Black Forest Swiss Roll

Ingredients

Chocolate Sponge Cake

• 4 eggs

• 100 g granulated sugar

• 80 g cake flour

• 20 g cocoa powder

• 30 ml milk

• 30 ml vegetable oil

• 1 tsp vanilla extract

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Filling

• 300 ml heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• 150 g cherries (fresh or canned)

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Decoration

• Extra whipped cream

• Chocolate shavings

• Fresh cherries

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Instructions

1. Prepare the Chocolate Sponge

1. Preheat oven to 170°C (340°F).

2. Beat eggs and sugar until thick and pale.

3. Sift together cake flour and cocoa powder.

4. Fold the dry ingredients gently into the egg mixture.

5. Add milk, oil, and vanilla and mix until smooth.

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2. Bake

1. Pour batter into a lined rectangular baking tray.

2. Bake for 12–15 minutes.

3. Remove and let cool slightly on parchment paper.

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3. Make the Cream

Whip heavy cream, powdered sugar, and vanilla until soft peaks form.

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4. Assemble the Roll

1. Spread whipped cream evenly over the sponge cake.

2. Add cherries across the cake.

3. Carefully roll the cake tightly using parchment paper.

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5. Chill

Refrigerate for 1–2 hours to set the shape.

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6. Decorate

Top with:

• whipped cream swirls

• chocolate shavings

• fresh cherries.

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✅ Result:
A soft chocolate roll filled with fluffy cream and juicy cherries, rich but light — perfect for celebrations or café-style desserts.