Giant Swiss Cake Roll

April 24, 2011


I had a hankering to make some things this weekend – dye some eggs, make some chocolates, bake meringues or something – but instead I mostly just sat around. I found a cake recipe that seemed to satisfy some of those needs -it required melting chocolate and whipping eggs – but it was a flourless cake recipe, and I just couldn’t believe that it was possible to make a cake with no flour. How does that become ‘cake’?

I wanted to make it on Saturday for Easter lunch but it is ‘best served on the day it’s made’. So I got all the ingredients ready to go the night before and then woke up early on Sunday so I could mix, bake, and pre-roll it so it could cool while we went to church.

If you’re interested in the how-to, you should really read the original post. I would just like to say that this is the first time in a long time that I actually followed almost every single direction of a recipe. The only problem I had was that my pan wasn’t quite big enough.

After baking, you let it cool a bit with wet paper towels on it (really), then sift cocoa all over both sides, roll it up in a towel and let it sit so it ‘sets’ in a curve.

Tea strainers are multi-taskers.

I did more folding than rolling.

After it’s cooled all the way, you unroll it, slather whipped cream on top, then re-roll.

I am rolling cake!

That was the part that I really wanted to do. In fact, I’d really like to make this cake again so I could practice my cake-rolling skills, but then I’d have to eat cake all the time, and that’s not really my thing. Any bakeries out there looking for a cake-rolling apprentice?

See, I really need to practice because this thing was ugly. Like ‘this cake has a nice personality’ kind of ugly. I decided to fix it by making some ganache, but first I had to learn how to spell ganache.

Using some hot cream and the rest of Lloyd’s ‘secret’ stash of dark chocolate, in minutes I had a giant Ho Ho.

Ain't nothing wrong with that icing.

It tasted alright, but I think I’d like to try this again sometime with a cake that has flour in it.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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7 Responses to “Giant Swiss Cake Roll”

  1. Brad Said on:

    So if I’m reading that recipe correctly, the “cake” part is just a bunch of eggs with some stuff in them?

    I talked on the phone with my mom last night and she said everybody loved eating this.


  2. Lloyd Said on:

    Wait! I have a secret stash of dark chocolate?


  3. Peggy Said on:

    Mmmmmm!!! A giant Ho Ho!! Did you happen to get a picture after you sliced it?

    Wouldn’t one of your tiny lasagnas & this colossal dessert make an intersting dinner?


    • Lauren Said on:

      No ‘after’ photo, but I found this recipe and just may have to try it, only I’m thinking: fill it with soft-serve ice cream and freeze it. Mmmmmmmmmmmmmm………………


      • Deanne Said on:

        why would anyone roll something so yummy in pecans?? Ice cream idea is a winner! Would you have to soften first, then freeze?


  4. Curt Said on:

    Mmmmm…..looks good. Just an FYI….they are selling half-off certificates to Two Twins Cafe.


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