Description
This Chocolate Cherry Swiss Roll is a light, airy sponge cake infused with rich cocoa and a hint of espresso, rolled with luscious cherry jam and decadent mascarpone whipped cream. Perfect for special occasions or a delightful dessert, this elegant Swiss roll combines fluffy texture with a balance of sweet and tangy flavors.
Ingredients
Scale
Dry Ingredients
- 75 g Plain Flour
- 35 g Dutch Processed Cocoa Powder (plus extra for dusting)
- 1 tsp Espresso Powder (optional)
- ½ tsp Baking Powder
- ¼ tsp Table Salt
Wet Ingredients
- 4 Large Eggs (approximately 150g egg whites and 70g yolks)
- 140 g Caster Sugar (divided into 50g and 90g)
- 65 g Vegetable Oil
- 30 g Whole Milk
- 1 tsp Vanilla Extract
- ¼ tsp Cream Of Tartar
For the Filling
- 250 g Double Cream (divided into 150 g and 100 g)
- 65 g Mascarpone
- 40 g Icing Sugar (sifted)
- 1 tsp Vanilla Paste
- 150 g Cherry Jam
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 175°C (155°C fan) or 347°F (311°F fan). Grease and line a Swiss roll tin (approximately 15″ x 10.5″ x 1″) with baking parchment, lightly greasing the top of the parchment with vegetable oil to ensure easy release.
- Sift Dry Ingredients: Sift together plain flour, cocoa powder, baking powder, espresso powder, and salt in a bowl. Whisk to combine thoroughly and set aside.
- Separate Eggs: Separate the eggs, placing yolks into a large mixing bowl and the whites into a stand mixer bowl or separate large bowl (approximately 150 g whites, 70 g yolks).
- Add Sugar to Eggs: Add 50 g caster sugar to yolks. Place remaining 90 g caster sugar into a small bowl for later use with the whites.
- Whisk Egg Yolks and Sugar: Using an electric hand mixer, whisk the yolks and sugar on medium-high speed for 4-5 minutes until pale and fluffy, forming a ribbon trail when the beaters are lifted.
- Incorporate Wet Ingredients into Yolks: Gradually drizzle the vegetable oil into the yolk mixture while mixing, followed by whole milk and vanilla extract. Mix until combined, then set aside.
- Whip Egg Whites: Add cream of tartar to egg whites. Whisk on medium speed for 2-3 minutes to soft peaks. Reduce speed and gradually add the remaining 90 g caster sugar in intervals, whisking until the whites reach medium peaks (not stiff), about 3-4 minutes.
- Fold Egg Whites into Yolks: Add half of the whipped whites to the egg yolk mixture and gently fold with a spatula until mostly incorporated. Add the remaining whites and fold again carefully to avoid deflating the batter.
- Incorporate Dry Ingredients: Sift half of the dry ingredients into the batter and gently fold until mostly combined. Then sift in the rest and fold until fully incorporated, maintaining a light and airy mixture.
- Transfer Batter and Bake: Pour batter into the prepared tin close to the base to preserve airiness. Spread evenly with a palette knife. Tap the tin on the counter to release air bubbles. Bake for 12-14 minutes until the sponge springs back when lightly pressed and starts pulling from the sides.
- Cool and Invert Sponge: Allow sponge to cool in the tin for 5 minutes. Dust the top with sifted cocoa powder, place a large baking parchment and baking tray on top, then invert swiftly to release the sponge. Peel off the top parchment.
- Roll Sponge for Cooling: Using the parchment underneath, tightly roll the sponge from the shortest side, rolling parchment inside to prevent sticking. Place on a cooling rack and let cool completely for 2 hours.
- Prepare Mascarpone Whipped Cream: In a stand mixer bowl, whisk mascarpone, icing sugar, vanilla paste, and 100 g double cream at medium-low speed until smooth and combined. Add remaining 150 g double cream and whisk until firm peaks form without overwhipping.
- Assemble the Swiss Roll: Carefully unroll the cooled sponge. Spread cherry jam evenly over the surface, leaving a 1 cm border on shortest sides. Then spread the mascarpone whipped cream gently on top, avoiding mixing with jam.
- Roll Up the Filled Sponge: Starting at the shortest side, tightly roll the sponge without parchment. Place seam side down on a serving plate.
- Chill and Serve: Refrigerate the Swiss roll for at least 1 hour before slicing to set the shape. For longer storage, wrap tightly in double clingfilm to maintain freshness and shape.
Notes
- Using espresso powder is optional but enhances the chocolate flavor.
- Ensure egg whites are whipped to medium peaks for a light sponge; do not overwhip.
- Adding cream of tartar stabilizes the egg whites.
- The parchment paper rolled inside while cooling prevents the sponge from sticking to itself.
- When spreading jam, if thick, stir it in a bowl to make spreading easier.
- For best results, use a non-stick Swiss roll tin or properly grease and line your tin.
- Chilling the roll helps it set and makes slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
