Chocolate Cream Forest Roll (Print Version)
# Ingredients:
→ Sponge Cake
01 -
½ cup sugar, granulated
02 -
4 eggs, large
03 -
¼ cup unsweetened cocoa powder
04 -
1 teaspoon vanilla extract
05 -
1 cup plain flour
06 -
¼ cup milk
07 -
1 teaspoon baking powder
→ Cream Filling
08 -
Powdered sugar, ¼ cup
09 -
1 teaspoon vanilla extract
10 -
Heavy cream, 1 cup
11 -
½ cup fresh cherries or canned cherry filling
→ Topping
12 -
Whipped cream, ½ cup
13 -
Fresh cherries for decoration
14 -
¼ cup chocolate curls or shavings
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Line and grease a 9x13 inch (23x33 cm) baking pan. Mix sugar and eggs in a large bowl until airy. Add sifted flour, cocoa, and baking powder, mixing them in gently. Stir in the vanilla and milk last.
02 -
Spread the batter evenly in the prepared pan. Bake for 12-15 minutes, checking if it’s done with a toothpick from the center.
03 -
Let the baked cake rest briefly, then place it on a clean, dry towel while it’s still warm. Roll it up using the towel and let it cool that way completely.
04 -
Whip heavy cream with powdered sugar and vanilla until it forms soft peaks. Gently stir in fresh cherries or the pie filling.
05 -
Carefully unroll your cooled cake. Spread the cream cherry filling, then roll it back up (no towel this time!) and place on a serving dish.
06 -
Spread whipped cream on top, sprinkle chocolate shavings, and add fresh cherries. Serve at room temperature or slightly chilled.
# Notes:
01 -
Warm cake rolls easier without splitting.
02 -
Add a drizzle of chocolate sauce to make it even richer.
03 -
For neat slices, chill for 30 minutes before cutting.