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Cherry Cake Roll

5 from 1 vote

Cherry Cake Roll

Cook Time 32 mins Total Time 32 mins Difficulty: Beginner Cooking Temp: 302  °F Servings: 6 Best Season: Suitable throughout the year
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Description

Cherry Cake Roll is a delightful and visually appealing dessert featuring a light and fluffy sponge cake decorated with a cherry pattern. This elegant dessert is perfect for any occasion, offering a beautiful and delicious treat that is both satisfying and refreshing.

The sponge cake batter is made from a mixture of flour, sugar, eggs, and butter, whipped to create a light and airy texture. The cherry pattern is created by piping a small amount of colored batter in the shape of cherries onto the baking sheet before pouring the main cake batter over it. Once baked and slightly cooled, the cake is rolled up with a kitchen towel to set its shape and then unrolled to be filled.

The filling is made from whipped cream and a touch of powdered sugar, creating a smooth and creamy texture that complements the light sponge cake perfectly. The filling is spread evenly over the unrolled cake, which is then carefully rolled up again to form a beautiful spiral.

Cherry Cake Roll can be garnished with a dusting of powdered sugar or a drizzle of cherry sauce for added elegance. The result is a dessert that is both visually stunning and incredibly delicious, with the light and airy sponge cake perfectly complemented by the creamy filling.

This cake roll is perfect for birthdays, tea parties, or any celebration where you want to offer a unique and delightful dessert.

Ingredients

Cooking Mode Disabled

Cherry Pattern

Cake Batter

Whipped Cream

Instructions

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Cherry Pattern

  1. Line the baking tray (28*28*2.6cm) with parchment paper or baking mat.
  2. In a clean bowl, mix well softened butter and sugar powder until well combined. Add in egg white, flour and mix well.
  3. Take half of the batter to mix well with red food coloring and the other half with green food coloring. Transfer into two piping bags
  4. Draw the cherry patterns on the baking mat/parchment paper.
  5. Let it chill in the fridge.

Cake Batter

  1. Preheat the oven to 302℉(150℃). Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. Mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks, mix well and set aside.
  3. Add lemon juice, vanilla extract and sugar into the egg white bowl. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
  4. Pour all the batter into the baking tray. Smooth it out, give it some taps and send into the oven. Let bake for 32 minutes or until golden brown.
  5. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
  6. Spread the whipped cream onto the side without cherry patterns, roll it up and wrap it with parchment paper and let set in the fridge for about 30 minutes. Slice and serve.

Whipped Cream

  1. In a clean bowl, bring together heavy cream and sugar, use a hand mixer to beat until stiff peaks form.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: cherry cake roll, cake roll, roll cake