Swiss Cake Roll


I have a bit of a food crush on Little Debbie's Swiss Cake Rolls.  Because I'm obsessive with making everything from scratch, I only buy them a couple times a year.  Which totally isn't enough.  This is the forth go around with making them from scratch...and I finally have something worthy of sharing (thanks to my baking pals who gave me some suggestions!).  It's not perfect by my tough standards...but it's pretty darn good. It may have been more perfect if I would have slowed down to do things carefully, but I couldn't wait to eat it.  The cake recipe is slightly adapted from here.  The frosting is my whoopie pie frosting.  The topping is just easy peasy what I did to hurry up and get it done.

Chocolate Sponge Cake (or Chocolate Jelly-Roll Cake) Recipe

yields 1 1/2 sheet pan sponge cake

4 eggs, yolks and whites in separate bowls
1/2 cup sugar
1/4 cup dutch processed cocoa powder
1/4 t. salt
1 t. baking powder
1/3 cup flour

1) Spray half sheet pan with cooking spray.  Line the pan with wax paper and spray wax paper with cooking spray.
2) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks. Set aside.
3) In separate bowl, mix egg yolks and sugar.  Add cocoa, salt, baking powder and flour. Add egg whites.
4) Pour into prepared pan, spread evenly with spatula. 
5) Bake 425 for 8 minutes.
6) Remove from oven, let set for 5 minutes.  Flip cake onto cheese cloth type towel.  Remove wax paper.  Roll into a jelly roll.  Let cool. Prepare and add filling and then topping, recipes below. 

1/3 C. Shortening
1/3 C. Butter
1 c. Confectionery Sugar
1/2 jar of marshmallow fluff
Whip it. Spread it on jelly roll.  Roll Jelly roll back up.

1/2 cup chocolate chips and 1 T butter, both melted together.

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