ROLLED SPONGE WITH CHERRIES

1. Preheat an oven to 190°C steamify. Using an electric mixer whisk eggs and sugar until pale, frothy and 3 times the size. Sieve flour and baking powder over mixture and fold thorough, then fold through hot water.
2. Line a deep AEG oven tray with baking paper. Spoon over batter and using an offset spatula smooth top. Bake for 8-10 minutes or until top springs back when lightly pressed.
3. Scatter a clean tea towel with caster sugar and turn out sponge, top side down. Remove baking paper and discard. Roll up sponge in tea towel and set aside for 10 minutes, then unroll and allow to cool.
4. Whisk cream and icing sugar to firm peaks and refrigerate. Spread cream over sponge, leaving a 5cm border along one of the longest sides, scatter over cherries and starting at the longest side without the border roll up sponge using tea towel to assist. Using a serrated knife cut cake into portions and serve.

Recipe created by Rodney Dunn from The Agrarian Kitchen