SnoBall Cake Roll
A delightful dessert featuring a light, airy chocolate cake rolled with a rich marshmallow cream filling and coated in pink coconut. Perfect for celebrations and gatherings.
Ingredients
Cake Ingredients
- 4 pieces eggs
- 3/4 cup superfine sugar Process regular granulated sugar if superfine is unavailable
- 1 tablespoon vegetable oil
- 2 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 3/4 cup cake flour
- 1/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar For rolling
Filling Ingredients
- 1 cup unsalted butter, softened
- 1 cup marshmallow cream
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Topping Ingredients
- 1 1/2 cups moist, sweetened coconut Baker’s Angel Flake recommended
- as needed drops pink food coloring
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a jelly roll pan with shortening and line it with parchment paper. Grease the parchment paper.
- In a stand mixer, beat the eggs on high for about 5 minutes until frothy and light.
- Gradually add in the superfine sugar and vegetable oil. Mix well, then add the milk or cream and vanilla extract.
- In a separate bowl, sift together the cake flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix for about 2 minutes.
Baking and Cooling
- Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes until a toothpick comes out clean.
- While the cake bakes, sprinkle a clean tea towel with confectioners’ sugar. Once baked, turn the cake out onto the towel and carefully roll it up. Let it cool in this position for about 30 minutes.
Filling and Assembly
- In a mixing bowl, beat together the softened butter and marshmallow cream until smooth. Gradually add confectioners’ sugar, vanilla extract, and salt until fluffy.
- Once the cake is cool, gently unroll it and spread three-quarters of the frosting evenly over it. Re-roll the cake tightly.
- Use the remaining frosting to cover the top and sides of the cake.
Finishing Touches
- In a baking pan, mix the shredded coconut with pink food coloring until evenly coated. Roll the frosted cake in this mixture.
- Refrigerate the completed cake roll for about 30 minutes before serving.
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Notes
Serve with whipped cream or fresh fruit for an extra touch. Can be garnished with additional coconut or chocolate shavings.