-
Whisk eggs and sugar until mixture forms
a ribbon trail structure on itself when the whisk is lifted.
-
Sift the flour onto the whisked mixture
and fold in carefully.
-
Stir in melted butter gently.
-
Grease a 9"x13" Swiss Roll tin and line
the bottom of the tin with greaseproof paper. Grease the paper with
the butter.
-
Place chopped red and green cherries
evenly on the bottom of the Swiss Roll tin, pour the batter into the
tin and smooth the top.
-
Bake in a 200 degrees Celsius preheated
oven for about 10 to 15 minutes or until the cake springs back when
lightly pressed with a fingertip.
-
Turn cake out onto a large piece of
greaseproof paper. Spread a layer of raspberry jam on cake and roll up
lightly.
-
Cool and cut into slices before serving.