Description
This Swiss Cake Roll is a delicate and fluffy chocolate sponge cake rolled with a luscious marshmallow fluff filling and topped with a rich dark chocolate ganache. Perfect for dessert lovers, this impressive yet approachable treat combines a light cake with creamy, sweet filling and silky chocolate, making it a delightful centerpiece for any occasion.
Ingredients
Scale
Dry Ingredients
- 3/4 cup cake flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Sponge Cake Mixture
- 1/2 cup granulated sugar (for yolks)
- 2 teaspoons corn syrup
- 6 large eggs (room temperature, separated)
- 1/2 teaspoon vanilla extract
- 2 tablespoons tap water
- 1/3 cup vegetable oil (warmed)
- 1/3 cup granulated sugar (for egg whites)
Filling
- 2 cups powdered sugar
- 7 ounces Marshmallow Fluff
- 1 stick unsalted butter (softened)
- 1 teaspoon vanilla extract
Chocolate Ganache
- 4 ounces quality dark chocolate bar (broken into pieces)
- 1/2 cup heavy cream
Instructions
- Prepare baking pan: Preheat the oven to 350°F (175°C). Line a 12 x 16 inch jelly roll pan with parchment paper and dust it generously with powdered sugar to prevent sticking.
- Sift dry ingredients: In a small bowl, sift together the cake flour, cocoa powder, baking powder, and set aside.
- Separate eggs: Carefully separate the eggs, placing the yolks in a large mixing bowl and the whites in another clean large bowl.
- Beat egg yolks: Add 1/2 cup granulated sugar, salt, corn syrup, vanilla extract, and tap water to the yolks. Place this bowl inside a slightly larger bowl filled with warm water. Beat the yolks on high speed until pale yellow, thick, and foamy, then remove from water bath.
- Combine dry ingredients with oil: Warm the vegetable oil in the microwave until warm but not hot. Add the oil to the sifted dry ingredients and whisk until combined. Gently fold this mixture into the beaten egg yolks until smooth.
- Whip egg whites: Beat the egg whites on high speed until frothy and thick. Gradually add the remaining 1/3 cup sugar a little at a time while continuing to beat until stiff peaks form—when the mixture holds a firm peak when you lift the beaters.
- Fold batter: Gently fold the meringue mixture into the yolk and flour mixture with a silicone spatula. Be careful not to deflate the batter; fold until just combined and even.
- Pour and spread batter: Pour the batter into the prepared pan, gently tapping it on the counter to spread evenly and remove any air bubbles.
- Bake cake: Bake in the preheated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain softness.
- Prepare towel: While the cake bakes, slightly dampen a clean dish towel and lay it flat on the counter. Sprinkle generously with powdered sugar to prevent sticking.
- Roll cake to cool: Immediately after removing the cake from the oven, invert the pan onto the sugared towel. Carefully remove the pan and parchment paper. Using the towel, gently roll the cake into a spiral shape and allow it to cool completely in this position. Once cool, unroll for filling.
- Make filling: In a bowl, beat the softened unsalted butter with powdered sugar, marshmallow fluff, and vanilla extract until smooth and fluffy. This mixture will be used to fill the cake roll.
- Fill and re-roll cake: Spread the marshmallow filling evenly over the unrolled cake. Using the towel to help, carefully roll the cake back into a tight spiral without cracking. Place the roll seam-side down to set.
- Prepare chocolate ganache: In a small saucepan or microwave-safe bowl, warm the heavy cream until hot but not boiling. Pour over the dark chocolate pieces. Let sit for a minute, then stir until smooth and glossy.
- Glaze cake: Pour the chocolate ganache evenly over the cake roll, covering the top and sides. Let the ganache set before slicing and serving.
Notes
- Ensure eggs are at room temperature for better volume when whipping.
- Do not overbake the cake as it will dry out and crack when rolling.
- Folding the meringue gently keeps the cake light and fluffy.
- Rolling the cake while warm helps prevent cracking.
- Use a sharp serrated knife to slice the cake roll for cleaner cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
