Giant Hostess Cake Swiss Roll
1. Preheat5-7 Min
Preheat your oven to 425*F.
2. Seperate3 Min
Separate 4 eggs into yolks and whites. Whisk the egg whites until soft peaks form – you don’t want to dry them out.
3. Mix8 Min
In a large bowl, beat the egg yolks with 1/2 cup of sugar, until pale yellow, then mix in 1/3 cup of flour, 1/4 cup of cocoa powder, 1 tsp of baking powder, 1/4 tsp salt and 1/2 tsp of instant coffee, until combined.
4. Fold2 Min
Then, fold in the egg whites, being careful not to deflate them by over-mixing.
5. Pour3 Min
Pour the batter into a greased, parchment-lined ½ 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 your cake later.
6. Bake9 Min
Bake the cake for approximately 9 minutes, or until set.
7. Cool8 Min
Allow the cake to cool for 5 minutes, and then gently roll the 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.
8. Beat5 Min
Meanwhile, beat together 1 stick of butter, 1/4 cup shortening, 1 tsp of vanilla, 7 oz of marshmallow fluff, salt and 1 cup of powdered sugar until smooth.
9. Roll5 Min
Unroll the cake and spread the filling across it. Re-roll the cake with the filling inside.
10. Decorate5 Min
Place the cake on a cooling rack, and pour over the melted chocolate. Decorate the cake with slices of real Hostess Swiss Roll cakes.