Patterned Swiss Roll 彩绘蛋糕卷
Have a look at this Patterned Swiss Roll that I had made over the weekend. Don’t you think it’s pretty? It is very easy to make this impressive delicious Swiss roll with a piece of stencil. In fact this type of patterned stencil had been very popular years ago and came in many designs and they can be ordered online. I bought mine from Taobao months ago. The ingredients for making the pattern are very simple, with only a quick mixing to form a soft dough. You may like to add some colour like beetroot powder, cocoa powder or matcha powder to mix into the ingredients. Then spread it evenly directly on top of the stencil with a tray. The dough should be thick enough when spreading, otherwise it’ll not stick to the cake or crack after baking. Gently remove the stencil and place the whole tray into the freezer for about 15-20 minutes to set. This ensures that when you pour the batter the pattern stays intact. Making the sponge cake is a normal chiffon cake recipe (you may refer to the step by step tutorial for making Swiss Roll here). Note: try to spread the batter on top of the pattern quickly as you don’t want to mess up the pattern.
The Patterned Swiss Roll is soft and moist as I only whipped up some fresh cream and folded in a few tablespoons of yuzu jam as filling. It only takes about an hour to complete the cake including baking time. Then chill the cake to set for a few hours or overnight before consuming.
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Sponge cake – you may refer to the step by step tutorial for making Swiss Roll from here
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Patterned Swiss Roll
Ingredients
Patterned ingredients (stencil - 10 x 10 inch)
- 30 g soft butter
- 30 g icing sugar
- 30 g egg white
- 30 g cake flour or plain flour
- 1 tbsp beetroot powder - cocoa powder or matcha powder
Sponge cake
- 4 egg yolks - used large eggs
- 70 g caster sugar
- 30 ml fresh milk
- 30 ml corn oil/vegetable oil
- 1 tsp vanilla extract
- 70 g cake flour or plain flour
- 1 tbsp corn flour (starch)
Meringue
- 4 egg whites
- 50 g caster sugar
Filling
- 120 g non diary fresh whipping cream
- 3-4 tbsp yuzu jam
Instructions
Pattern ingredients
- Sieve flour and beetroot powder together into a bowl, mix well and set aside.
- Blend butter and icing sugar with a rubber spatula until combined. Add in egg white and fold the mixture again.
- Lastly add in the flour mixture, fold well again to become a soft dough.
- Place stencil on a 11 x 11 square tray (lined with non stick baking paper).
- Spread the soft dough on top and spread evenly over the stencil. **the soft dough should be thick, otherwise it'll not stick to the cake or crack after baking.
- Gently lift up and remove the stencil. Place the whole tray inside the freezer to chill for 15-20 minutes.
Sponge cake
- In a large bowl, mix egg yolks, vanilla extract, sugar, fresh milk and corn oil together with a hand whisk, mix well. Sieve in flour and corn flour the second time, mix well again.
- Meringue - Whisk egg whites to foamy and add sugar in 3-4 batches (low speed), continue to whisk egg white to glossy and peaks form at medium speed.
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour batter oven frozen pattern and spread evenly with a spatula. Gently tap the tray to release air bubbles.
- Bake in preheated oven at 180 deg C for about 13-15 minutes.
- Remove cake from pan, remove the parchment paper and leave to cool.
- Place sponge cake (pattern facing down) on a plastic sheet or parchment paper (with a dry cloth placing beneath the parchment paper to prevent slip while rolling the cake).
- Whisk fresh topping cream to peak form and mix with 3-4 tablespoons of yuzu.
- Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours or overnight.
- Trim the sides of the cake roll before serving.
Notes
- Reusable non stick baking paper - can be ordered from here or at local baking supply stores.
- Pattern ingredients (step 5) - the dough should be thick enough when spreading, otherwise it’ll not stick to the cake or crack after baking
- Sponge cake (step 4) - try to spread the batter on top of the pattern quickly as you don’t want to mess up the pattern.
- Please keep in mind that all oven temperatures and baking time varies
- 彩绘蛋糕卷 Patterned Swiss Roll
- 彩绘蛋糕卷已经盛行很久了。做法蛮容易的。只要有简单的图案和花一点时间就能做出很好看的蛋糕卷了。馅料是用了一些打发好的鲜奶油和少许柚子茶拌匀。口感真的很不错,蛋糕松软细腻,一下子吃了2片。彩绘图案的花样很多,在网上也容易买得到。我是好几个月前在淘宝买的。
- 材料:彩绘蛋糕图案一片 (10 x 10 寸)
- 30克 软牛油
- 28克 糖
- 30克 底筋或中筋面粉
- 1汤匙 甜菜根粉
- 30克 蛋白
- 海绵蛋糕 (步骤可以参考这里)
- 4个 蛋黄 (大鸡蛋)
- 70克 细砂糖
- 30毫升 牛奶
- 30毫升 玉米油
- 1茶匙 香草香精
- 70克 低筋或中筋面粉
- 1汤匙 玉米淀粉
- 蛋白霜
- 4个 蛋白
- 50克 细砂糖
- 馅料
- 120克 植物性鲜奶油 – 打发
- 3-4 汤匙 柚子茶果酱或适量
- 做法:
- 彩绘过程 ~ 将面粉和甜菜根粉一起过筛到碗里,备用。
- 另一个碗用橡皮刮刀把软牛油和糖分拌匀,加入蛋白再翻拌匀。
- 最后放入粉类,再翻拌均匀至软面团即可。
- 将图案放在11 x 11寸方形烤盘上,底部铺上油布。
- 轻轻的把面糊平均涂抹在图案上即可。**不要涂的太薄,否则烤好的蛋糕,图案会脱离或裂开**
- 慢慢掀开开图案,然后把整个烤盘放入结冰处冷冻15-20分钟。接下来开始做蛋糕卷。
- 海绵蛋糕 – 用手动打蛋器将蛋黄,细糖,牛奶和油混合均匀。面粉和玉米淀粉(第二次)筛入,再搅拌均匀即可。
- 蛋白霜 – 用电动打蛋器(低速度)把蛋白打致起泡泡,细砂糖分次加入,然后用中速度将蛋白打致硬性发泡。
- 将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜,再翻拌均匀即可。
- 然后将面糊倒在冷冻好的图案上,用刮刀均匀抹平,轻轻的敲出气泡。
- 放入预热烤箱摄氏180度烤约13分钟左右 (*也根据要自己的烤箱温度而定)。
- 蛋糕烤好后,立刻把蛋糕取出,倒扣撕掉底部烤纸,待凉。
- 蛋糕摆在塑胶纸或油纸上(图案向下),底部放一快干布可防滑而且这样蛋糕比较好券)。
- 将植物性鲜奶油打至呈挺立状态,加入3-4汤匙柚子酱或适量,用刮刀翻拌均匀即可,然后涂在蛋糕上。
- 用手推动蛋糕往前卷起来,卷好后的蛋糕放进冰箱冷藏数小时或隔夜定型。
- 从冰箱取出蛋糕券,切去两边不整齐的边即可切片享用。
- 我是用油布,良好不沾效果又可以洗净重复用。可在网上或烘焙材料店买。
- **彩绘过程(步骤5 )- 涂抹图案 -**不要涂的太薄,否则烤好的蛋糕,图案会脱离或裂开**
- **海绵蛋糕(步骤 10) – 面糊倒在冷冻好的图案的时候,要小心的尽快把图案抹平,否则图案会融化条。
- 彩绘蛋糕图案 – 是在淘宝买的
This Swiss Roll is so pretty and attractive. Would love to sink my teeth into a piece!