Cherries and Cream Roll
This classic dessert features a light, airy sponge cake rolled around a sweet cherry and whipped cream filling. It's an impressive yet achievable treat perfect for special occasions or a festive afternoon tea.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 8
- Difficulty
- Medium
Allergen information: may contain eggs, En:Nuts, gluten, milk, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 1 cupcake flour, sifted
- 1 tspbaking powder
- 0.25 tspsalt
- 3 pcsegg, large, room temperature
- 0.75 cupgranulated sugar
- 1 tbsporange juice concentrate, thawed
- 2 tbspwater
rolling
- 0.25 cuppowdered sugar
filling
- 595 gcherry pie filling
- 475 mlheavy cream, very cold
- 0.5 cuppowdered sugar
- 0.5 tspalmond extract
Equipment
jelly roll pan · spatula · wire rack · mixing bowl · parchment paper · electric mixer · kitchen towel · sifter
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 10 min
- 2
Grease a 15x10-inch jelly roll pan and line it with parchment paper, then grease the parchment paper as well.
About 3 min
Cook’s note: Greasing both the pan and the paper ensures the cake will release cleanly.
- 3
Lay a clean kitchen towel on a flat surface and dust it generously with the powdered sugar for rolling.
About 1 min
Cook’s note: This prevents the warm cake from sticking to the towel when you roll it.
- 4
In a medium bowl, whisk together the sifted cake flour, baking powder, and salt.
About 2 min
- 5
In a separate large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes, until they are thick, pale, and voluminous.
About 5 min
Cook’s note: Beating the eggs well is key to a light and airy sponge.
- 6
Gradually add the granulated sugar to the eggs, beating until the mixture is thick and forms ribbons when the beaters are lifted.
About 2 min
- 7
In a small cup, stir together the orange juice concentrate and water.
About 1 min
- 8
Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
About 2 min
Cook’s note: Use a large spatula and a gentle hand to keep the batter light.
- 9
Fold in the orange juice mixture until just combined.
About 1 min
- 10
Pour the batter into the prepared pan and spread it into an even layer.
About 2 min
- 11
Bake for 12-15 minutes, until the cake is golden and springs back when you touch it lightly.
About 15 min
- 12
Immediately turn the hot cake out onto the powdered sugar-dusted towel and carefully peel off the parchment paper.
About 1 min
Cook’s note: Work quickly while the cake is hot and pliable to prevent cracking.
- 13
Starting from one of the short ends, tightly roll up the cake with the towel inside.
About 1 min
- 14
Place the rolled cake on a wire rack to cool completely, about 30 minutes.
Cook’s note: This helps the cake 'memorize' its rolled shape.
- 15
While the cake cools, whip the cold heavy cream in a chilled bowl until soft peaks form.
About 3 min
Cook’s note: Using a chilled bowl and beaters helps the cream whip up faster and hold its shape better.
- 16
Gradually add the powdered sugar for the filling and the almond extract, continuing to whip until stiff peaks form.
About 2 min
Cook’s note: Be careful not to over-whip or the cream will turn grainy.
- 17
Once cool, carefully unroll the cake.
About 1 min
- 18
Spread the whipped cream evenly over the surface, leaving a 1-inch border along the edges.
About 2 min
Cook’s note: Leaving a border prevents the filling from squeezing out when you roll it.
- 19
Spoon the cherry pie filling over the cream.
About 1 min
- 20
Gently but firmly reroll the cake, this time without the towel.
About 2 min
- 21
Place the finished roll seam-side down on a serving platter and chill in the refrigerator for at least 1 hour.
Cook’s note: Chilling helps the filling set, making the roll easier to slice neatly.
Keep it good
Store the roll, tightly covered with plastic wrap, in the refrigerator.
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