Swiss Rolls. How can someone roll crumbly cake layers to create the perfect spiral without cream exploding everywhere? And how can one make a good Swiss Roll without it tasting like a glorified Hostess product? (No shade towards Twinkies.)
This recipe is the answer. What better combination than chocolate and peanut butter? The technique that may leave your hands sticky, but I promise you will end up with a professional looking Swiss Roll spiral when slicing.
Cake for the Swiss Roll
- Prep Time:20 minutes
- Cook Time:20 minutes
- Total Time:40 minutes
- Servings:Makes about 12 Swiss Rolls
- Medium
- 2 cup granulated sugar
- 1 cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup water
- Baking spray
Ingredients
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Step 1
Preheat oven to 325°F.
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Step 2
Grease a large rimmed baking sheet with baking spray, and then line the baking sheet with parchment paper and grease the parchment paper.
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Step 3
In a large bowl, sift the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt.
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Step 4
In another medium bowl, whisk the eggs and milk.
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Step 5
In a small saucepan, combine the butter and vanilla with the 1/2 cup of water and bring the contents to a simmer. Then drizzle the mixture onto the dry ingredients.
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Step 6
Add the egg and milk mixture to the combined dry and butter and vanilla mixture, and whisk until smooth.
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Step 7
Pour the batter onto the prepared greased sheet and spread out into an even layer (this is crucial!) and bake for 20 minutes.
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Step 8
Once the cake has baked, transfer the sheet to a rack and let cool.
#SpoonTip: The cake should seem wet (almost under baked) and sticky. This allows for easier rolling.
Peanut Butter Cream Filling
- Prep Time:10 minutes
- Cook Time:None
- Total Time:10 minutes
- Servings:Makes about 12 Swiss Rolls
- Easy
- 1 1/2 sticks unsalted butter at room temperature
- 1/3 cup confectioners' sugar (sifted)
- 1/2 cup smooth peanut butter
- 1/8 teaspoon salt
- 1 tablespoon whole milk
- 1/2 teaspoon pure vanilla extract
Ingredients
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Step 1
In a medium bowl, use a hand mixer to beat the butter with the confectioners’ sugar at medium speed for about 2 minutes, or until the mixture is light.
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Step 2
Beat in the 1/2 cup of the peanut butter into the mixture, then mix in the milk and the vanilla.
Ganache
- Prep Time:2 minutes
- Cook Time:5 minutes
- Total Time:10 minutes
- Servings:Makes about 12 Swiss Rolls
- Easy
- 9 oz bittersweet chocolate (finely chopped or morsels)
- 1 1/2 tablespoon unsalted butter at room temperature
- 3 tablespoon light corn syrup
- 1 cup and 2 Tbsp. heavy cream
- 1 pinch salt
Ingredients
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Step 1
In a medium bowl, combine the chocolate (chopped/morsels), butter, corn syrup, and salt.
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Step 2
In a small sauce pan, pour in the cream and bring it to a simmer on the stove, then pour over chocolate mixture and whisk until cool.
Assembling the Swiss Rolls
- Prep Time:15 minutes
- Cook Time:None
- Total Time:2 hours
- Servings:Makes about 12 Swiss Rolls
- Medium
- Baked cake
- Peanut butter filling
- Ganache
Ingredients
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Step 1
Line another large baking sheet with parchment paper and grease with baking spray. Take the cooled cake and invert it onto the prepared sheet.
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Step 2
Peel the parchment paper off of the cake, and cut the cake into 4 equal rectangles/squares. Spread the peanut butter filling on the cake pieces, leaving about a 1/4 inch boarder.
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Step 3
Roll up the cakes length wise to form 4 longs, then place in refrigerator for 1 hour.
#SpoonTip: The cake WILL be sticky! It might rip in places and it may seem almost caramelized – this is completely normal and actually will be beneficial when rolling the cake to form the rolls.
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Step 4
After the rolls have been refrigerated, cut the logs into thirds with a sharp knife.
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Step 5
Dip the individual rolls into the Ganache using a fork or a spoon (let the excess goodness drip off to form perfect rolls).
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Step 6
Place the covered rolls onto another greased pan or pan lined with parchment paper, and let freeze for about an hour until ready to serve.