A feather light sponge cake roll filled with whipped cream, jam, icing or buttercream is best know to many as a Swiss roll, jelly roll, or cream roll.

Don’t let this beautiful yet delicious cake roll fool you. Prepping this recipe can be one tough nut to crack. The key to the perfect outcome is, precision, timing and let’s not forget patience. These three characteristics go hand in hand especially and mostly in baking. Swiss rolls are one of the few rare patisserie as compared to other flashier rivals in the pastry world. For instance, how many hotels, cake shops or bakeries do you know that sell swiss rolls?? Make sure to leave a comment with the name of that place, I’d love to check it out.

Making one of these babies, may be a tough nut to crack but with a guide it surely is simple to master. To find out the secret to a feather-light yet delicious swiss roll, keep it locked till the final result. One more thing – PAY CLOSE ATTENTION!!

Let’s get started.

Making “Rainbow leopard Swiss roll.”

Prep time: 45 mins   Bake time: 10 min   Total time: 55 mins

MAIN INGREDIENTS:

Pattern – black batter design

  • 1/4 cup of all purpose flour – sifted
  • 3 Tablespoons of powdered sugar – sifted
  • black gel paste – food color
  • 1 Tablespoon of butter /Or/Margarine – room temp
  • 1 egg white – room temp
  • 2 teaspoons of vanilla extract
  • 2 -Tablespoons of water -if need be

Cake batter:

  • 1 cup of all purpose flour – sifted
  • 1/8 teaspoon of salt
  • 1 cup of granulated {caster} sugar
  • 2 teaspoons of vanilla extract
  • 6 eggs – separated – room temp
  • 5 Tablespoons of butter /Or/Margarine – melted & cooled
  • gel paste -food color {4 to 7 different colors}

Important tools:

  • An oven
  • Disposable Piping bags
  • Spatulas
  • Measuring Spoons
  • Whisk
  • Stand mixer
  • Electric hand mixer
  • knife
  • Measuring cups
  • Parchment paper
  • Baking tray /Or/Swiss roll tray
  • Clean kitchen towel

INSTRUCTIONS:

Making the leopard prints -design.

Using the electric hand mixer, cream the butter till fluffy. Add the sifted powdered sugar beat till creamy. Add 1 egg white beat till well incorporated. Add in the vanilla extract + the flour and mix on low speed until the flour is not seen. Lastly, add a few drops of the black gel paste- food color – mix till you get a deep black color. Pipe the black batter into a pipping bag.

Prep your baking tray / swiss roll tray with parchment paper, that is slightly bigger than the tray. Start making patterns similar to the leopard print. They should look like “apostrophes” that are curved clockwise and anticlockwise. {Hope this makes sense}.

Option 1: Place the baking tray with the leopard print pattern in the refrigerator for 20 min to set.

Option 2: Bake in the oven over 120°C for 5 min. Let it cool completely. {I used Option 2}

Once baked:

Making the cake batter. Pre heat the oven to 180°C

Place all the egg white, salt and 1/2 of the granulated sugar into the bowl of a stand mixer. Take the stand mixers whisk, and mix them vigorously together by use of hand till slightly foamy. Place the mixing bowl back on the stand mixer and mix those ingredients together to form stiff peaks of the meringue.

In a separate mixing bowl, add the egg yolks including that one for the black batter pattern + 1/2 of the remaining sugar -with the help of an electric mixer till the mixture turns pale and doubles in quantity. Add in vanilla + cool melted butter {Slowly} and beat it well. Still on the egg yolk mixture, gradually fold it the sifted flour and the meringue. DON’T MIX, BUT USE THE FOLDING METHOD.

Divide the batter into {the number of different colors of gel paste you have} -I had 7 colors. Add 2 drops of each color into their own bowl and mix them well. Pipe each colored batter into different piping bags. Take out your leopard print template, using the colored batter, make a rainbow on the leopard print. Bake for 10 min -Or until it’s springs when you touch. DON’T OVER BAKE IT.

 

Once it’s baked, On your kitchen counter, place a large parchment paper sprinkled with powdered sugar. Immediately, trim off the edges of the baked roll. Take the tray, flip it over to the dusted parchment paper. The side of the cake with the leopard prints should be facing up. Slowly and carefully, peel off the leopard print paper off. Place another larger parchment paper on top of that side, Place a large chopping board on top {to help you flip the cake easily} then flip the cake once more. Both ends of the cake should have parchment paper. The leopard prints side should be a the base or bottom.

Surely but firmly, {this is the tricky part} fold the cake while still hot to a log shape. Take your clean kitchen towel, and roll it over. This will help keep the cake warm and avoid major cracking. Set it aside -10 mins.

You could be prepping a filling of your choice. It could be a jam, buttercream, chocolate etc. I used some left over “Coffee buttercream frosting”.

Unroll the cake, remove the inner parchment paper, add the filling of your choice. I applied some left over – coffee buttercream frosting. You should notice that the roll is a bit warm, and delicate. It will crack or tear up while you apply your frosting /filling, but that shouldn’t bother you. Firmly roll it to a log, sandwiching the frosting. Transfer the cake roll to a board or plate. Cut off the un-even edges, and serve.

Final results:

…..and as always Bon appetite and Enjoy.

Acres & Acres of Love.

TD.

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Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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