Preheat the oven to 180°C (160°C fan) mark 4. Line a 30.5x
20.5cm (12x8in) Swiss-roll tin with baking parchment. Mix 4tbsp cocoa and 3tbsp milk in a bowl.
Step 2
Heat 100ml (3½fl oz) milk in a pan until almost boiling. Add to the bowl, stirring. Cool for 10min. Whisk 5 egg whites in a clean grease-free bowl until soft peaks form. Whisk together 5 egg yolks and 125g (4oz) golden caster sugar until pale and thick, then gradually whisk in the cooled milk.
Step 3
Fold in the egg whites. Spoon into the tin and level the surface. Bake for 25min or until just firm. Turn out on to a board lined with parchment; peel off lining parchment. Cover with a damp tea towel.
Step 4
Drain a 400g can pitted cherries and chop fruit. Spread 1-2tbsp cherry jam over the roulade and top with cherries. Roll up from the shortest end, dust with cocoa and icing sugar, cut into slices and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
