Valentine's White Forest Roll Cake

This White Forest Roll Cake features kirsch (Kirschwasser Tart Cherry Brandy made from Morello Cherries).

The roll cake is a very light, airy and moist kirsch flavored vanilla chiffon sponge cake with whipped egg whites for maximum fluffiness.

It is filled with Morello Tart Cherry Preserves and Kirsch flavored Whipped Cream. It is frosted with white chocolate kirsch ganache.

The roll cake is decorated in a woodland theme to look like a snow topped log in the forest and topped with fresh cherries.

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Planning

  • Prep Time:

    45 minutes

  • Bake/Cook Time:

    10-12 minutes

  • Chill/Set Time:

    1 hour + 3 hours

  • Servings:

    20

Preparation

  • Materials

    Jelly Roll Pan or a Square or Rectangular Baking Sheet approx. (13”x9” or 6”x16”)
    Parchment Paper (See Tips)
    Stand mixer with Whisk Attachment
    Hand Mixer with Whisk Attachment
    Spatulas and Offset Spatula
    Aluminum Foil

  • Prep

    Brush a little shorting on the baking surface to stick the parchment in the pan.
    Sift together dry ingredients (except sugar: flour, baking powder, baking soda, salt, and corn starch
    Melt the butter gently over low heat. Remove from heat and let it cool a bit then mix in the vanilla.
    Grate the Chocolate

  • Oven/Stove

    350F for 10-12 minutes

  • Shopping List

    Eggs
    Cake Flour
    Corn Starch
    Granulated Sugar
    Confectioner’s Sugar
    Salt
    Heavy Cream
    Vegetable Oil
    Butter
    Vanilla Extract
    Kirsch Brandy
    Gelatin
    Tart Cherry Preserves
    Bakers White Chocolate

Ingredients

  • Chiffon Sponge Cake

    7 Large Eggs (Separated):
    140g yolk (20g ea)
    210g white (30g ea)

    Sugar:
    100g Granulated Sugar for the egg yolks
    100g confectioner’s sugar for the egg whites

    Dry Ingredients:
    80g Plain Flour
    30g Corn Starch
    ½ tsp Baking Powder
    ¼ tsp Baking Soda
    ½ tsp Salt

    Liquid Ingredients:
    60g Unsalted Butter, melted
    50ml Whole Milk or Heavy Cream
    1 tsp Vanilla
    2 tbsp Kirsch

  • Kirsch Brandy Syrup

    Kirsch Brandy to brush on the sponge cake. Note that real Kirsch is a brandy and not a sweet Cherry Liqueur.
    Granulated Sugar 100g
    Water (Boiling) 30g
    Kirsch 20g

  • Kirsch Tart Cherry Preserves

    Tart Cherry Preserves - 1 cup
    Kirsch Brandy, 1 tbsp (or to taste)

  • Stabilized Whipped Cream

    Heavy Cream aka Heavy Whipping Cream (35% fat) 473ml (1 pint/16oz/2C)
    Confectioner’s Sugar 100g
    Vanilla Extract 2 tbsp
    Kirsch - 1 tsp
    Gelatin 2 tsp (reserve 8 tsp cream)

  • Whipped Ganache Frosting

    Bakers White Chocolate 12 oz) (in small pieces)
    Heavy Whipping Cream 227ml (8oz)
    Butter (soft)- 3 tbsp
    Vanilla Extract 1 tsp
    Kirsch Brandy- 1 tsp
    Salt-pinch

Steps

  • Chiffon Sponge Cake

    STEP 1: PREPARE DRY INGREDIENTS: Sift together flour, baking powder, baking soda, and salt.

    STEP 2: CREAM THE EGG YOLKS: Cream the egg yolks in the stand mixer with the whisk balloon attachment on medium low while adding in 100g granulated sugar. Mix for about 3 minutes until the sugar is dissolved. When the sugar is dissolved, increase speed to medium high and mix until pale, fluffy, and doubled in volume (about 2 minutes, but do not over-mix).

    STEP 3: INCORPORATE LIQUID INGREDIENTS: Toward the end of mixing, mix together the vegetable oil, milk or cream, extracts, and Kirsch and add it to the egg yolks.

    STEP 4: FOLD IN DRY INGREDIENTS: Using a fine mesh sieve, sift the dry ingredients into the egg yolk mixture and fold in. Stop when there are no more lumps or traces of flour.

    STEP 5: WHIP THE EGG WHITES: In a separate bowl whip the egg whites with ½ tsp cream of tartar and 100g confectioner’s sugar to a firm peak.

    STEP 6: FOLD IN EGG WHITES: Fold the egg whites into the batter. Fold only until evenly mixed.

    STEP 7: PAN: Pour the batter gently into the pan, spread and tap lightly to level.

    STEP 8: BAKE at 350F for approx. 12 minutes. The cake should be firm enough to touch, but soft enough to see a shallow impression when gently touched in the middle.

    STEP 9: SWEAT: Remove the cake from the oven when done and immediately cover tightly with foil to seal in the steam. This will keep the cake moist while cooling so you can roll it without it cracking.

    STEP 10: COOL: Place the cake in the pan on a cooling rack on the countertop to cool. Allow to cool to room temperature, about 30-60 minutes. Keep an eye on it so you can fill and roll it as soon as it is cool enough.

  • Kirsch Brandy Syrup

    STEP 1: Put 100g granulated sugar into a melting pot and pour in 30g of boiling water and20g of Kirsch Brandy and stir until dissolved.

    STEP 2: Bring to a boil over medium heat, then reduce heat to medium (Level 5) and allow to simmer, checking the temp occasionally.

