Swiss Roll
User Reviews
4.4
Swiss Roll
Description
This Swiss Roll begins with a chocolate sponge cake made by combining flour, cocoa powder, baking powder, salt, eggs, sugar, vanilla extract, and neutral cooking oil. The batter is baked in a thin jelly roll pan until just set and springy. Immediately after baking, the cake is inverted onto cocoa-dusted parchment to cool while maintaining pliability for rolling.
The filling consists of softened unsalted butter mixed with marshmallow creme, powdered sugar, and cream or milk to create a sweet, fluffy consistency that balances the chocolate sponge. After the cake cools, it is spread with this marshmallow filling and carefully rolled up to form a spiral. Finally, a chocolate ganache composed of chopped semi-sweet chocolate, cream, and butter is poured over the roll for a glossy finishing touch.
This Swiss Roll is ideal as a decorative dessert with moist, tender cake layers and a rich, creamy texture. It demonstrates a combination of baking, filling, and ganache techniques that result in a delicate yet indulgent cake suited for celebrations or tea time treats.
Ingredients
Chocolate Sponge Cake
- ½ cup flour
- ⅓ cup cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large egg
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ tablespoons neutral cooking oil generic cooking oil
- 3 tablespoons cocoa powder unsweetened
Marshmallow Filling
- ½ cup butter softened, unsalted
- 8 oz marshmallow creme fluff
- 1 cup powdered sugar
- 2-3 tablespoons cream (or milk)
Chocolate Ganache
- 3 oz semi-sweet chocolate , chopped
- ⅓ cup cream
- 1 tablespoon butter
Instructions
Chocolate Cake
- Preheat the oven to 350F degrees. Line a 10x15 inch jelly roll pan with parchment paper and grease the parchment.
- In a medium bowl whisk together the flour, 1/4 cup cocoa, baking powder and salt.
- In a large bowl beat the eggs and sugar until they're pale at frothy (at least 2 minutes).
- Then beat in the vanilla extract and oil.
- With the mixer on low, carefully mix the dry ingredients into the eggs. Turn off the mixer and scrape down the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 11-13 minutes or until the top is fully set and springs back when you touch it.
- As the cake is baking, place a large piece of parchment paper (or tea towel) on the counter (ensure that it's longer than the jelly roll pan). Dust with 3 tablespoons cocoa powder.
- Invert the hot cake onto the parchment paper on the counter. Be careful here, because the pan is hot.
- Remove the pan and peel off the parchment paper that lined the bottom. Starting from the short end, roll the cake & parchment paper dusted with cocoa. Cool the cake fully as it's rolled up.
Marshmallow Frosting
- Beat the butter until fluffy. Then mix in the marshmallow fluff.
- Beat in the powdered sugar, then mix in the cream 1 tablespoon at a time until its thick. Add in a little more powdered sugar if it's too thin.
- Unroll the cooled cake and frost leaving about 1/2 inch around each side. Make sure the cake is 100% cooled before frosting.
- Roll the cake back up (without the parchment), leaving the seam side down. Place in the fridge for 30 minutes to let the cake firm up.
Ganache
- Add the chocolate, cream, & butter to a heat-proof bowl.
- Microwave on medium heat for 30-second intervals, stirring between each. When the chocolate is almost melted, whisk until smooth.
- Place the cake on a wire rack with a cookie sheet or piece of parchment paper underneath. Pour the ganache over top.
- Place the cake in the fridge to firm up before serving. Optionally dust with powdered sugar and decorate with fruit before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 117mg | 39% |
| Sodium | 104mg | 4% |
| Potassium | 195mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 585IU | 12% |
| Calcium | 49mg | 5% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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