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Miriam Pearl’s Swiss scrolls for Shavuot

BT Montreal | posted Monday, Jun 3rd, 2019

For the chocolate sponge cake:


  • 6 eggs, separated
  • ½ cup plus ½ cup sugar
  • 1 tsp baking powder (optional, and yes, kosher for Passover)
  • ¼ cup potato starch
  • ¼ cup cocoa powder
  • Cocoa powder and confectioners sugar, for dusting


  1. Preheat oven to 350° F.  Place a parchment paper to cover a half pan sheet.
  2. Separate the eggs; Yolks in medium bowl, egg white in small saucepan.
  3. Add ½ cup of sugar to the egg whites in the saucepan and over low heat, whisk continuously until the sugar is completely dissolved. Take off heat and place into mixer. Beat until stiff peaks. Works every time! No fail!
  4. In bowl with egg yolks, add ½ cup sugar and whip until ribbon thickness and yolks are pale. 
  5. Add cocoa powder, potato starch and baking powder if using to the yolk mixture . 
  6. Take a small amount of egg whites mixture and fold into the chocolate mixture with spatula. Fold in more egg whites mixture and continue until none left.
  7. Pour onto parchment paper lined baking pan and make sure its evenly distributed.
  8. Bake at 350 degrees for 15 minutes. The cake should spring back and not leave a dent when pressed in.
  9. Remove parchment and cake from pan and flip onto a tea towel that has been dusted completely with confectioners sugar and cocoa powder. (I lay out a layer of confectioners powder first, and then sprinkle cocoa powder after to cover. This way it’s a no fail stick)
  10. peel off parchment paper from the cake. Go slowly and gently.
  11. Sprinkle the top of the cake with cocoa powder. Dust it on with sifter if possible and make sure it is not sticky to the touch. Fold tea towel and start to roll the cake into a roll and let it sit until cooled. Once mostly cooled, roll back out and fill the roll with a layer of topping (I have 2 fillings you can choose to use) roll back up. Dust the top with confectioners sugar or cover with melted chocolate. (Will follow with glaze recipe)
  12. Place it in the freezer. It will be easier to cover with chocolate, cut up or manipulate at that stage.

For filling 1:


  • 3 egg white plus 3 tbsp of vanilla sugar


  • Use 2 cups of whipped topping (already whipped) or 150 g
  • 1 tub of unsalted margarine (397g) or 14 oz kosher for Passover
  • 400 g or 4 cups of confectioners sugar


  1. Heat egg whites and vanilla sugar in a bowl, whisking continuously just until the sugar dissolves. Remove from heat. 
  2. If using whipped topping, beat your whipped topping at this point instead. Leave aside
  3. Put margarine and confectioners sugar in a mixing bowl and beat together with whisk attachment. Beat until no lumps and smooth texture. Keep beating and don’t worry. The more air, the better.
  4. With hand beater or whisk, beat egg white mixture until hard peaks.
  5. Add egg whites to butter and blend together.
  6. If using whipped topping, add it now to the margarine mixture.

For filling 2:


  • 1 container of dairy free whipped topping (453 g)
  • 4 tbsp of confectioners sugar
  • Vanilla extract (optional)


  1. Beat the dairy free whipped topping until stiff peaks
  2. Add confectioners sugar if you want it sweeter and continue to mix.
  3. Add vanilla extract if you like.

For more details (& photos), visit https://www.deliciouswithout.com/swiss-scroll-for-shavuot/