I have never been a big cake fan. Now, if you put a piece in front of me, I’d eat it, but I’d never request a cake. OK, I shouldn’t say I’d eat it. I should say I would eat it if it were vanilla on vanilla, banana, or red velvet. They are my favorites. So, if it’s your birthday, and you have some good-looking vanilla cake, I wouldn’t say no! I’ve just always been an ice cream cake kind of girl.

My birthday is in August, and I really mind the heat, so there is nothing like my momma’s ice cream cake. For years that’s what I would have. My family always seemed to go to the beach the first week in August, so it was always right over my birthday. My birthday is August 3. My mom always made sure I had an ice cream cake. She would either make one or go to Dairy Queen and get a big sheet cake to feed the whole family. That was always such a treat, and I still get weak at the knees for DQ or Carvel Ice Cream Cake. Oh, Momma!

But, there was always one cake that did it for me, and it’s a different kind of cake. Plus, it’s chocolate! Not a big chocolate lover, it surprised me just how much I loved this cake.

I don’t quite remember how old I was when my momma started making it. All I remember is I always knew when she was making it. I could hear the mixer running in the kitchen for minutes at a time. I knew it had to be “that cake.” I would run out and look, and sure enough, there was a big ole bowl of my favorite white fluffy extra creamy filling. Over time, my mom would save me a Pyrex dish so I could eat it with a spoon. If I weren’t home, she would put the bowl in the fridge so I could have it later. This was even through my teenage years. To this day, If I showed up over at the farmhouse and she was making it, all I would have to say is, “Can I have a bowl please, Momma?” She would respond, “You got it, girl!”

Yesterday as I filmed my cooking show for On the Pulse, I made an Oreo Mousse. This mousse was insane! Insanely delicious! (Follow me on Instagram at Andrea’s Country Home Cookin or On the Pulse News on Facebook to see this episode this month!)

As I was making this, I was whipping up that heavy cream. Minute after minute took me back to when my mom stood in the kitchen making this incredible filling for my favorite cake. Swiss Roll Cake. A light chocolate cake with a sweet, whipped topping that just made the entire cake. Seriously, when you look at this cake, and the filling just blowing out the sides, you instantly foam at the mouth. Now this cake, I request.

Swiss Roll Cake
Ingredients:
• 4 egg yolks
• 1/3 cup sugar
• 1/2 tsp. Vanilla
• 4 egg whites
• 1/2 cup sugar
• 2/3 cup sifted flour
• 1 tsp. Baking powder
• 1/4 tsp. Salt
• 1/4 cup cocoa
Directions:

Beat egg yolks until thick and lemon-colored. Gradually beat in ⅓ cup sugar. Add vanilla. Beat egg whites until soft peaks form. Gradually add ½ cup sugar and beat until stiff peaks form. Fold yolks in whites. Sift together flour, baking powder, salt, and cocoa. Fold into egg mixture.

Spread in a greased and floured jelly roll pan. Bake at 375 for 10 -12 minutes or until done. Immediately loosen sides and turn on a towel; sprinkled with confectioners’ sugar. Starting at the narrow end, roll cake and towel together. Cool on rack. Unroll and spread with favorite filling, then roll-up. You can drizzle with melted chocolate for garnish.

Our favorite filling:
Ingredients:
• 1 pint heavy whipping cream
• 1 tsp vanilla
• 1/2 cup sugar
Directions:

Beat whipping cream until wanted consistency, then add vanilla and sugar.