Red Velvet Swiss Roll Bites

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Butter a half sheet pan (17×12 inches), then line with parchment paper.
  • Butter the paper and sides of pan and dust with cocoa powder.
  • In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar, and 2 tablespoons of cocoa powder.
  • Whisk almost constantly until mixture is warm to the touch.
  • Remove from heat, and with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons, and is cool to the touch.
  • Stir in vanilla.
  • Combine the rest of the cocoa powder, flour, and salt in small bowl, and fold a third of it into the egg and sugar mixture.
  • Fold the next third in until well incorporated, followed by the melted butter, and the last third of the flour mixture.
  • The batter should now fall in thick ribbons.
  • Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched.
  • Allow cake to cool.
  • Meanwhile, beat together the butter, shortening, vanilla, marshmallow fluff, salt and powdered sugar until smooth.
  • When cake is almost fully cooled, spread the filling evenly over it.
  • Carefully roll the cake up, being careful not to break the cake or squish out the filling (this will probably happen, so don’t panic.
  • When it is rolled up, place in the freezer to set for about 20 minutes.
  • Remove the rolls from the freezer and cut the roll into equal slices 1/2–1 inch wide.
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