It’s another trial of Roger Pizey’s book. The original is sugar syrup, raspberry jam and some pieces but I replaced it with cherry syrup. It’s got rich and in-depth chocolate flavour. However, it’s not to the softness I expected. It was a very sticky batter and baked for longer time than my normal’s Swiss Roll, sponge. If I make it again, I’ll definitely refer to my Green Tea Red Bean Swiss Roll.
For cherry syrup, refer to the Chilled Rice Pudding in Cherry Soup. Dab the cherry syrup onto the sponge. Whisk 250g gream with 20g of sugar and 1 teaspoon vanilla essence. Lay the cream over the sponge. Add stoned cherry pieces. Curl the sponge into a roll. Wrap it with parchment paper and place it in the fridge to set.