarch, and water in a saucepan. Cook until thickened. Let cool.
Prepare the whipped cream filling: Whip the cream with powdered sugar and vanilla until stiff peaks form.
Assemble the cake: Spread cherry filling and whipped cream over the cooled sponge, then roll up tightly. Garnish with cherries and chocolate shavings π«π«π«