Description
This Black Forest Roll Cake is a delicious and elegant dessert perfect for any special occasion. A soft, chocolatey sponge cake is rolled with fluffy whipped cream and topped with sweet cherry pie filling, creating a festive and indulgent treat.
Ingredients
Scale
- 4 eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whipped cream
- 1 can cherry pie filling
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until thick and pale.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture until well combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 12-15 minutes or until the cake springs back when touched.
- While the cake is still warm, dust with powdered sugar and invert onto a clean kitchen towel.
- Roll the cake with the towel from the short end and let it cool completely.
- Unroll the cake, spread whipped cream over the surface, and top with cherry pie filling.
- Roll the cake back up without the towel and refrigerate for at least 1 hour before serving.
- Dust with powdered sugar before slicing and serving.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- If desired, add chocolate shavings or cherries on top for an extra garnish.
- You can substitute homemade whipped cream if you prefer, but store-bought works fine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes