Patterned Swiss Roll
The pretty Patterned Swiss Roll is soft and moist. It is very easy to make this impressive delicious Swiss roll with a piece of stencil.
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
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