Graham cracker crumbs are folded into the sponge batter itself, and the cake is rolled while warm so it sets in a spiral.
The filling is marshmallow creme folded into whipped cream; the outside is a simple chocolate ganache pressed with more crumbs, then mini marshmallows are torched on top.
How to Make It
Pan lined
Heat oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment.
Eggs beaten
Separate the large eggs. Beat the egg yolks with 1/2 cup granulated sugar and vanilla extract until pale. Beat the egg whites with the remaining 1/4 cup granulated sugar to medium peaks.
Folded batter
Fold cake flour, baking powder, fine salt, and 1/3 cup graham cracker crumbs into the yolk mixture, then fold in the egg whites.
Baked and rolled
Spread in the pan and bake 10 to 12 minutes until the sponge springs back. Turn onto a sugared towel, remove parchment, roll while warm, and cool.
Filled
Fold marshmallow creme into the whipped 1/2 cup heavy cream. Unroll the sponge, spread with the marshmallow filling, and reroll.
Ganache coat
Heat the remaining 1/3 cup heavy cream until steaming and pour over semisweet chocolate; stir smooth. Coat the roll with the chocolate ganache and sprinkle with the remaining 1/4 cup graham cracker crumbs.
Torched marshmallows
Top with mini marshmallows and toast them briefly with a kitchen torch.
Sponge, Filling, Finish
Three phases with a cooling break in the middle.
Stage 1 of 3
Sponge
Steps 1–4 of 7
Separated eggs, graham-flecked batter, a short bake and a warm roll.
- Pan linedHeat oven to 350°F. Line a 10-by-15-inch jelly-roll pan with parchment.
- Eggs beatenSeparate the large eggs. Beat the egg yolks with 1/2 cup granulated sugar and vanilla extract until pale. Beat the egg whites with the remaining 1/4 cup granulated sugar to medium peaks.
- Folded batterFold cake flour, baking powder, fine salt, and 1/3 cup graham cracker crumbs into the yolk mixture, then fold in the egg whites.
- Baked and rolledSpread in the pan and bake 10 to 12 minutes until the sponge springs back. Turn onto a sugared towel, remove parchment, roll while warm, and cool.
Stage 2 of 3
Filling
Steps 5–5 of 7
Marshmallow cream spread over the unrolled sponge before it is rolled again.
- FilledFold marshmallow creme into the whipped 1/2 cup heavy cream. Unroll the sponge, spread with the marshmallow filling, and reroll.
Stage 3 of 3
Finish
Steps 6–7 of 7
Ganache, outer crumbs and torched mini marshmallows.
- Ganache coatHeat the remaining 1/3 cup heavy cream until steaming and pour over semisweet chocolate; stir smooth. Coat the roll with the chocolate ganache and sprinkle with the remaining 1/4 cup graham cracker crumbs.
- Torched marshmallowsTop with mini marshmallows and toast them briefly with a kitchen torch.
Ingredient Notes
- Eggs
- Four large, separated; yolks and whites are beaten with sugar separately.
- Marshmallow creme
- Seven ounces, folded into half a cup of whipped cream.
- Graham cracker crumbs
- A third of a cup in the sponge and a quarter cup on the outside.
Success Tips
- Turn the sponge onto a sugared towel so it does not stick as it rolls.
- Let the rolled sponge cool completely before filling.
- Keep the torch moving so the marshmallows brown without scorching.
Why This Recipe Works
- Beating the whites separately keeps the sponge light enough to roll.
- Rolling the cake warm stops it cracking later.
- Whipped cream lightens the marshmallow creme into a spreadable filling.
- Ganache holds the outer crumbs in place.
Serving Ideas
Slice with a warm, clean knife and serve chilled or at cool room temperature.
Storage and Reheating
Refrigerate
Refrigerate covered up to 3 days.
Frequently Asked Questions
Do I need a kitchen torch?
Yes, for the marshmallows on top; torch briefly and carefully.
Does it need the fridge?
Yes, refrigerate covered for up to 3 days.
