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:
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:
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:
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!!