Description
Cherry Chocolate Swiss Roll Recipe
Ingredients:
For the Sponge Cake:
4 large eggs
3/4 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp vanilla extract
A pinch of salt
For the Filling:
1 cup heavy cream (cold)
2 tbsp powdered sugar
1/2 tsp vanilla extract
1 cup cherry pie filling or fresh cherries (pitted and chopped)
For the Topping:
1 cup whipped cream
Fresh cherries
Grated chocolate or chocolate chunks
Chocolate drizzle (optional)
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Instructions:
1. Prepare the Sponge Cake:
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
In a bowl, whisk the eggs and sugar together until the mixture becomes thick and pale (about 5-7 minutes).
Gently fold in the sifted flour, baking powder, and salt in small batches to retain the air in the batter. Add vanilla extract and mix gently.
Pour the batter into the prepared tray and spread evenly. Bake for 10-12 minutes until lightly golden.
2. Roll the Cake:
Once baked, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake gently with the towel while still warm. Let it cool completely.
3. Prepare the Filling:
Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Unroll the cooled cake and spread the whipped cream evenly over the surface. Add the cherry filling, leaving a slight border.
4. Assemble the Swiss Roll:
Roll the cake back tightly without the towel, ensuring the filling stays inside. Refrigerate for at least 1 hour to set.
5. Decorate:
Spread whipped cream over the roll. Top with fresh cherries, grated chocolate, and a drizzle of melted chocolate if desired.
6. Serve:
Slice and enjoy this delicious cherry chocolate Swiss roll!
Step-by-Step Guide
Follow these detailed instructions for a perfect roll every time. First, ensure all ingredients are at room temperature, especially the eggs, for maximum volume when whisking. When folding in the dry ingredients, use a spatula and a gentle, sweeping “J” motion to avoid deflating the batter. After baking, the cake must be rolled while warm; this “trains” the sponge’s memory and prevents cracking later. Use the kitchen towel to help you roll tightly and evenly from the short end. When applying the filling, a thin, even layer of whipped cream acts as a moisture barrier before adding the cherry filling.
Serving Suggestions
Serve each slice on its own plate with a dusting of cocoa powder or powdered sugar. For a decadent dessert, accompany it with a scoop of vanilla bean ice cream or a dollop of extra whipped cream. A drizzle of warm chocolate ganache over the individual slice just before serving elevates the experience. This roll pairs beautifully with a cup of black coffee or a glass of dessert wine like a Port or a late-harvest Riesling.
How-to Summary
In summary: Whisk eggs and sugar until pale and thick, then fold in dry ingredients. Bake the thin sponge in a lined tray at 350°F for 10-12 minutes. Immediately turn the warm cake onto a sugared towel, peel off the parchment, and roll it up with the towel to cool. Whip cold cream with sugar and vanilla. Unroll the cooled cake, spread with whipped cream and cherries, then re-roll tightly. Chill to set before decorating with more cream, cherries, and chocolate.
Frequently Asked Questions
Can I make this Swiss roll ahead of time? Yes, you can assemble the entire roll and store it, covered, in the refrigerator for up to 24 hours before serving. Add fresh cherry decorations closer to serving time.
My cake cracked when rolling. What went wrong? The cake may have been overbaked or rolled when it was too cool. Ensure you bake just until lightly golden and roll it with the towel while it is still very warm and pliable.
Can I use frozen cherries? Absolutely. Thaw frozen cherries completely and pat them very dry with paper towels to remove excess moisture that would make the sponge soggy.
How do I prevent the filling from oozing out? Leave a 1-inch border on all sides when spreading the cherry filling. Also, ensure your whipped cream is stiff peaks to create a stable barrier.
What’s the best way to slice the roll cleanly? Use a long, thin-bladed knife. Dip the knife in hot water and wipe it dry between each slice for perfectly clean cuts.
Common Mistakes to Avoid
- Overmixing the batter: Vigorously stirring after adding the flour deflates the eggs, leading to a dense, flat sponge.
- Using warm cream: The heavy cream and your mixing bowl must be very cold to whip into stiff peaks.
- Skipping the warm roll: Not rolling the sponge in the towel while warm is the primary cause of cracking during the final assembly.
- Overfilling: Using too much cherry filling will cause it to spill out when rolling and make the roll unstable.
- Slicing before chilling: Cutting the roll before it has set for at least an hour will result in a messy, squished slice.
Conclusion
This Cherry Chocolate Swiss Roll is a stunning dessert that combines light sponge, luxurious cream, and vibrant fruit. While the process has specific steps, following this guide ensures a show-stopping result. By avoiding common pitfalls and using the provided tips, you’ll master the technique of rolling. The final product is well worth the effort, offering an elegant and delicious treat perfect for any special occasion or a delightful weekend baking project.