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Storing Leftovers<\/h3>\n This Swiss roll cake is so simple to store! Because it is covered in a ganache, it doesn\u2019t dry out as quickly as your average cake with layers. Once you pour the ganache over the top, you will want as little touching the outside as possible or it will pull the ganache off.<\/p>\n
\nIn the Refrigerator:<\/strong> If you cut into your cake, make sure to press plastic wrap on the ends so that piece doesn\u2019t dry out. You can also cut the entire log into slices and put a piece of wax paper on either side and stack them on their sides. Store in the refrigerator for up to 4 days.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
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\nMore Cake Recipes<\/h3>\n<\/header>\n\n
Being able to bake a cake is a really great skill to have in the kitchen. You can save a lot of money by baking a simple cake with a beautiful design, and it\u2019s a lot of fun! Learning to pipe frosting and make different toppings are always something I try to teach my kids. It\u2019s relaxing and so delicious! Here are a few cake recipes that you can practice decorating that also taste incredible!<\/p>\n<\/div>\n
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Cake<\/h4>\n\n\nPreheat the oven to 350\u00b0 and prep a 17\u00d712 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.<\/span><\/p>\n<\/li>\n\nIn a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.<\/span><\/p>\n<\/li>\n\nIn another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.<\/p>\n<\/li>\n
\nSpread the cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.<\/p>\n<\/li>\n
\nLet the cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.<\/p>\n<\/li>\n
\nStarting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolls up inside it. Place the towel with the cake\u2019s seam side down and let it cool completely, about an hour.<\/span><\/p>\n<\/li>\n\nGently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it\u2019s unrolled.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Filling<\/h4>\n\n\nWhip the cream, powdered sugar, and vanilla together until medium stiff peaks form.<\/p>\n<\/li>\n
\nSpread the cream over the cake, leaving about \u00bd inch border along one short end free of cream.<\/p>\n<\/li>\n
\nGently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.<\/p>\n<\/li>\n
\nCarefully wrap the cake with plastic wrap and chill for 2-3 hours, or overnight.<\/p>\n<\/li>\n
\nWhen ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.<\/p>\n<\/li>\n
\nPrepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Ganache<\/h4>\n\n\nPlace the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\nServes: 8<\/span><\/p>\nCalories<\/span>543<\/span>kcal<\/span> (27%)<\/span><\/span>Carbohydrates<\/span>46<\/span>g<\/span> (15%)<\/span><\/span>Protein<\/span>8<\/span>g<\/span> (16%)<\/span><\/span>Fat<\/span>38<\/span>g<\/span> (58%)<\/span><\/span>Saturated Fat<\/span>23<\/span>g<\/span> (115%)<\/span><\/span>Polyunsaturated Fat<\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>10<\/span>g<\/span><\/span>Trans Fat<\/span>0.3<\/span>g<\/span><\/span>Cholesterol<\/span>164<\/span>mg<\/span> (55%)<\/span><\/span>Sodium<\/span>198<\/span>mg<\/span> (8%)<\/span><\/span>Potassium<\/span>337<\/span>mg<\/span> (10%)<\/span><\/span>Fiber<\/span>3<\/span>g<\/span> (12%)<\/span><\/span>Sugar<\/span>32<\/span>g<\/span> (36%)<\/span><\/span>Vitamin A<\/span>1155<\/span>IU<\/span> (23%)<\/span><\/span>Vitamin C<\/span>0.4<\/span>mg<\/span><\/span>Calcium<\/span>99<\/span>mg<\/span> (10%)<\/span><\/span>Iron<\/span>3<\/span>mg<\/span> (17%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n
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