Cherry Cream Swiss Roll

Cherry Cream Swiss Roll is a dessert that feels elegant, nostalgic, and indulgent all at once. With its soft, airy sponge cake rolled around a luscious cream filling and vibrant cherry layer, this classic treat brings together light texture and rich flavor in perfect harmony. Each slice reveals beautiful swirls of cake, cream, and fruit, making it as visually appealing as it is delicious.

What makes a Swiss roll so special is its balance. The sponge cake is light and flexible, designed to roll without cracking, while the filling adds contrast and richness. In this version, cherries bring a gentle tartness that cuts through the sweetness of the cream, keeping the dessert fresh and satisfying rather than heavy. It’s the kind of cake that feels festive enough for celebrations but simple enough to enjoy with a cup of tea on a quiet afternoon.

Cherry Cream Swiss Roll is especially beloved because it feels both timeless and versatile. It fits beautifully into holiday dessert tables, birthday celebrations, afternoon tea spreads, or weekend baking projects. While it looks impressive, the process is approachable when broken down step by step. With a bit of care and patience, even home bakers can achieve a bakery-style roll with clean slices and a smooth finish.

This dessert also invites creativity. You can keep it classic with lightly sweetened cream and cherries, or dress it up with chocolate, kirsch, or a dusting of powdered sugar. No matter how you serve it, Cherry Cream Swiss Roll delivers comfort, elegance, and a sense of occasion in every bite.

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Core Ingredients for Making the Recipe

To prepare this beautiful Cherry Cream Swiss Roll, you’ll need a handful of simple ingredients. Each one plays an important role in achieving the perfect texture and flavor.

For the Sponge Cake

• 4 large eggs, at room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Powdered sugar, for dusting the towel

For the Cherry Filling

• 1½ cups cherries (fresh, pitted, or canned, drained)
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For the Cream Filling

• 1 cup heavy whipping cream, very cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish

• Powdered sugar for dusting
• Fresh cherries
• Chocolate shavings or curls

Using fresh, room-temperature eggs helps create a light sponge, while cold cream ensures a stable, fluffy filling. The cherries add brightness and color, making the roll both flavorful and visually striking.

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Step-by-Step

Guide to Making the Recipe

1. Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure the paper extends slightly over the edges. Lightly grease the parchment to prevent sticking.

Prepare a clean kitchen towel by dusting it generously with powdered sugar. This towel will be used later to roll the cake while it’s still warm.

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2. Make the Sponge Batter

In a large mixing bowl, beat the eggs with an electric mixer on high speed for about 3–4 minutes, until thick, pale, and fluffy. The eggs should nearly triple in volume, which is essential for a light sponge.

Gradually add the granulated sugar while continuing to beat, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter. Use slow, sweeping motions until just combined.

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3. Bake the Cake

Pour the batter into the prepared pan and spread it evenly using an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake for 10–12 minutes, or until the cake springs back lightly when touched and the edges just begin to pull away from the pan.

Avoid overbaking, as a dry cake is more likely to crack when rolled.

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4. Roll the Cake While Warm

As soon as the cake comes out of the oven, carefully invert it onto the prepared powdered-sugar towel. Peel off the parchment paper gently.

Starting from one short end, roll the cake up with the towel inside, forming a loose spiral. This step trains the cake to hold its rolled shape without cracking later.

Place the rolled cake on a wire rack and let it cool completely.

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5. Prepare the Cherry Filling

While the cake cools, prepare the cherry layer. In a small saucepan, combine the cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries release their juices and begin to soften.

Stir in the cornstarch slurry and cook for another 1–2 minutes, until the mixture thickens slightly. Remove from heat and let cool completely.

The filling should be thick enough to spread without running, but still soft and glossy.

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6. Whip the Cream

In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft, billowy peaks form. Be careful not to overwhip; the cream should be smooth and spreadable.

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7. Assemble the Swiss Roll

Once the cake is fully cooled, gently unroll it. Spread an even layer of whipped cream over the surface, leaving a small border around the edges.

Spoon the cooled cherry filling over the cream, spreading it evenly but gently.

Carefully re-roll the cake, this time without the towel, keeping the roll snug but not tight.

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8. Chill Before Serving

Wrap the roll loosely in plastic wrap and refrigerate for at least 1 hour. Chilling helps the roll set and makes slicing cleaner and easier.

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