Giant Swiss Cake Roll Recipes

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Hi, welcome to our recipe blog site. Here you can obtain a guide on exactly how to make extremely yummy Giant Swiss Cake Roll dishes. The manufacturing procedure is very easy, you simply need to comply with the methods that we have actually created on this web page. The following are the stages of how to cook Giant Swiss Cake Roll. Please follow the instructions well.

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.

For Cake:

  • 3/4 cup (3.5 oz) all-purpose flour
  • 1/4 cup (.75 oz) dark or dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder
  • 1/4 cup unsalted butter, cut into cubes
  • 2 ounces dark chocolate (60-70%), finely chopped

For Filling:

  • 6 tablespoons unsalted butter, room temperature
  • 2 tablespoons unflavored vegetable shortening, room temperature
  • 8 ounces marshmallow fluff
  • 1 cup powdered sugar, sifted (more as needed)
  • 1/4 cup heavy cream

For Glaze:

  • 4 ounces dark chocolate (60-70%), finely chopped
  • 3/4 cup heavy cream
  • 1 tablespoon salted butter, cut into cubes


  • Preheat oven to 350ºF. Lightly butter a 10-by-15-inch jelly roll pan; line bottom with parchment paper and lightly butter parchment.
  • Sift together flour, cocoa powder, baking powder, baking soda, and salt and set aside.
  • In a stand mixer fitted with the paddle attachment, beat eggs and sugar until thick and pale, 3 to 5 minutes. Mix in vanilla and espresso powder.
  • Gently melt butter and chopped chocolate in the microwave for 60 to 90 seconds on medium power, stirring every 30 seconds. Stop heating when the chocolate is almost melted, the residual heat should be enough to melt it the rest of the way.
  • With the mixer running on low speed, drizzle in the melted chocolate mixture until evenly incorporated, scraping down the sides of the bowl as necessary.
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