Swiss Roll

By pkvst2

Ingredients

• Chocolate Sponge Cake (or Chocolate Jelly-Roll Cake) Recipe
• Ingredients
• yields 1 1/2 sheet pan sponge cake
• 1/4 cup dutch processed cocoa powder
• 1/3 cup cake flour
• 1/4 t. salt
• 1 t. baking powder
• 1/2 t. instant coffee
• 4 eggs, yolks and whites in separate bowls
• 1/2 cup sugar
• Little Debbie Creme Filling Recipe
• Ingredients
• yields 1 batch
• 1 stick butter, softened
• 1/4 cup vegetable shortening
• 1 small (8oz) jar marshmallow creme
• 1 t. vanilla
• 1/4 t. salt
• 1 cup powdered sugar
• Chocolate Ganache Glaze Recipe
• Ingredients
• yields 1 batch
• 1/2 cup heavy cream
• 4 oz (about 2/3 cup) dark or milk chocolate roughly chopped (or chocolate chips)

Details

Servings 1
Adapted from sugarloco.com

Preparation

Step 1

New Seasonal Duff Goldman by Gartner Studios Cake and Cookie Mixes Come Ho-Ho-Home for the Holidays!!!

Directions

1) Line a half-sheet pan first with cooking spray or vegetable shortening then with parchment paper across the bottom of the pan.  The cake sticks very easy so it is important to make sure the sheet is lined properly or you will end up with a torn cake.

2) Pre-heat the oven to 425 degree.

3) Sift together the dry ingredients (cocoa, flour, salt, baking powder, and coffee) and place in a small bowl to the side.

4) In a mixer with the whisk attachment whip the egg whites until they are at soft peaks.  This is also sometimes referred to as wet peaks.  You will know they are ready when you remove the whisk and the egg whites form a Dairy Queen ice cream cone like curl.  If they fall quickly and don’t create the curl keep going… if they stand straight up in the air… I’m sorry… start over

5) In a small mixing bowl mix the egg yolks and sugar together until they become pale yellow.  Add the dry ingredients to the egg yolk mixture.  The batter will be stiff – don’t worry it should be.

6) Mix in half the egg white mixture until completely incorporated and the batter becomes easier to work with.  Finally fold in the last half of the egg whites.  Don’t over-stir the second half.

7) Pour onto the greased and parchment paper lined pan.  Use a spatula to spread the batter evenly so you do not end up with a big cake on one side and a cracker like cake on the other.  Because the egg whites were whipped it is important *not* to bang the pan in order to get the batter to settle.  Simply use a spatula to spread. Bake for 6-8 minutes or until the cake is sponge-y to the touch.

10) Place the cake on a wire cooling rack set on top of the half sheet pan.  Pour the chocolate ganache glaze over the top of the cake and allow to cool.  If you are a big chocolate lover thten after the first layer of glaze has cooled go ahead and pour another on top for a thicker layer of icing.

Directions

1) Whip together the butter, shortening, creme, vanilla, and salt.  Slowly add the sugar.  If you are in a humid climate you may need to add up to an extra 1/4 cup powdered sugar to get the right texture.

Directions

1) Heat the cream over medium heat until it begins to simmer.  Quickly remove from heat and pour in the chocolate.  Stir with a whisk until all chocolate has melted.

Seriously, we could be long lost sisters. I still hide Swiss Cake Rolls from the family. And frosting, I make sure to make a double batch of frosting and hide half in the fridge. I am so going to make it this week!

I had the true pleasure of meeting Chef Duff Goldman last summer at his newest concept Duff’s Cake Mix, where your dreams of becoming…

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