Patterned Swiss roll – my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc…

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

Use any pattern for your design

Place baking paper over your design

Coloured batter used for this design

Completed pattern – freeze until hard

 

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 tbsp cake flour, sifted

½ tsp vanilla essence

 ½ tsp cream of tartar

Wet a kitchen towel

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created

Once its all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter

Swiss Roll Batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined

Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern

Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes

Remove the cake from the oven, trim the edges whilst in the pan still

Trim the edges

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down

Flip the Swiss Roll onto the wet towel

Roll it up and allow to cool

Roll it in the towel

Unfold when cool and fill as desired and re-roll

Filled with cream, multi colour heart design

Multi colour dots design

Filled with strawberries & cream

Patterned Swiss Roll

Ingredients For The Pattern

3 Tbsp (50g) unsalted butter, softened

⅓ cup icing sugar, sifted

2 large eggs whites

4 Tbsp cake flour, sifted

Food colouring as required

Method:

Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.

Ingredients For The Sponge Cake

3 large eggs, separated

80g caster sugar

3 Tbsp unsalted butter, melt

4 Tbsp cake flour, sifted

½ tsp vanilla essence

½ tsp cream of tartar

Prepare a wet towel to use once the Swiss roll has been baked.

Method For The Swiss Roll:

Separate the egg whites from yolks in two bowls

In the bowl with the egg whites add half the sugar and cream of tartar

Mix the egg whites with an electric mixer till soft peaks form don’t over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft

In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy

Then fold egg white mixture with egg yellow mixture in three stages to ensure you don’t knock out all the air that was created

Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter

Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined

Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern

Pour the batter on top of the frozen design

Pop the tray into the preheated oven at 180 degrees for seven minutes

Remove the cake from the oven, trim the edges whilst in the pan still

Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down

Roll it up and allow to cool

Unfold when cool and fill as desired and re-roll.

© Cape Malay Cooking & Other Delights