Preheat the Oven:
Preheat your oven to 180°C (350°F). Line a large rectangular baking tray with parchment paper and lightly grease it. This ensures the cake will come out easily once baked.
Prepare the Cake Batter:
In a large mixing bowl, whisk the eggs and granulated sugar together until thick, pale, and tripled in volume. This step is crucial for creating a light, fluffy sponge cake. Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix briefly to combine.
Sift the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gently fold the sifted dry ingredients into the wet ingredients, being careful not to deflate the batter. This will keep the cake light and airy.
Spread and Bake:
Spread the cake batter evenly into the prepared baking tray. Bake for 10–12 minutes, or until the surface of the cake springs back when touched gently. Keep an eye on the cake to ensure it doesn’t overbake.
Roll the Cake:
Once the cake is done baking, immediately turn it out onto a clean sheet of parchment paper. Peel off the baking paper from the cake and gently roll it up while it’s still warm, using the clean parchment to help. Let it cool completely while rolled. This helps the cake hold its shape when unrolled later.
Whip the Cream:
While the cake cools, whip the whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. The whipped cream should be light and fluffy, perfect for the filling.
Assemble the Swiss Roll:
Once the cake has cooled, carefully unroll it. Spread a generous layer of whipped cream evenly over the surface of the cake. Scatter the cherry compote or chopped cherries evenly across the cream.
Roll the Cake:
Carefully roll the cake back tightly into a Swiss roll shape. Trim the ends for a neat finish and to remove any uneven edges.
Decorate:
Cover the rolled cake with more whipped cream. Pipe swirls of whipped cream on top if desired for a decorative touch. Sprinkle chocolate curls and maraschino cherries on top. Drizzle chocolate syrup over the roll for added flavor and visual appeal.
Chill and Serve:
Cover the cake loosely with plastic wrap and chill it for at least 1 hour before slicing. This helps the flavors meld together and ensures a clean, neat slice when you cut into it.
