ADVERTISEMENT

For the Chocolate Sponge Cake:

    ADVERTISEMENT

    , , .

    Ingredients:
    For the Chocolate Sponge Cake:
    • 4 large eggs, at room temperature
    • ¾ cup granulated sugar
    • 1 tsp vanilla extract
    • ¼ cup unsweetened cocoa powder
    • ¼ cup all-purpose flour
    • ¼ tsp baking powder
    • ¼ tsp salt

    For the Cherry Filling:
    • 2 cups pitted cherries, fresh or frozen
    • ¼ cup granulated sugar
    • 1 tbsp cornstarch
    • 1 tbsp water

    For the Whipped Cream Filling:
    • 1½ cups heavy cream, chilled
    • ¼ cup powdered sugar
    • 1 tsp vanilla extract

    For Garnish:
    • Additional cherries, for decoration
    • Chocolate shavings or cocoa powder

    ‍ Instructions:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

    ADVERTISEMENT

    ADVERTISEMENT

    1. Preheat Your Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease and line a 10×15-inch jelly roll pan with parchment paper.

    2. Make the Chocolate Sponge Cake:
    • In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture becomes thick and pale, about 5 minutes.
    • Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl.
    • Gently fold the dry ingredients into the egg mixture until just combined.
    • Pour the batter into the prepared pan, spreading it evenly with a spatula.
    • Bake for 12-15 minutes, or until the cake springs back when lightly touched.

    3. Prepare the Cherry Filling:
    • In a saucepan, combine the cherries and granulated sugar.
    • Cook over medium heat until the cherries soften and release their juices.
    • Mix the cornstarch with water to create a slurry. Stir the slurry into the cherry mixture and cook until it thickens.
    • Remove from heat and let cool completely.

    4. Make the Whipped Cream Filling:
    • In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

    5. Assemble the Roll Cake:
    • Once the cake has cooled, spread the whipped cream evenly over the surface.
    • Spoon the cooled cherry filling over the whipped cream layer.
    • Starting from one short end, carefully roll up the cake using the parchment paper to help lift and roll it into a neat log.
    • Transfer the roll cake to a serving platter and refrigerate for at least 1 hour to set.

    6. Garnish and Serve:
    • Garnish with additional cherries and chocolate shavings, or lightly dust with cocoa powder.
    • Slice and serve to enjoy a delightful Black Forest dessert.

    Yield: 8-10 slices
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes + chilling time

    ADVERTISEMENT

ADVERTISEMENT


Leave a Comment