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SWISS ROLL CAKE

Sunday, September 28, 2014 19:30

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I love this cake, I really do! I had to change the original recipe a little because of the filling having to be place in the refrigerator and we just didn’t have the room. Took this cake this weekend to a “home warming” cookout and to celebrate the warm weather that “Maine” had this weekend………….I still love this cake, how it looks likes a giant whoopie pie. The cake is moist, the filling is the best buttercream that I have ever had and the chocolate topping. Well, who would turn away from melted chocolate chips Take a peek

amish365 swiss-roll-bars

Swiss Roll Cake

2 cups flour

1/2 cup cocoa

1/4 tsp salt

1 tsp baking soda

2 eggs

1 1/2 cups sugar

1/2 cup vegetable oil

2 cups applesauce

In a medium size bowl add the flour, cocoa, salt and baking soda and whisk together. Set aside

In your mixing bowl add the sugar, eggs, oil and applesauce. Mix to blend. Add the dry ingredients to the bowl a little at a time and continue to mix.

The original recipe says to prepare by dividing the mixture between 2 greased and floured 10 by 15 inch rimmed baking sheets. I used 2 greased and floured round pans. Or you could do what Rachel did was to use 2 greased and floured 9×13 inch pans with parchment paper in the bottom to help in the removal of the finished cake. I didn’t line my round pans with parchment paper. But, I did grease and flour them. After they are cool I ran a knife around the edge and they both came out nice. I did make these the day before and wrapped in waxed paper then in freezer paper and placed in the freezer.

Bake at 350 degrees and the baking time will depend on the size pan you use. Just watch them so you don’t over bake them. The original says 20-30 minutes.

My favorite Buttercream:

that really frosts me the best butter cream

I cut the recipe in half and used the entire bowl full of icing in the middle of this Swiss Roll Cake……

1 cup of shortening plus 1 1/2 Tbsp

1/8 tsp salt

1/3 cup of sour cream

1 tsp vanilla

1/4 tsp almond extract

1/4 tsp butter extract

1/4 cup of dry coffee creamer

1 pound of powdered sugar (I used my scale to weight the sugar)

Place all in the mixer and blend well. If you have any left you can keep stored in a covered container in the refrigerator for up too two weeks. Just mix again and use. This icing on the cake doesn’t require refrigeration.

Chocolate Topping:

1 package of chocolate chips (I used a bag of mini chips)

5 Tbsp of butter

In a small saucepan, melt the butter then add the chips and stir until melted. The chips will harden fairly fast so work quickly. If needed dip a knife in hot water and continue to spread the chocolate icing.

When cutting the finished cake you can use a knife that has been run under hot tap water. That will help to cut through the thick chocolate topping.

Classic Yellow Cake with Buttercream Icing

Wicked Good Maine Whoppie Pie’s

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