Introduction to Cherry Cream Swiss Roll
Ah, the Cherry Cream Swiss Roll! It’s like a hug in dessert form, isn’t it? Whenever I whip up this delightful treat, I can’t help but feel a wave of nostalgia wash over me. This recipe is perfect for those busy days when you want to impress your loved ones without spending hours in the kitchen. The light sponge cake, fluffy whipped cream, and juicy cherry filling come together in a way that feels both elegant and comforting. Trust me, once you serve this beauty, you’ll be the star of the dessert table!
Why You’ll Love This Cherry Cream Swiss Roll
This Cherry Cream Swiss Roll is a game-changer in the dessert world! It’s incredibly easy to make, even for those who might feel a bit intimidated in the kitchen. The best part? It comes together in under three hours, making it a quick solution for any gathering. Plus, the combination of fluffy cream and tart cherries creates a flavor explosion that will leave everyone asking for seconds. Trust me, you’ll fall in love with every bite!
Ingredients for Cherry Cream Swiss Roll
Gathering the right ingredients is the first step to creating your Cherry Cream Swiss Roll masterpiece. Here’s what you’ll need:
- Eggs: Four large eggs at room temperature are essential for a fluffy sponge cake.
- Granulated Sugar: This sweetener helps create that perfect balance of flavor and texture.
- Vanilla Extract: A splash of vanilla adds warmth and depth to the cake.
- Vegetable Oil: This keeps the cake moist and tender.
- Milk: A little milk enhances the cake’s richness.
- Cake Flour: Sifted cake flour gives the sponge its light and airy quality.
- Baking Powder: This leavening agent helps the cake rise beautifully.
- Salt: Just a pinch enhances all the flavors.
- Cherries: Fresh or frozen, these juicy gems are the star of the filling.
- Lemon Juice: A dash of lemon juice brightens the cherry flavor.
- Cornstarch: Optional, but it thickens the cherry filling if desired.
- Heavy Cream: Cold heavy cream is whipped to create that luscious filling.
- Powdered Sugar: This sweetener is used to stabilize the whipped cream.
- Optional Cream Cheese: Adding cream cheese helps stabilize the whipped cream for a firmer texture.
- Fresh Cherries: For topping, they add a pop of color and flavor.
- Extra Cherry Sauce: Drizzle this on top for an extra burst of cherry goodness.
- Whipped Cream Swirls: These make for a beautiful presentation.
- Powdered Sugar: A light dusting at the end gives a lovely finish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Cherry Cream Swiss Roll
Step 1: Preheat and Prepare
First things first, preheat your oven to 175°C (350°F). While that’s heating up, grab a 10×15 inch jelly roll pan and line it with parchment paper. This step is crucial! The parchment ensures your Cherry Cream Swiss Roll won’t stick, making it easier to roll later. Trust me, you’ll thank yourself when it’s time to unveil your masterpiece!
Step 2: Whip the Egg Whites
Now, let’s get those egg whites working! In a clean bowl, beat the egg whites until they form soft peaks. This means they should hold their shape but still be a bit wobbly. Gradually add half of the granulated sugar while continuing to beat. Keep going until you achieve glossy, stiff peaks. This is the secret to a light and airy sponge cake that will make your Cherry Cream Swiss Roll shine!
Step 3: Mix the Egg Yolks
In another bowl, whisk the egg yolks with the remaining sugar until the mixture turns pale and creamy. This should take about 2-3 minutes. Next, add in the vegetable oil, milk, and vanilla extract. These ingredients add moisture and flavor to your cake. Mix until everything is well combined, and you can almost smell the sweetness in the air!
Step 4: Combine Dry Ingredients
Time to sift! Sift the cake flour, baking powder, and a pinch of salt into the yolk mixture. This step is essential for a light texture. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; we want to keep that airiness from the egg whites intact. It’s like a dance—gentle and graceful!
Step 5: Fold in Egg Whites
Now, it’s time to bring it all together! Gently fold the whipped egg whites into the yolk mixture in three additions. This is where the magic happens! Use a spatula to lift and fold, being careful not to deflate the mixture. Once combined, pour the batter into your prepared pan and smooth the top. It should look fluffy and inviting!
Step 6: Bake the Cake
Slide your pan into the preheated oven and bake for 10-12 minutes. Keep an eye on it! You’ll know it’s done when the top springs back when lightly touched. The aroma wafting through your kitchen will be heavenly. Once baked, remove it from the oven and let it cool for a few minutes before rolling.
Step 7: Roll the Cake
Here comes the fun part! Dust a clean kitchen towel with powdered sugar. Carefully flip the cake onto the towel, peeling off the parchment paper. Starting from the short side, roll the cake up with the towel inside. This helps shape it while it cools. Let it cool completely in this rolled position. It’s like giving your cake a cozy blanket!
Step 8: Prepare the Cherry Filling
While the cake cools, let’s make that cherry filling! In a saucepan, combine the pitted cherries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the cherries release their juices. If you want a thicker filling, add a cornstarch slurry. Once it’s bubbling and fragrant, let it cool completely. Your taste buds are in for a treat!
Step 9: Whip the Cream
Now, let’s whip up some cream! In a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you’re using cream cheese, fold it in gently for added stability. This whipped cream will be the fluffy cloud that complements your Cherry Cream Swiss Roll perfectly. It’s like a sweet embrace!
Step 10: Assemble the Roll
Gently unroll the cooled cake and spread a generous layer of whipped cream over the surface. Then, spoon the cherry filling evenly across the cream. Roll the cake back up tightly, this time without the towel. Wrap it in plastic wrap and refrigerate for 1-2 hours. This chilling time helps everything set beautifully!
