Mr. Picky Eater loves Little Debbie Swiss Cake Rolls. LOVES them. For those of you who don’t live in the U.S. or have access to this kind of sweet, this is what they look like:
I decided to make a REALLY BIG version of one – and hopefully I could enjoy it as well because LDSCR just tastes like wax to me. I looked around the Internet and found one recipe, I made some changes and improvements and then made it myself! It turned out really great, if I do say so myself! Now that I have tried rolling cake and gotten some good advice (Thanks cousin Debbie), I felt more than ready to take this on.
Homemade Little Debbie Swiss Cake Roll
This cake is completed in three parts: Cake, filling, and ganache. First, the cake:
Ingredients
¼ Cup Cocoa Powder
1/3 cup Cake Flour
¼ teaspoon salt
1 teaspoon Baking Powder
4 eggs – separated
½ Cup Sugar
Preheat oven to 425 F degrees.
Sift the first 4 ingredients together.
In a large bowl, whisk the egg yolks and sugar until well mixed.
Whip egg whites until soft peaks form.
Mix the dry ingredients into the egg yolk and sugar. Then mix 1/3 of the egg whites into the cake dough. Finally, gently fold the rest of the egg whites into the cake – don’t over mix.
Pour the batter into a ½ sheet cake pan that has been buttered and has parchment paper lining it.
Do not strike the pan against the counter to spread out the batter (this will not be a thick cake) instead, use a spatula to gently move the cake out to the corners of the pan.
Bake for 6 to 9 minutes or until a toothpick inserted comes out clean.
Let the cake cool on a wire rack, in the pan for a few minutes and then place a tea towel over top of the pan and gently “flip” the cake onto the tea towel and carefully, starting on the short end, roll the cake up into the tea towel and allow it to cool for twenty minutes while you make the filling:
Ingredients:
1 stick of butter, softened
¼ Cup shortening
1 seven or eight ounce jar of marshmallow cream
1 teaspoon vanilla
¼ teaspoon salt
1 Cup powdered sugar
Whip together all the ingredients except the sugar, which you will slowly add to the butter, shortening, and marshmallow.
Roll out the cake slowly and put all the cream on the top like this:
Spread it out and roll it up.
Now, make the ganache:
Ingredients
2 Cups of heavy cream separated into two ½ Cups and 1 full Cup.
24 ounces of chopped milk or dark chocolate of good quality separated into two 6 ounce bowls and one 12 ounce bowl.
Put ½ cup of heavy cream into pot and heat until it just simmers. Take off stove and quickly add 6 ounces of chocolate mixing until chocolate is smooth. Pour over rolled cake. This is what mine looked like.
Let it cool 20 minutes and repeat the above process. It will look a little better – like this:
Let the cake cool 20 more minutes while heating 1 cup of heavy cream until it simmers and add 12 ounces of chocolate until smooth. You may have to place the pot back on the “turned off” burner and allow the heat to help melt the chocolate a little. Then pour this final layer onto the cake.
This is how it will look in the end and believe me – it’s great and doesn’t taste much like a Little Debbie – it tastes WAY better, especially the cream filling!!
.
Looks SO.GOOD!
I’ve always meant to make these but never have. I think now is the time to try it!
Thank you! I’m still learning how to work this new wordpress picture gallery so I had to edit quick, but, it really wasn’t hard and tasted amazing!!
oh my! Your recipe looks so good! As I saw your email..I was eating a Little Debbie Swiss Roll..perfect timing! =)
Perfect! 🙂
I’ll have an extra big slice please!
Thank you! It would go well with several of your cocktails!!
OMG … I’m so impressed … Little Debbie’s got nothing on you 🙂
Thank you!! I feel pretty good about how it turned out – it’s a much thinner cake making it easier to roll.
I have a cousin who thought that The Hubs LOVED all things Little Debbie. Therefore, she has given him dozens of Little Debbie boxes every year for Christmas. We usually take them all to work to get rid of them. But, we would devour this cake ourselves!
That beats a box any day my friend it looks so rich 🙂
Cheers
Choc Chip Uru
Thank you!!! It was delicious!
I personally don’t care for Little Debbies either but my son-in-law loves them. I’ll have to try this for him.
Lillian
lillianscupboard.wordpress.com
That looks amazing!
I do like the Little Debbie swiss rolls, but I think I would like this one better. Ohhh that looks so delicious. 🙂
Thank you so much! It tasted wonderful –
Looks so yummy! i wish this computer was a food portal instead. “Beam me a swiss roll please, Kelli!”
Wish I could!
I always thought you had to have a special pan to make these. I did not know they could be made with a sheet pan!!
Me too! Now I’m trying to figure out how to make individual ones – like petit fores or is it fours? Anyway, little cakes. I’ll keep practicing and see if I can figure it out because I”m making marmalade this weekend and I think that or raspberry would be wonderful!!
If you cut the cake in half and treat each half individually you can make smaller pieces. Just roll the long side
of each half instead of the short side. If you put the rolled and filled cake (of any size) in the freezer for 15 min. you will be able to brush off the crumbs for a smoother cake. The chill will also help the ganache set up more quickly so you have a more even coat.
Oh my goodness, you totally hit my taste with this roll!
Drooling chocolate?! How could I not love that!
Thank you so much for sharing this at Wednesday Extravaganza! I hope you have a wonderful weekend and I see you there again next week 🙂
I’ll be there!
That looks amazing! Grew up eating those because my dad loves them.
Thank you for the compliment and for dropping by Shiloh! Please come back soon – and try the cake, it’s not all that hard!
I am using a boxed mix but I am about to make your filling and topping ! They look like a dream ! Thank you!
I’m excited for you! That cream filling is divine! Box mix should turn out great – please let me know how it turns out and take a picture to post if you can!
that looks so yummy, I love cake roll but always failed when I tried to make, thanks for sharing your recipe, I’ll try
Great! Please let us know how it goes – and a picture even! 🙂
I tried this today. I think you are missing some ingredients though like vanilla for one?
Gosh Becky – I don’t think so – I’ve made it several times over the years as well as many of my followers. There is vanilla in my fluff filling and I say to add all the ingredients except the sugar……….and that includes vanilla. The rest of the recipe is as written. I’m sorry you didn’t seem to care for it. Everyone else who has made it loved it!
My reply didn’t say I did not care for it …..sorry you misunderstood me.