Chocolate Cherry Swiss Roll (Printable Version)
Light chocolate sponge rolled with cream, cherries, and topped with curls—a centerpiece for your dessert table.
# What You'll Need:
→ Chocolate Sponge Cake
01 -
4 large eggs
02 -
150 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
30 g unsweetened cocoa powder, sifted
→ Whipped Cream Filling
05 -
360 ml heavy whipping cream, chilled
06 -
30 g powdered sugar
07 -
1 teaspoon vanilla extract
→ Filling & Decoration
08 -
250 g cherry pie filling or fresh pitted cherries
09 -
30 ml cherry liqueur (optional)
10 -
60 g chocolate shavings or curls
11 -
Fresh cherries, for decoration
# Steps To Follow:
01 -
Preheat oven to 175°C. Line a 25 x 38 cm jelly roll pan with parchment paper. In a mixing bowl, beat eggs and sugar on high speed for 5 minutes until thick and pale. Gently fold in vanilla extract and sifted cocoa powder, taking care not to deflate the batter. Evenly spread mixture into prepared pan.
02 -
Bake for 10–12 minutes until cake springs back when pressed lightly. While warm, turn cake onto a clean towel dusted with powdered sugar. Carefully remove parchment. Roll the cake up from the short end within the towel and cool completely seam-side down.
03 -
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
04 -
Unroll cooled sponge gently. Spread whipped cream evenly, leaving a 1 cm border around edges. Distribute cherry pie filling or fresh pitted cherries over cream. Drizzle with cherry liqueur if desired. Carefully re-roll the cake, seam-side down.
05 -
Lightly coat exterior with any remaining whipped cream. Sprinkle chocolate shavings or curls on top and garnish with fresh cherries.
06 -
Refrigerate for at least 1 hour before slicing. Cut into portions and serve. Store leftovers in refrigerator for up to 3 days.
# Notes and Tips:
01 -
Clean a serrated knife between slices for neat presentation.
02 -
Assemble the day before and decorate just before serving for optimum results.