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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
- Decorative paste:
- 1 egg white
- ⅓ 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
- ⅔ cups sugar
- 1 pinch of salt
- Fresh Strawberries , thinly sliced (or jam)
- Whipped cream
- 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.