Description
A light chocolate sponge filled with whipped cream and cherries, rolled to create a nostalgic and elegant dessert.
Ingredients
Scale
- 4 large eggs, separated
- ¾ cup granulated sugar (divided: ½ cup for yolks + ¼ cup for whites)
- 1 teaspoon vanilla extract (for cake batter)
- ½ cup all-purpose flour, sifted
- ¼ cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons powdered sugar (for dusting towel)
- 1 cup heavy cream or whipping cream, very cold
- 2 tablespoons powdered sugar, sifted (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- ½ cup chopped cherries (fresh or jarred)
- 2 tablespoons cherry juice (optional)
- ½ cup heavy cream or whipping cream, very cold (for additional frosting)
- 4 ounces dark or semi-sweet chocolate, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang to make removal easier, and lightly grease the parchment.
- In a large bowl, beat the egg yolks with ½ cup granulated sugar until pale yellow, about 3-5 minutes. Fold in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold into the yolk mixture.
- In a clean bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form. Fold egg whites into the chocolate batter.
- Pour the batter into the prepared pan and smooth. Bake for 10-12 minutes until center springs back lightly.
- While the cake bakes, lay a clean kitchen towel on a flat surface and dust it with the powdered sugar.
- Once the cake is baked, invert it onto the cloth and peel off the parchment. Roll the cake up in the towel while warm. Let cool completely.
- To make whipped cream, chill a bowl and whisk attachment, then beat 1½ cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Combine chopped cherries with cherry juice if using.
- Unroll the cooled cake, spread two-thirds of whipped cream, and add cherry filling. Re-roll and chill for at least 30 minutes.
- Frost the cake with remaining whipped cream and garnish with chopped chocolate. Chill at least 1 hour before serving.
Notes
Avoid overbaking the sponge and ensure the whipped cream is lightly sweetened to maintain balance.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cake roll, black forest, chocolate, cherry, dessert, festive