Black Forest Swiss Roll
A delightful dessert that combines rich chocolate flavors with sweet-tart cherries, wrapped in a fluffy sponge cake and whipped cream for an impressive treat.
Ingredients
Sponge Cake
- 4 large eggs Ensure eggs are at room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour Can be substituted with gluten-free blend
- 1/4 cup cocoa powder For a more intense chocolate flavor, use Dutch-process cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- powdered sugar For dusting
Filling
- 1 cup heavy cream
- 2 tbsp powdered sugar For sweetening the cream
- 1 tsp vanilla extract
- 1 cup cherry pie filling
- chocolate shavings For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a 10x15-inch jelly roll pan by lining it with parchment paper and greasing the edges lightly.
- In a large mixing bowl, whisk the eggs and granulated sugar together until light and fluffy, about 3-4 minutes.
- Sift together the dry ingredients: all-purpose flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture, taking care not to deflate the batter.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Dust a kitchen towel with powdered sugar. Once the cake is done, invert it onto the towel, peeling off the parchment paper.
- Roll the cake up using the towel while it's still warm, starting from one of the short ends. Let it cool completely rolled up.
Filling and Assembly
- While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Unroll the cooled cake carefully. Spread a layer of whipped cream over the cake, followed by cherry pie filling.
- Roll the cake back up tightly, ensuring the filling stays intact.
- Dust the top with powdered sugar and garnish with chocolate shavings.
Notes
For a twist, add a hint of almond extract to the whipped cream or different fruits for the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. It freezes well when wrapped tightly.