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 that the cake will come out easily after baking.
Whisk Eggs and Sugar:
In a large bowl, whisk the eggs and granulated sugar together until the mixture becomes thick, pale, and triples in volume. This usually takes about 5-7 minutes with an electric mixer on high speed. This step is important for getting a light and airy sponge cake.
Add Wet Ingredients:
Add the vegetable oil, milk, and vanilla extract to the egg-sugar mixture. Mix briefly until just incorporated. This will help keep the cake moist and add flavor.
Sift in Dry Ingredients:
Sift the all-purpose flour, cocoa powder, baking powder, and salt into the wet mixture. Gently fold the dry ingredients into the batter using a spatula, being careful not to deflate the batter. This will ensure a light and fluffy cake texture.
Bake the Cake:
Spread the batter evenly into the prepared baking tray. Bake for 10-12 minutes or until the surface springs back when touched lightly. Keep an eye on the cake as oven times may vary.
Roll the Cake:
Once baked, immediately turn the hot cake onto a clean sheet of parchment paper. Peel off the baking paper from the cake and roll the cake while it’s still warm, using the clean parchment to help. This helps form the signature Swiss roll shape. Let the cake cool completely while rolled.
Whip the Cream:
While the cake cools, whip the whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. This will be your fluffy filling.
Assemble the Swiss Roll:
Once the cake has cooled, carefully unroll it. Spread a generous layer of whipped cream over the surface of the cake, then scatter the cherry compote or chopped cherries evenly across the cream.
Roll the Cake:
Carefully roll the cake back up tightly into a Swiss roll. Trim the ends of the cake for a neat finish if desired.
Decorate the Roll:
Cover the Swiss roll with a layer of whipped cream. If desired, pipe swirls of whipped cream on top for decoration. Decorate with chocolate shavings or curls and maraschino cherries. Drizzle chocolate syrup over the roll for an extra touch of indulgence.
Chill:
Place the decorated Swiss roll in the refrigerator and chill for at least 1 hour before slicing. This allows the flavors to meld and the roll to set.
