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
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
Cool and cut into slices before serving.