BLACK FOREST SWISS ROLL

Ingredients (Cake Roll)

Eggs – 4 large

Granulated sugar – ½ cup (100g)

Vegetable oil – 2 tbsp (30ml)

Milk – 2 tbsp (30ml)

Vanilla extract – 1 tsp

All-purpose flour – ½ cup (60g)

Unsweetened cocoa powder – ¼ cup (25g)

Baking powder – ½ tsp

Salt – a pinch

Ingredients (Filling & Topping)

Whipping cream – 2 cups (480ml)

Powdered sugar – ¼ cup (30g)

Vanilla extract – 1 tsp

Cherry compote or chopped cherries – 1 cup (150g)

Chocolate shavings/curls – 1 cup

Maraschino cherries – as needed

Chocolate syrup – for drizzling

Instructions

Preheat oven to 180°C (350°F). Line a large rectangular baking tray with parchment and lightly grease it.

Whisk eggs and sugar until thick, pale and tripled in volume. Add oil, milk and vanilla and mix briefly.

Sift in the flour, cocoa, baking powder and salt. Fold gently to avoid deflating the batter.

Spread the batter evenly into the prepared tray. Bake for 10–12 minutes or until the surface springs back when touched.

Turn the hot cake onto a clean parchment sheet. Peel off the baking paper. Roll the cake immediately while warm using the clean parchment. Let it cool completely.

Whip the cream, powdered sugar and vanilla until stiff.

Unroll the cooled cake. Spread a generous layer of whipped cream over it. Scatter cherries evenly across the cream.

Roll the cake back tightly into a Swiss roll. Trim the ends for a neat finish.

Cover the roll with more whipped cream. Pipe swirls on top if desired. Decorate with chocolate curls and cherries. Drizzle chocolate syrup over the roll.

Chill for at least 1 hour before slicing.