Black Forest Cream Roll Cake
Ingredients:
For the Sponge Cake:
4 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup cocoa powder
½ cup granulated sugar
¼ cup milk
1 teaspoon vanilla extract
For the Cream Filling:
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup cherry pie filling (or fresh cherries)
For the Topping:
½ cup whipped cream
¼ cup chocolate shavings
Fresh cherries, for garnish
Directions:
Preheat the oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar until light and fluffy.
In a separate bowl, sift together the flour, baking powder, and cocoa powder.
Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the milk and vanilla extract, and gently mix until smooth.
Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and immediately roll it up with the parchment paper. Let it cool completely while rolled up.
Make the cream filling: Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Unroll the cooled cake and spread the whipped cream filling evenly over the surface. Spoon the cherry pie filling (or fresh cherries) onto the cream, then carefully roll the cake back up.
Topping: Spread the whipped cream over the top of the cake and garnish with chocolate shavings and fresh cherries.
Serve: Slice into portions and enjoy the light, airy texture and rich chocolate-cherry flavor!
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 290 kcal (per slice) | Servings: 8 servings