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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
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Place the printed pattern you are going to use on a tray. Place paper parchment over it.
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Grease the parchment paper with butter well so your roll doesn't stick.
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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.
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When you are done decorating, take to the freezer for 15 minutes to set, whilst preparing the swiss roll.
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Preheat the oven to 350oF .
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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.
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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.
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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.
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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.
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When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.
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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)
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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.
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When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.
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Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.