Light and spongy Swiss roll is filled with homemade vanilla whipped cream and coated with rich bittersweet chocolate ganache and colorful sprinkles
I’ve never known a person who loves pink so much in my life. I’m never a big fan of pink myself. I like pink, but I never really into pink, or dresses, or anything “girly” when I was a kid. Mom often got me and my sister girly dresses, you know…those with lots of lace and glitters. All I could do was scratching myself nonstop. I hated lace and glitters as a little girl.
Then came my daughter! She is OBSESSED with pink! She wished before to have a “pink” skin! (I’m not trying to be funny!). She is the opposite of me! She loves laces, glitters, pink, skirts, tutu, heels, I mean…anything girly you can load on her, bring them on for real!
Which by now you know why this Swiss roll was pink 😉 She was a little disappointed that the chocolate is not pink, but the colorful sprinkles did make up for it!
She turned 7 years old last week. I was debating whether to make her a cake or to get from the store. The truth is, both of my kids are not really into cakes. They usually only eat the cream or icing and never touch the cake. So I usually don’t make a big cake.
They ate a little bit of this Swiss roll. They like the whipped cream, chocolate ganache and the sprinkles. I personally like this Swiss roll cake because it is so soft and spongy! The overall taste is not too heavy and sweet. I like the bittersweet chocolate ganache.
I told her “I’m sorry that the cake doesn’t look all that pretty and it’s not all pink!”. She said “It’s okay mama. I still love it. I always love your cooking”. She is truly one of the sweetest girl I’ve known! I’m so glad I am her mom! I’m not the best mom out there! I truly am not! But she is teaching me how to be a better mom. Every. single. day! Thank you for being you my sweet girl! I know you can’t wait to be 8, but I wish time does slow down a little bit!
Recipe is adapted from Pioneer Womans’ Chocolate Swiss Roll
Pink Swiss Roll with Chocolate Ganache
For Swiss Roll:
- butter For Greasing
- ⅓ cup all-purpose Flour
- ¼ tsp salt
- ½ tsp vanilla extract
- 4 large Eggs
- ½ cup sugar
- gel food coloring
- 4 Tbsp butter melted
Homemade whipped cream:
- 1 cup heavy Cream
- ¼ cup sugar
- 1 tsp vanilla extract
- 4 oz Bittersweet Chocolate Chips Or Chopped Chocolate
- ½ cup heavy Cream
- 1 Tbsp milk
Homemade whipped cream:
- To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a mixer to stiff peaks, about 5 minutes on medium speed. Cover and chill in the refrigerator. Can be prepared one day ahead
Making the Swiss roll:
- Preheat the oven to 425ºF. Place a piece of parchment paper on a 17x12 sheet pan, and rub butter on it to grease
- In a large mixing bowl, combine flour and salt, set aside. In another mixing bowl, crack in eggs, sugar, and red food coloring (the amount depends on how pink you want it) You can always add a bit more if it's too pale while beating it. Beat them with a mixer (I used stand mixer) on medium speed for 2 minutes then switch to high speed on 3 minutes or until the color turns pale, light, and airy and reach a ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it will maintain its shape for a good 5–10 seconds before settling back into the liquid. Mix in the melted butter
- Add the flour mixture into the egg by gently folding them in with a spatula. Spread the batter on the sheet pan. Bake the cake for 5–6 minutes, until springy to the touch.
- Place a piece of parchment paper on a flat surface and sprinkle lightly with some powdered sugar. Flip the cake onto the parchment, then gently peel the parchment paper from the cake. Gently roll the cake up into a log while it’s still warm
- Let it cool down completely before spreading the filling
- Spread the cream all over, leave a 1-inch border around all edges
- Roll the cake up gently (leaving the parchment paper behind)
- Cut off both ends of the swiss roll (you can eat them)
- Place on wire rack
Making the chocolate ganache:
- Fill up a saucepan with some water, bring to a boil Place the bittersweet chocolate on a heat-proof bowl (large enough to sit on top of the saucepan) and set on top of a saucepan without touching the water. Once the water comes to boil, lower the heat and let the chocolate melts. Give it a stir every now and then
Assembling the cake:
- Pour the chocolate ganache over the cake
- Top with some colorful sprinkle and then refrigerate for at least 30 minutes.
You might like these cakes too:
Rainbow Cake that will Brighten Up Anyone’s Life
Instant Pot Chinese Steamed Matcha Sponge Cake
Totoro Black Sesame Chiffon Cake
Pandan Mille Crepe Cake
I tried it, but no matter what, the eggs and sugar isn’t getting ribbony. Did you separate them?
Hi Mikayla, For this recipe, I didn’t separate the eggs. If I may suggest you to look at this recipe instead if you want to make a swiss roll https://whattocooktoday.com/hurricane-swiss-roll.html I have just done updating it. It’s a really good soft and fluffy Swiss roll. This recipe you are looking at here needs some improvements
You don’t have to do the hurricane pattern if you don’t want to and you can adapt the flavor and color to what you have in mind.
Okay, this is maybe the cutest roll of all time. And it looks light it might very well be the most delicious too. SO fun!!