Cherry Blossom Roll Cake

2hr · 6 servings Ingredients: Sponge cake: • 4 eggs, divided, at room temperature • 5 1/2 tablespoons caster sugar, divided • 3 tablespoons milk, room temperature • 3 tablespoons vegetable oil • 1/2 teaspoon vanilla extract • 1/4 cup all-purpose flour, sifted • 3 tablespoons cornstarch • 1/2 teaspoon cream of tartar • Food coloring Filling: • 1 1/2 cups heavy cream • 3 tablespoons sugar • 1/2 teaspoon almond extract • Fresh cherries, pitted and sliced Instructions: Sponge cake: • Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper. Whisk together yolks and 1 1/2 tablespoons sugar until the sugar is dissolved. Whisk in milk, vegetable oil and vanilla until smooth. Sift in flour and cornstarch and whisk until smooth. • In the bowl of