Description
A delightful dessert featuring a light sponge cake filled with fluffy whipped cream and juicy cherry filling, topped with powdered sugar.
Ingredients
Scale
- 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