George’s Birthday Swiss Roll 🎂🥳 For the Cake 1 box yellow cake mix 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground ginger ¼ tsp ground allspice 6 large eggs, room temperature ¼ cup water, room temperature ¼ cup vegetable oil For the Filling 1 cup heavy whipping cream 3 Tbsp sugar 1 tsp vanilla extract 3 Tbsp marshmallow cream For the Ganache 1 (3.5 oz) bar dark chocolate, chopped ½ cup heavy cream Instructions Preheat oven to 350°F. Spray a 15 x 10-inch jelly roll pan (with a 1-inch rim) with baking spray and line the bottom with parchment paper. In a large bowl, whisk together the cake mix and spices. In a separate bowl, beat the eggs on high speed for about 6 minutes, until thick and pale. Add the cake mix mixture to the eggs, along with the water and oil. Beat for 1 minute, or until fully combined. Pour the batter into the prepared pan and spread evenly. Bake for 13–15 minutes, or until the cake springs back when lightly touched. Do not overbake. While the cake bakes, prepare a clean dishtowel by spreading it flat on the counter and sprinkling it generously with powdered sugar. When the cake is done, immediately turn it onto the towel. Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short end). Let it cool completely, at least 2 hours. Make the filling. In a mixing bowl, beat the heavy cream, sugar, and vanilla until stiff peaks form. Add the marshmallow cream and beat for 1 more minute, until smooth. Once the cake has cooled, unroll it gently and spread the filling evenly over the surface. Re-roll the cake (without the towel) and transfer it to a serving tray, seam-side down. Make the ganache. In a small saucepan, heat the cream over medium heat until small bubbles form around the edges (do not boil). Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Then whisk until smooth and glossy. Pour or spread the ganache over the cake. Allow it to set before serving.
