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Gaint Hostess Cake Swiss Roll by


1/4 cup cocoa powder
1/3 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon instant coffee
4 eggs
1/2 cup sugar

1 stick butter
1/4 cup shortening
7 oz. marshmallow creme
1 teaspoon vanilla
1/4 teaspoon salt
1 cup powdered sugar

Dark chocolate, melted
Hostess Swiss Roll for decoration


Preheat oven to 425*F. Separate eggs into yolks and whites. Whisk the egg whites until soft peaks form, you don't want to dry them out. In a large bowl, beat yolks and sugar until pale yellow color, then mix remaining dry ingredients including, flour, cocoa powder, baking powdered, salt, and instant coffee, until just combined. Then fold in egg whites, being careful not to deflate them by over mixing. Pour batter into a greased, parchment lined 1/2 inch sheet pan, and gently spread it evenly. Make sure you have a slight overhang of parchment in the pan, as it will make it easier to roll cake later. Bake cake for about 9 minutes, until set. Allow to cool for 5 minutes, and then gently roll cake into a Swiss roll, while still on the parchment. This will prevent the cake from cracking later, when you roll it with the filling. Allow the roll to cool completely. Meanwhile, beat together the butter, shortening, vanilla, marshmallow creme, salt, and powdered sugar until smooth. Unroll cake and spread filling across it. Re-Roll cake with the filling inside. Place the cake on a cooling rack, and pour melted chocolate over cake roll. Decorate the cake with slices of real Hostess Swiss Roll Cake.

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