We made S’mores during her summers in Kansas. We made them at Big Cedar Lodge in Arkansas during family outings Now these classic campfire treats are transformed into a cake roll to celebrate our niece Erin’s birthday.
By the way -- At about step #14 my phone's camera began to produce "fuzzy" photos and I could not figure out why! Barry to the rescue -- seems I had managed to smudge the lens with marshmallow cream!!!
S’mores Cake Roll About 10 to 14 servings
4 eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
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3 to 4 crushed graham crackers – divided use
Marshmallow Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)
Mini marshmallow
1. Preheat oven to 375° F.
2. Spray a 15 x 10-inch jelly roll pan with pan spray (this insures parchment sticks to the bottom of the pan). Then line it with parchment paper, leaving an extra 1-inch of the paper sticking up on both 15-inch sides of the pan so that cake may easily be lifted out after baking. Spray top of parchment paper with pan spray.
3. In a large mixing bowl, beat egg whites until foamy; gradually add 1/2 c. sugar, beating until stiff peaks form.
4. In another mixing bowl, beat egg yolks & vanilla on high speed for about 3 minutes. Gradually add 1/3 c. sugar, continue beating for 2 minutes.
5. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed (beginning and ending with the flour mixture), beating just until batter is smooth.
6. Gradually fold chocolate mixture into egg whites.
7. Spread evenly in jelly roll pan.
8. Bake at 375 for 12 to 15 min. or until the top springs back when touched lightly in center.
9. Immediately and carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.
10. Slowly use your hands to roll up the cake inside the parchment paper— rolling from short end to short end — until it is completely rolled up.
11. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
13. Carefully unroll cake so it is flat; remove parchment as it unrolls.
14. Spread Marshmallow Cream Filling over the top of the cake (leaving just about 1/4-inch free on each long side). Sprinkle with about 2/3 of the crushed graham crackers.
15. Roll it back up into a log and place on a serving tray.
16. Frost with Chocolate Glaze.
17. Refrigerated for at least 1 hour.
18. Before serving, add mini marshmallows to the top and edges of cake roll; use a kitchen torch to toast marshmallow. Sprinkle remaining graham cracker crumbs over cake.
Marshmallow Cream Filling:
4 oz. cream cheese, softened
7 oz. container marshmallow fluff
About 1/2 cup whipping cream, divided
Add cream cheese, marshmallow fluff and heavy cream to mixer and beat until well combined.
Chocolate Glaze
2 tablespoons butter
2 tablespoons cocoa
1/2 cup heavy cream
1 cup powdered sugar
1/2 teaspoon vanilla
Over low heat, melt butter. Add cocoa and 2 tablespoons cream, stirring until smooth and slightly thickened. Do not boil.
Remove from heat; cool slightly.
Gradually blend in sugar, vanilla and enough remaining cream to create a thick but spreadable glaze.
Recipe without photos . . .
S’mores Cake Roll About 10 to 14 servings
4 eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
-------
3 to 4 crushed graham crackers – divided use
Marshmallow Cream Filling (recipe follows)
Chocolate Glaze (recipe follows)
Mini marshmallow
1. Preheat oven to 375° F.
2. Spray a 15 x 10-inch jelly roll pan with pan spray (this insures parchment sticks to the bottom of the pan). Then line it with parchment paper, leaving an extra 1-inch of the paper sticking up on both 15-inch sides of the pan so that cake may easily be lifted out after baking. Spray top of parchment paper with pan spray.
3. In a large mixing bowl, beat egg whites until foamy; gradually add 1/2 c. sugar, beating until stiff peaks form.
4. In another mixing bowl, beat egg yolks & vanilla on high speed for about 3 minutes. Gradually add 1/3 c. sugar, continue beating for 2 minutes.
5. Combine cocoa, flour, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed (beginning and ending with the flour mixture), beating just until batter is smooth.
6. Gradually fold chocolate mixture into egg whites.
7. Spread evenly in jelly roll pan.
8. Bake at 375 for 12 to 15 min. or until the top springs back when touched lightly in center.
9. Immediately and carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.
10. Slowly use your hands to roll up the cake inside the parchment paper— rolling from short end to short end — until it is completely rolled up.
11. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
13. Carefully unroll cake so it is flat; remove parchment as it unrolls.
14. Spread Marshmallow Cream Filling over the top of the cake (leaving just about 1/4-inch free on each long side). Sprinkle with about 2/3 of the crushed graham crackers.
15. Roll it back up into a log and place on a serving tray.
16. Frost with Chocolate Glaze.
17. Refrigerated for at least 1 hour.
18. Before serving, add mini marshmallows to the top and edges of cake roll; use a kitchen torch to toast marshmallow. Sprinkle remaining graham cracker crumbs over cake.
Marshmallow Cream Filling:
4 oz. cream cheese, softened
7 oz. container marshmallow fluff
About 1/2 cup whipping cream, divided
Add cream cheese, marshmallow fluff and heavy cream to mixer and beat until well combined.
Chocolate Glaze
2 tablespoons butter
2 tablespoons cocoa
1/2 cup heavy cream
1 cup powdered sugar
1/2 teaspoon vanilla
Over low heat, melt butter. Add cocoa and 2 tablespoons cream, stirring until smooth and slightly thickened. Do not boil.
Remove from heat; cool slightly.
Gradually blend in sugar, vanilla and enough remaining cream to create a thick but spreadable glaze.
