Call for a free 15-minute consultation to customize your needs | (720)712-0851


Blog Layout

Snow Day Cake

The Dough Mamma • Jan 22, 2017

We had our first Colorado “snow day” the other week and I’m not sure who was more excited, my son or myself?  If you’re not familiar with the term, a “snow day” is declared when school or work is cancelled due to poor road conditions. No schleping back and forth to school, no after-school activities, no getting the baby in and out of her car seat a dozen times; a perfect excuse to stay home, bake and play in the snow.

Despite the fact I spent my college years in Vermont, neither school nor work had ever been cancelled due to snow. Vermonters are tough as nails, if you can’t drive to work, then you better strap your snow shoes on and huff it.  They’re used to massive snowfall and handle business like a boss, clearing roads quickly. Colorado on the other hand, mmm not so much. It appears Colorodans simply wait three days until it warms up and the snow melts.  Why use snow plows if you don’t have to?

Whether you live somewhere warm year round (ahh, memories) or you live in a four season state, it’s my new belief everyone needs a “snow day, lay low day.” A day to just be, cozy-up and press the reset button.  If you’re like me, it’s also the perfect time to bake something special and this sweet dessert is simply perfect for these cold winter months.

A fresh take on the traditional yule log cake, this Hostess cupcake impersonator is sure to please.  Typically served at Christmas time, yule logs, or jelly roll cakes, are delicious year round. If you have ever attempted making a jelly roll, you may have had it crumble on you when it came time to roll.  With a few helpful tips, this recipe will restore your confidence and bestow you with one heck of a dessert you can take to your next gathering.

Enjoy!

 

Snow Day Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves:  10
 
The cake recipe is adapted from Pie in the Sky. High Altitude Adjustment : Increase temperature to 375 F, decrease baking time to 7-9 minutes, omit Dutch cocoa, replace with regular unsweetened cocoa ¼ cup, increase salt to ¼ tsp, omit baking soda, increase eggs to 6, add ¼ tsp of cream of tartar, decrease sugar to 6 Tbsp (divided), decrease vanilla to ½ tsp. Removing the cake from the pan while it is still slightly warm (after about 5 minutes), keeps it from crumbling when it's time to roll. Adding a sugar syrup, also keeps the cake moist and pliable for rolling.
Ingredients
  • Chocolate Jelly Roll Cake
  • ¼ cup All-Purpose flour, sifted
  • ⅓ cup Dutch process cocoa, sifted
  • ⅛ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 4 large eggs, separated at room temperature
  • ½ cup sugar, plus ¼ cup - divided
  • 1 tsp vanilla
  • ⅓ cup cocoa - for tea towel
  • * you will also need a tea towel, preferably dark since it will be covered in cocoa
  • * you may garnish with cranberries and Rosemary and powdered sugar
  • Simple Syrup
  • ¼ cup of sugar
  • ¼ cup of water
  • Marshmallow Filling
  • 5 Tbsp of unsalted butter, room temperature
  • 7 oz jar of Marshmallow Fluff
  • 1 tsp vanilla extract
  • tiny pinch salt
  • 2 cups of powdered sugar
  • 1-2 Tbsp of heavy cream
  • Chocolate Ganache
  • ¼ cup of heavy cream
  • 3 oz bittersweet chocolate, chopped
  • 3 oz of semi-sweet chocolate, chopped
  • 1 Tbsp of unsalted butter
Instructions
  1. Cake
  2. Set oven to 350 F with the rack in the center. Coat jelly roll pan (10x15x1/2 inch) with non-stick spray. Place parchment paper on top and grease again.
  3. In a small bowl, sift flour, cocoa, salt, baking powder, baking soda (if using) and set aside.
  4. Place the room temperature egg whites in a large metal bowl of an electric mixer with a whisk attachment. Add cream of tartar (if using) and whip on medium speed until foamy. Gradually add the sugar and whip on high. Keep an eye on it. If you are at sea level, you want very stiff peaks. At high altitude, you want semi-droopy peaks. Whites should be glossy and smooth. Remove whites and place in a separate bowl. No need to wash bowl yet, yolks are up next.
  5. Whip the egg yolks on high with the vanilla and remaining sugar until thick and light yellow. At sea level this only takes a few minutes but at higher altitudes it may take up to 8 minutes.
  6. Using a spatula, fold about ⅓ of whites into yolk mixture. Add ¼ cup of flour/cocoa mixture and fold into yolks. Alternate folding egg whites and flour/cocoa mixture until combined. Use a gentle hand when folding, turning the bowl as you go.
  7. Use a spatula to remove batter from the bowl and place onto the prepared pan. Bake for about 12-15 minutes or until the cake feels springy when gently pressed.
  8. Let the cake cool in the pan for 5 minutes. While the cake is cooling, lay out your tea towel and cover evenly with cocoa (this will help the cake from sticking to the towel). After it has cooled in the pan for 5 minutes and it is still slightly warm, invert onto tea towel. If you have any crisp edges, now is a god time to remove them with a serrated knife. Using the towel, so as not to touch the cake, roll the cake in the towel. You will be rolling long ends together. Set aside while you make your frosting and ganache.
  9. Simple Syrup
  10. Heat sugar and water in a small pot over medium heat until sugar dissolves. Set aside.
  11. Marshmallow Filling
  12. In a bowl of an electric mixer fitted with a paddle attachment, mix the butter, Marshmallow Fluff, vanilla and salt until well blended. Gradually add sugar and mix. Add cream 1 Tbsp at a time until desired consistency is achieved. Set aside.
  13. Chocolate Ganache
  14. Melt the chopped chocolate in the microwave, using a microwave safe bowl. Heat in 30 second intervals and stir. In a small pot, heat cream on stove over medium heat until small bubbles form on the edges, removed from heat. Add melted chocolate and butter to the pot and stir. If its not completely smooth, return the pot to the stove and heat on low, while stirring until smooth.
  15. Assembly
  16. Once the frostings have been made and the cake has been resting and cooling in the towel, gently unroll cake but leave on the tea towel as you will have to roll it up again. Tap lightly with a pastry brush, to evenly distribute simple syrup. Make sure you cover it evenly, but do not saturate. Just apply one light even coat. You will have left over syrup.
  17. Take an offset spatula and gently apply the Marshmallow frosting. Since the frosting will be sticky, do this very gently so that the spatula always touches the cake with frosting. Spread evenly. Using the towel, roll up the frosted cake and place on a cutting surface.
  18. Cutting at an angle (see pictures to get an idea of shape), remove the ends from the cake. Each piece should be the size of one serving. Now, move your cake onto your serving dish. Adhere one cut piece on top (in picture above) and one piece on the side using frosting as your "glue".
  19. Now, take your slightly warm and smooth ganache and using a large spoon, pour chocolate over your cake. Use your offset spatula to go back and forth over ganache to create log-like texture. You can remove excess chocolate on your serving dish with a wet paper towel - remove spills immediately. Allow to set.
  20. * You can add cranberries and Rosemary, though I wouldn't eat them. Sprinkle with powdered sugar in a fine mesh sieve to create winter-look.

