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Cherry Cream Swiss Roll

A delightful dessert that combines sweet cherries with creamy whipped topping, perfect for special occasions or as a home treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large 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.
  • 1 pinch salt Enhances flavor.
For the Cherry Filling
  • 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.
For the Whipped Cream
  • 1 ½ cups cold heavy cream Chilled for best results.
  • ⅓ cup powdered sugar Sweetens the whipped cream.
  • 1 tsp vanilla extract For flavor.
  • 2 tbsp cream cheese Optional, helps stabilize the whipped cream.
For Decoration
  • Fresh cherries Fresh cherries For decoration.
  • Extra cherry sauce Extra cherry sauce For drizzling.
  • Whipped cream swirls Whipped cream swirls For decoration.
  • Powdered sugar Powdered sugar For dusting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Baking the Cake
  1. In a mixing bowl, beat the eggs and granulated sugar together until thick and light in color.
  2. Add vanilla extract, vegetable oil, and milk. Mix well.
  3. Gradually fold in sifted cake flour, baking powder, and a pinch of salt.
  4. Pour batter onto prepared baking sheet, spreading it evenly.
  5. Bake for 12-15 minutes, or until the cake springs back when touched.
Cooling and Filling
  1. Once baked, turn the cake onto a clean kitchen towel dusted with powdered sugar.
  2. Carefully peel off parchment paper, roll the cake tightly in the towel, and let cool completely.
Assembly
  1. In a saucepan, combine pitted cherries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened.
  2. Let the cherry mixture cool.
  3. In another bowl, whip the cold heavy cream, powdered sugar, vanilla extract, and optional cream cheese until soft peaks form.
  4. Once the cake has cooled, unroll it gently and spread the whipped cream evenly.
  5. Spoon the cherry mixture on top and roll it back up.
Serving
  1. Slice the rolled cake into portions and serve.
  2. Top with fresh cherries, drizzled cherry sauce, and whipped cream swirls.
  3. Dust with powdered sugar for a beautiful finish.

Notes

Best served chilled. Wrap leftovers tightly in plastic wrap or aluminum foil and keep in the refrigerator for up to 2-3 days. Freeze for up to a month; thaw in the refrigerator before serving.