Roulade, Swiss roll, jelly roll, so many names for a cake that is essentially a pretty cake log. This version takes advantage of fresh sweet cherries, pairing them with whipped cream and a vanilla chiffon cake. Though if you don’t want to put in the work of pitting them or they aren’t in season, a bag of frozen cherries works just fine as well. Just defrost them before starting the cherry filling recipe. The syrup from the cherry recipe can be used in a variety of ways. In this version, the syrup is added to the whipped cream for flavor and color. You can also drizzle the inside of the cake before applying the whipped cream as a flavor syrup and/or serve on the side and let guests add it to their individual slices if they wish!

Makes one 11-inch roulade cake, serves 8 to 10


Vanilla Chiffon Cake

  • 6 large eggs (300 grams), separated
  • 1/4 cup (54 grams) vegetable oil
  • 1/4 cup (60 grams) whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (298 grams) granulated sugar, separated
  • 1 1/4 cups (143 grams) cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • Confectioners’ sugar, for dusting

Cherry Filling

  • 2 cups (300 grams) fresh pitted and stemmed sweet cherries
  • ¼ cup (63 grams) orange juice
  • ½ cup (100 grams) granulated sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water

Whipped Cream Filling

  • 1 ½ cups (360 grams) cold heavy cream
  • 3 tablespoons confectioners’ sugar
  • 3 – 4 tablespoons cherry syrup from cherry filling recipe (above)


Make the Cherry Filling:

  1. In a small saucepan set over medium heat, combine the cherries, orange juice and sugar and bring to a boil. Reduce the heat to low and simmer for 10 minutes, until the cherries are soft but still hold their shape.
  2. In a small mixing bowl, combine the cornstarch and water to make a slurry and add to the cherry mixture. Continue cooking for 2 to 3 minutes until the syrup thickens slightly.
  3. Remove the mixture from the heat and set aside to cool to room temperature. If not being used immediately, it can be stored in the refrigerator for up to a week.

Make the Vanilla Chiffon Cake:

  1. Preheat the oven to 375˚F. Coat an 11×17 inch rimmed sheet pan with cooking spray, line with parchment and spray again. Set aside.
  2. In a medium sized mixing bowl, whisk together the egg yolks, vegetable oil, milk and vanilla until combined. Sift one cup of sugar, the cake flour, baking powder and salt over the egg yolk mixture and mix until just combined.
  3. In a separate medium sized bowl with a hand mixer or in mixing bowl fitted for a stand mixer with the whisk attachment, whip the egg whites and cream of tartar on medium speed until frothy. Slowly stream the rest of the sugar into the mixture and then whip on medium-high until stiff peaks form.
  4. Fold the egg white mixture into the egg yolk mixture and then spread into the prepared pan. Bake for about 12 minutes or until the cake is set and springs back to the touch.
  5. Immediately loosen the sides of the cake with a knife or offset spatula and sift confectioners’ sugar generously over the cake. Cover with a tea towel and flip the cake onto the back of another cake pan or a cutting board. Remove the parchment paper and using the help of the tea towel, gently roll the cake from the short end into a log. Allow it to cool completely, seam side down and still wrapped in the towel. If not assembling right away, wrap in plastic wrap and it will keep at room temperature for a day.

Make the Whipped Cream:

  1. Drain the cherries from the filling recipe in a sieve over a bowl to reserve the juice. Set the cherries aside for assembly.
  2. Using a medium-sized mixing bowl with a hand mixer or in mixing bowl fitted for a stand mixer with the whisk attachment, whip the heavy cream on medium-high until soft peaks.
  3. Add the confectioners’ sugar and cherry syrup to taste and continue to whip until stiff peaks form, about 2 to 3 minutes. Use immediately.

Assemble the Roulade:

  1. Carefully unwrap the cake and discard the tea towel. Spread the whipped cream evenly on the inside of the cake and then dot the surface with the drained cherries and gently press them into the surface.
  2. Roll the cake back in the direction it was originally rolled, being careful to make sure the filling stays inside as best as possible. Transfer the cake to a platter seam side down and refrigerate to set until ready to serve.
  3. When ready to serve, trim the edges with a serrated knife and generously sift with confectioners’ sugar. Cut slices with a serrated knife and serve with leftover cherry syrup, if desired. This cake is best the same day but can be stored in the refrigerator for up to 3 days.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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