The pressure builds and you start counting down minutes until you eat. You catch that exciting feeling when the sealing ring locks in place, and you know the tender pull of your cake is coming soon. Cooking in a pressure cooker kinda changes how you think about baking, y'all.
You spot the steam rising just before the valve hiss lets you know pressure has built up properly. It2s wild how that brothy steam helps cook everything so even and fast. The difference it makes is real dang impressive.
When you unwrap that cake roll, you notice all that moisture trapped from the cream and cherry syrup. The flavors meld perfectly just like you hoped, and it reminds you why pressure cooking is a win for desserts just like for dinners.
What Makes Pressure Cooking Win Every Round
- Speedy results - no long wait times, you get that cake done quicker than the oven alone.
- Super moist texture - thanks to the pressure and steam, you get cakes with tender pull and juicy crumb.
- Consistent heat - pressure cookers spread the heat evenly so you avoid dry edges or undercooked middle.
- Energy efficient - it traps the heat and pressure inside so less energy lost compared to conventional baking.
- Less mess - fewer pans and shortcuts mean you get dessert grace without extra cleanup fuss.
Your Simple Ingredient Checklist
- 2 cups whipping cream (35% fat), chilled to whip up thick and fluffy cream.
- ½ cup sifted powdered sugar to sweeten that cream just right.
- 1 teaspoon vanilla extract for a cozy, warm undertone.
- 8.8 oz cherries, pitted fresh or frozen, to create the syrupy brothy depth.
- ¼ cup sugar to sweeten your cherries and balance the tang.
- 1 tablespoon lemon juice brightens the flavor punch.
- ⅓ cup all-purpose flour for that cake's body and structure.
- ¼ cup unsweetened cocoa powder to add that rich, dark chocolatey note.
- 1 teaspoon baking powder to lift the batter and keep it airy.
- ½ teaspoon salt to enhance all the tastes.
- 4 eggs at room temp for good batter binding and moisture.
- ½ cup sugar to sweeten and tenderize your cake base.
- 1 teaspoon vanilla extract again for that double dose aroma.
- ¼ cup melted butter adds moistness and softness you2ll love.
How It All Comes Together Step by Step
First thing you gotta do is preheat your oven to 350B0F (175B0C). Line a jelly roll pan, about 10x15 inches, with parchment paper. This keeps the cake from sticking later, all good.
Next, put cherries, sugar, and lemon juice in a small saucepan. Cook on medium heat till cherries get soft and syrupy, around 10 minutes. Then set it aside to cool; you need that cherry broth depth ready.
Now combine your flour, cocoa powder, baking powder, and salt in a medium bowl. Whisk it good so everything mixes evenly and your batter won2t have lumps.
Over in a large bowl, whip the chilled whipping cream with that powdered sugar and vanilla extract. You want stiff peaks here. Then stick the cream in the fridge till you need it later.
Grab another bowl and beat your eggs with sugar till it2s pale and thick. That2s gonna help your cake stay light and moist with a nice tender pull texture.
Gently fold your dry mix into that eggy mess until smooth. Don2t overmix or the cake will lose that fluffy charm.
Pour batter into the prepared pan, spread evenly. Bake for 10-12 minutes or until the cake springs back when you touch it softly.
Let cake cool a bit, then flip it onto a cocoa-dusted clean towel. Roll it up with the towel and cool completely. When cool, unroll, spread half whipped cream, spoon on cherry syrup. Roll it back carefully, place seam down.
Cover roll with leftover whipped cream and garnish any way you fancy. Refrigerate it at least an hour before slicing, so flavors settle and you get that dreamy texture.
Easy Tweaks That Make Life Simple
Don2t feel like cooking fresh cherries? Grab canned cherry pie filling for that brothy cherry flavor but skip the cooking step.
Whip cream in advance and keep it chilled so you2re ready when the cake is baked. It saves you time when things get busy.
If you want to speed things up, use a pressure cooker insert for steaming your jelly roll pan instead of baking. It cooks evenly and quickly with valve hiss and pressure build doing their thing.
The Flavor Experience Waiting for You
When you bite into this cake, you first notice that tender pull of the sponge mixing with creamy softness of whipped cream.
The cherry layer gives this sweet and tart brothy depth that cuts through the richness perfectly, not too sweet, just dang delightful.
Chocolate hints from the cocoa powder mingle with the vanilla sweetness in a way that you recall cozy desserts from your childhood.
Each forkful melts easy, leaving you wanting one more slice faster than you think. It2s like this cake dances on your taste buds, no joke.
Your Leftover Strategy Guide
Keep your leftover roll cake covered in the fridge. It stays freshest for up to 3 days that way, with that whipped cream staying fluffy.
You can also slice and freeze portions wrapped tight in plastic wrap then foil for up to a month. Thaw in fridge before enjoying.
If you got some extra cherry syrup, store it in a sealed jar in fridge. It keeps well for a week and is great for topping ice cream or pancakes.
Need quick snack? Cut up a piece and wrap it airtight to bring along for work or school. It holds together real good even a day later.
The FAQ Section You Actually Need
Q What if I don2t have a jelly roll pan?
You can use any shallow baking dish but try to keep it around the same size for even baking and rolling ease.
Q Can I substitute frozen cherries?
Yeah just thaw and drain them well first to avoid too much extra moisture messing with the cake.
Q How important is chilling the cream?
Real important. Cold cream whips up better and holds peaks longer, making your cake look and feel more delightful.
Q Can I skip the cocoa powder?
You can but then it2s not quite Black Forest style. You2ll get more of a cherry vanilla roll cake without that chocolate depth.
Q What2s a good way to reheat leftovers?
Microwave briefly with a cup of water nearby to keep moisture, but honestly this cake is best eaten cold or room temp.
Q Can I make the cake ahead and assemble later?
Absolutely. Bake and roll the cake, wrap tightly in towel or plastic wrap, refrigerate. You can assemble it with cream and cherries just before serving.
Black Forest Roll Cake Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups whipping cream chilled, 35% fat
- ½ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 8.8 oz cherries pitted, fresh or frozen
- ¼ cup sugar
- 1 tablespoon lemon juice
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup butter melted
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper.
- Cook cherries, sugar, and lemon juice in a saucepan over medium heat until soft and syrupy (about 10 minutes). Let cool.
- Mix flour, cocoa powder, baking powder, and salt in a bowl. Whisk thoroughly.
- In a separate bowl, whip cream with powdered sugar and vanilla until stiff peaks form. Chill until needed.
- Beat eggs with sugar until pale and thick.
- Fold in dry mixture gently until batter is smooth. Do not overmix.
- Pour batter into pan and spread evenly. Bake 10–12 minutes until cake springs back.
- Cool slightly, flip onto a cocoa-dusted towel, roll up with towel, and let cool completely.
- Unroll, spread half the whipped cream and cherry syrup, then reroll seam side down.
- Cover with remaining whipped cream, chill for at least 1 hour before slicing and serving.
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