Cherry Cream Swiss Roll
This delightful dessert features a delicate sponge cake wrapped around a luscious cherry filling and fluffy whipped cream, making it perfect for any occasion.
Ingrédients
For the Cake
- 4 large eggs, room temperature Ensure eggs are at room temperature for proper volume.
- 120 g granulated sugar ½ cup + 2 tbsp
- 1 tsp vanilla extract For flavor.
- 2 tbsp vegetable oil Provides moisture.
- 2 tbsp milk Adds richness.
- 100 g cake flour ¾ cup, sifted.
- 1 tsp baking powder For leavening.
- pinch salt Enhances flavor.
For the Cherry Filling
- 2 cups fresh or frozen cherries, pitted Use fresh in season for the best flavor.
- ¼ cup sugar Sweetens the filling.
- 1 tbsp lemon juice Adds brightness.
- 1 tsp cornstarch Optional for thicker filling.
For the Whipped Cream
- 1 ½ cups cold heavy cream Chilled for best results.
- ⅓ cup powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract For flavor.
- Optional 2 tbsp cream cheese Helps stabilize the whipped cream.
For Toppings
- Fresh cherries For decoration.
- Extra cherry sauce For drizzling.
- Whipped cream swirls For decoration.
- Powdered sugar For dusting.
Instructions
Preparation
- Start by gathering and measuring all your ingredients.
- Preheat your oven to 175°C (350°F) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper.
- Carefully separate the egg whites from the yolks.
Baking the Cake
- Beat the egg whites until soft peaks form, then gradually add half of the granulated sugar until glossy and stiff peaks form.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale and creamy.
- Add vegetable oil, milk, and vanilla extract to the egg yolk mixture, then sift in the cake flour, baking powder, and salt. Fold gently.
- Fold in the whipped egg whites in three additions, maintaining airiness.
- Pour the batter into the prepared pan and bake for 10-12 minutes until golden.
Cooling and Filling
- Dust a kitchen towel with powdered sugar. Once the cake is baked, flip it onto the towel and roll it up to cool.
- Prepare the cherry filling by combining cherries, sugar, and lemon juice in a saucepan and cooking for 5-7 minutes.
- Make the whipped cream by beating the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- Unroll the cooled cake and spread whipped cream over it, followed by an even layer of cherry filling.
- Carefully roll the cake back up and refrigerate for 1-2 hours.
Serving
- Dust with powdered sugar, decorate with whipped cream swirls, fresh cherries, and cherry sauce.
Notes
Store leftovers in the refrigerator for 3-4 days, wrapped tightly. Freeze unfilled cake by wrapping it in plastic and aluminum foil.