Cherry Cream Swiss Roll: Delight in This Easy Recipe!

A soft sponge cake rolled with fluffy whipped cream and juicy cherries, finished with a dusting of cocoa powder, piped cream swirls, and fresh cherries on top. Elegant and light — perfect for celebrations!

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 ½ cups heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh or canned cherries (pitted, halved)
• 2 tbsp cherry jam (optional, for extra flavor)
• ½ cup whipped cream (extra for piping)
• 1 tbsp cocoa powder (for dusting)
• Fresh cherries with stems

1. Line a 10×15-inch jelly roll pan with parchment paper. Preheat oven to 350°F (175°C).
2. Beat eggs and sugar with an electric mixer until thick and pale (5–6 minutes). Mix in vanilla. Sift flour, baking powder, and salt over the mixture and gently fold until just combined.
3. Spread batter evenly in prepared pan. Bake 10–12 minutes, or until lightly golden and springy.
4. While warm, turn cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Roll cake up gently with the towel (short side) and let cool completely.
5. Whip cream with powdered sugar and vanilla until stiff peaks form. Spread cherry jam over unrolled cake (if using), then spread whipped cream evenly. Sprinkle cherries throughout.
6. Carefully roll the cake back up, seam side down. Dust with cocoa powder. Pipe swirls of cream on top and garnish with fresh cherries.
7. Slice with a sharp serrated knife for neat pieces.

Notes

• Ensure the eggs are at room temperature for better volume.
• Use a serrated knife to slice the roll for clean cuts.
• Cherry jam can enhance the flavor but is optional.