Does anyone know the recipe for Swiss Rolls(little Debbie snacks) filling or something similar?
- 4HimLv 41 decade agoBest Answer
Just take a regular chocolate cake mix, spread it thinly on the bottom of a greased and floured pan. Spread with white frosting [the cream inside the swiss rolls is made from whipped sugar and shortening] about 1/2 inch from the edges. Cut into strips and roll. Freeze for 10 minutes. Dip in melted chocolate.
Try this, for the filling.
Ingredients for Almost Swiss Roll Filling
1 cup uncolored Margarine, softened
1 cup plain Crisco Shortening
4-5 cups Icing Sugar (more or less)
2 Tablespoons Whipping Cream, unwhipped
2 teaspoons Vanilla
Method for making Almost Swiss Roll Filling
In a heavy duty stand mixer fitted with the paddle, cream the margarine and the shortening for 3-4 minutes, until very soft and creamy. Add in the icing sugar, starting with 1 cup; beat until smooth. Add in the 2 Tbsp whipping cream and vanilla; beat until very smooth and fluffy, adding more icing sugar to acheive the desired texture; beat for 4-5 minutes. Use as a filling for cakes, and also fantastic as a filling for jelly roll cakes.
- Anonymous1 decade ago
2 drops of vanilla essence
110 grams / 3½ oz of castor sugar
75 grams / 2½ oz of flour
2 to 3 tablespoons of raspberry jam
¼ cup of icing sugar
Preheat the oven to 210°C, 410°F or gas mark 6½. Grease and line a swiss roll tin with cooking paper. Whisk the eggs, vanilla and sugar with an electric mixer or beater on high until the mixture resembles a thick stable foam, and the mark from a spoon dragged through the mixture doesn't disappear. Sift in the flour, and very gently fold the flour in with a large metal spoon. Gently pour the mixture into the prepared tin and smooth out to the corners with a pallet knife.
Bake for 8 to 10minutes. Check the sponge is cooked by carefully running your hand over the top. It is cooked if your hand leaves a slight mark, which disappears quickly and springs back. Turn out immediately onto a cake rack covered with a clean dry tea towel. Peel off the cooking paper and allow to cool. Spread the sponge lightly with raspberry jam and roll into a tight spiral with the aid of the tea towel, starting from the longer side. Remove the towel and sprinkle with icing sugar.