Ingredients

• 400g Frozen Cherries
• 1 Orange
• 3 Eggs
• 155g Caster Sugar
• 2 teaspoons Vanilla Extract
• 85g Plain Flour
• 2 tablespoons Cocoa Powder
• 2 tablespoons Baking Powder
• 1 tablespoon Kirsch
• ¼ teaspoon Ground Cloves
• 1 Star Anise Pod
• 1 Cinnamon Stick
• 1 teaspoon Cornflour
• 2 tablespoons Water
• 400ml Whipping Cream
• 40g Icing Sugar
• Icing Sugar as needed

Tools

• Oven
• Parchment paper
• Cooking Chef XL
• Swiss roll tin - large
• Cooking chef xl bowl
• Work surface
• Small bowl
• Medium bowl

Method

1. Pre-heat oven - 180°C
2. Line a clean swiss roll tin with parchment paper
3. Attach the Whisk
4. Add egg, caster sugar and vanilla extract to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Mix with splashguard fitted - 7 min, Speed 3
7. Then add plain flour, cocoa powder and baking powder to the Cooking Chef XL Bowl
8. Mix with splashguard fitted - 1 min, Speed 2
9. Transfer batter to swiss roll tin
10. Bake - 12 min, 180°C
11. Remove from oven and let cool - 5 min
12. Line a clean work surface with parchment paper
13. Turn out cake onto work surface carefully
14. Roll into a log then set aside
15. Clean Cooking Chef bowl
16. Attach the Stir Tool
17. Add frozen cherries, kirsch, orange, ground cloves, star anise pod, cinnamon stick and caster sugar to the Cooking Chef XL Bowl
18. Add cornflour and water to a clean small bowl
19. Stir until combined
20. Transfer cornflour mixture to Cooking Chef XL Bowl
21. Cook with splashguard fitted - 10 min, 104°C, Stir 3
22. Transfer content of Cooking Chef XL Bowl to medium bowl and let cool
23. Clean Cooking Chef bowl
24. Attach the Whisk
25. Add whipping cream, vanilla extract and icing sugar to the Cooking Chef XL Bowl
26. Mix with splashguard fitted - 1 min, Speed 4
27. Gently unroll the cooled cake
28. Spread the cake with whipped cream
29. Top with the content of the medium bowl
30. Roll into a log
31. Dust with icing sugar
32. Serve

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