How To Make A Swiss Roll Cake | Easter Desserts 🎂🐰🐣

It’s Women’s History month and for #SheWHoMadeMe I am featuring a rad woman in my life. My sister! Want to make a delicious Swiss Roll Cake for Easter? Well, Chef Kendall has all the tips and tricks to make a scrumptions homemade Easter treat for you and the whole family. ENJOY! Oh and make sure to follow all her other recipes, blogs and fun at

(Video filmed by Kelsie Huff and Jason Madeja. Edited by
Chocolate Easter Swizz Cake
Cocoa Powder ¼ cup
Unbleached AP Flour 1/3 cup
Salt ¼ tsp
Baking Powder 1 tsp
Eggs (yolk and whites separated) 4 each
Sugar ½ cup
*Sifted Powered Sugar ¼ to ½ cup

Whipped Cream:
Heavy Cream 1 cup
Sugar ¼ cup
Vanilla Extract ¼ tsp

1- Place all ingredients in a bowl and whip on medium high speed for about 6-8 minutes or until soft firm peaks form.

Heavy Cream ¼ cp
Chocolate chips 1 cup

Easy way:
1- Heat cream up in a saucepan on medium heat (simmer NOT boil),
2- Pour hot cream over the chips in a bowl and stir until all melted and nice and smooth

Other option:
1- Place chips and cream in a hot safe bowl and place that over a double boiler (sauce pan with water in it simmering on the stove).
2- Stir the chips and the cream until they stir to melt. Then turn off the flame and stir the chips until they are smooth and shiny.

For the cake:
1- Preheat over to 375 degrees.
2- Grease 17X12 sheet pan, place parchment on top and grease the parchment as well. Super important for getting the cake out.
3- Sift together the flour, coco powder, baking powder and salt in a small bowl. Place aside for later.
4- Place the egg yolk and sugar in a bowl and whisk until they turn pale yellow and thick. About 4 to 5 minutes. You can use hand mixer or stand mixer for this. Or be a badass and do it hand if you wish.
5- Reduce the speed to low, and slowly add in the dry ingredients to the yolk mix. It will be super thick. Don’t panic!! Set that mix aside.
6- Place the egg whites in a separate bowl and whisk until soft peaks form. About 7-10 minutes, depending on what apparatuses you use. A good test to see if they are ready is to flip a whisk upside down, if the whites keep their shape and they have a wee curl on the top, they are good! If they are limp and “wet” looking, they need more time. If they stand straight up to the ceiling, they are over whipped. Sorry dudes, start over.
7- Place half of the whites in the chocolate batter bowl and mix until well incorporated. The batter will be thinner than before.
8- Carefully fold in the rest of the egg whites. Carefully is KEY!! We want the batter to be well mixed, but we don’t want to destroy the fluffy whites.
9- Pour the batter into the greased pan and use a spatula to evenly distribute the batter. Do NOT bang the pan on the counter. This will KILL your fluffy whites. Make sure the cake is even or you will have uneven cooks and possibly some crunchy areas.
10- Bake for 6-8 minutes (all ovens vary- keep an eye out) or until the cake bounced back when you touch it.
11- Remove the cake from the oven and let in cool for only a few minutes.
12- Sprinkle a towel and the cake with sifter powder sugar. Then flip the cake over (hot) on to the towel. Sprinkle the inside of the cake with powder sugar as well.
13- Roll the cake up into the towel. This will allow the cake to keep that beautiful rolled shape. Allow the rolled cake to cool completely on a wire wrack.
14- After cooling, slowly unroll the cake and spread the cream evenly around the cake. Get those edges!! And then reroll the cake without the towel.
15- Place the cake on a wire rack with a sheet pan under it. Pour the warm ganache over the cake the spread with a spatula, spoon or butter knife.

*If decorating with sprinkles and such, be sure to get those bad boys on the cake while the ganache in warm. They won’t stick very well after its cooled.*

Chill the cake in the fridge for about an hour before serving. You want to outside to firm up but not hard as a rock.

For the carrot cake recipe check out
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