Candy Cane Swiss Roll Recipe

What's bette than a Swiss Roll cake? A CANDY CANE Swiss Roll cake! We took our classic Swiss Roll recipe in Jenna Rae Cake and Sweet Treats and added a festive spin using our Liquid Candy Cane! Let this be your inspiration for a Christmas treat that is sure to impress guests and leave them wanting more!

🍫 Candy Cane Swiss Roll (serves 14 to 16) 🍫

Chocolate Sponge Cake:
4 large eggs, separated, room temperature
3/4 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 cup unsalted butter, melted
2 tablespoons strong brewed coffee
1/2 cup all-purpose flour
1/2 cup cocoa powder, divided
1 teaspoon baking powder
1/4 teaspoon salt

Swiss Roll Filling:
1 cup unsalted butter, room temperature
1 1/2 cups icing sugar
3/4 teaspoon vanilla bean paste
1/2 - 3/4 teaspoon JRC Liquid Candy Cane
1 cup marshmallow fluff
Crushed candy canes (optional, for assembly)

Simple Syrup:
1 cup granulated sugar
1 cup water

Chocolate Ganache Glaze:
1 1/4 cups (245 g) chopped dark baking chocolate
1 teaspoon white corn syrup
1 cup + 3 tablespoons whipping (35%) cream

Method:
Chocolate Sponge Cake:

1. Preheat the oven to 325℉. Spray a baking sheet with cooking oil. Line it with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks, 1/4 cup of the sugar, and the vanilla on medium speed for 2 minutes, until light and creamy. Scrape the bowl. Add the melted butter and coffee. Whip on medium seed to combine. Transfer the mixture to a medium bowl. Sift in the flour, 1/4 cup + 2 tablespoons of the cocoa powder, baking powder, and salt. Using a spatula, gently fold in the dry ingredients until just combined.
3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed for 3 minutes, or until soft peaks form. With the mixer on low speed, slowly add the remaining sugar. Whip on high speed for an additional 3 minutes, or until medium peaks form.
4. Add half of the egg white mixture to the egg yolk mixture. Gently fold until combined. Repeat with the second half of the egg white mixture.
5. Transfer the batter to the prepared baking sheet. Using an offset spatula, spread it in an even layer. Bake for 10 to 15 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the centre comes out clean.
6. Run a knife or an offset spatula around the inside edge of the pan to release the edges of the cake.
7. Using a fine mesh-sieve, dust the top of the baked cake with the remaining 2 tablespoons of cocoa powder. Cut a piece of parchment paper that is 2 inches longer than the baking pan. Place it on top of the cake. Place a wire rack (large cutting board, baking sheet, or anything in your kitchen without a raised edge that is larger than your cake) on top of the parchment paper, upside down. Carefully flip the cake onto the parchment-lined wire rack, holding the baking dish and wire rack together as you flip. 
8. Starting with one of the cakes long edges, gently and slowly roll up the cake and parchment together so its snug. Roll so the seam side faces down on the wire rack. Set the rolled cake aside to cool completely.

Swiss Roll Filling:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on low speed for 30 seconds. Scrape the bowl. Increase the speed to high and whip for 4 minutes. Reduce the speed to medium. Add the icing sugar, vanilla bean paste, and JRC Liquid Candy Cane. Whip on low speed for 30 seconds. Increase the speed to high. Whip for 4 minutes, or until the mixture looks light and fluffy. Scrape the bowl and add the marshmallow fluff. Whip on high speed for 1 minute. Taste and add more Liquid Candy Cane until desired flavour is achieved.
2. Store the filling in an airtight container at room temperature until ready to use.

Simple Syrup:

1. In a medium saucepan over medium-high heat, bring the sugar and water just to a boil, stirring until all the sugar is dissolved. Remove from heat. Let cool to room temperature.
2. Store in an airtight container in the fridge for up to 2 weeks.

Chocolate Ganache Glaze:

1. Place the chocolate and corn syrup in a medium heat-resistant bowl.
2. In a medium saucepan over medium-high heat, cook the whipping cream until it begins to steam and small bubbles form on the surface. Pour the cream over the chocolate and let it sit for 30 seconds. Whisk until the chocolate is melted and the mixture is creamy and smooth.
3. Transfer the glaze to an airtight container and leave it on the counter until ready to use.

Assembly:

1. Line a baking sheet with parchment paper. Place the wire rack and cake on the baking sheet, Gently unroll the cake and discard the parchment paper. Using a pastry brush, generously brush the inside of the cake roll with the Simple Syrup. Using a spatula or offset spatula, spread the Swiss Roll Filling inside the cake in an even layer. Option to sprinkle the top of the filling with crushed candy canes! Gently roll the cake into a log.
2. Transfer the Chocolate Ganache Glaze to a measuring cup with a spout. Heat in the microwave, in 15-second intervals, until a pourable consistency is achieved, about 30 seconds. Starting at one end, pour it over the cake, until the cake is fully covered. Place the roll in the fridge for 1 hour, or until ready to serve, to allow the ganache to set.
3. To serve, trim the uneven ends off the cake and cut the roll into 1-inch pieces.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.