Chocolate Cherry Almond Cheesecake Cake

1. Preheat Oven and Prepare Pan:
– Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.

2. Make the Cake:
– In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract.
– In another bowl, sift together cake flour, salt, baking powder, ground almonds, and cocoa powder.
– Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.

3. Whip Egg Whites:
– In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.

4. Combine Batter:
– Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.

5. Bake the Cake:
– Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
– Bake for 12-15 minutes, or until the cake springs back when lightly touched.

6. Prepare for Rolling:
– While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
– When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.