SnoBall Cake Roll
A delightful chocolate cake roll filled with marshmallow cream and coated in sweet coconut, perfect for festive occasions!
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Piping bag
- Parchment Paper
Ingredients
- 4 large Eggs
- ¾ cup Superfine Sugar
- 1 tablespoon Vegetable Oil
- 2 tablespoons Milk or Cream
- 1 teaspoon Vanilla Extract
- ¾ cup Cake Flour
- ¼ cup Dark Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Unsalted Butter Softened
- 1 cup Marshmallow Cream
- 2 ½ cups Confectioners’ Sugar
- ½ teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 1 ½ cups Sweetened Coconut Moist
- As needed Pink Food Coloring
Instructions
- Preheat the oven to 350°F (175°C). Grease a jelly roll pan with shortening and line it with parchment paper.
- In a stand mixer, beat the eggs on medium speed for about five minutes until pale and fluffy.
- Gradually add superfine sugar and vegetable oil while continuing to mix until well combined.
- Add milk and vanilla extract, mixing until smooth.
- Sift together cake flour, cocoa powder, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the egg mixture, mixing on low speed until blended.
- Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes until the cake springs back when touched.
- While the cake is baking, sprinkle a clean tea towel with confectioners' sugar.
- Once baked, turn the cake out onto the tea towel and roll it up tightly. Allow it to cool in this shape for about 30 minutes.
- In a mixing bowl, beat together softened butter and marshmallow cream until smooth. Gradually add confectioners' sugar, vanilla extract, and salt, mixing until fluffy.
- Unroll the cooled cake and spread the marshmallow filling evenly over the inside.
- Re-roll the cake carefully, then frost the outside with the remaining filling.
- Mix pink food coloring into the coconut and coat the cake with the colored coconut.
- Refrigerate for at least 30 minutes before slicing and serving.
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Notes
Store in an airtight container in the refrigerator for up to a week.