why make this recipe
The Vertical Black Forest Swiss Roll is a delightful twist on the classic Black Forest cake. It combines the rich flavors of chocolate, cherries, and whipped cream in a unique rolled format. This dessert is not only visually appealing but also fun to make. It’s perfect for special occasions, holidays, or whenever you want to impress your friends and family with your baking skills. Plus, it offers a great balance of sweetness and a burst of fruity flavor that everyone loves!
how to make Vertical Black Forest Swiss Roll
Ingredients:
- 4 large eggs
- 100g granulated sugar
- 80g all-purpose flour
- 40g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 200ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
- Cherry filling or jam for layering
- Chocolate shavings for garnish
Directions:
- Preheat your oven to 180°C (350°F) and grease a Swiss roll pan.
- In a bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 10-12 minutes, or until the cake springs back when touched.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel while it’s still warm. Let it cool.
- While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once cooled, unroll the cake and spread a layer of cherry filling and whipped cream on it.
- Roll the cake back up carefully, then place seam-side down.
- Garnish with more whipped cream and chocolate shavings before serving.
how to serve Vertical Black Forest Swiss Roll
Serve the Vertical Black Forest Swiss Roll sliced or as whole, depending on your gathering. It looks fantastic on a cake stand, and you can add extra chocolate shavings and cherries on top for decoration. This dessert pairs well with coffee or tea. It’s great for parties, birthdays, or dessert after dinner!
how to store Vertical Black Forest Swiss Roll
Store the Swiss Roll in an airtight container in the refrigerator. It can last for up to 3 days. If you’d like to keep it for longer, you can freeze it for up to a month. Just make sure to wrap it well in plastic wrap and then in foil to prevent freezer burn.
tips to make Vertical Black Forest Swiss Roll
- Make sure to whip the eggs and sugar well; this helps create a fluffy texture for the cake.
- Don’t overmix the dry ingredients when folding them into the egg mixture; this will help keep the cake light and airy.
- Always roll the cake in a towel when it’s warm; it helps maintain its shape, making it easier to fill and roll later.
- Use good quality cherry filling or jam for the best flavor.
variation
You can add a twist to this recipe by incorporating different flavors. For example, you can use raspberry or strawberry filling instead of cherries. Another variation is to add a splash of cherry liqueur to the whipped cream for an adult version.
FAQs
What can I use if I don’t have a Swiss roll pan?
You can use a regular baking sheet with high edges lined with parchment paper. Just make sure to spread the batter evenly.
Can I make this Swiss Roll ahead of time?
Yes, you can make the cake a day in advance. Just wrap it tightly and store it in the fridge. Fill and roll it on the day you plan to serve it.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s suitable for baking to get the right texture.
Vertical Black Forest Swiss Roll
Ingredients
Main Ingredients
- 4 large 4 large eggs
- 100 g 100g granulated sugar
- 80 g 80g all-purpose flour Can be substituted with gluten-free flour blend.
- 40 g 40g unsweetened cocoa powder
Baking Essentials
- 1/4 teaspoon 1/4 teaspoon baking powder
- 1/4 teaspoon 1/4 teaspoon salt
Whipped Cream Ingredients
- 200 ml 200ml heavy cream
- 50 g 50g powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Garnish
- Cherry filling or jam for layering Use good quality for best flavor.
- Chocolate shavings for garnish
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and grease a Swiss roll pan.
- In a bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 10-12 minutes, or until the cake springs back when touched.
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up in the towel while it’s still warm. Let it cool.
Filling
- While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
- Once cooled, unroll the cake and spread a layer of cherry filling and whipped cream on it.
- Roll the cake back up carefully, then place seam-side down.
Garnishing
- Garnish with more whipped cream and chocolate shavings before serving.