Ingredients

• Canola oil spray
• 4 eggs
• 2 eggs, separated
• 100g (1/2 cup) caster sugar
• 40g (1/4 cup) self-raising flour
• 1 teaspoon baking powder
• 70g (2/3 cup) desiccated coconut
• 100g White Cooking Chocolate, finely grated
• 1 tablespoon icing sugar mixture
• 1 tablespoon cocoa powder

Filling

• 100g glace cherries, finely chopped
• 60ml (1/4 cup) cherry brandy
• 2 tablespoons caster sugar
• 300ml ctn double cream
• 160g ctn Pauls Extra Dollop Cream

Method

• Step 1 To make the filling, combine cherries and brandy in a bowl. Cover and set aside overnight to macerate. Stir the cherry mixture and sugar in a saucepan over low heat until the sugar dissolves. Bring to the boil. Simmer for 2 minutes. Set aside to cool completely.
• Step 2 Preheat oven to 170C. Spray a 26 x 38cm (base measurement) Swiss roll pan with oil. Line with baking paper. Use an electric beater to beat the eggs, egg yolks and caster sugar in a bowl until thick and pale. Sift flour and baking powder over egg mixture. Gently fold in coconut alternately with white chocolate until just combined.
• Step 3 Use an electric beater to beat egg whites in a clean, dry bowl until soft peaks form. Fold into cake mixture until just combined. Pour into pan. Smooth surface. Bake for 12-14 minutes or until cake springs back when lightly touched. Set aside for 5 minutes to cool slightly.
• Step 4 Meanwhile, combine icing sugar and cocoa powder in a bowl. Place a sheet of baking paper on a tea towel. Lightly dust with cocoa mixture. Turn the warm cake onto paper. Remove and discard top sheet of paper. Starting from the short side closest to you and using the paper as a guide, gently roll up cake. Set aside for 5 minutes to cool slightly. Gently unroll cake. Cool completely.
• Step 5 Whisk combined cream in a bowl until soft peaks form. Fold in the cherry mixture to create a swirled effect. Spread over cake, leaving a 3cm border at the short side furthest from you. Using the paper as a guide, roll up cake and transfer to a serving platter.