Swiss Cake Rolls-Inside Out
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-Inside Out are an updated to some of my favorite snack cakes growing up.
As a kid, I looked forward to those sweet treats in in my lunch almost every day! They are just so darn good! Occasionally, I have to just eat one every now and then for old times sake. I remember pealing off the chocolate outside first before diving in to eat that yummy chocolate cake and filling. Wow, they were just so good. Maybe not so good for you health wise, but everything in moderation!
Making Swiss Cake Rolls
With that, I decided to put a spin the classic Swiss Cake Rolls and make an inside out version consisting of vanilla cake, chocolate filling, and a vanilla coating. My inspiration came from a cooking class at Sur La Table.
Swiss Cake Roll-Jaconde
First, you might wonder what is a jaconde cake? Its a French classic batter (also known as Joconde biscuit), it’s a super light and fluffy cake recipe. This cake batter is used for the classic French Opera Torte and is a delicious almond sponge cake. It has the elasticity needed for rolling and shaping.
Baking Technique-Warm Foaming Method
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 foaming method in baking is that it’s mostly prepared in one bowl. Starting with the eggs and sugar that get heated over a double boiler then mixed with egg whites and flours.
This dough is perfect as it is very spongy and super elastic, not to mention light in texture.
I then fill them with chocolate ganache and/or chocolate buttercream, rolled up and coated with vanilla and chocolate almond bark that I heat up in the microwave and pour over each cake till fully covered. I really like the chocolate bark because it forms a nice hard coating on the outside. As well as the nice crunch effect when you bite into these awesome Swiss Cake Rolls.
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! Check out my must have kitchen gadgets page.
Assembling Swiss Rolls
Here is a quick how-to in assembling these rolled cakes of gold.
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!
These are a trip down memory lane, bringing up all kinds of fun memories of those great lunchbox treats!
Love Snack Cakes: Check out my collection of home-made versions. Whoopie Pies, Raisin Creme Pies, Oatmeal Cream Pies, Raspberry Zingers, and more!
Swiss Cake Rolls-Inside Out
An inside out version of a favorite snack cake.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 rolls 1x
- Category: Dessert
- Cuisine: American
- 3 large eggs
- 3 oz sugar
- 3 large egg whites (room temperature)
- 1 oz sugar
- 4 oz almond flour (sifted)
- 1 oz flour (sifted)
- 1 oz butter (melted ( or 2 TBS))
- 6 oz heavy cream
- 4 oz semisweet chocolate chips
- 1 cup white almond bark (chopped)
- 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. These freeze very well for later snacking.