I make one every year, a recipe I've patched together from a couple sources -- cake from America's Test Kitchen + sweetened whipped cream filling + a whipped ganache from another source (I think plain choc ganache is too rich). It's not hard, just takes planning ahead since you have to roll the warm cake in a towel and then wait for it to cool.

Anonymous wrote:I didn’t think it was that hard. The trick with roll cakes is don’t over bake them (they are so thin they cook fast) and roll them in a towel while still warm so it gets the shape of the log before it cools.
Bhg.com has one online that my teen made that was really tasty—I think the filling was a combo of cream cheese and sweetened whip cream with a chocolate buttercream frosting. We didn’t bother with the really fancy wood grain—we just used a fork to make bark pattern in the frosting and use small pieces of the cake as branches.

This sounds like a good filling. I mean what good is it if it doesn't taste good?
I just cannot find a chocolate buttercream recipe that I feel is chocolately enough. So I'm stumped on that front. (haha)

I didn’t think it was that hard. The trick with roll cakes is don’t over bake them (they are so thin they cook fast) and roll them in a towel while still warm so it gets the shape of the log before it cools.
Bhg.com has one online that my teen made that was really tasty—I think the filling was a combo of cream cheese and sweetened whip cream with a chocolate buttercream frosting. We didn’t bother with the really fancy wood grain—we just used a fork to make bark pattern in the frosting and use small pieces of the cake as branches.

It is like making croissant by hand. Do it once so that you can say you've done it but then buy one after that. Technically nothing is really difficult but there are three big parts and you need some space. I make one very year because now I enjoy it. The first few years it wasn't so much enjoyment as it was a challenge to myself.

You need a moist cake to keep it from cracking. I also don't let mine sit too long. Just long enough to cool so the filling won't melt. When making the cake I use a jelly roll half sheet pan so that I didn't make it too thick.

Don't put in too much filling or ganache ... on the other hand you need enough. It is a fine line. When you roll it, you want the roll to be tight.

Watch some YouTube videos. I like Sally's Baking Addiction best followed by Delish. (I don't like how the Delish one looks - way too much filling for me - but June does a great job explaining).


Sally's Baking Addiction: https://www.youtube.com/watch?v=I9aiA-LLzuA

Delish: https://www.youtube.com/watch?v=K2R3uFFDLLI

Anonymous wrote:Yes! It’s not that difficult. There was a really good piece in the WashPost about tips for rolling:

https://www.washingtonpost.com/food/2021/12/17/chocolate-swiss-roll-recipe/

Let me know if you can’t open it.

This is great! Thanks!

Anonymous wrote:I’ve made it. Lots a work for a meh payoff.

This. It’s one of the things that confirms for me that there’s little correlation between how pretty something looks and how good it tastes.

I’ve made it. Lots a work for a meh payoff.

I’ve made several, both with wheat flour and a couple of gluten-free ones. Mine have all cracked a little bit but they still look and taste great. Making the meringue mushrooms was a big hit with the kids. Marzipan flowers and leaves are also fun.

Yes! It’s not that difficult. There was a really good piece in the WashPost about tips for rolling:

https://www.washingtonpost.com/food/2021/12/17/chocolate-swiss-roll-recipe/

Let me know if you can’t open it.

I make them! I don’t find rolling hard because I cover the rolled cake in ganache and decorate like bark/with meringue mushrooms/piped pine needles/etc so it doesn’t matter is the cake cracks a little or is a weird shape. That being said — cover the cooling cake with a wet tea towel to avoid cracking.

Yes it took a long time, like 3 hours of active work. Made the cake and filling and ganache but I bought the marzipan figurines. Tasted great but I swore I’d get one from a bakery in the future.

I did-Kung Arthur flour recipe. It looked beautiful but the actual cake was too dry. It did crack a bit during rolling but that was easily hidden with frosting.

Did it work? Was the rolling hard? Any tips?