Mom and I stumbled across this pin and thought it was worth a shot.
We followed the directions and made the cake in a half sheet pan, using Reynolds Wrap new parchment paper that is half foil half parchment paper
After peeling off the Parchment paper we had to roll up the warm cake so that it would retain a memory of the roll shape. I used a sackcloth towel
Little Miss Thang kept our cake safe and in shape while it was cooling!
While the cake was cooling we made the marshmallow creme filling
Spread it out on the cake
And rolled the cake back up!
Then we made the chocolate ganache, using mostly semi-sweet bakers chocolate, still following their recipe
Then we covered the cake in the chocolate ganache
then cut it up and ate it:
We decided the cake was a bit dense and the ganache a bit bitter so we modified the recipe
We found a chocolate cake roll recipe in the Betty Crocker Bridal Edition Cookbook and decided to make that one, and we changed the ganache to include more milk chocolate.
Then we cut it up and ate it. It isn't quite as pretty but it sure tasted yummy!
So here's the recipe to make the second Swiss Cake Roll:
Cake
4 Large eggs
1 cup
granulated sugar
1/3 cup
water
1 teaspoon
vanilla
1 cup cake
flour
¼ cup baking
cocoa
1 teaspoon
baking powder
¼ teaspoon salt
For dusting
tea towel:
2 Tablespoons powdered
sugar
1 Tablespoon
baking cocoa
Marshmallow Crème Filling
1 Stick
butter softened
¼ cup
vegetable shortening
1 small (8oz) jar
marshmallow crème
1 teaspoon
vanilla
¼ teaspoon
salt
1 cup
powdered sugar
Chocolate
Ganache Glaze
½ cup heavy
whipping cream
2
Tablespoons salted butter
1/3 cup milk
chocolate chips
1/3 cup
semi-sweet chips
½ teaspoon
vanilla
¼ cup
powdered sugar
1.
Heat oven to 375. Line jelly roll pan, or half
sheet cake pan, with parchment paper.
2.
Beat eggs in Kitchen-aid mixer on high speed
about 5 minutes or until very thick and lemon colored. Gradually beat in
granulated sugar. Beat in water and vanilla on low speed. Gradually add flour,
baking cocoa, baking powder and salt, beating on medium just until batter is
smooth. Make sure to scrape the sides of the bowl down and mix it in. Pour into
pan, spreading evenly with spatula to corners.
3.
Bake 12 to 15 minutes or until toothpick
inserted in center comes out clean/ Immediately loosen cake from edges of pan
and turn upside down onto tea towel generously sprinkled with powdered sugar
and baking cocoa. Carefully remove paper. Trim off stiff edges of cake if
necessary. While cake is hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.
4.
Prepare marshmallow crème filling:
a.
Cream together butter, shortening marshmallow
crème, vanilla, and salt. Slowly beat in powdered sugar.
5.
Prepare Chocolate Ganache Glaze:
a.
Warm heavy whipping cream and butter in small
sauce pan on low heat. Continuously stir in chocolate chips until melted. Add
vanilla and powdered sugar, continuously stirring until combined.
6.
Unroll cake and remove towel. Spread marshmallow
crème filling over cake evenly, to edges. Roll up cake. Place on a wire rack on
top of baking sheet.
7.
Generously coat with Chocolate Ganache Glaze.
Scrape extras off the baking sheet, re-warm if necessary and re-coat the cake
roll.
