9 July 2014

Cherry swiss roll

Over the past few days I had this craving for something sweet and I realised it was time to make a cake. It's the perfect time to enjoy cherries as well, so what better than a cherry cake!
I chose the Swiss roll version mostly because it does look delicious... 


This cake is easy to make, the trick is to put it all together.

Serves 10
Ingredients:
  • 500 g cherries
  • 100 ml water
  • 150 g jam sugar
  • 100 ml brandy (optional)
  • 75 g butter
  • 75 g golden caster sugar
  • 1 tsp vanilla extract 
  • 1 egg
  • 1 tsp baking powder
  • 75 g plain flour (I used gluten free flour)
  • 2 Tbsp milk
  • 50 g dark chocolate
  • 150 ml cream
  • Icing sugar (for dusting)

Directions for the cherry compote:
First prepare the cherry compote. It takes a long time to simmer, so you could do the sponge as the compote is slowly simmering away.
Pit all the cherries and put in a pan with the water, the jam sugar and the brandy if you chose to add it. Bring to the boil and slowly simmer for 30-40 min, stirring occasionally.


I added 250 g more of cherries to use with crepes and greek yogurt. They taste amazing! If you also want to add more cherries feel free to add more, even up to 1 kg without adding more sugar or water.
Once the compote is ready, pour in a bowl and cool. If the syrup is too liquid, leave it in the pan and increase the heat until it has a thicker consistency. I left mine to cool in a bowl for a bit before putting it in the fridge. As the compote is simmering away, you can prepare the sponge for the roll. You could also prepare the compote the day before and have it ready to use once the sponge is done.

Directions for the sponge:
For the sponge, preheat the oven at 170ÂșC. Mix the butter, caster sugar and the vanilla extract and whisk until you have a uniform paste. Beat in the egg. Add the baking powder, flour and milk and mix thoroughly. 
Line a baking tray with parchment. For a swiss roll is preferably a rectangular baking tray of approximately 30 x 20 cm. If yours is bigger or smaller try to increase or reduce the quantities to fill the tray up to 2 cm high (not higher than that, since it will rise and it has to be rolled after). In this particular recipe the sponge is really thin, so the cherry compote can come out easily. If you prefer a thicker sponge you can increase the amount.
Put the tray in the oven and bake for 15-20 min.



Once the sponge has been baked (sorry, I forgot to take a picture of it), it's advisable to let it cool already rolled. To roll the sponge, I like to follow the techniques shown in the BBC Food webpage here. Put the sponge on a another sheet of parchment paper and peel off the one used from baking (this should be now on top). Using the new paper, roll the sponge and leave to cool for at least 30 min.


Whip the cream. You could add sugar to it, but the sponge and cherry compote has enough sugar already for my taste, so I don't like to add any more. Once the roll has cool down, unroll it and spread the whipped cream evenly. Don't put a very thick layer, remember is going to be rolled again, and if the cream is too thick it will be difficult and might break.



Put a layer of the cherry compote on top of the cream. I like to drizzle the syrup first over the cream and then spread some cherries around. I also try to avoid the cherries on the beginning and end of the roll, but I try to get them from top to bottom. Once the cherries are spread, with the help of the baking paper, roll the sponge with the filling. Try to roll it tight and slowly, so the cream and compote act as a glue and the roll stays. Leave the end at the bottom, to make sure it doesn't open again.


Once is rolled put it on a plate and dust with icing sugar. To add the chocolate on top put water to boil on a pan and the dark chocolate on another pan over it (bain marie) until it melts (I don't own a microwave, but I guess you could melt it there too). Once melted drizzle over the cake.


Try to drizzle little by little (I got a lump in the middle that doesn't look great, but I'm sure it'll taste amazing). Cut the beginning and the end with a sharp knife and to remove the extra sponge barely covered with the cream and ready.
To serve it slice it and add a few cherries and some whipped cream.



Nutrition Facts
Per Serving
% Daily Value*
Calories 322
Calories from Fat 141
Total Fat 15.7g24%
Saturated Fat 9.2g46%
Cholesterol 35mg12%
Sodium 52mg2%
Potassium 120mg3%
Carbohydrates 38.3g13%
Dietary Fiber 1.8g7%
Sugars 30.2g
Protein 2.9g
Vitamin A 5% · Vitamin C 6%
Calcium 2% · Iron 5%

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