Swiss Cake Roll

 Good with or without the ganache.   You can also add some chopped pecans or walnuts to the filling if you so desire.

SWISS CAKE ROLL

(serves 8-10)

Cake Ingredients:

*5 large eggs, room temperature

*1/4 cup granulated sugar

*1/4 cup water

*1/2 cup granulated sugar

*1/4 cup dutch cocoa powder

*1/4 cup all-purpose flour

*1/4 teaspoon salt

*powdered sugar

Filling Ingredients:

*1 (8 ounce) cream cheese, softened

*6 tablespoons butter,  softened

*1 cup powdered sugar

*2 teaspoons vanilla

Ganache Ingredients:

*4 ounces semi sweet chocolate chips

*1 1/2 cups cool whip, thawed

Cake Directions:

~Preheat oven to 375 degrees.

~Line the bottom of a 10x15 jelly roll pan with parchment paper.

~Spray the parchment paper with cooking spray.

~In a large mixing bowl, whisk eggs and 1/4 cup of granulated sugar at high speed for 90 seconds.

~In a small saucepan, heat up water and 1/2 cup granulated sugar.

~Bring to a boil (until it reaches 239 degrees), without stirring.

~Put mixer on high speed and slowly drizzle hot liquid into egg mixture.

~Beat until mixture has cooled and  is pale in color (it will double or triple in volume).

~In a large bowl, sift dutch cocoa powder, flour, and salt.

~Pour into egg mixture.

~Gently fold mixture until combined.

~Pour into prepared pan.

~Spread batter evenly over pan.

~Bake for 15 minutes or until cake springs back when touched.

~Remove from oven and let the cake cool for 2 minutes.

~run a knife around the inside edge of pan to loosen cake.

~Sprinkle top of cake with powdered sugar.

~Place a tea towel over top of cake.

~Place a cooling rack over top of tea towel (optional).

~Flip pan over.

~Carefully remove jelly roll pan from cake.

~Remove parchment paper.

~Lightly sprinkle powdered sugar over top of cake.

~Roll up cake and tea towel while it's still warm, starting from short edge.

~Let cool completely and start on filling.

Filling Directions:

~In a large mixing bowl, beat cream cheese and butter until smooth.

~Add powdered sugar and vanilla and mix until filling is fluffy.

~Once cake is cooled, gently unroll it (don't worry if there are some cracks).

~Spread filling over cake.

~Roll up cake again.

~Wrap in plastic wrap (I wrap it in a double layer).

~Refrigerate for at least 1 hour.

Ganache Directions:

~Place cool whip and chocolate chips into a microwaveable bowl.

~Microwave on high for 1 1/2 minutes, or until chocolate is melted.

~Stir until well mixed.

~Cool for 2 minutes.

~Spread over top and sides of cake.

~Refrigerate for at least 1 hour.

~Slice and serve.