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How to Make Swiss Roll Cake
First, the cake part: sift 1/4 cup dutch processed cocoa, 1/3 c plus 2TB cake flour, pinch of salt. Sit aside the dry ingredients. Now melt 4TB butter. Let that cool
On top stove, in a double boiler, warm up 3 eggs, 2 yolks and 1/2 c sugar. Just let this warm to touch
Once warmed, pour into mixer and beat until pale and fluffy
Add your dry ingredients and cooled, melted butter. Fold in gently
Preheat oven 425, and prepare your jelly roll pan. I first spray w non stick spray THEN place my parchment paper. The spray helps hold it in place. Cut to fit pan size
Press down all over pan
Pour batter into pan and spread to the edges and bake 5-6 minutes.
Dust lightly with the cocoa powder, a kitchen towel
Once ready, pull cake up with a piece of the parchment paper, and lay cake down (parchment paper up) on kitchen towel
Take a rolling pin as you holder for the middle, and roll cake up
Once rolled, sit aside to cool and start the filling and ganache
Ganache: 1 cup semi sweet chips, 2/3 cup heavy cream
Warm the cream to almost boiling
Pour over chocolate and stir. Let this sit at room temp until you are ready to use on cake roll
filling: beat 1 cup heavy whipping cream until it starts to form soft peaks. Then add 4Tb powdered sugar. Unroll the cake gently and remove the parchment paper.
Once that's whipped up, I add a good dollop or two of my homemade marshmallow cream (from my s'mores bars). Or you can use store bought. Spread this around the roll and almost to the edges
Roll the cake up
When ready to pour ganache over, I place a small cooling rack over the pan and place roll atop this. That way the ganache drips off and is easy clean up
Pour ganache over and use a small off set spatula to spread on sides. Let this get cold in fridge for about 30 before you move it to platter
Once its on the plate, keep in fridge until ready to eat. I serve with strawberries
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