Black Cherry Chiffon Roll

Preheat oven to 375 deg F. Fill saucepan 1/3 full with water, bring to a boil. In a ss bowl, whisk together the eggs, vanilla, and sugar. Set bowl atop saucepan, making sure the water does not touch the bowl, whisk constantly until the eggs are warm and sugar has dissolved. Scrape mixture into bowl of an electric mixer; using the whisk attachment, beat on high speed until thick and tripled in volume. While the machine runs, drizzle in melted butter, whip one minute longer. Fold flour in gently, and evenly spread batter into an 11 1/2 x 13 1/2 inch baking pan, lined on the bottom with parchment paper. Bake the cake until no longer wet on top, 8-10 minutes. Loosen the edges of the cake from the pan and gently roll the cake (starting at the short end) into a cylinder, leaving the parchment paper on the cake. Cool the cake, then carefully unroll it. Spread the jam over the cake and reroll it, peeling off the paper as you go. Let it set for 10 minutes before cutting. Slice the cake roll into finger-width size pieces. Cake can be served with fresh cherries and whipped cream.