Let's roll!

June 23, 2019

This is a cake that is a bit of work (okay, maybe more than a bit) but it's so pretty when you cut it and see the roll of whipped cream that I think it's worth the effort. It's light, fluffy and chocolatey - what more could you ask for?


Chocolate Swiss Roll


In a medium bowl, beat with a mixer, until soft peaks form
4 egg whites
1/3 c. sugar


In a separate bowl, beat on medium until combined
4 egg yolks
1/3 c. b.sugar
1 tsp. vanilla


In a large bowl, sift together
1/2 c. flour
1/4 c. cocoa
1 tsp.b.powder 
1/4 tsp. salt


Add to the flour mixture
1/4 c. melted unsalted butter
1 tbsp. coffee
egg yolk mixture
Beat on medium speed until combined.


Using a rubber spatula, folding in gently, add in
egg white mixture (don't over mix)

Batter will be very light.


Spread onto a 12x17 baking sheet that has been greased and lined with parchment paper (you grease the bottom to keep the paper in place)


Bake at 350 for about 10 minutes, until the top pops back when you touch it.


While your cake is baking 
place a piece of parchment paper, larger than the cake, on your counter and sprinkle with a light coating of cocoa.

When the cake comes out of the oven, immediately invert it onto the parchment paper on your counter.
Peel off the parchment paper that was on the bottom of the cake.

Now, slowly roll the cake (12" end). Allow the cake to cool completely rolled in the parchment paper. You can put this in the fridge to speed this up.


Whipped Cream Filling


Beat together
1 c. whipping cream
3 tbsp. icing sugar (you can use regular sugar)
1 tsp. vanilla
beat until stiff peaks form and then add in
2 tbsp. marshmallow creme (optional)


Slowly unroll the cake.
Spread whipping cream onto the cake, leaving a 1/2 border.
Gently roll the cake back up (without the parchment paper)
and place on a wire rack.


Chocolate ganache


In a smal bowl, combine
4 oz chocolate (you can use semi-sweet or milk - I used milk but either would be good)
1 tsp. corn syrup (optional - just gives a shine to the chocolate)


In a small saucepan, heat
cream - until simmering (not boiling)

remove from heat and pour over the chocolate
stirring until smooth.


Pour over roll, and using the drippings, spoon over the roll again.


Put in the fridge to set for at least 60 minutes before slicing.





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