Ingredients
4 large eggs, separated1/3 cup plus 1/2 cup sugar, divided1 teaspoon vanilla extract1/2 cup all-purpose flour1/3 cup baking cocoa1/4 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt1/3 cup waterConfectioners’ sugar1 can (21 ounces) cherry pie filling, divided1-1/2 cups whipped toppingCHOCOLATE GLAZE:2 tablespoons butter2 tablespoons baking cocoa2 tablespoons water1 cup confectioners’ sugar1/2 teaspoon vanilla extract
Preparation
Place egg whites in small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, combine 1 cup pie filling and whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners’ sugar and vanilla. Pour over cake; chill. Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling.
