Cherry Cream Swiss Roll
Cherry Cream Swiss Roll is a light, elegant dessert featuring a fluffy vanilla sponge wrapped around sweet cherry swirls and airy whipped cream. With its soft texture and beautiful spiral, it’s a festive and refreshing cake that looks impressive while remaining wonderfully simple to make. Perfect for holidays, parties, or any occasion that calls for something fresh and stunning.
Yield
10–12 slices
Temperature
350°F (175°C)
Time
25–30 minutes + chilling
Ingredients
Key Ingredients First
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup cake flour
Sponge Cake
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (cooled)
- Optional: a few drops of pink food coloring for a soft blush tone
Cherry Filling
- 1 cup cherry preserves or cherry pie filling (lightly mashed)
- 1/2 cup finely chopped maraschino cherries (well drained)
Cream Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Pan
Line a 10×15-inch jelly roll pan with parchment paper.
Preheat oven to 350°F (175°C).
2. Make the Sponge
Beat eggs and granulated sugar together on high speed for 6–8 minutes until pale, thick, and tripled in volume.
Add vanilla.
Sift cake flour and salt over the batter and fold gently to avoid deflating.
Fold in melted butter last.
Pour batter into the pan and spread evenly.
3. Bake
Bake for 10–12 minutes or until the top springs back when touched.
Do not overbake or the cake may crack when rolling.
4. Roll the Cake
While the cake is hot, turn it out onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment.
Roll the cake gently from short side to short side using the towel.
Let cool completely in the rolled shape.
5. Make the Cream
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Keep chilled.
6. Assemble the Swiss Roll
Unroll the cooled sponge carefully.
Spread a thin layer of cherry preserves over the surface.
Sprinkle chopped cherries evenly.
Spread whipped cream over the cherries, leaving a small border at the edges.
Roll the cake tightly but gently.
7. Chill
Wrap the roll in plastic wrap and chill for at least 1 hour for clean slicing.
Tips
- Be sure the cake is rolled while hot — this prevents cracking.
- Drain cherries very well to avoid excess moisture.
- Add cherry extract to the cream for a stronger flavor.
- For decoration, dust with powdered sugar or drizzle cherry glaze on top.
Conclusion
Cherry Cream Swiss Roll combines a light, airy sponge with sweet cherry ribbons and fluffy cream for a dessert that’s bright, festive, and visually stunning. Its soft texture and clean spiral make it ideal for celebrations or as a refreshing treat any time of year.