Giant Swiss Cake Roll

Giant Homemade Swiss Cake Roll

Taylor always talks about the “good old days” back in elementary school, when he would scour car seats, jacket pockets, couch cushions and the school grounds hoping to find to stray change. When he managed to scrounge together two quarters, he’d head straight to the school lunch counter and buy himself a two-pack of Swiss cake rolls. This constituted a really good day for young Taylor.

He doesn’t eat them often nowadays, knowing that they are filled with who-knows-what-kind-of-preservatives, but that doesn’t stop him from fondly reminiscing of his childhood snack and the effort it took to get them.

I decided to treat his inner child and bake him a giant homemade version of this nostalgic treat.

(And boy, you should have seen his face light up when I sliced into this baby!)

Giant Homemade Swiss Cake Roll with Marshmallow Filling

Giant Homemade Swiss Cake Roll with Marshmallow Filling
Giant Homemade Swiss Cake Roll with Marshmallow Filling

It’s decadence with a touch of nostalgia: dark chocolate cake rolled up with a fluffy marshmallow filling and coated with a dark chocolate glaze. Call it a grown up version of the snack-size treat, both bigger in size but also less sweet and richer than the pre-packaged version.

It might look complicated, but with a few simple tricks it’s really quite straightforward, ready in under 2 hours from start to finish, and not to mention oh-so-impressive.

How to Make a Homemade Swiss Cake Roll

Most roll cake recipes call for a sponge cake, which separates out the egg whites and beats them to peaks. This recipe aerates the eggs whole, which adds lightness and lift to the final cake but without the need to separate the eggs (and clean two bowls). The rich chocolate flavor in the cake comes in two forms, melted semisweet chocolate and Dutch-processed cocoa powder, for an ultra rich and decadent chocolate flavor.

How to Make a Homemade Swiss Cake Roll

The fluffy marshmallow frosting is light and airy and downright delightful. It’s a bit on the sweet side on its own, but when paired with the dark chocolate cake and bittersweet glaze, it balances out the sweetness perfectly.

That’s one of my favorite parts about this homemade version… it’s less sweet, less cloying, and the chocolate flavor is much more refined and mature.

Giant Homemade Swiss Cake Roll

I can’t think of a better way to satisfy your grown-up sweet tooth… and make your inner child giddy with delight at the same time.

Get the full recipe and step-by-step instructions on the Kitchenthusiast blog »

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