Description
This elegant Black Forest roll cake features a light chocolate sponge rolled with whipped cream and cherries, inspired by the classic German dessert.
Ingredients
Scale
- For the cake: 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the filling: 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until thick and pale. Add vanilla extract.
- Gradually fold in the dry ingredients until just combined. Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is baking, prepare the filling by whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Once baked, immediately loosen the edges and turn the cake onto a towel dusted with powdered sugar. Roll up the cake with the towel and let cool.
- Unroll the cooled cake, spread with whipped cream and cherry filling, then roll it back up.
- Chill for at least 1 hour before slicing and serving.
Notes
Ensure the cherries are well-drained to prevent the cake from becoming soggy. For a professional touch, dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: German
Nutrition
- Calories: 280
- Sugar: 25g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 5g