Vertical Black Forest Swiss Rolls are a unique dessert where thin layers of chocolate sponge cake are rolled vertically, creating a cylindrical shape.
With layers of whipped cream and cherries, these rolls explore the classic Black Forest flavor profile.
This classic dessert is a crowd favorite and is sure to impress with its beautiful layers of chocolate cake, whipped cream, and cherries.
Although it may seem difficult to create such a delicate and intricate dessert, we have easy tips and tricks that will make the process simple and enjoyable.
How to Make Vertical Black Forest Swiss Roll – Step by Step
Sure, I can help you make a delicious vertical Black Forest Swiss roll. Here’s what you’ll need and how to do it:
Gather Your Ingredients
- 6 or 4 large eggs
- 1/2 cup granulated sugar or Caster sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cherry pie filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate shavings or curls
Now, let’s get started
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch jelly roll pan with parchment paper.
Beat Eggs and Sugar
In a large mixing bowl, crack the eggs and add the granulated sugar.
Note: Some chefs claim caster sugar works better for Swiss rolls than granulated sugar because of its ease of mixing with batter. Nevertheless, you are free to choose whichever you prefer.
Using a handheld mixer or stand mixer, beat the eggs and sugar together until they become light and fluffy. This should take about 5 minutes.
Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
Spread Batter in Pan
Pour the batter into the prepared jelly roll pan, spreading it out evenly with a spatula.
Bake
Bake in the preheated oven for about 12-15 minutes or until the cake springs back when touched lightly in the center.
Prepare Towel
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar.
This will prevent the cake from sticking to the towel later.
Inverting and Rolling the Cake
Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel.
Carefully peel off the parchment paper.
Roll and Cool
Starting from one of the short ends, roll the cake tightly with the towel. Let it cool completely on a wire rack.
Whip Cream
In the meantime, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
Unroll and Fill
Unroll the cooled cake and spread the cherry pie filling evenly over the surface, leaving a small border around the edges.
Layering
Layering with Whipped Cream
Next, spread the whipped cream over the cherry filling, again leaving a small border.
Roll Again
Gently roll the cake back up, starting from the same end as before. Carefully transfer it to a serving platter, seam side down.
Garnish
Finally, garnish the top of the Swiss roll with chocolate shavings or curls. You can also dust it with powdered sugar for an extra touch.
And there you have it – a delicious vertical Black Forest Swiss roll!
Common Mistakes and Preventions During Vertical Black Forest Swiss Roll Making
When making a vertical Black Forest Swiss roll, there are a few common mistakes that can happen.
Here are some tips to help you avoid the issues:
| Mistake | Description | Prevention |
| Cake cracking while rolling | If your cake cracks while rolling, it could be due to overbaking or not rolling it tightly enough. | To prevent this, make sure you bake the cake for the recommended time and roll it tightly but gently using the kitchen towel. If it does crack, don’t worry. You can cover it up with the filling and it will still taste delicious. |
| Filling oozing out | If your filling starts to ooze out while rolling, it could be because you spread it too close to the edges. | Leave a small border around the edges when spreading the cherry filling and whipped cream to prevent this from happening. |
| Whipped cream not holding its shape | If your whipped cream is not holding its shape and becoming runny, it could be due to overwhipping or using cream that is not cold enough. | Make sure to whip the cream just until stiff peaks form, being careful not to overdo it. Also, ensure that your cream is chilled before whipping. |
| Cake sticking to the towel | If your cake sticks to the towel when unrolling it, it could be because the towel wasn’t adequately dusted with powdered sugar. | Make sure to generously sprinkle the towel with powdered sugar before rolling the cake. If it still sticks, you can use a knife to gently loosen it from the towel. |
| Uneven rolling | If your Swiss roll ends up unevenly rolled, it could be because the cake wasn’t evenly spread out in the pan or it wasn’t rolled tightly enough. | When spreading the batter in the pan, make sure it is evenly distributed. And when rolling, apply gentle pressure to ensure a tight and even roll. |
FAQ’s
Q-1: Is It Best to Roll a Swiss Roll Hot or Cold?
