OOOOOOO yeh it’s all about the combo of cherries and chocolate yummmy! although my love of cherries is only been very recently, I wasn’t much of a fan of certain cherries, well I still don’t like the cherries that come with the muller greek yoghurt urhhhhhhhhhh yuk! but then I made my dad black forest cup cakes (with morello cherrie compote) for his birthday and I was really dreading trying it :s but I was transformed wohooooo.
When I seen this recipe and the mouth watering picture I was like ooooooooooooooo I must try this, I know making a swiss roll can be a bit tricky and a bit of a hit and miss so I was a bit dubious of making it however the nice lady who posted her recipe up also did a video to show how to make it which I thought was really sweet of her and it helps as it shows what the mixture should look like at certain points. She used a can of cherries but I used cherry compote in the filling instead.
After making the swiss roll I did feel like achieved something however it’s wasn’t the best there was a big crack in it 🙁 I felt as if it needed more sugar in the cake but I think that’s my sweet tooth coming out. It was nice and light cake and would make it again.
- For the cake
- 4 - eggs
- 2/3 cup - caster sugar
- 1/2 cup - plain flour
- 3 tbsp - cocoa powder
- dash of vanilla extract
- 1/2 tsp - coffee mixed with a bit of water
- 300ml of double cream or more if you like it full of cream
- 1/2 cup - icing sugar
- dash of vanilla extract
- 2 tsp - rum (optional)
- 1/2-3/4 - jar of cherrie compote*
- 1. Preheat the oven to 175°C.
- 2. Line an slightly lipped baking tray 14×16" (it's good if you have an actual swiss roll tin) with parchment paper.
- 3. In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and gently fold it in, scraping from the bottom of the bowl to make sure you do not have any clumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. Transfer to your prepped baking pan and bake for 15 minutes or until a toothpick comes out clean.
- 4. Start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
- 5. Once the cake is cooled to room temp, unroll it.
- 6. Whip up the double cream, rum and icing sugar until it's has soft peaks. Spread the cherrie compote on first evenly(it's easier doing it with a spatula) then spread the whipped cream.
- 7. Roll the cake up and hey presto!!! it's complete.
- *I used cherry compote but you could use a jar or cherries or frozen cherries maybe (probably have to defrost them first)
