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

Renee Shelton

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

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Ingredients

  

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

Instructions

 

For the Cake

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

For the Marshmallow Filling

• 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.
• Remove from heat and add in the vanilla extract and baking powder.
• Beat 5 minutes more or until the icing is of smooth spreading consistency.

For the Thin Bitter Chocolate Icing

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