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Patterned Swiss Roll


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.

1

Use any pattern for your design

2

Place baking paper over your design

3

Coloured batter used for this design

4

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

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

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

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

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

Flip the Swiss Roll onto the wet towel

Roll it up and allow to cool
Roll it in the towel

Roll it in the towel

Unfold when cool and fill as desired and re-roll

11

12

Filled with cream, multi colour heart design

14

Multi colour dots design

16

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

15

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About Cape Malay Cooking & Other Delights

Cape Malay Home Cooking made easy. The Muslim community has also had a large influence on the cooking of South Africa. Cape Malay cuisine is delicious. It usually consists of a combination of fruit, spices, vegetables and meat. Using my cooking know how to inspire everyone to cook the food they love. Here you will find tried and tested simple and delicious recipes for relaxed home cooking that go far beyond baking. From easy soups and roasts to delicious breads, deserts, stews, etc… All the recipes seen here are prepared in my kitchen with photos taken by my family and me. So please don’t expect professional photography or styling, it’s just the way we have our meals on a normal day! My motto is: "Give a man a plate of food and you've fed him for the day. Teach a man to cook and you feed him for a lifetime" - Cape Malay Cooking & Other Delights Facebook@www.facebook.com/capemalaycooking https://capemalaycooking.wordpress.com/ https://twitter.com/CapeMalayCooks www.youtube.com/capemalaycooking

Posted on 14/08/2015, in Cakes and tagged , , , , . Bookmark the permalink. 4 Comments.

  1. Adams, Ferial

    Aslm

    Shukran, sounds divine, a definite try ☺

    Shukran for all the nice recipes and always something new to try shukran for remembering me when sending the emails.

    May Allah grant aunty all the strength and many more Insha-Allah.

    Wslm

  2. baadiyahdavids@gmail.com

    Slm shukran for the recipe, I will definitely try it out
    Sent from my BlackBerry®

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