Black Forest Cherry Swiss Roll

Black Forest Cherry Swiss Roll

Ingredients

• For the Chocolate Sponge

• 4 large eggs, separated
• ¾ cup granulated sugar
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 tbsp milk
• 2 tbsp vegetable oil

• For the Cream Filling

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 1 cup pitted cherries, chopped

• For the Cherry Filling

• 1 cup pitted cherries, fresh or frozen
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp lemon juice
• For the Coating
• 1½ cups white chocolate chips
• ½ cup heavy cream
• 1 tbsp butter

• For Decoration

• ½ cup melted dark chocolate
• Fresh cherries with stems

 Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly-roll pan with parchment paper.

Beat the egg yolks with half the sugar, vanilla, milk, and oil. Sift in flour, cocoa powder, baking powder, and salt.

Beat the egg whites until foamy. Gradually add the remaining sugar and whip until soft, glossy peaks form.

Gently fold the egg whites into the chocolate batter until smooth and fully combined.

Spread evenly in the pan and bake for 12–15 minutes, until the sponge springs back lightly.

Immediately turn the cake onto a clean towel dusted with powdered sugar. Remove the parchment and gently roll the warm sponge with the towel. Cool completely.

For the cherry filling, cook cherries, sugar, cornstarch, water, and lemon juice over medium heat for 4–5 minutes, until thickened. Cool completely.

For the cream, beat cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and whip until thick and fluffy. Fold in the chopped cherries.

Carefully unroll the cooled sponge. Spread the cream evenly over the cake, then add a thin layer of the cooled cherry filling.

Roll the cake tightly back up, creating one continuous, smooth spiral from the center to the outer edge. Wrap and refrigerate for 2 hours.

Heat the heavy cream until steaming. Pour over the white chocolate chips and let sit for 2 minutes. Stir until smooth, then mix in the butter.

Coat the chilled roll with the white chocolate mixture.

Drizzle with melted dark chocolate and decorate with fresh cherries and chocolate shavings.

Refrigerate for 30–60 minutes before slicing.

🍒 Tip: Chill the roll well before slicing so the spiral stays clean and the cream remains firmly inside.