Here’s a recipe for a Black Forest Cream Roll Cake using the ingredients you provided. This delicious dessert features a light sponge cake rolled with sweet cream and topped with cherries and chocolate.
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 Filling:
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar (or to taste)
- 1 teaspoon vanilla extract
- 1 jar (about 14 oz) maraschino cherries (or fresh cherries, pitted)
- Chocolate shavings or cocoa powder for garnish
Instructions:
1. Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper, ensuring the edges are also covered for easy removal.
- In a large bowl, whisk the eggs and granulated sugar together until the mixture becomes thick and pale, about 3-5 minutes using an electric mixer.
- In a separate bowl, whisk together the flour, cocoa powder, and baking 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.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 10-12 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
- Once baked, immediately remove the cake from the oven and, while it is still hot, flip it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and gently roll the cake up with the towel inside. Let it cool completely while rolled up.
2. Prepare the Filling:
- In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form (about 3-4 minutes with an electric mixer). Be careful not to over-whip.
3. Assemble the Cake:
- Once the sponge cake has completely cooled, unroll it gently and spread a layer of whipped cream over the top.
- Drain the maraschino cherries (or use fresh cherries) and scatter some over the whipped cream.
- Roll the cake back up without the towel, carefully pressing it into a log shape.
4. Decorate:
- Once rolled, transfer the cake to a serving platter.
- Spread a thin layer of whipped cream on top and garnish with additional cherries and chocolate shavings or a dusting of cocoa powder.
5. Serve:
- Slice and serve this delicious Black Forest Cream Roll Cake chilled. The sponge is light and the filling is creamy, making for a perfect dessert!
Tips:
- For the cherries: If using fresh cherries, you can lightly sweeten them by tossing them in a bit of sugar, or use cherry pie filling for an extra indulgent touch.
- For a richer cake: Add a bit of melted butter to the sponge batter to make it more decadent.
- Chill the cake: To ensure the cake holds together and doesn’t unravel when slicing, refrigerate it for about 30 minutes after assembling.
Enjoy this beautiful Black Forest Cream Roll Cake!
