I was having some difficulties trying to pick just one dessert to make for Thanksgiving this year. I have LOTS ear marked but none seemed exactly right. I knew I wanted to avoid traditional items like pumpkin pie because everyone does that and I like to be different.
I turned to the Internet to get some new ideas and finally settled on a Swiss Roll. You know the Little Debbie variety? But bigger!
I used a combination of two different sources to put this together and I think it turned out pretty good. The cake itself wasn't very sweet, but the filling was so I think it worked out. I know you might think this looks complicated but it's really not, and it comes together pretty quickly.
Begin by spraying a jelly roll pan with non-stick spray, then line it with parchment paper and spray it again. A jelly roll pan is sort of like a cookie sheet, but with sides. The sides are important for this.
Now dust the top with the same Dutch processed cocoa powder you'll use in the recipe. Just sprinkle some on the sheet, then roll it around to cover all areas - dump off the excess.
Combine the eggs and sugar in a heat proof bowl and place it over a pot of simmering water (double boiler).
Heat until the sugar is dissolved and the mixture is warm to the touch.
Pour the mixture into a mixing bowl and use your electric mixer to beat on medium high speed for 2 minutes. Turn the mixture on high and beat for another 4 minutes until the mixture is fluffy and pale in color.
Pour the dry ingredients into the egg mixture and use a spatula to blend them together. Once almost completely incorporated...
Pour the mixture into your prepared jelly roll pan. Bake at 450 for 6-7 minutes or until the cake is springy when touched.
Let this sit for a minute while you prepare the next step.
Use a clean kitchen towel and sprinkle it with Cocoa powder.
Now invert the cake onto the dish towel and peel away the parchment paper.
Mine stuck slightly but not too bad.
Roll the cake up in the towel and let it sit until cool.
When cool, unroll the towel and spread the filling onto the cake
Leave about 1/4 inch on all sides.
Now re-roll the cake.
Place the cake seam side down on a serving dish. I kept mine in the refrigerator, it made for a nicer looking piece when cut.
The piece above was cut before refrigeration and it wasn't as pretty.
I thought this was a very good combination of cake and filling. Not too sweet cake with a very sweet marshmallow filling. I got the cake recipe from Martha Stewart although hers was drizzled with Rum - which I'm sure was delish. Her recipe also had more of a whipped cream filling. I would definitely make this again, it wasn't difficult and it was yummy. I think I'd like to experiment with other flavors and recipes before I decided what my favorite is.
Cake recipe found here
Marshmallow filling recipe found here
Cake:
Vegetable-oil cooking spray
1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
Pinch of salt
3 large whole eggs plus 2 large egg yolks
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
Heat your oven to 450 degrees. Prepare your jelly roll pan by spraying it with non-stick spray, then line it with parchment paper and spray again.
In a small bowl, sift together the cocoa, cake flour and salt. Set aside.
In another heat proof bowl add the egg's, egg yolks and sugar. Place the bowl over a pot of simmering water and stir until the sugar has dissolved and the mixture becomes warm to the touch. Transfer to a mixing bowl and beat for 2 minutes on medium high speed. Now turn the mixture on high and beat for about 4 more minutes until the mixture is light and pale. Add the melted butter by pouring it down the side of the mixing bowl and then incorporate by hand with a spatula. Add the dry ingredients into the egg mixture and fold in by hand using a spatula until combined.
Spread the batter into the prepared pan and using an off set spatula spread it out so the entire surface is covered. Bake for 6-7 minutes or until the cake springs back when touched.
Remove from the oven and prepare a clean kitchen towel by laying it out and sprinkling cocoa powder on it. Next, invert the cake onto the towel and roll it (with the towel) starting at one of the short ends. Let the cake cool.
When cool, unroll the cake and spread the top with frosting up until about 1/4 inch from all sides. Next, roll the cake up again (not with the towel) and place it seam side down onto a dish. Cover and refrigerate until cool.
Cut into about 1 inch pieces and serve.
Marshmallow Frosting:
2 sticks unsalted butter, at room temperature
1 cups confectioners’ sugar
1/4 teaspoon pure vanilla extract (optional)
One jar Marshmallow Creme (I used Jet-Puffed 13oz) - I only used about 2/3's of the tub. Keep tasting it until you find the desired flavor you like best.
Mix the butter in the bowl of an electric mixer until fluffy and add the confectioners' sugar 1/4 cup at a time until mixed thoroughly. Add the vanilla extract and marshmallow cream in a bowl until well combined.
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