Gypsy's Arm Cake Roll (Swiss Roll) vs Clafoutis aux Cerises (Cherry Clafoutis)

Both desserts lean on eggs, milk, vanilla and a final dusting of powdered sugar, yet they use them very differently. The cake roll whips eggs with sugar into a light sponge scented with lemon zest and vanilla, bakes it thin, rolls it while warm, then fills it with a stovetop pastry cream of milk, yolks and cornstarch, infused with cinnamon and enriched with butter, or with jam instead, before chilling. The clafoutis pours a smooth batter of eggs, milk, cream and vanilla over fresh cherries and bakes it until puffed, golden and tender, to be enjoyed warm.