 

 

 

 

 

By The Dough Mamma 07 Mar, 2017
Delicious and refreshing
By The Dough Mamma 13 Feb, 2017
Watching “Leave it to Beaver” reruns on Nickelodeon was an all time favorite of mine as a kid. Like a window into Norman Rockwell’s soul, Americana could not have looked any sweeter. How simple life seemed back then, kids could play in the streets, dad went to work and mom stayed home. Family roles were clearly defined and though most likely confining for women, I’m guessing there was also some comfort in the concrete expectations of motherhood.
By The Dough Mamma 29 Jan, 2017
The beauty of marriage lies in the history that the two have created and weaved together, a history no one else can share. The day you walked down the aisle, the day your children were born, the nights you laughed so hard you cried, the moments you knew, this was your partner, you have been truly seen. The growth and evolution from sharing your life with someone is both beautiful and challenging but like most things in life, nothing worth while ever comes easy.
By The Dough Mamma 22 Nov, 2016
By now you may be knee-deep in “de-friending” folks over the election, or quite possibly planning your relocation to Canada, eh? Considering that off-grid home in the middle of the woods yet? If so, I know a guy…
By The Dough Mamma 06 Nov, 2016
As you can tell from the picture above, this post was originally intended for Halloween and Dia de los Muertos, clearly we are a day late and a dollar short, but hey it’s chocolate and can be enjoyed any time of year.
By The Dough Mamma 24 Oct, 2016
I remember first becoming a mother and questioning what my new position should look like. Should I still play the Beasty Boys in carpool, or should I be more responsible and play children’s music. Similarly now I question, what does it mean to be 40? Will I be buying my New Year’s Eve dress at Chico’s? Should I start buying Werther’s and clutch my pearls in dismay? Can I still watch the Housewives’ franchise or should I really buckle down and watch CNN nightly? What does it mean to be 40?
By The Dough Mamma 09 Oct, 2016
I’m embarrassed to admit I don’t particularly care for tomatoes. I’m rather picky about them in fact. I’ve always requested tomato-free sandwiches and hamburgers. If my meal happens to arrive with one of those little culprits, it’s like an affront to my soul. Here I am waiting for a bacon cheeseburger with crispy lettuce and they want to throw a wet slice of tomato in the bun, no thank you! The texture simply doesn’t appeal to me. Though I can appreciate their earthy sunburst flavors, I generally prefer my tomatoes in other forms such as: ketchup, marinara and soup. I will however make an exception for cherry tomatoes. Their size, the way they pop in your mouth and their savory-citrus flavor, make them far more appealing.
By The Dough Mamma 02 Oct, 2016
Filled with tart cinnamon apples, plump raisins and a delicate crumb similar to a coffee cake, this lovely dessert is perfect for the New Year or any celebration. Best served warm with a sprinkle of powdered sugar, it’s a delightful ending to any meal. Alternatively, you can allow this cake to cool completely and top with whipped cream or vanilla bean ice cream.
By The Dough Mamma 28 Sep, 2016
This salad is easy to make, and has a lovely variety of flavors which marry well and leave you satisfied. Crispy maple chicken, tangy goat cheese, crunchy hazelnuts and roasted red peppers, this salad is a big crowd-pleaser. Dress with your favorite vinaigrette and dinner is served.
By The Dough Mamma 20 Sep, 2016
More Posts
Share by: