Swiss Roll Recipe:
Ingredients - Pattern Design:
Ingredients - Pattern Design:
- 1 egg
- 30g cake flour
- 20g castor sugar
- 1 tbsp milk
Food Coloring:
green, red, orange and purple.
green, red, orange and purple.
Directions:
Prepare the Pattern Design:
Prepare the Pattern Design:
- Using an electric hand mixer, beat all the pattern design ingredients (egg, cake flour, castor sugar, and milk powder) until the mixture doubles in volume and firm peak. .
- Divide batter into 4 small bowls, adding a drop of food coloring to each and mix well.
- Pour the colored batters into piping bags and tie them tightly.
- Place a sheet of parchment paper over the pattern template in a baking tray.
- Pipe the colored batters onto the parchment paper, following the design of the template until complete.
- Once finished, place the patterned parchment paper on a baking tray and refrigerate until needed.
For the Filling:
130g whipping cream
20g castor sugar
Snickers Peanut Butter (cut into smallers chunk size)
130g whipping cream
20g castor sugar
Snickers Peanut Butter (cut into smallers chunk size)
Prepare the Filling:
In a mixing bowl, whip the whipping cream and castor sugar with an electric hand mixer until doubled in volume. (firm peak)
Add snicker peanut butter, mix until well combined. Chill in the fridge until needed.
Ingredients A:
For the Egg Yolk Batter:
Add snicker peanut butter, mix until well combined. Chill in the fridge until needed.
Ingredients A:
For the Egg Yolk Batter:
- 4 egg yolks
- 20g castor sugar
- 50g corn oil
- 50ml milk
- 1 teaspoon vanilla extract
- 80g cake flour
For the Meringue:
Ingredients B:
Ingredients B:
- 4 egg whites
- 1/4 tsp cream of tartar
- 60g castor sugar
Prepare the Egg Yolk Batter:
- In a mixing bowl, combine ingredient A:
- Egg yolks, castor sugar, corn oil, milk, vanilla extract and cake flour.
- Whisk until smooth and well combined. Set aside.
Prepare the Meringue:
- In a clean mixing bowl, combine ingredient B:
- Add cream of tartar to egg whites. Beat with an electric hand mixer until peaks form.
- Gradually add the castor sugar in three batches, continuing to beat until stiff peaks form.
- Gently fold the meringue into the egg yolk batter in three batches using a hand whisk until the mixture is smooth and well combined.
Bake the Cake
- Preheat your oven to 170°C (340°F) for 10 minutes.
- Line a 9”x11” baking pan with parchment paper.
- Pour the batter over the patterned parchment paper spreading it evenly.
- Drop the tray gently a few times to remove any trapped air bubbles.
- Bake on the second rack for about 20 minutes or until the top is golden brown.
- Immediately place another parchment paper over the top of the cake and flip it over.
- Carefully peel off the old parchment paper to reveal the patterned side.
- Place a new parchment paper over the cake and flip it back. Let it cool for 10 minutes.
- Assemble the Swiss Roll:
- Spread the whipped cream mixture over the cooled cake evenly.
- Roll the cake tightly and refrigerate for at least 1-2 hours.
Decorate:
- After chilling, remove the cake from the refrigerator and touch up the floral pattern with a edible colour using brush for a more vibrant look.
- Roll it back up and keep it chilled until ready to serve.
- Enjoy your beautifully decorated and deliciously savory.