Chocolate Sponge Roll With Marshmallow Filling Recipes

CHOCOLATE SPONGE ROLL WITH MARSHMALLOW FILLING

Steps:

• sift together flour cocoa salt baking powder and 1 cup of sugar.
• seperate eggs.
• beat egg whites with cream of tarter until soft peaks are formed
• then add 1/2 cup sugar gradually
• until firm peaks are formed
• about 8 minutes with electric mixer
• stir together yolks water and vanilla.
• blend in the sifted dry ingredients
• beat 1 minute
• carefully fold into the egg whites
• pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
• do not grease sides of pan
• bake in moderate 350 degree oven for 15 minutes
• remove from pan immediately and roll in towel dusted with confectioners sugar
• cool
• when cool remove gently from towel
• spread inside with marsmallow cream and reroll
• dust outside with confectioners sugar.
• and sprinkle with colored sugars.
• chill before slicing
• for the filling
• combine sugar.
• cream of tarter and water
• cook together until syrup spins a thread 240 degrees
• beat egg whites until stiff
• add marshmallows to sirup
• beat until marshmallows are dissolved
• poUr over eggs whites (temper them 1st).
• beat until smooth.

CHOCOLATE SWISS ROLL

Steps:

• Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
• In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
• Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
• Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
• In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
• Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

CHOCOLATE ROLL WITH MARSHMALLOW CREAM FILLING RECIPE - (4.1/5)

Steps:

• For Cake: Preheat oven to 350 degrees. Spray jelly roll pan 15 1/2 x 10 1/2 x 1 inch with Baker's Joy or grease and flour pan. Beat eggs in bowl on high speed until thick, about 5 minutes. Add sugar gradually then beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into prepared pan and bake 15 minutes or until toothpick inserted in center comes out clean. Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Roll cake up with towel. Cool on cake rack, 30 minutes or until cool. Unroll cake and spread with filling. For Filling: Cream crisco shortening, butter and powdered sugar. Add vanilla and marshmallow cream and beat until smooth. Spread on chocolate cake, then roll up. For Glaze: Heat cream over medium heat until it begins to simmer. Quickly remove from heat and add the chocolate chips. Stir until chocolate has melted. Pour over the top of cake and allow to cool. Refrigerate.