    STEP 3: Allow it to simmer to approx. 125F so it is thickened a bit, but not too much.

    STEP 4: Remove from heat and set aside allowing it to cool to a warm room temp so you can brush it on the cake.

  • Kirsch Tart Cherry Preserves

    Mix 2 tbsp of Kirsch brandy into 1 cup of tart cherry preserves.

  • Stabilized Whipped Cream

    STEP 1: Clean the mixing bowl and utensils with vinegar and put in the freezer along with the cream for 10-20 minutes so they are ice cold, but not frozen. Wipe them dry before using.

    STEP 2: Set aside 8 tbsp of heavy cream at room temp for the gelatin. Add the gelatin and room temp cream to a melting pot, mix, and let it stand 5 minutes.

    STEP 3: Place the melting pot over low heat, stirring constantly, just until the gelatin dissolves.

    STEP 4: Remove the melting pot from the heat and allow it to cool but not set.
    While it is cooling, with the whisk attachment in the mixer whip the cold cream until it forms foam or lots of small bubbles then start adding the confectioner’s sugar little by little as you mix and increase speed. With the mixer on medium high speed whip until you have a soft peak then slowly drizzle in the gelatin while whipping. Increase to high speed and whip to a firm peak. This will happen quickly with the gelatin so don’t over-whip.

  • Whipped Ganache Frosting

    STEP 1: Pour the cream into a melting pot and slowly, gently melt over low heat until steaming. When hot, add 1 tsp Kirsch and mix well.

    STEP 2: Mix the grated white chocolate into the hot cream little by little, stirring constantly.
    Stop stirring, cover the melting pot and let set 5 minutes.

    STEP 3: Uncover the melting pot and mix by hand to combine well adding 1 tsp vanilla and a pinch of salt.

    STEP 4: Let cool uncovered on the counter for 1-2 hours until it reaches a thick nut butter like texture.

    NOTE: It is best NOT to refrigerate it because it gets too cold. You want it to be a cool room temperature - about 55F-60F. I like to set the melting pot in an ice bath. Keep checking the temp with a thermometer.

    STEP 5: Using a hand mixer and a small mixing bowl, mix starting on medium and working up to high speed for 2-3 minutes until light and fluffy. Drop in 3 tbsp of soft butter while mixing. This will give it a smoothness, glossiness and increased stability.
Button label

Notes

How to Roll the Cake
As soon as you take the cake out of the oven, cover it tightly with foil and let it cool to room temp. This tramps steam inside to keep it moist and supple as it cools.
As soon as it is cool enough, uncover and remove it from the pan leaving the parchment on the bottom of the cake.
Quickly apply the filling. First brush the sponge cake liberally with the brandy + almond extract mixture. Then spread a thin layer of cherry preserves. Finish with a thick layer of stabilized whipped cream (or vanilla buttercream or white chocolate ganache).
Apply a thick line of cream filling to the starting edge of the cake so you have a large center, then start to roll it using the parchment paper on the bottom and removing the parchment as you roll.
Finish the roll completely covered in parchment paper and tape to stay put and close the ends as well. Refrigerate for a couple of hours, or even better, overnight.

DECORATING THE ROLL CAKE

FROSTING
Remove cake from the refrigerator, and let set to a cool room temperature. Remove the parchment paper covering the cake, brush the entire surface to remove any crumbs then set the cake on a serving tray with some waxed paper or parchment paper tucked under the edges so it comes out neat and clean in the end.

Apply a thin crumb coat to the entire surface. Refrigerate for 30 minutes then generously apply a thick layer of chocolate ganache frosting and embellish with swirls made with a spoon or an off-set spatula.

GARNISH
Sprinkle with some sliced almonds and white chocolate shavings, then dot a few fresh tart cherries along the top center line.

PIPING
For a more feminine romantic touch, pipe a few pink roses across the top between the cherries, and pipe some starbursts or rosettes along the bottom edges.

Refrigerate 1-3 hours then you can remove it and place it on its serving tray. Now you’re ready to decorate it.

SERVING
This Valentine’s White Forest Roll cake is the perfect grand finale to a romantic dinner. The flavor compliments dinner dishes like steak, rack of lamb, or seafood.

It is a s show stopper dessert served often with coffee, tea, wine, champagne, dessert wine, or liqueur. Simple accompaniments like fresh berries with mint leaves, and vanilla ice cream compliment the rich white forest flavors.

STORING
The most delicate part of this assembly is the whipped cream. A stabilized whipped cream should last up to 4 days at cool room temperature or refrigerator.


TIPS
The Pan: You can use a sheet pan (especially a half sheet pan or a rimmed cookie sheet) instead of a jelly roll pan, but be aware the batter will spread thinner, potentially leading to a thinner, drier, or crack-prone cake; using parchment paper, adjusting filling, and handling gently are key adjustments for success. A jelly roll pan is usually about 10.5" x 15", while a half sheet is larger (13" x 18"), so expect a thinner result with the half sheet pan, but it's a common substitute.

I often use a rectangular pastry ring which to me is the perfect size. My rectangular ring is 16” x 6” with a 1” lip. Place the pastry ring on a baking sheet lined with parchment paper.

Be sure to stick the edges of the pastry ring to the parchment paper with frosting or a flour paste by mixing equal parts flour and water. For a more secure barrier make a “pan group” by mixing flour with shortening instead of water.

Whipped Chocolate Ganache
You can refrigerate the ganache instead of cooling it on the counter to speed things up, but you must bring it back to a cool room temperature (around 55F-60F) (not cold or warm) before whipping to get fluffy, not grainy results.

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