Ingredients:
Sponge:
5 eggs
100 gm. sugar
100 gm. cake flour
20 gm. cocoa powder
1 Tbsp. Kirsch (optional)
60 gm. cornoil
Cream for filling and creaming:
150 gm. Non-Dairy whip cream
25 gm. Neutral Mousse powder + 20 gm. water(optional
(add in the mousse powder mixture if you want the fresh cream to last longer without melting but it's optional for those living in cold countries)
80 gm. syrup from the canned dark pitted cherries
1/2 to 1 Tbsp. Kirsch
1 small can (425 gm.) of dark sweet pitted cherries
Leave some pitted or maraschico cherries for decoration
Some scrapped chocolates for sprinkling
Method:
(1) Whisk Eggs and Sugar till light and fluffy.
(2) Sieve cocoa powder and cake flour into the beaten eggs and stir lightly.
(3) Pour in cornoil and Kirsch and stir lightly.
(4) Pour into a 10" x 14" tray and bake at 200C for about 10 mins.
(5) Remove from oven and leave to cool.
(6) Mix the pitted cherries syrup with kirsch and brush on top of the swiss roll.
(7) Spread a layer of fresh cream on top of the swiss roll.
(8) Lay a row of pitted cherries at the edge of the swiss roll and roll up. Refrigerate till the swiss roll is set.
(9) Spread fresh cream on the swiss roll and sprinkle some scrapped chocolate on top and sieve some icing sugar. Decorate with cherries.
(10) Slice & Serve chilled.
25 comments:
Marvellous!!!
Wow..this is great!... I love anything with cherry... and some more is with chocolate sponge.... sure will try this recipe out.Thanks for sharing... :)
hi, just wanna know if the sponge would rise up after baking. Is there anything i would need to add in if i need the sponge to rise as i am not using an oven.. thanks in advance!!
This sponge doesn't need any baking leavening agent because the whisking of the eggs and sugar is enough to make the sponge rise...
rgds..
Hi Aunty Yochana, thanks for sharing with us this recipes. Yesterday I finally decided to try making the Black Forest Roll. But my sponge didn't manage to rise up at all. My tray is 35cm by 28cm. I've followed the instructions carefully. Could it be I din whisk the eggs and sugar enough or I did not mix in the flour and oil properly?
Hi cuen,
I think your problem is that you have deflated the eggs...meaning the air escapes while mixing thus preventing the cake from rising.
You must fold the flour and oil in gently taking care not to deflate the eggs. It's better to have some streaks of egg white left in the batter rather than deflating it.
rgds.
Hi Aunty Yochana, I tried the second time. This time it manage to rise a little bit but still cannot make it. I will try them again, folding in more carefully. Thanks so much. =)
Hi Aunty Yochana,
I am glad that I stumble upon your blog today while doing some search on the internet. You are so generous to share the various delicious recipes with us! Some of the recipes I have been looking high and low for it but to no avail! Thank you so much! I can't wait to try out the recipes, especially the durian ones. Love it!!
Hi Auntie Yochana,
Good day...
I've been wanting to bake a black forest cake for long, but can't fine any good recepi. Thank you so much for sharing. Where can I get dark pitted cherries in Singapore? Can I get it from Cold Storage?
Hi mowmowcat
yes you can get it in cold storage.
rgds
Aunty,
I tried this recipe, and my cake was well risen, about 1 inch thick.
But two problems, the texture was chewy and the chocolate flavour and texture was not as pronounced as I see from ur pic. I used Van Houten cocoa powder.
Will overbeating the eggs cause chewiness??? Should I increase my cocoa content?
Hi Wendy,
You have overmixed your mixture which causes the chewiness..
rgds
Aunty,
The whole mixture or just the eggs?
I beat the eggs until they became almost tripled in volume. I folded in the flour using a spatula until just combined, with even some flour bits left.
I tried 2nd time, this time, I beat the eggs slightly more than double. Not chewy, but denser with smaller air holes, still risen, but about half the height only. They looked more deflated after I folded in the flour compared with first attempt.
Aunty,
Should the cake be 1 inch thick or lesser???
Hi Wendy,
It should be about 1/2" only cos it's a swiss roll.
rgds.
Hi Wendy,
Use small eggs and if not , cut down to 4 eggs and use your hands to fold in the flour.
rgds
Hi Aunty Yochana,
I just tried making it over the weekend. The cake turn out fine but I can't seem to get the cream right.
I bought the whipped cream that came in a small carton. Cant remember the brand though. It was just more towards a watery texture. I do not know what to do with it cos it was not in a creamy texture, and I was afraid that it will spoil the cake so i use jam instead.
However, I definitely prefer swiss roll with cream filling so what went wrong with mine? Do I have to whisk it? Please advice.
Thank you.
Hi anonymous.
Yes you have to whip up your whipping cream till fluffy before spreading onto your swiss roll.
rgds
Hi there! I just made this swiss roll. The cake risen to about 1/2 thick and looks just fine but it is quite dry and little chewy. When I rolled it, it broke. Did I over bake it or not adding enough oil? I used canola oil because that is all I have at home. I baked it for about 13 minutes. Please let me know as I intend to try it again. Thank you so much. You have such a wonderful website!
Hi california mom,
you probably could have overbaked it...
rgds
Hi, I would like to change the receipe a bit. I would like to do it into chocolate swiss roll. How can I make chocolate cream for the spreading?
Rgds,
meme
Hi Aunty
My swiss roll also turn out thin and chewy, a bit kueh like. Can I know how many mins should I beat the egg mixture? Is it using high speed? Thanks.
Kium
Hi Kium,
Looks like overstirred.
rgds
hi..can i substitude cornoil with vegetable oil?
the recipe's great thanks :) though it'll be lovely with more cherries inside... may i suggest that kirsch sugar syrup be used instead for the swiss roll? i love the Zuger Kirschtorte.
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