Cakes

Swiss Roll Cake with Design

4.65 from 14 votes
I'll show you how to make an easy and impressive Swiss Roll Cake recipe with a gorgeous design that anyone can make for a show-stopping dessert!
Swiss Roll, Cake, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

I’ve received a lot of request from you for a Swiss Roll Cake so this week I’m making a BIG & BOLD one with a stenciled design. Keep those great comments coming, and I hope you enjoy it! -Gemma

Watch The Recipe Video!

Swiss Roll Cake with Design

4.65 from 14 votes
I'll show you how to make an easy and impressive Swiss Roll Cake recipe with a gorgeous design that anyone can make for a show-stopping dessert!
Author: Gemma Stafford
I'll show you how to make an easy and impressive Swiss Roll Cake recipe with a gorgeous design that anyone can make for a show-stopping dessert!
Author: Gemma Stafford

Ingredients

  • Decorative paste:
  • 1 egg white
  • cup flour
  • 2 tbsp sugar
  • 2 tbsp butter , melted and at room temp
  • (Note: You can substitute cocoa powder with flour to make dark colours)
  • Food coloring of your desired color (s)
  • Swiss roll:
  • 4 eggs , room temp helps the whipping
  • 1 cup flour , sifted
  • cups sugar
  • 1 pinch of salt
  • Filling:
  • Fresh Strawberries , thinly sliced (or jam)
  • Whipped cream

Instructions

  • Let's start preparing the decorative paste. Whisk all ingredients together until smooth. Add your desired food coloring and pour into a piping bag. Chill if very soft
  • Place the printed pattern you are going to use on a tray. Place paper parchment over it.
  • Grease the parchment paper with butter well so your roll doesn't stick.
  • Pipe following the design on the pattern under the paper parchment.Don't worry if you mess up, just scrape it away and start again.
  • When you are done decorating, take to the freezer for 15 minutes to set, whilst preparing the swiss roll.
  • Preheat the oven to 350oF .
  • To prepare the swiss roll, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick.
  • Sift the flour over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking.
  • Take the decorated paste out of the freezer and pour mixture into the lined tin (11 X13") and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. It bakes very fast.
  • When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when its cold and you fill it the sides shouldn't crack because it has already been rolled.
  • When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.
  • Lay thinly sliced strawberries on the plain side of the swiss roll. Top with a layer of whipped cream. (make sure the filling is not bulking or it might crack your roll)
  • Have your cake platter close by. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine.
  • When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.
  • Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.

 

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Angel
6 months ago

love this recipe but any chance you can do an Arctic roll

Mandala2
2 months ago

Hi Gemma, this is a fantastic recipe. I just modified it a little. Instead of strawberries pieces, I used strawberry jam and instead to use the design (didn’t have any pattern to use), I put some desiccated chocolate on top. This recipe is very yummy. I will go to Michels to find some pattern for the design on top.

Lynda Shortt
3 months ago

Hi Gemma, I have so much trouble with Swiss roll tried this one and recipe in your book! It always cracks or layers come off it. Not sure what I’m doing so wrong.

Priya M
4 months ago

I have tried so many recipes in the past and after all the trouble, they always got cracks. Tried your recipe of the Swiss roll, it was so easy to make and it turned out excellent…loved it so much, I had to make it again. I am sure I will be making it very often.

11 months ago

Hi Gemma. Thank you for sharing your fantastic recipes. I live in India, and double cream isn’t always easily available here, I was wondering if I can use buttercream or cream cheese icing in this recipe.. tia

1 year ago

Hi Gemma! Well I think I’m going to make this for tomorrow’s Mother’s Day dessert! I think I’m going to omit the red stenciling on the cake and go with a powdered sugar design I’ve seen you do with a doily design! Thank you & today is Happy Dog Mom’s Day, so Waffles should give you lots of kisses today ????????❤️

Jhadipika
1 year ago

Hi Gemma I m from india…Love ur recipes…(1 questions) why r we not adding vanilla accences won’t it smell eggy.

Nancy Carlson
Nancy Carlson
1 year ago

So pretty Gemma. Where can one find these
types of stencils?

Sara S
Sara S
2 years ago

Hi Gemma! Can I use the same proportions in a jelly roll pan (I believe it’s 15×10…similar size to a sheet pan but with edges)? Will it just be a bit thinner?

Thanks!

Sadia
2 years ago

Hello Gemma. I am a big fan of you from Pakistan. No baking powder in swiss roll cake ??

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford