Hi! how are you everyone!
This black forest Swiss roll is similar to my lemon tea chiffon cake recipe using the same method.
Check my blog
Lemon Tea Chiffon Cake Light and Fluffy
YouTube: Light and Fluffy Lemon Tea chiffon Cake
Quite easy to make this black forest Swiss roll and if you want a different flavour, just change whatever you like, then add cacao powder.
Making the cherry sauce, I used frozen cherries instead of tinned because to me the tinned syrup is too sweet. Of course, you can use fresh cherries if you like. The frozen ones were cheap at the supermarket so I bought a few bags as the seeds are already removed and I was feeling lazy!!! Hahaha.
However, for the filling use fresh cherries as when the frozen ones defrost your roll will become soggy.
It’s cherry season here in Australia so get some enjoy this for Christmas lunch or dinner with family or friends.
Black Forest Swiss Roll
Equipment
- Hand mixer
- Baking Tray 30cm x 23cm x 1.5cm
Ingredients
Cherry sauce
- 250 g Frozen cherry or fresh cherry
- 50 g Sugar
Filling
- 150 g Thickened cream
- 1 tbsp Icing sugar
- 15-20 each Fresh cherry
Chiffon sponge
- 3 each Yolk 1 egg 58g
- 35 g Sugar
- 55 g Plain flour
- 10 g Cacao powder
- 25 g Rice oil
- 25 g Milk
- 3 each Egg white
- 35 g Sugar
Instructions
- Preheat the oven to 180 ℃.
- Line a tray with baking paper.
- Making the cherry sauce: put 150g of cherries into a pot and add 50g of sugar then simmer over a low heat until sauce thickens.
- Once the sauce has thickened, blend well using a blender or mixer then allow to cool.
- Separate the egg yolks and whites in to separate bowls.
- Add 35g of sugar into each bowl.
- Beat the egg whites until a thick foamy consistency. You should be able to form the mix into peaks that stand up by themselves.
- Whisk the yolk until creamy.
- Add 25g of rice oil and 25g of milk into the yolk bowl and whisk again.
- Put 55g of plain flour and 10g of cacao powder into a bowl and sift it to remove any lumps.
- Add the flour mix into the yolk bowl and whisk well.
- Add the beaten egg whites into the yolk one third at a time gently folding with a spatula.
- Pour the sponge mixture onto the tray and spread it out evenly.
- Bake in the oven for 10-12 mins at 180℃.
- After 10 mins, remove the sponge from the oven. Remove the sponge from the tray, place it on a rack and cover with baking paper. This is so the sponge doesn’t dry out as it cools.
- Making the filling: remove all cherry seeds.
- Pour 150g of thickened cream into a bowl, add 1 tbsp of icing sugar, and whisk until both are combined.
- Once the sponge cools, remove the baking paper from on top of the sponge. Slice the edge of sponge on an angle so when you finish rolling the sponge it sits nice and tidy.
- Cover the sponge with baking paper again then turn it over.
- Replace the used baking paper with a new piece again then turn over the sponge again and remove to piece of paper now on the top.
- Spread the cherry sauce and then the cream evenly on the sponge.
- Roll the sponge cake with baking paper.
- After rolling the sponge wrap it with a plastic and leave it in your fridge for at least 2 hours to set.
