Recipe

How to Make Peanut Butter Swiss Rolls That Are Better Than Hostess’

By Mireille Heidbreder at Johns Hopkins University

Swiss Rolls. How can someone roll crumbly cake layers to create the perfect spiral without cream exploding everywhere? And how can one make a good Swiss Roll without it tasting like a glorified Hostess product? (No shade towards Twinkies.)

This recipe is the answer. What better combination than chocolate and peanut butter? The technique that may leave your hands sticky, but I promise you will end up with a professional looking Swiss Roll spiral when slicing.

Cake for the Swiss Roll

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: Makes about 12 Swiss Rolls
  • Medium
Ingredients
  • 2 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 2 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 cup water
  • Baking spray

Photo by Mireille Heidbreder

Step 1

Preheat oven to 325°F.

Step 2

Grease a large rimmed baking sheet with baking spray, and then line the baking sheet with parchment paper and grease the parchment paper.

Photo by Mireille Heidbreder

Step 3

In a large bowl, sift the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Photo by Mireille Heidbreder

Step 4

In another medium bowl, whisk the eggs and milk.

Photo by Mireille Heidbreder

Step 5

In a small saucepan, combine the butter and vanilla with the 1/2 cup of water and bring the contents to a simmer. Then drizzle the mixture onto the dry ingredients.

Photo by Mireille Heidbreder

Step 6

Add the egg and milk mixture to the combined dry and butter and vanilla mixture, and whisk until smooth.

Photo by Mireille Heidbreder

Step 7

Pour the batter onto the prepared greased sheet and spread out into an even layer (this is crucial!) and bake for 20 minutes.

Step 8

Once the cake has baked, transfer the sheet to a rack and let cool.

#SpoonTip: The cake should seem wet (almost under baked) and sticky. This allows for easier rolling.

Photo by Mireille Heidbreder

Peanut Butter Cream Filling

  • Prep Time: 10 minutes
  • Cook Time: None
  • Total Time: 10 minutes
  • Servings: Makes about 12 Swiss Rolls
  • Easy
Ingredients
  • 1 1/2 sticks unsalted butter at room temperature
  • 1/3 cup confectioners' sugar (sifted)
  • 1/2 cup smooth peanut butter
  • 1/8 teaspoon salt
  • 1 tablespoon whole milk
  • 1/2 teaspoon pure vanilla extract

Photo by Mireille Heidbreder

Step 1

In a medium bowl, use a hand mixer to beat the butter with the confectioners’ sugar at medium speed for about 2 minutes, or until the mixture is light.

Photo by Mireille Heidbreder

Step 2

Beat in the 1/2 cup of the peanut butter into the mixture, then mix in the milk and the vanilla.

Photo by Mireille Heidbreder

Ganache

  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Servings: Makes about 12 Swiss Rolls
  • Easy
Ingredients
  • 9 oz bittersweet chocolate (finely chopped or morsels)
  • 1 1/2 tablespoon unsalted butter at room temperature
  • 3 tablespoon light corn syrup
  • 1 cup and 2 Tbsp. heavy cream
  • 1 pinch salt

Photo by Mireille Heidbreder

Step 1

In a medium bowl, combine the chocolate (chopped/morsels), butter, corn syrup, and salt.

Photo by Mireille Heidbreder

Step 2

In a small sauce pan, pour in the cream and bring it to a simmer on the stove, then pour over chocolate mixture and whisk until cool.

Assembling the Swiss Rolls

  • Prep Time: 15 minutes
  • Cook Time: None
  • Total Time: 2 hours
  • Servings: Makes about 12 Swiss Rolls
  • Medium
Ingredients
  • Baked cake
  • Peanut butter filling
  • Ganache

Photo by Mireille Heidbreder

Step 1

Line another large baking sheet with parchment paper and grease with baking spray. Take the cooled cake and invert it onto the prepared sheet.

Photo by Mireille Heidbreder

Step 2

Peel the parchment paper off of the cake, and cut the cake into 4 equal rectangles/squares. Spread the peanut butter filling on the cake pieces, leaving about a 1/4 inch boarder.

Photo by Mireille Heidbreder

Step 3

Roll up the cakes length wise to form 4 longs, then place in refrigerator for 1 hour.

#SpoonTip: The cake WILL be sticky! It might rip in places and it may seem almost caramelized – this is completely normal and actually will be beneficial when rolling the cake to form the rolls.

Photo by Mireille Heidbreder

Step 4

After the rolls have been refrigerated, cut the logs into thirds with a sharp knife.

Photo by Mireille Heidbreder

Step 5

Dip the individual rolls into the Ganache using a fork or a spoon (let the excess goodness drip off to form perfect rolls).

Photo by Mireille Heidbreder

Step 6

Place the covered rolls onto another greased pan or pan lined with parchment paper, and let freeze for about an hour until ready to serve.

Photo by Mireille Heidbreder

Recipe adapted from Food & Wine.

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