Chocolate Sponge Roll With Marshmallow Filling Recipes

CHOCOLATE ROLL I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
• Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
• Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.

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.

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 MARSHMALLOW ROLL

Steps:

• Melt chocolate with butter in the microwave.
• Add in icing sugar and egg; cool slightly.
• Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
• Tear 3 sheets of foil paper about 12x18 inches each.
• Sprinkle a 2-in band of coconut down the lengh of the foil.
• Spoon 1/3 of the marshmallow mixture over the coconut.
• Sprinkle the remaining coconut over marshmallow mixture.
• Wrap up in the foil to make a long roll, sealing well.
• Make 2 more rolls; wrap and freeze until firm.
• (will keep for 2 months in the freezer).
• When ready to use, remove from freezer, and slice frozen, 1/2-in thick.
• If desired, place sliced pieces in coloured cupcake papers to serve.
• Store in freezer.

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 the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
• Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
• Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
• While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.