SWISS CAKE RECIPES

Steps:

• To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

Steps:

• Preheat oven to 350°F. Prepare white cake mix according to package directions. Divide batter evenly among 3 (8-inch) round cake pans coated with baking spray.
• Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 20 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.
• Process raspberries in a food processor until a fine powder forms, about 1 minute. Sift raspberry powder through a fine mesh strainer; discard any unsifted pieces and seeds. Set powder aside.
• Beat egg whites, cream of tartar, and kosher salt with a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, about 5 minutes, gradually adding ¼ cup plus 2 tablespoons of the sugar.
• Bring ½ cup water and remaining 1½ cups sugar to a boil in a medium saucepan over medium-high. Cook, undisturbed, until mixture reaches 230°F to 240°F (soft-ball stage), about 5 minutes. With mixer on medium speed, gradually add hot sugar mixture to egg white mixture. Increase speed to medium-high, and continue beating until meringue is room temperature, about 10 minutes. Remove whisk attachment from mixer; fit mixer with a paddle attachment. With mixer on medium speed, gradually add softened butter to meringue, 1 tablespoon at a time, beating until butter is combined and mixture is smooth. (If mixture begins to look broken, continue beating until it comes back together.) Beat in vanilla and raspberry powder until combined. Increase mixer speed to high; beat until just fluffy, about 1 minute, stopping to scrape down sides if needed. (You will have about 7½ cups frosting.)
• Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate, and spread top with 1 cup frosting. Repeat with remaining 2 cake layers and 2 cups of the frosting. Using a large offset spatula, spread a thin layer of frosting (about ¾ cup) over sides and top of entire cake. Spoon remaining frosting (about 3¾ cups) into a piping bag fitted with a Wilton 127D petal tip. Hold piping bag so pointed (thin) tip is angled upward. Pipe a small cone-like shape in center of top of cake to create a rosebud. Pipe small arching lines around cone, slightly lifting and dropping your wrist as you pipe and lengthening arches as you work toward outside edges of cake, to create rose petals. Starting at top of cake, pipe 2-inch arches around sides of cake, working your way toward the bottom and overlapping arches slightly, to create petals around cake. See additional step-by-step instructions for frosting a rose design here.