Ingredients
Scale
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon almond extract
- 1 (21 ounce) can cherry pie filling
- Chocolate shavings, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, extending the paper over the edges of the pan. This will help you lift the cake out easily.
- In a large bowl, beat egg yolks with 1/2 cup of the granulated sugar until pale and thick. Stir in vanilla extract.
- In a separate clean, dry bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold 1/3 of the beaten egg whites into the egg yolk mixture to lighten it. Then, gently fold in the remaining egg whites.
- In a small bowl, whisk together the flour and cocoa powder. Gradually sift the flour mixture over the egg mixture, gently folding until just combined. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, dust a clean kitchen towel generously with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
- Starting from one of the short ends, roll up the cake and towel together. Let cool completely on a wire rack.
- While the cake is cooling, prepare the whipped cream filling. In a large bowl, beat heavy cream with powdered sugar and almond extract until stiff peaks form.
- Once the cake is completely cool, carefully unroll it. Spread the whipped cream evenly over the cake, leaving a 1-inch border on one of the short ends. Spread cherry pie filling over the whipped cream.
- Starting from the end with the filling, carefully roll the cake back up. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
- Before serving, dust the Black Forest Cake Roll with powdered sugar and garnish with chocolate shavings. Slice and enjoy!
Notes
For a richer chocolate flavor, add 1/4 cup of melted dark chocolate to the cake batter. Store leftover Black Forest Cake Roll in the refrigerator for up to 3 days. For easier slicing, use a serrated knife. You can substitute the cherry pie filling with other fruit fillings like raspberry or strawberry.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg