Black Forest Swiss Roll
A delightful dessert combining rich chocolate flavors with tangy cherries and whipped cream, perfect for any occasion.
Ingredients
For the sponge cake
- 4 large eggs Fresh, fluffy eggs for structure.
- 1/2 cup granulated sugar Balances the richness of the chocolate.
- 1/2 cup all-purpose flour Provides consistency for rolling.
- 1/4 cup cocoa powder Adds deep chocolate flavor.
- 1 tsp baking powder Helps the cake rise.
- 1/4 tsp salt Enhances the sweetness.
- Powdered sugar For dusting.
For the filling
- 1 cup heavy cream Star ingredient for filling.
- 2 tbsp powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract Adds warm flavor.
- 1 cup cherry pie filling Tart and fruity component.
- Chocolate shavings For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 10x15-inch jelly roll pan by lining it with parchment paper and lightly greasing the edges.
- In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy, about 3-4 minutes.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt, then gently fold these dry ingredients into the egg mixture.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes or until a toothpick comes out clean.
- Dust a clean kitchen towel with powdered sugar. Once baked, turn the cake onto the towel, removing the parchment paper.
- Roll the cake up with the towel while warm from the short end and allow it to cool completely.
Assembly
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cake has cooled, gently unroll it and spread whipped cream evenly, leaving a border.
- Spoon cherry pie filling over the cream and carefully roll the cake back up into a tight spiral.
- Dust the top with powdered sugar and garnish with chocolate shavings.
Notes
Make sure your eggs are at room temperature for a fluffier texture. Roll the cake while warm to maintain its shape. Don't overwhip the cream.