Description
A delicious twist on the classic Black Forest Cake, this Black Forest Roll Cake features a soft, cocoa-flavored sponge cake filled with creamy whipped cream and sweet cherry pie filling. A delightful dessert that is perfect for any occasion.
Ingredients
Scale
- 4 eggs
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup whipped cream
- 1 can cherry pie filling
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until thick and pale.
- Sift in cocoa powder, flour, baking powder, and salt. Gently fold until combined.
- Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes.
- While cake is baking, sprinkle powdered sugar on a clean kitchen towel.
- When cake is done, immediately turn it out onto the towel. Roll up the cake with the towel inside and let it cool.
- Unroll the cake and spread whipped cream over the top. Add cherry pie filling.
- Roll up the cake again, without the towel. Dust with powdered sugar before serving.
Notes
- Be careful when rolling the cake, as it can crack. Make sure the cake is still warm when rolling to prevent breakage.
- You can substitute fresh cherries for the pie filling for a more authentic flavor.
- For added richness, use heavy cream for the whipped cream instead of a pre-made whipped topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes