Black Forest Cream Roll Cake: A Decadent, Chocolatey Delight 🍰🍫✨
Julian Cole1. Preheat Your Oven
Preheat your oven to 350°F (175°C) . Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are greased for easy release.
2. Prepare the Sponge Cake Batter
In a medium mixing bowl, whisk together the egg yolks, ¼ cup of granulated sugar, milk, and vanilla extract until smooth. Sift in the flour, baking powder, and cocoa powder, stirring gently until fully combined.
Pro Tip: Sifting dry ingredients ensures a lighter texture.
3. Beat the Egg Whites
In a separate mixing bowl, beat the egg whites until stiff peaks form. Gradually add the remaining ¼ cup of granulated sugar while continuing to beat until glossy and firm.
4. Combine the Batters
Gently fold the beaten egg whites into the chocolate batter in three parts, being careful not to deflate the mixture. Spread the batter evenly in the prepared jelly roll pan, smoothing the top with a spatula.
5. Bake the Sponge Cake
Bake the sponge cake in the preheated oven for 10–12 minutes , or until the top springs back when lightly touched. Avoid overbaking to keep the cake soft and pliable.
Tip: Immediately after removing from the oven, loosen the edges of the cake with a knife and invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
6. Cool and Roll
While the cake is still warm but cool enough to handle, gently roll it up tightly with the towel, starting from one long edge. Let it cool completely in the rolled position.
7. Prepare the Whipped Cream Filling
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in the maraschino cherry halves gently to avoid breaking them.
8. Assemble the Roll Cake
Once the cake has cooled completely, unroll it carefully and spread the whipped cream mixture evenly over the surface, leaving a small border around the edges. Re-roll the cake without the towel, ensuring the filling doesn’t spill out.
9. Chill and Slice
Wrap the roll cake in plastic wrap and refrigerate for at least 1 hour to set. Once chilled, slice into rounds and serve.
Optional: Dust with powdered sugar, sprinkle with chocolate shavings, or garnish with fresh cherries before serving.
Tips for Success
- Don’t Overmix the Batter : Folding the egg whites gently keeps the sponge cake light and airy.
- Use Fresh Cherries if Possible : Maraschino cherries add vibrant color, but fresh cherries provide superior flavor and juiciness.
- Cool Before Rolling : Allowing the cake to cool slightly before rolling prevents cracking.
- Store Properly : Keep leftovers wrapped tightly in the refrigerator for up to 3 days.
Conclusion
This Black Forest Cream Roll Cake is more than just dessert—it’s a celebration of chocolate, cream, and cherries in one exquisite package. With its tender sponge, gooey filling, and customizable options, it’s guaranteed to become a favorite in your household.
So gather your ingredients, roll up your sleeves, and get ready to savor this delightful creation! Don’t forget to share your results with us in the comments below—we’d love to see how they turned out.
If you enjoyed this recipe, check out our other articles for more dessert inspiration and easy baking ideas. Happy baking, and remember—life’s too short not to enjoy something sweet now and then! 🍴✨