There’s something absolutely fabulous about this roulade. It feels like dessert with a bit of a wink — dramatic cocoa sponge, whipped cream fluffed to the heavens, cherries playing the lead role. I made this for a dinner party once, and people went so quiet during dessert you’d have thought I served it with a side of royalty.
Rolling a sponge might sound fiddly, but I promise — even if it cracks, no one cares once you pile it high with cream and chocolate curls. Honestly, half the charm is in the imperfection. If it leans a little or bulges like it’s had a second helping of itself, I say good. That means it’s generous. And isn’t that what dessert’s all about?
Why You’ll Love It
- Looks fancy, but isn’t hard. Minimal ingredients, max drama.
- Super chocolatey without being cloying. Cocoa sponge + airy cream = balance.
- Rolls like a dream (even if it cracks a bit). Just call it “rustic” and carry on.
- Perfect for showing off. Bring this to a potluck, and you’re the star.
- Make-ahead friendly. You can roll and chill it before dinner — less fuss, more fun.
Ingredients
- 4 medium eggs
- 125g caster sugar
- A splash of vanilla bean paste (about 1 tsp)
- 100g plain flour
- 25g cocoa powder
- 500ml double cream, whipped till soft peaks
- A handful of cherries (fresh or jarred — your call)
To decorate:
- Chocolate curls or shavings
- Cocoa powder
- Icing sugar
How to Make It
Whisk till fluffy and dramatic:
Grab a mixing bowl and beat the eggs, sugar, and vanilla until the mixture is pale, thick, and tripled in size. You want it to leave a ribbon trail when you lift the whisk — I call this “the moment of fluff.”
Fold in the dry stuff:
Sift together the flour and cocoa powder, then gently fold it into the egg mixture. Be slow and tender here. Don’t punch the air out — it’s doing all the lifting work later.
Bake it off:
Line a Swiss roll tin (about 22x32cm) with greaseproof paper. Spread your airy batter into it — don’t fuss too much. Bake at 200°C for 10–12 minutes. You want it just set and springy to the touch.
Cool it down (the sneaky way):
Lay a clean, damp tea towel on your counter and flip the sponge out onto it. Peel off the paper and let it cool slightly. This is my little insurance policy against sticking and tearing.
Cream and cherries, baby:
Once it’s cooled (but still pliable), spread the whipped cream all over, dot it with cherries, and prepare to roll. Roll it up from the short end using the towel to help you. It’s okay if it cracks — patchwork is charming.
Dress it up:
Pop it onto a serving platter. Spoon or pipe a little extra cream on top, then go mad with chocolate shavings, a dusting of cocoa, and a sprinkle of icing sugar. Channel your inner pastry chef.
Common Mistakes and How to Dodge Them
Why did mine crack?
That’s normal, love. Roll it while still warm and don’t overfill — and if it splits, just cover it in cream and no one’ll ever know.
My sponge collapsed!
Likely overmixed or under-whisked. Get that egg mixture to ribbon stage and gently fold in your flour — no vigorous stirring.
Too dry?
Overbaked. Err on the side of under if your oven runs hot — you can always give it another minute, but you can’t un-bake it.
Storage and Reheating
Fridge: Keeps nicely for up to 3–4 days. Just cover it or pop in an airtight tub.
Freezer: You can freeze it, but the cream texture might suffer. I prefer it fresh, to be honest.
To reheat? Don’t bother. It’s a chilled dessert. Just let it come to room temp if it’s too firm from the fridge.
Frequently Asked Questions
Can I use jarred cherries?
Absolutely. Just drain them well or they’ll make the sponge soggy. Bonus points for boozy ones.
What if I hate whipped cream?
First of all — how dare you. Second, you could do mascarpone or even a chocolate mousse filling.
Do I need a stand mixer?
Nope. A hand mixer works just fine. Elbow grease in a pinch — though I don’t recommend unless you fancy a workout.
Nutrition Facts (Per Serving)
- Calories: 215
- Fat: 7.4g
- Saturated fat: 5.1g
- Carbs: 36g
- Sugars: 30g
- Protein: 2g
- Fiber: 1g
Try More James Martin Recipes:
James Martin Black Forest Roulade
Description
A rich and indulgent cocoa sponge rolled up with whipped cream and cherries, topped with chocolate curls — a show-stopper in under 30 minutes.
Ingredients
To decorate:
Instructions
- Preheat oven to 200°C. Line a Swiss roll tin with greaseproof paper.
- Whisk eggs, sugar, and vanilla until fluffy and pale.
- Gently fold in sifted flour and cocoa.
- Pour into tin, spread evenly, bake 10–12 mins.
- Flip onto damp tea towel, peel paper, let cool.
- Spread cream and cherries, roll up carefully.
- Top with cream, chocolate, cocoa, and icing sugar.
Notes
- Don’t overbake — it should stay springy.
- Use a damp tea towel to roll the sponge easily.
- Add booze to your cherries if you’re feeling cheeky.
- If it cracks, just call it “rustic” and carry on.