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Black Cherry Chiffon Roll

3 large eggs
1/4 teaspoon vanilla
1/4 cup +2 tsp sugar
4 tablespoons unsalted butter melted
3/4 cup sifted all purpose flour
1/2 cup (or more) black cherry jam

Preheat oven to 375 deg F. Fill saucepan 1/3 full with water,
bring to a boil. In a ss bowl, whisk together the eggs, vanilla,
and sugar. Set bowl atop saucepan, making sure the water does not
touch the bowl, whisk constantly until the eggs are warm and sugar
has dissolved. Scrape mixture into bowl of an electric mixer; using
the whisk attachment, beat on high speed until thick and tripled
in volume. While the machine runs, drizzle in melted butter, whip
one minute longer. Fold flour in gently, and evenly spread batter
into an 11 1/2 x 13 1/2 inch baking pan, lined on the bottom with
parchment paper.

Bake the cake until no longer wet on top, 8-10 minutes. Loosen
the edges of the cake from the pan and gently roll the cake (starting
at the short end) into a cylinder, leaving the parchment paper on
the cake. Cool the cake, then carefully unroll it. Spread the
jam over the cake and reroll it, peeling off the paper as you go.
Let it set for 10 minutes before cutting. Slice the cake roll into
finger-width size pieces. Cake can be served with fresh cherries
and whipped cream.


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