BLACK FOREST SWISS ROLL
Black Forest Swiss Roll is a classic dessert featuring light chocolate sponge cake rolled with rich whipped cream and juicy cherries. This elegant and delicious treat is perfect for celebrations and special occasions.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 pinch salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pitted cherries fresh or canned, drained
- Chocolate shavings or cocoa powder for garnish
Instructions
Prepare the Sponge:
- Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper. In a bowl, beat eggs and sugar until thick and pale. Sift flour, cocoa powder, baking powder, and salt; gently fold into egg mixture.
Bake:
- Pour batter evenly into the pan. Bake for 12-15 minutes or until a toothpick comes out clean.
Roll the Cake:
- While warm, invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper. Roll cake with the towel from the short edge and let cool.
Make Whipped Cream:
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble:
- Unroll the cake gently. Spread whipped cream evenly and sprinkle cherries on top. Roll the cake back up without the towel.
Chill and Serve:
- Refrigerate for 1 hour. Garnish with chocolate shavings or cocoa powder before slicing.
Notes
- Make Ahead: Cake can be prepared a day before and kept refrigerated.
- Cherry Options: Use maraschino cherries or fresh cherries as preferred.
- Storage: Store covered in the refrigerator for up to 3 days.
- Tip: Dust the towel well with powdered sugar to prevent sticking.