Elegant Black Forest Roll Cake
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 20g cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup pitted cherries, fresh or canned (drained)
- 1/2 cup cherry jam
- 100g dark chocolate, grated
- 1 tablespoon butter (for greasing)
Directions:
1. Preheat oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan with butter and line it with parchment paper.
2. In a large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.
3. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
4. Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 12-15 minutes or until the cake springs back when lightly touched.
7. While the cake bakes, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.
8. Once baked, immediately invert the cake onto the sugared towel and carefully peel off the parchment paper.
9. Starting at one short end, roll the cake up with the towel inside. Let cool completely.
10. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
11. Unroll the cooled cake gently and spread cherry jam evenly over the surface.
12. Distribute whipped cream over the jam, then scatter pitted cherries on top.
13. Roll the cake back up without the towel and place seam side down on a serving plate.
14. Garnish with grated dark chocolate and additional cherries if desired.
15. Refrigerate for at least 1 hour before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use room temperature eggs for better volume when beating.
Chill the whipped cream bowl and beaters to achieve firmer peaks faster.