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Swiss Cake Roll

I have loved Swiss cake rolls since elementary school, but I never thought of baking my own. After all, Little Debbie did a hell of a job with the tasty treat. And then I saw them bake a Swiss cake roll on the Great British Bakeoff. Consequently, I knew I had to give it a try. Yesterday I baked one for the first time and it was delicious, so I thought I’d share the recipe tonight.

Swiss Cake Roll

Prep time: 30 minutes
Bake time: 10-12 minutes
Rest time: 3:5- 4:00 hours
Total Time: 4-4.75 hours

Tools needed:

Ingredients:

For the cake:

  • 4 large eggs
  • 2 tsp vanilla extract
  • ¾ cup sugar
  • 1 Tbsp vegetable oil
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder plus ¼ cup for rolling
  • 1 tsp baking powder
  • ¼ tsp salt

For the filling:

  • 1 cup heavy whipping cream
  • ¼ cup sugar
  • 1 tsp vanilla extract

For the glaze:

  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy whipping cream

Instructions:

For the cake:

  • Preheat oven to 375°F.
  • Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick baking spray. Do not skip the nonstick baking spray. Set pan aside.
  • Using an electric mixer, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color.
  • Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition.
  • Add oil and mix until well combined.
  • In a separate bowl, combine flour, cocoa powder, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
  • Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
  • Bake for 10-12 minutes, or until cake springs back when touched in center. While cake is baking, lay a large, thin kitchen cloth on counter. Sprinkle cocoa powder generously on top of cloth.
  • Once baked, immediately flip hot cake out onto the cocoa-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (2 hours) before continuing.

For the filling:

  • Using a medium mixing bowl, add whipping cream, sugar and vanilla extract. Beat with an electric mixer for 3-4 minutes, or until stiff peaks form.
  • Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.

For the glaze:

  • Remove the plastic wrap from the cake and place on a cooling rack set over a sheet pan.
  • Using a medium microwaveable bowl, add chocolate chips and whipping cream. Microwave in 20 seconds intervals, stirring after each round, until mixture is smooth.
  • Let stand at room temperature for 5 minutes, or until mixture has thickened slightly but is still pourable.
  • Pour chocolate glaze evenly on top, spreading evenly over entire cake.
  • Refrigerate cake for 30 minutes to allow glaze to set before slicing.

Notes:

  • If you like mint, you could substitute mint extract for the vanilla extract in the filling
  • You can add sliced strawberries or raspberries on top of the filling for added flavor
  • Cooling time may very based on your climate. The times in this recipe are based on the South Florida climate.
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Prosecco Parfaits

As the name Prosecco parfaits suggest, this truly is the perfect dessert. It’s simple to prepare, but big on elegance and flavor. Truly, you can make it your own by playing around with the wine selection and the accompaniments. For the parfaits I made on Christmas eve, I used Martini & Rossi Asti. I dressed the parfaits with fresh mint and raspberries, which was a great combination. Here’s the recipe:

Prosecco Parfaits
Servings: 6-8
Prep time: 15 minutes
Cook time: 8 minutes
Inactive: 4 hours
Total time: 4 hours 23 minutes

Ingredients:


1 750 ML of Prosecco or other sparkling wine
3/4 cup of granulated sugar (divided 1/2 cup and 1/4 cup)
1/2 cup of water
2 1/4 oz packets of unflavored gelatin
1 cup heavy cream
8 oz mascarpone cheese

Instructions:

  1. Combine the wine, 1/2 cup of sugar and water in a large saucepan and bring to a boil over high heat. Once it starts to boil, reduce the heat and let the mixture simmer for five minutes to cook some of the alcohol off. You can adjust the simmer time here depending on how strong you want your jello to be. Five minutes, however, produces a well balanced jello shot with plenty of alcohol. Next remove the pan from the heat and slowly whisk in the the gelatin until its completely dissolved. Once the gelatin has been stirred in and dissolved completely, pour it into a 9×11 or 9×13 baking dish and cool to room temperature before placing the jello in the refridgerator to setup for at least four hours.
  2. In a large bowl, whip the cream to medium stiff peaks. This took me about 4 minutes, but can vary based on the equipment used. Medium stiff peaks are just stiff enough to stand up, but the top will curl over (see pic below.). Place the bowl with the whipped cream in the fridge to keep cool. If you live up North, you can skip this step. I live in Florida, so I need to put it in the fridge to keep it from getting too warm. Next, in a separate large bowl, mix the marscapone cheese and remaining sugar (1/4 cup) untli smooth. Fold in 1/3 of the cool whipped to the marscapone cheese mixture. Lastly, once combined add the marscapone cheese mixture to the rest of the whipped cream.
  3. After the jello is set, you can start assembling the parfaits. I used parfait glasses I purchased from Amazon. Cut the jello into 1×1 squares using a cookie or bisquit cutter and place in the bottom of the parfait cups. Next cover the jello squares with 1/2 of the cream mixuture. Repeat with two or three more layers (depending on the width of your parfait cups) leaving enough cream for a dollop on top.

Notes:

  • For a non-alcoholic version, you can use the sparkiling grape or pear juice found at most grocery store and can skip the five minute simmer.
  • If it’s warm where you’re at, keep the bowl and the beaters in the fridge to keep them cool.
  • If your whipped cream starts to look grainy, you’ve beaten it too long. You can try to fix it by adding a couple more tablespoons and whisking it in by hand. If that doesn’t work, you’ll need to start over.

Tools used:

  • 2 3 quart mixing bowls
  • 1 Hand mixer
  • Parfait cups (disposable)
  • 13×9 baking pan
  • Reynolds wrap
  • Large Saucepan
  • Whisk

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Homemade Chicken Broth for Dogs

Homemade Chicken Broth for Dogs is the perfect healthy treat for man’s best friend. I started making this when our dog Maya got ill in June. The hope was that it would help stimulate her appetite and increase her calorie intake.

Homemade Chicken Broth for Dogs
1 chicken carcass and bones (A store-bought rotisserie chicken works really well.)
4-5 carrots
Enough water to cover the chicken and bones

Maya enjoying the homemade chicken broth

Steps:
1: Add chicken bones and carrots to the pot and cover with water.
2: Bring broth to a boil
3: Simmer on low for at least 1 hour. I prefer to simmer the broth for at least 4-5 hours
4: Allow the broth to cool before preparing to store it. I’ve been storing the broth in a pitcher, so it’s easy to pour into her bowl.

I don’t add onions to the broth as they’re not good for dogs. If I was making it for the family, I’d add both onions and celery to the pot.

On that note, I have to go finish the incomplete batch of broth I started earlier today. Then I’ll pack up the latest batch of fresh chicken broth!

Here are the tools I used to make the broth: