Cherry Blossom Roll Cake With Chantilly Cream
INGREDIENTS
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Sponge cake:
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4 eggs, divided, at room temperature
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5 1/2 tablespoons caster sugar, divided
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3 tablespoons milk, room temperature
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3 tablespoons vegetable oil
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1/2 teaspoon vanilla extract
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1/4 cup all-purpose flour, sifted
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3 tablespoons cornstarch
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1/2 teaspoon cream of tartar
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Food coloring
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Filling:
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1 1/2 cups heavy cream
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3 tablespoons sugar
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1/2 teaspoon almond extract
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Fresh cherries, pitted and sliced
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