Black Forest Cream Roll Cake (Print Version)
# Ingredients:
→ Sponge Cake
01 -
4 large eggs
02 -
1 cup all-purpose flour
03 -
1 teaspoon baking powder
04 -
¼ cup cocoa powder
05 -
½ cup granulated sugar
06 -
¼ cup milk
07 -
1 teaspoon vanilla extract
→ Cream Filling
08 -
1 cup heavy cream
09 -
¼ cup powdered sugar
10 -
1 teaspoon vanilla extract
11 -
½ cup cherry pie filling or fresh cherries
→ Topping
12 -
½ cup whipped cream
13 -
¼ cup chocolate shavings
14 -
Fresh cherries, for garnish
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Grease and line a 23x33 cm (9x13 inch) baking pan. In a large bowl, whisk eggs and sugar until light and fluffy. Sift together flour, cocoa powder, and baking powder, then gently fold into the egg mixture. Stir in milk and vanilla.
02 -
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
03 -
Let the cake cool slightly, then turn it out onto a clean kitchen towel. Gently roll it up with the towel and allow it to cool completely.
04 -
Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in cherry pie filling or fresh cherries.
05 -
Unroll the cooled cake and spread the cream filling evenly over the surface. Carefully roll the cake back up without the towel and place it on a serving plate.
06 -
Top the roll cake with whipped cream, chocolate shavings, and fresh cherries before serving.
# Notes:
01 -
Roll the cake while it is warm to prevent cracks.
02 -
Drizzle chocolate syrup for an extra indulgence.
03 -
Chill the roll cake for 30 minutes before slicing for cleaner cuts.