​​Cherry roulade

Instructions

1. Heat the oven to 180C Fan/Gas 6. For the sponge, use an electric mixer to whisk the eggs and sugar until thick enough to leave a trail on the surface, about 6 mins. Add the lemon zest and juice. Combine the flour, ground almonds and baking powder, then fold into the egg mixture. Immediately pour into the prepared tin, smoothing the top with a palette knife. Cook for 12-14 mins until the sponge is golden and springs back when pressed.
2. Cool for 5 mins in the tin, then run a knife around the edge and invert onto a sheet of baking paper dusted liberally with icing sugar. Brush the sponge with the kirsch then, while still warm, roll up using the paper to help, and leave to cool.
3. For the filling, whip the mascarpone and icing sugar until firm. Whisk in the cherries until they break up and ripple through the cream. Whip the double cream to soft peaks, then fold through to intensify the ripple effect.
4. Unroll the sponge, spread with jam then spread over the cream mixture and roll up. Dust with icing sugar.