I have a secret. I am horrendous at frosting cakes. That is why I like making cake roll recipes.No frosting In the past I have made a carrot cake roll recipe and a chocolate cake roll recipe that you can check out on this blog. But today I am going to make a s’mores cake roll recipe
Carrot Cake Rolls Recipe: Do Cakes Have a Memory?
Well yes and no. A cake is not alive, therefore it can’t have a memory, per say. This is just the term given to this technique. Developing the cakes memory is a technique in which you take the cake right when it comes out of the oven and roll it up in a towel and let it cool. When it cools it will remember the way that it is supposed to be. This techniques is the same as when your hair is wet and you put it in curlers, then when it’s dry you take them out and have curls. Same idea. This is just so that when you roll the cake back up with the frosting in between, it won’t crack because it has almost been trained.
I hope you all enjoy this recipe and thank you all for reading. If you recreate this, please tag me on social media so I can see. If you enjoyed this recipe, please consider subscribing. This way, you can get emails every time I post. Have an amazing week and I will see you all in the next one.
S'mores Cake Roll
A graham cracker sponge cake rolled up with marshmallow filling and topped with more toasted marshmallow filling and chocolate ganache.
Ingredients
Cake
- 1/2 of a Cup of Graham Cracker Crumbs
- 3/4 of a Cup of All Purpose Flour
- 1/2 Tsp of Baking Powder
- 1/2 Tsp of Baking Soda
- 1/2 Tsp of Salt
- 1 Tsp of Vanilla Extract
- 3 Eggs
- 2/3 of a Cup of Granulated Sugar
Marshmallow Filling
- 1 Large Jar of Marshmallow Fluff
Chocolate Ganache
- 1/2 Cup of Heavy Cream
- 1 Cup of Semi Sweet Chocolate Chips
Decoration
- 1 graham cracker broken into crumbs
Instructions
For The Cake
- Sift the dry ingrediants together. That being the flour, graham cracker crumbs, baking powder, baking soda and salt
- Add the eggs, sugar and vanilla extract to a large bowl. Beat until pail and thick.
- Add the dry ingrediants and beat to combine until just incorpereated.
- Spread the batter out in your prepared jelly roll pan taking care to get the batter as smooth and as even as possible.
- Place in your oven for 15-20 minutes or until the cake springs back when pressed into.
- While still warm, sprinkle a small amount of confectioners sugar over the surface of the cake to prevent the towel from sticking. Drape a tea towel over the jelly roll pan and flip the pan so that the cake is laid out onto the towel. Spinkle that side with confectioners sugar. Using the towel, roll up the cake the short way.
- Let the cake cool like that. About 1 to 1.5 hours.
For The Chocolate Ganache
- Bring the heavy cream to a simmer in a small saucepot. Turn off.
- Add the chocolate chips to the cream and get them submerged in the cream. Leave to melt for one minute.
- Whisk vigorously until incorperated.
Assembly
- Gently unroll the cooled cake and spread on the fluff, leaving a small border on all sides to account for spillage.
- Roll the cake back up following the guide of the first roll of the cake.
- Wrap in plastic wrap and freeze for 2 hours. (Make the ganache in the mean time)
- Top the cake roll with more of the fluff. Use a blow torch to toast the fluff all around.
- Pour the ganache on top of the fluff.
- Crush 1 graham cracker into crumbs and sprinkle it on top.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.