S'mores Swiss Rolls #Short 2 | Baking Recipe + Tutorial

Cake:
In the bowl of a stand mixer fitted with the whisk attachment, beat together 4 egg whites + ⅓ cup granulated sugar on high speed for ~5 mins until stiff peaks form. Set aside.
In a medium mixing bowl, whisk together:
4 egg yolks
⅓ cup granulated sugar
1 tsp vanilla extract
Whisk for 2-3 mins until the mixture is pale yellow and creamy in texture.
In a small bowl, sift together:
½ cup AP flour
3 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
Add the dry ingredients to a large mixing bowl.
Pour ¼ cup melted butter + the egg yolk mixture over the dry ingredient mixture. Add 1 tsp espresso powder.
Beat together with an electric hand mixer on medium speed.
Gently fold in the egg yolk mixture. Do not overmix.

Preheat oven to 350℉. Grease a 12x17” baking sheet, line it with parchment paper, and grease it again.
Spread the cake batter evenly on the prepared baking sheet.
Bake for 10 mins. The top of the cake should spring back when touched. Do not overbake.
Lay a dish towel on the countertop. Dust it with 2 tbsp cocoa powder.
As soon as the cake comes out of the oven, run a knife around the perimeter to loosen it up.
→ Immediately, invert the cake onto the dish towel. Remove parchment paper.
→ Gently roll up the cake and allow it to cool rolled up.
Make sure cake is room temp before unrolling it to frost.
Gently unroll the cake and slice into fourths.

Marshmallow Whipped Cream:
Set up a double boiler. Place a large pot with 2 inches of water over medium-high heat so that the water boils. Place a heat-safe mixing bowl on top.
→ In the top bowl, whisk together 2 egg whites + ½ cup granulated sugar. Whisk constantly until the sugar dissolves completely.
Transfer the egg white mixture to a metal mixing bowl.
Add about ½ cup of marshmallows to the top bowl of the double boiler. Melt down the marshmallows. Add melted marshmallows to the egg white mixture. Add 1 tsp vanilla extract.
Beat for ~3 mins until smooth and creamy.
Add 1 - 1 ½ cups of powdered sugar, ½ cup at a time. Set aside.

Graham Cracker Crumble:
Add to a small mixing bowl:
¼ cup whole wheat flour + ¼ cup brown sugar + ½ tsp ground cinnamon
Whisk with a fork. Whisk in 2 tbsp melted, unsalted butter and mix with the fork until well combined. Set aside.

Frost cakes with the marshmallow whipped cream, leaving a small border around the edges.
Sprinkle with a thin layer of graham cracker crumble.
Gently re-roll the cakes, and cut each roll into halves to get 8 mini rolls.
Transfer to a wire-rack on top of a baking sheet.

Chocolate Ganache:
Place ½ cup semisweet chocolate chips + 1 tsp corn syrup in a heat-safe dish. Heat up ½ cup heavy cream in the microwave in 30 sec intervals until warm, not hot. Pour cream over chocolate.
→ Let sit for 1-2 mins, then stir the mixture until well combined.
Transfer to a measuring cup or a dish with a spout.
Pour the ganache over the rolled cakes.
Optional: Use the fillings as toppings, and decorate with more marshmallow whipped cream and graham cracker crumble on top.
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