How to Roll a Perfect Swiss Cake Roll Every Single Time
Cake Decorations Dessert
Cherry Cake Roll
Cherry Cake Roll is a soft and airy sponge cake filled with lightly sweetened whipped cream and decorated with a cute cherry pattern. The sponge stays light and fluffy, while the cream filling adds a smooth and creamy texture that pairs perfectly with the delicate cake. Rolled into a beautiful spiral, this dessert is elegant, refreshing, and perfect for tea time, birthdays, or special occasions.
Ingredients
Cherry Pattern
- 12 g unsalted butter, softened
- 12 g powdered sugar
- 12 g egg white
- 12 g all-purpose flour
- Red food coloring
- Green food coloring
Cake Batter
- 5 eggs
- 50 g granulated sugar
- 50 g vegetable oil
- 50 g milk
- 60 g cake flour
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
Whipped Cream Filling
- 160 g heavy cream
- 20 g granulated sugar
Instructions
1. Prepare the Cherry Pattern
- Line a 28×28×2.6 cm baking tray with parchment paper or a baking mat.
- In a bowl, mix the softened butter and powdered sugar until smooth.
- Add the egg white and flour, then mix until fully combined.
- Divide the batter into two portions.
- Color one portion red and the other green.
- Transfer each batter into separate piping bags.
- Pipe small cherry designs onto the prepared baking mat or parchment paper.
- Place the tray in the refrigerator to chill while preparing the cake batter.
2. Make the Cake Batter
- Preheat the oven to 150°C (302°F).
- Separate the eggs and place the egg whites in the refrigerator to keep cold.
- In a bowl, whisk together the vegetable oil and milk.
- Sift in the cake flour and mix until smooth.
- Add the egg yolks and stir until fully combined.
- In another clean bowl, beat the chilled egg whites with lemon juice, vanilla extract, and sugar until soft peaks form.
- Fold a small portion of the meringue into the yolk batter to lighten it.
- Pour the batter back into the remaining meringue and gently fold until just combined.
3. Bake the Cake
- Pour the cake batter over the chilled cherry pattern.
- Spread evenly and tap the tray lightly to remove large air bubbles.
- Bake for about 32 minutes or until lightly golden and springy to the touch.
- Remove from the oven and allow the cake to cool slightly.
- Flip the cake onto parchment paper and carefully peel away the baking mat or parchment to reveal the cherry pattern.
4. Prepare the Whipped Cream
- In a chilled bowl, beat the heavy cream and sugar until stiff peaks form.
5. Assemble the Cake Roll
- Spread the whipped cream evenly over the plain side of the cake.
- Carefully roll the cake into a tight log.
- Wrap with parchment paper to help hold its shape.
- Chill in the refrigerator for about 30 minutes before slicing.
Tips
* Keep the egg whites cold for a lighter, fluffier sponge cake.
* Avoid overmixing the batter to maintain the airy texture.
* Chill the patterned batter before pouring the sponge batter on top to keep the design sharp.
* For cleaner slices, wipe the knife between each cut.