BLACK FOREST CREAM ROLL CAKE
Ingredients:
For the Chocolate Sponge:
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
For the Cherry Cream Filling:
1½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry pie filling (or chopped fresh cherries, sweetened)
For Topping (Optional):
Extra whipped cream
Whole or halved cherries
Chocolate curls or shavings
Instructions:
1. Preheat oven to 350°F (175°C).
Grease and line a 10x15" jelly roll pan with parchment.
2. Make the Sponge Cake:
In a bowl, sift together flour, cocoa, baking powder, and salt.
In another bowl, beat eggs and sugar until thick and pale (about 5 mins). Stir in vanilla and milk.
Fold dry ingredients into egg mixture gently. Pour into pan and spread evenly.
Bake for 10–12 minutes.
3. Roll While Warm:
Turn cake out onto a clean towel dusted with powdered sugar. Remove parchment.
Roll cake up with the towel (short end to short end). Let cool completely.
4. Make the Cherry Cream Filling:
Whip cream with powdered sugar and vanilla until stiff peaks form. Gently fold in cherry filling.
5. Assemble:
Unroll cooled cake, spread with cherry whipped cream, and roll back up (without the towel).
Wrap in plastic and chill at least 1 hour.
6. Finish and Decorate:
Dust with powdered sugar or frost with whipped cream. Add cherries and chocolate shavings on top.