Why Make This Recipe
Cherry Cream Swiss Roll is a delightful dessert that combines the flavors of sweet cherries with creamy whipped topping. This classic roll is not only beautiful to look at but also delicious to eat. It’s perfect for special occasions or simply as a treat to enjoy at home. Plus, it’s an impressive dessert that is easier to make than it looks!
How to Make Cherry Cream Swiss Roll
Ingredients:
- 4 large eggs, room temperature (Ensure eggs are at room temperature for proper volume.)
- 120 g granulated sugar (½ cup + 2 tbsp)
- 1 tsp vanilla extract (For flavor.)
- 2 tbsp vegetable oil (Provides moisture.)
- 2 tbsp milk (Adds richness.)
- 100 g cake flour (¾ cup, sifted.)
- 1 tsp baking powder (For leavening.)
- pinch salt (Enhances flavor.)
- 2 cups fresh or frozen cherries, pitted (Use fresh in season for the best flavor.)
- ¼ cup sugar (Sweetens the filling.)
- 1 tbsp lemon juice (Adds brightness.)
- 1 tsp cornstarch (Optional for thicker filling.)
- 1 ½ cups cold heavy cream (Chilled for best results.)
- ⅓ cup powdered sugar (Sweetens the whipped cream.)
- 1 tsp vanilla extract (For flavor.)
- Optional 2 tbsp cream cheese (Helps stabilize the whipped cream.)
- Fresh cherries (For decoration.)
- Extra cherry sauce (For drizzling.)
- Whipped cream swirls (For decoration.)
- Powdered sugar (For dusting.)
Directions:
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Preparation: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will ensure the cake does not stick.
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Baking the Cake: In a mixing bowl, beat the eggs and granulated sugar together until the mixture is thick and light in color. Add the vanilla extract, vegetable oil, and milk. Mix well. Gradually fold in the sifted cake flour, baking powder, and a pinch of salt. Pour the batter onto the prepared baking sheet, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
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Cooling and Filling: Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. While it’s still warm, roll the cake tightly in the towel and let it cool completely.
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Assembly: For the filling, combine pitted cherries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the mixture thickens. Let it cool. In another bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and optional cream cheese until soft peaks form. Once the cake is cool, unroll it gently and spread the whipped cream evenly. Spoon the cherry mixture on top and roll it back up.
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Serving: Slice the rolled cake into portions and serve. Top with fresh cherries, drizzled cherry sauce, and whipped cream swirls. Dust with powdered sugar for a beautiful finish.
How to Serve Cherry Cream Swiss Roll
Cherry Cream Swiss Roll is best served chilled. You can place it on a beautiful serving platter and garnish each slice with a dollop of whipped cream and a cherry on top for an impressive presentation.
How to Store Cherry Cream Swiss Roll
To store any leftover Swiss roll, wrap it tightly in plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 2-3 days. You can also freeze it, wrapped tightly, for up to a month. Thaw in the refrigerator before serving.
Tips to Make Cherry Cream Swiss Roll
- Make sure your ingredients are at room temperature for better mixing.
- Sift the flour to ensure a light and fluffy cake.
- Roll the cake while it’s still warm but not too hot to avoid cracking.
- Use fresh cherries when in season for the best flavor.
Variation
You can try different fruit fillings, like strawberries or blueberries, to make your own twist on this Swiss roll. Another idea is to add a layer of chocolate to the whipped cream for a richer experience.
FAQs
1. Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries, but make sure to thaw and drain any excess liquid before using them in the filling.
2. How can I make the cake gluten-free?
You can substitute the cake flour with a gluten-free all-purpose flour mix. Make sure it contains a binder like xanthan gum.
3. Can I prepare this Swiss roll in advance?
Yes, you can make the cake a day ahead and fill it, allowing it to chill overnight. Just wait to slice and serve it until you are ready.
Cherry Cream Swiss Roll
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together until thick and light in color.
- Add vanilla extract, vegetable oil, and milk. Mix well.
- Gradually fold in sifted cake flour, baking powder, and a pinch of salt.
- Pour batter onto prepared baking sheet, spreading it evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- Once baked, turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully peel off parchment paper, roll the cake tightly in the towel, and let cool completely.
- In a saucepan, combine pitted cherries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened.
- Let the cherry mixture cool.
- In another bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and optional cream cheese until soft peaks form.
- Once the cake has cooled, unroll it gently and spread the whipped cream evenly.
- Spoon the cherry mixture on top and roll it back up.
- Slice the rolled cake into portions and serve.
- Top with fresh cherries, drizzled cherry sauce, and whipped cream swirls.
- Dust with powdered sugar for a beautiful finish.