Step 11: Chill and Serve
Once chilled, it’s time to unveil your Cherry Cream Swiss Roll! Dust the top with powdered sugar for a lovely finish. Pipe some whipped cream swirls on top, add fresh cherries, and drizzle with extra cherry sauce for that wow factor. Slice it up and watch as everyone’s eyes light up. You’ve just created a dessert masterpiece!
Tips for Success
- Always use room temperature eggs for better volume in your sponge cake.
- Don’t skip the parchment paper; it’s your best friend for easy removal.
- Be gentle when folding in the egg whites to keep the batter airy.
- Chill the assembled roll for at least an hour for a firmer texture.
- Experiment with different fruits for the filling to switch things up!
Equipment Needed
- Jelly Roll Pan: A 10×15 inch pan is ideal, but a similar-sized baking sheet works too.
- Mixing Bowls: Use medium and large bowls for mixing ingredients.
- Electric Mixer: A hand mixer or stand mixer makes whipping easier.
- Spatula: A rubber spatula is perfect for folding ingredients.
- Kitchen Towel: A clean towel helps with rolling the cake.
Variations
- Chocolate Cherry Cream Swiss Roll: Add cocoa powder to the sponge cake for a chocolate twist.
- Berry Medley: Substitute cherries with a mix of strawberries, blueberries, and raspberries for a colorful filling.
- Gluten-Free Option: Use a gluten-free cake flour blend to make this dessert suitable for gluten-sensitive friends.
- Vegan Version: Replace eggs with aquafaba and use coconut cream for a dairy-free delight.
- Almond Flavor: Swap vanilla extract for almond extract to give the cake a nutty flavor.
Serving Suggestions
- Pair your Cherry Cream Swiss Roll with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside a cup of freshly brewed coffee or tea to enhance the flavors.
- For a stunning presentation, garnish with mint leaves and extra cherry sauce.
- Slice the roll into thick pieces for a more indulgent serving.
FAQs about Cherry Cream Swiss Roll
Can I use frozen cherries for the filling?
Absolutely! Frozen cherries work just as well as fresh ones. Just make sure to thaw and drain them before cooking to avoid excess moisture in your filling.
How do I store leftover Cherry Cream Swiss Roll?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to three days, but I doubt it will last that long!
Can I make the Cherry Cream Swiss Roll ahead of time?
Yes! You can prepare the roll a day in advance. Just assemble it, wrap it tightly, and refrigerate. It’ll be ready to impress your guests when you are!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a dairy-free alternative. Just keep in mind that the texture may vary slightly.
Is this recipe suitable for special diets?
This Cherry Cream Swiss Roll can be adapted for various diets. Check out the variations section for gluten-free and vegan options to cater to your guests’ needs!
Final Thoughts
Creating a Cherry Cream Swiss Roll is more than just baking; it’s about sharing joy and deliciousness with those you love. Each slice reveals a beautiful swirl of flavors that dance on your palate, making every bite a delightful experience. Whether it’s a special occasion or a simple family gathering, this dessert brings smiles and happy memories. I hope you find as much joy in making this recipe as I do. So roll up your sleeves, gather your ingredients, and let the magic of the Cherry Cream Swiss Roll brighten your day!
Print
Cherry Cream Swiss Roll: A Delightful Dessert Recipe
- Total Time: 2 hours 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring a light sponge cake filled with fluffy whipped cream and juicy cherry filling, topped with powdered sugar.
Ingredients
- 4 large eggs, room temperature
- 120 g granulated sugar (½ cup + 2 tbsp)
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 tbsp milk
- 100 g cake flour (¾ cup), sifted
- 1 tsp baking powder
- Pinch of salt
- 2 cups fresh or frozen cherries, pitted
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional for thicker filling)
- 1 ½ cups cold heavy cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp cream cheese (helps stabilize)
- Fresh cherries (for topping)
- Extra cherry sauce (for topping)
- Whipped cream swirls (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 175°C (350°F) and line a 10×15 inch (25×38 cm) jelly roll pan with parchment.
- Separate egg whites and yolks. Beat egg whites to soft peaks, then slowly add half the sugar until glossy stiff peaks form.
- In another bowl, whisk yolks with remaining sugar until pale and creamy. Add oil, milk, and vanilla.
- Sift in flour, baking powder, and salt. Fold gently with a spatula (do not overmix).
- Fold egg whites into yolk mixture in 3 additions. Pour into pan and smooth.
- Bake for 10–12 minutes, until the top springs back when touched.
- Place a clean towel and dust with powdered sugar. Flip the cake onto the towel and peel off parchment.
- Roll the cake with the towel inside (short side) and let cool completely.
- In a saucepan, add cherries, sugar, and lemon juice. Cook for 5–7 minutes until juicy. Add cornstarch slurry if thicker texture is desired. Let cool completely.
- Beat cold cream, powdered sugar, and vanilla until stiff peaks form. Fold in stabilized cream cheese if using.
- Unroll the cooled cake gently and spread a generous layer of whipped cream. Spoon cherry filling evenly across the cream.
- Roll tightly again (without towel), wrap in plastic, and refrigerate for 1–2 hours.
- Dust with powdered sugar, pipe whipped cream swirls on top, place fresh cherries on top, and drizzle some cherry sauce for shine.
Notes
- Ensure the eggs are at room temperature for better volume.
- Use fresh cherries for the best flavor, but frozen can be used if necessary.
- Stabilizing the whipped cream with cream cheese helps maintain its structure.
- Chill the assembled roll for a firmer texture before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
