Black Forest Swiss Roll: A Spiral of Cherries and Chocolate Heaven!

Ingredients:

For the Cake:

4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
Powdered sugar (for dusting)

For the Filling:

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 cup cherry pie filling

Chocolate shavings

Instructions:

1. Preheat and Prepare the Pan:

Preheat your oven to 350°F (175°C).
Line a 10x15-inch jelly roll pan with parchment paper.

2. Make the Sponge Cake:

In a large bowl, beat the eggs and granulated sugar together with an electric mixer until the mixture is thick and pale (about 3–4 minutes).
Sift the flour, cocoa powder, baking powder, and salt into the egg mixture. Gently fold until just combined—be careful not to overmix!

3. Bake the Cake:

Pour the batter into the prepared pan and spread it evenly.
Bake for 12–15 minutes, or until the cake springs back when lightly touched.

4. Roll the Cake:

Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Once baked, immediately invert the hot cake onto the prepared towel. Carefully peel off the parchment paper.
Starting from the short end, roll the cake up with the towel. Let it cool completely at room temperature.

5. Prepare the Whipped Cream Filling:

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Assemble the Roll:

Carefully unroll the cooled cake. Spread an even layer of whipped cream over the surface.
Spoon cherry pie filling evenly on top of the whipped cream.

7. Roll and Garnish:

Gently roll the cake back up without the towel, keeping it tight to form a neat spiral.
Place the roll seam side down on a serving platter.
Garnish the top with chocolate shavings for an elegant finish.