Saturday, January 21, 2017

Birthday Swiss Roll

It was one of my co-worker's birthday and for some reason when I was trying to decide what to make to bring him I decided on a Swiss Roll.  Usually I wouldn't bring something to share with people that I haven't tested before hand but I took the risk this time.  Even though the only other time I tried to make a roll it did not go well.  Spoiler Alert! This time I had much better luck.

I found the recipe on The Kitchenthusiast.  You can find it here.  It is a KitchenAid blog so there is some product placement in the recipe but I'm sure you don't actually have to use a KitchenAid mixer to make this.

You need a jelly roll pan, some parchment paper and a cooling rack.

None of the various pieces are hard to make. It did not seem like I had enough cake batter to spread over the entire pan but I spread it thin and managed it.  The edges were not as thick as the middle and I had to cook it longer than the recipe said so the edges got a little crunchy but I was still able to roll it up without much problem.  But then you have to wait.

You can make the filling while it cools but I was done with the filling before the cake was cool enough to frost.  You add some heavy cream right at the end and beat it a lot.  I did have to add a little extra powered sugar because it was too soupy.  But once I did it turned into a light and fluffy delicious filling.  I wanted to eat it by the spoonful. When I rolled it back up after putting in the filling the edges were not exactly lined up and since the edges were thinner it didn't look that neat on the ends.  Next time I think I will trim the edges just to make it look a little nicer.  But I was just happy that I got it rolled up without it cracking up on me.

When I made the chocolate glaze it seemed way to runny so I put it in the fridge for a while before I tried to put it on the cake.  It was a messy process.  There was chocolate dripping everywhere.  I only ended up putting about half of the glaze on the cake because by that point it was all dripping off and it seemed to have a nice coating anyway.  Then back in the fridge to set everything up.

The finished product was seriously good.  The recipe says to use dark chocolate for the glaze, so I did, even though I'm not really a fan of dark chocolate.  And I'm glad I did.  The filling is really sweet and if I had used a sweeter chocolate I think it would have been too much.

I was a little disappointed because it did not come out round.  As you can see it was oval.  The cake could not support its own weight and ended up slouching.  I don't know why.  I wonder if I did something wrong.  But I didn't worry about it for long.  Because it didn't affect the taste.  Which was awesome.  Just the right balance of everything.  Nice moist fluffy cake and creamy filling.  All the guys at worked loved it.  And I already have a request to make this for another birthday.  This one is a keeper.  It is a little time consuming but it is worth it.

Weekend Cooking is sponsored by Beth Fish Reads.  See the other posts here.


Mae Travels said...

Nice job!
best... mae at

Katherine P said...

I've been wanting to do a roll style cake for awhile now but keep chickening out! While it's not perfectly round it's very pretty and the slice is gorgeous! I can imagine it was ridiculously good and worth all the trouble!

Beth F said...

Oval or round, that cake looks fabulous. I love dark chocolate!

Vicki said...

I love Swiss Rolls but have never had a homemade one. I think they would be way better. And you did a great job!

(Diane) bookchickdi said...

I haven't made a Swiss Roll in years, yours sounds delicious.