I have a confession, those wonderful chocolate cake rolled snacks filled with that awesome fluffy vanilla filling and chocolate you could peel off to eat…. yes that one. Swiss cake rolls were some of my favorite snack cakes growing up.
As a kid, I looked forward to those sweet treats in in my lunch almost everyday! They are just so darn good! Occasionally, I have to just eat one every now and then for old times sake.
How I Make Them
With that, I decided to put a spin on them and make an inside out version consisting of vanilla cake, chocolate filling, and a vanilla coating.
First I take a classic Joconde batter (also known as Joconde biscuit), it’s light and fluffy. This cake batter is used for the classic French Opera Torte and is a delicious almond sponge cake.
This cake uses a technique called the warm foaming method. Don’t get nervous, its super easy to make and you get to be a pastry chef in your own kitchen.
One of the great things about this mixing method is that it’s mostly prepared in one bowl where the the eggs and sugar are heated over a double boiler then mixed with egg whites and flours.
This dough is perfect as it is very spongy and roll friendly. I then fill them with chocolate ganache and/or chocolate buttercream, rolled up and coated with vanilla and chocolate almond bark. I really like the chocolate bark because it forms a nice hard coating on the ouside.
Special Note on the Recipe
The recipe is done mostly by weight so you would need a kitchen scale, one of my best tools in the kitchen!
I honestly can’t decide which I love better the ganach or buttercream filled ones. I do know however, I can’t stop eating them!
I hope you enjoy them as much as I do and it brings back memories of those great lunchbox treats!
Grease 2- 1/4 sheet pans and line with parchment paper. Preheat the oven to 400 degrees. You can also use a 1/2 sheet pan and just make one pan of cake.
In a medium bowl, combine the 3 eggs with the 3 oz sugar and place on top of a double boiler.
Turn heat up to medium and whisk constantly till the mixture is just warmed and the sugar is melted. This happens when you put some of the mixture between your fingers and rub together and its nice and smooth, not grainy.
Remove the bowl and set aside and allow to cool 5-10 minutes. In a mixer with a whisk, add the egg whites and mix till foamy.
Add the 1 oz of sugar then turn the mixer up to high and mix till medium peaks, being careful not to get them too stiff.
Fold the egg whites into the sugar/egg mixture gently. Sift both flours together and fold into the egg mixture till no streaks of egg whites are seen.
Fold in the melted butter and mix till everything is incorporated.
Divide the batter evenly among the two sheet pans and spread with an offset spatula Bake 10-12 minutes till done. This will bake super fast.
Remove from the oven, and allow to cool. Place a parchment sheet on your table and flip each cake out and remove the parchment paper.
Heat the cream in the microwave about 30 seconds till very hot. Place the chocolate chips in a bowl. Pour the cream over the top of the chocolate. Allow to sit one minute. Whisk till smooth. Allow to cool and place in the refrigerator to thickened slightly to icing consistency before using.
Assembling the rolls
Spread the chocolate ganache or your favorite chocolate icing onto each cake rectangle. Slice into 4 equal quarters.
Roll each quarter up and place seem side down onto a parchment lined baking sheet.
Cover with plastic wrap and refrigerate till firm, about 1 hour.
Place the almond bark in a bowl and microwave at 30 second intervals until melted and smooth.
Remove the rolls from the refrigerator. Place each roll into the melted bark and roll around to coat evenly. Place on baking sheet, sprinkle with your favorite sprinkles.
Allow to harden at room temperature or place in the refrigerator for 15 minutes.
You can use your favorite chocolate buttercream or icing.