Bake 52: Week 49

This week it is my turn to host again....the last time for Bake 52 this year.
I decided for my last baking host-age (to be read as the act of being a host, not being held as a hostage) that I wanted to try the jelly roll. I have never made one. Or a pumpkin roll. Or anything else that you roll in like manner.  But then I turned the page and decided if we were going to roll a cake, the one to make would be the 

Glazed Chocolate Cream Roll

First off I must say that making this cake reminded me sooooo much of the ice cream cake from The Milky Way - the bestest litle diner shop growing up.  Amanda - come on, you've got to have these secret recipes for us!  I am going to try using this same cake and doing ice cream rather than marshmallow cream. I think we might just have a new favorite birthday cake around here!

As the recipe was, though, it was delicious!  As I started to bake and realized that there was not a lot of flour called for in this cake (3/4 cup), I decided to try it gluten-free.  So I subbed in 3/4 cup of Pamela's Baking Mix for the flour.  I was prepared to have it totally fall apart when I started to roll it, because that's what happens when things are gluten free. And I already had a plan - fill a bowl with the cake chunks and they could still be enjoyed, and start a new cake with regular flour.

How delightedly surprised I was when it rolled PERFECTLY!  

We all really loved this cake!  And here's why: Chocolate cake, Marshmallow filling, Chocolate glaze.

Glazed Chocolate Cream Roll
America's Test Kitchen Family Baking Book pg. 258

You'll need an 18X13-inch rimmed baking sheet for this cake.  We prefer a stiffer marshmallow creme in this filling, such as Jet-Puffed or Fluff.  Be sure to have the filling ready by the time the cake is finished baking; if the baked cake sits around for longer than 15 minutes before filling, it will become too stiff to roll.

CAKE:

3/4 cup all-purpose flour

1/4 cup Dutch-processed cocoa powder

1 tsp. baking powder

1/4 tsp. salt

5 large eggs, room temperature

3/4 cup granulated sugar

1/2 tsp. vanilla extract

FILLING:

6 Tbsp. (3/4 stick) unsalted butter, softened

2/3 cup confectioners' sugar

1 1/4 cups marshmallow creme (see note above)

3/4 tsp. vanilla extract

1/8 tsp. salt

GLAZE:

1/3 cup heavy cream

2 Tbsp. light corn syrup

4 oz. bittersweet chocolate, chopped

1/4 tsp. vanilla extract

For the Cake: Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.  Grease an 18X13-inch rimmed baking sheet, line the bottom with parchment paper, and grease the parchment.  

 Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.

In a large bowl, whip the eggs with an electric mixer on medium-high speed and gradually add the sugar and then the vanilla, about 1 minute.  Continue to whip the mixture until very thick and voluminous, 4-8 minutes.

Sift the flour mixture over the egg mixture and fold in with a rubber spatula until just incorporated.

 Scrape the batter into the prepared baking sheet and spread out to an even layer.  Bake the cake until it feels firm and springs back when touched, 12-17 minutes, rotating the pan halfway through baking.

 For the Filling: Meanwhile, beat the butter and sugar together in a medium bowl with an electric mixer on medium speed until fluffy, about 2 minutes.  Beat in the marshmallow creme, vanilla, and salt until incorporated, about 2 minutes.

Remove the cake from the oven, run a knife around the edge of the cake to loosen it, then flip the hot cake onto a large sheet of greased parchment paper.  Peel off and discard the parchment paper baked onto the cake.  Starting from a short end of the cake, roll the cake and parchment snugly into a log and let cool for 15 minutes.

Gently unroll the cake. Spread the filling over the cake, leaving a 1/2" border at the edges. 

  Reroll the cake gently but snugly around the filling, leaving the parchment behind as you roll.   Trim the ends of the cake, then let it cool compltely, about 30 minutes.

 For the Glaze:  Transfer the cake to a wire rack set over a parchment-lined rimmed baking sheet.  Microwave all of the ingredients together, whisking often, until melted and smooth, 1-2 minutes.  Pour the warm glaze evenly over the cake, letting it drip down the sides, and refrigerate until the glaze has set, about 1 hour.  Transfer the cake to a cake platter before serving.

 For the Glaze:  Transfer the cake to a wire rack set over a parchment-lined rimmed baking sheet.  Microwave all of the ingredients together, whisking often, until melted and smooth, 1-2 minutes.  Pour the warm glaze evenly over the cake, letting it drip down the sides, and refrigerate until the glaze has set, about 1 hour.  Transfer the cake to a cake platter before serving.