MARSHMALLOW FILLING CHOCOLATE SWISS ROLL

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MARSHMALLOW FILLING CHOCOLATE SWISS ROLL

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min

Ingredients

Serves : 4
  • 1/2 cup flour


  • 1/3 cup cocoa powder


  • 1 teaspoon baking powder


  • 1/4 teaspoon salt


  • 4 large eggs


  • 3/4 cup sugar


  • 1 teaspoon sprig vanilla extract


  • 2 1/2 tablespoon oil


  • 3 tablespoons cocoa powder


  • 1/2 cup unsalted butter


  • 10 marshmallow fluff


  • 1/2 cup powder sugar


  • 1/3 cup cream

Directions

  • Pre - heat the oven 180°C .
  • Line a 10 ×15 inch jelly roll pan with parchment paper and grease the parchment .
  • In a medium bowl whisk together the flour , cocoa powder , baking powder and salt .
  • In a large bowl beat the eggs and sugar until they are pale at frothy .
  • Then beat in the vanilla extract and oil .
  • Pour the batter into the prepared pan and bake for 15 minutes or until the top is fully set and springs back when you touch it .
  • As the cake is baking , place a large piece of parchment paper on the counter . Dust with cocoa powder .
  • Remove the pan and peel off the parchment paper that lined the bottom . Starting from the short end , roll the cake & parchment paper dusted with cocoa . Cool the cake fully as it's rolled up .
  • Marshmallow Frosting ☺
  • Beat the butter until fluffy . Then mix in the marshmallow fluff .
  • Beat the powder sugar , then mix in the cream 1 tablespoon at a time until it's thick .
  • Unroll the cooled cake and frost leaving about 1/2 inch around each side .
  • Roll the cake back up , leaving the seam side down . Place in the fridge for 30 minutes to let the cake firm up.
  • Chocolate Frosting ☺☺
  • Add cream and sugar in a bowl and whisk until it's fluffy and smoothy add melted chocolate and ready a pipping bag.
  • Place the cake on a wire rack . Garnish with the frosting . Keep in a fridge for 30 minutes .
  • Serve and Enjoyyyyyyyy ☺☺☺☺