Chocolate Marshmallow Roll

This beautiful recipe comes from the 1950 mini cookbook, Here Are the Cakes America Loves – Royal Cakes made with Royal Cream of Tartar Baking Powder. The cake consists of a chocolate jelly roll cake, and filled with a marshmallow filling. There is a variation listed for ‘Chocolate Roll de Luxe’ with a Thin Bitter Chocolate Icing on top.

Chocolate Marshmallow Roll

Chocolate Marshmallow Roll

This cake has a marshmallow filling and drizzled with a chocolate icing before serving.


Chocolate Jelly Roll Cake

  • 1/2 cup sifted cocoa
  • 1 cup sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg yolks
  • 1 cup sugar
  • 3 tablespoons cold water
  • 4 egg whites, beaten until stiff but not dry

Marshmallow Filling

  • 1 egg white, unbeaten
  • 3/4 cup sugar
  • 3 tablespoons water
  • 3 marshmallows, quartered
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon baking powder

Thin Bitter Chocolate Icing

  • 4 squares unsweetened chocolate
  • 1/3 cup sugar
  • 1/2 cup water


For the Cake

  1. Sift the dry ingredients together. Set aside.
  2. Beat the yolks until thick and light. Gradually add in the sugar. Add in the water, and beat well.
  3. Alternately add in the sifted dry ingredients and the beaten egg whites.
  4. Spread the cake batter in a 15x10x1 inch jelly roll pan that has been greased and lined with parchment.
  5. Bake in a preheated 350 degree oven for about 20 minutes or until the cake is done.
  6. Turn out immediately on a slightly dampened cloth sprinkled with powdered sugar.
  7. Remove the parchment, and trim any crusty edges.
  8. Spread with the marshmallow filling and roll up immediately.
  9. Sprinkle with powdered sugar. Drizzle with chocolate icing if desired.

For the Marshmallow Filling

  1. Stir the egg white, sugar, water, and cut marshmallows in the top of a double boiler. Cook over hot water while beating with an egg beater until the mixture stands in peaks, about 10 minutes.
  2. Remove from heat and add in the vanilla extract and baking powder.
  3. Beat 5 minutes more or until the icing is of smooth spreading consistency.

For the Thin Bitter Chocolate Icing

  1. Melt the chocolate in a double boiler. Remove from heat, and cool slightly. 
  2. Boil the water and sugar together for 5 minutes until a thin syrup develops.
  3. Slowly pour the hot sugar syrup into the melted chocolate, beating constantly. When slightly thick, spread or drizzle on the Chocolate Roll.

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