10-Minute Christmas Cherry-Chocolate Swiss Roll

10-Minute Christmas Cherry-Chocolate Swiss Roll

Ingredients

For the Chocolate Sponge

• 3 large eggs, room temperature (150g)
• 70g (⅓ cup) granulated sugar
• 5g (1 teaspoon) vanilla sugar or vanilla extract
• 50ml (3½ tablespoons) whole milk
• 20ml (4 teaspoons) vegetable oil
• 60g (½ cup) all-purpose flour
• 20g (¼ cup) premium cocoa powder

For the Cherry Filling

• 100g (¾ cup) fresh or frozen cherries
• 30g (2 tablespoons) granulated sugar
• 20ml (4 teaspoons) water
• 10g (1 tablespoon) cornstarch
• Juice of 1 fresh lemon

For the Cream Filling

• 60g (3 tablespoons) sweetened condensed milk
• 70g (⅓ cup) ricotta cheese
• 80ml (⅓ cup) heavy whipping cream (35% fat)

For Decoration

• 50g (1.76 ounces) milk chocolate

Detailed Instructions

Quick Sponge Preparation (10 minutes)

1. Preheat oven to 180°C (350°F).
2. Line a 25x35cm (10×14 inch) baking sheet with parchment paper.
3. Make the batter:

• Beat eggs, sugar, and vanilla sugar until tripled in volume (3-4 minutes)
• Stream in milk and oil while mixing
• Sift flour and cocoa powder together
• Fold dry ingredients into egg mixture gently

1. Bake:

• Spread batter evenly on prepared pan
• Bake 10-12 minutes until springy
• Test with light finger touch – should bounce back

1. Rolling:

• Place clean kitchen towel on counter
• Dust with cocoa powder
• Turn warm cake onto towel
• Remove parchment
• Roll up with towel while warm
• Let cool completely

Cherry Filling (make while cake bakes)

1. In a small saucepan:

• Combine cherries, sugar, and water
• Mix cornstarch with lemon juice until smooth
• Add to cherry mixture
• Cook over medium heat until thickened
• Cool completely

Cream Filling

1. In a mixing bowl:

• Whisk condensed milk and ricotta until smooth
• Whip heavy cream separately until stiff peaks form
• Fold whipped cream into ricotta mixture
• Chill until needed

Assembly

1. Unroll cooled cake carefully
2. Spread cream filling evenly, leaving 1cm border
3. Pipe cherry filling down center
4. Roll up tightly using parchment paper
5. Chill for 30 minutes

Decoration

1. Melt chocolate:

• Use microwave in 30-second intervals
• Stir between each interval

1. Drizzle over chilled roll
2. Allow chocolate to set

Pro Tips for Success

1. Room temperature eggs give best volume
2. Don’t overbake the sponge
3. Roll while warm to prevent cracking
4. Chill thoroughly between layers
5. Use quality chocolate for decoration

Nutrition Information

Per serving (10 servings):

• Calories: 245
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 75mg
• Sodium: 45mg
• Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugar: 22g
• Protein: 6g

Storage and Serving

• Keep refrigerated for up to 3 days
• Remove from fridge 10-15 minutes before serving
• Cut with hot knife for clean slices
• Serve with additional whipped cream if desired

Variations

1. Fruit substitutions:

• Raspberries
• Black forest cherries
• Mixed berries

1. Filling variations:

• Mascarpone instead of ricotta
• Add orange zest to  cream
• Use dark  chocolate in place of milk chocolate