Giant Hostess Cake Swiss Roll

Preparation Time
50 Min
Complexity Level
  • 1. Preheat
    5-7 Min

    Preheat your oven to 425*F.

  • 2. Seperate
    3 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. Mix
    8 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. Fold
    2 Min

    Then, fold in the egg whites, being careful not to deflate them by over-mixing.

  • 5. Pour
    3 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. Bake
    9 Min

    Bake the cake for approximately 9 minutes, or until set.

  • 7. Cool
    8 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. Beat
    5 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. Roll
    5 Min

    Unroll the cake and spread the filling across it. Re-roll the cake with the filling inside.

  • 10. Decorate
    5 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.