Cherry Vanilla Angel Cake Roll with Cherry Chocolate Whipped Cre

Make whipped chocolate cherry filling and frosting. this needs to chill before using

Have cherry morsels in a large bowl

Heat cream until hot but not boiling and pour over morsels, let sit about 1 minute then stir until completely blended. Refrigerate until very cold, at least 2 hours or overnight

Make cherry angel cake roll

Preheat oven to 350F. Spray a 15 by 10 by 1 inch jelly roll pam with bakers spray. Line pan with parchment paper and spray paper with bakers spray

Beat egg whites and cream of tarter until soft peaks form

Add vanilla and then slowly add sugar a few tablespoons at a time, until stiff peaks form and it is and glossy

Mix flour with salt and fold in in 2 additions

Fold in chopped cherries

Spread gently but evenly in prepared pan

Bake 15 to 17 minutes until it springs back when touched and is not sticky to touch. Cool 5 minutes in pan. Then run a thin knife around edges to loosten

Invert onto confectioner's sugar duted towel

Carefully peel off parchment oaper

Roll cake in towel and cool completely on rack

Assemble cake

Finish chocolate cherry whipped cream

Beat cold chocolate cherry cream until fluffy

Carefully unroll cake

Spread some whipped filling on cake and roll up tightly but carefully removing towel but using it as a guide

Frost remaing cake with whipped chocolate cherry cream and refrigerate at least 6 hours before slicing

Decorate with white and dark chocolate shavings and whole marachino cherries before frosting is set so they stick.