It is generally best to roll a Swiss roll when it is hot or warm.
Rolling the cake while it is still warm helps it maintain flexibility, preventing it from cracking or breaking during the rolling process.
But the most important thing is to bake the sponge just right. If you don’t overbake the sponge, you can roll it up whenever you want, whether it’s cool or warm.
Q -2: Why Is My Swiss Roll Rubbery?
A rubbery Swiss roll may result from overmixing the batter, overbaking, incorrect oven temperature, excessive flour, improper rolling technique, or imbalanced ingredient ratios.
There is also the possibility that the eggs were not properly mixed. This made the bottom of the cake sticky and rubbery because the cocoa and flour sank to the bottom and didn’t cook well.
Ensure precise mixing, accurate flour measurement, proper rolling while warm, and adherence to recommended baking times and temperatures.
You May Also Interested in: The BEST Cheesecake Recipe (New York style).
How to Store and Serve a Vertical Black Forest Swiss Roll?
To store a Vertical Black Forest Swiss Roll, follow these steps:
- Allow the Swiss roll to cool completely before storing. This will prevent condensation and help maintain its shape.
- Once cooled, transfer the Swiss roll to a clean, airtight container or wrap it tightly in plastic wrap. Make sure it is sealed properly to prevent air from getting in, which can dry out the cake.
- Store the Swiss roll in the refrigerator to keep it fresh. The cool temperature will help preserve its texture and prevent the cream from spoiling.
- If you plan to store the Swiss roll for more than a day or two, it’s best to freeze it. Wrap the Swiss roll tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. Label it with the date for easy reference.
- When ready to serve, thaw the frozen Swiss roll in the refrigerator overnight. This will ensure it defrosts evenly without compromising its taste or texture.
- Before serving, you can dust the Swiss roll with powdered sugar or add additional chocolate shavings for a fresh presentation.
However, Vertical Black Forest Swiss Roll is best enjoyed within a few days of making it. Stored properly, it should stay fresh and delicious for up to 3-4 days in the refrigerator or up to 2-3 months in the freezer.
Why Is It Called a ‘Vertical’ Swiss Roll?
The term “vertical” in the name “Vertical Black Forest Swiss Roll” refers to the way the Swiss roll is rolled and presented.
Instead of the traditional horizontal rolling, where the cake is rolled from one long end to the other, the vertical Swiss roll is rolled from one short end to the other.
This creates a vertical or upright presentation when the Swiss roll is sliced and served.
The reason for this unique rolling method is to showcase the layers of the Swiss roll’s filling.
When the Swiss roll is sliced, you can see the beautiful layers of cherry pie filling and whipped cream running vertically throughout the cake.
It adds an extra visual appeal to the dessert and makes it stand out from the traditional Swiss roll.
History of the Swiss Roll
The Swiss roll is a classic dessert that consists of a light sponge cake filled with various fillings and rolled into a cylindrical shape.
It is believed to have originated in Central Europe, particularly Austria or Slovenia, in the 19th century. However, its exact origins are still debated among culinary historians.
The cake itself is made from a simple sponge cake batter, which typically includes eggs, sugar, flour, and sometimes flavorings like vanilla or cocoa powder.
The batter is spread out in a thin layer on a baking sheet and baked until it is light and fluffy.
The Swiss roll gained popularity over the years due to its versatility and delicious taste.
It became a staple dessert in many households and is often served during special occasions or as a sweet treat with tea or coffee.
In modern times, the Swiss roll has evolved to include different flavors, fillings, and presentations.
Lets End
Now that you have all the tips and tricks for making a perfectly rolled and decadent Vertical Black Forest Swiss Roll, give it a try and impress your friends and family.
With these easy steps, you’ll be able to create a stunning dessert that will delight everyone’s taste buds. Happy baking.
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