This Swiss Roll Cake with Design is a stunning dessert that combines elegance with irresistible flavor. Its soft, spongy texture melts in your mouth, while the rich, creamy filling adds a luscious contrast. The intricate design on the cake makes it a showstopper, perfect for impressing guests or treating yourself. In just [insert cooking time], you can create a masterpiece that’s as delightful to look at as it is to eat.
The balance of sweet and velvety flavors, paired with the cake’s light and airy structure, makes every bite a joy. Whether it’s for a special occasion or a cozy afternoon, this recipe brings a touch of artistry to your table. With its effortless charm and decadent taste, it’s a dessert that’s sure to become a favorite.
Ingredients for Swiss Roll Cake with Design
- Decorative Paste:
- 1 egg white
- ⅓ cup flour
- 2 tbsp sugar
- 2 tbsp butter, melted and at room temperature
- Food coloring of your desired color(s) (Note: Substitute cocoa powder for flour to make dark colors)
- Swiss Roll:
- 4 eggs, room temperature (helps with whipping)
- 1 cup flour, sifted
- ⅔ cup sugar
- 1 pinch of salt
- Filling:
- Fresh strawberries, thinly sliced (or jam)
- Whipped cream
Step-by-Step Instructions
- Prepare the Decorative Paste: Whisk egg white, flour, sugar, and melted butter until smooth. Add food coloring and pour into a piping bag. Chill if too soft.
- Set Up the Design: Place a printed pattern on a tray and cover with parchment paper. Grease the parchment paper with butter to prevent sticking.
- Pipe the Design: Pipe the decorative paste over the pattern under the parchment paper. Scrape and redo if needed. Freeze for 15 minutes to set.
- Preheat the Oven: Preheat to 350°F (175°C).
- Make the Swiss Roll Batter: Whisk eggs and sugar in an electric mixer on HIGH until light, fluffy, and thickened (5-8 minutes). Sift flour over the mixture and fold in carefully to retain air.
- Bake the Sponge: Remove the decorated paste from the freezer. Pour the batter into the lined tin (11×13″) and smooth evenly. Bake for 10 minutes.
- Pre-Roll the Cake: While still warm, gently roll the cake edges using the parchment paper to mimic the final roll. This prevents cracking later.
- Add the Filling: Once cooled, run a palette knife between the cake and parchment to ensure it’s not stuck. Lay strawberries on the plain side and top with whipped cream.
- Roll the Cake: Use the parchment paper as a guide to roll the cake tightly and evenly. Place the seam underneath to seal.
- Serve: Lift the finished roll onto a platter or stand. Enjoy with afternoon tea!
Creative Filling Ideas for Your Swiss Roll
While strawberries and whipped cream are classic, try experimenting with other fillings! For a fruity twist, use raspberry jam or mango puree. If you prefer something richer, spread a layer of chocolate ganache or Nutella. For a tangy surprise, mix whipped cream with lemon curd or passionfruit pulp. The possibilities are endless!
Perfect Serving Suggestions
This Swiss Roll is perfect for afternoon tea or as a dessert centerpiece. Slice it into 1-inch pieces for a dainty presentation. Pair it with a cup of Earl Grey tea or a glass of sparkling wine for a special treat. Add a dusting of powdered sugar or a drizzle of melted chocolate for an extra touch of elegance.
Storage Tips to Keep It Fresh
Store your Swiss Roll in an airtight container in the refrigerator for up to 3 days. If you need to freeze it, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the fridge overnight before serving. Avoid leaving it at room temperature for too long, as the cream filling can spoil.
Time-Saving Tricks for Busy Bakers
To save time, prepare the decorative paste a day ahead and store it in the fridge. You can also use store-bought whipped cream instead of making your own. If you’re short on time, skip the design and focus on the roll itself—it will still taste amazing! Pre-slicing the strawberries while the cake bakes can also help streamline the process.
Essential Equipment for Success
Make sure you have a piping bag for the decorative paste and a stand mixer or hand mixer to whip the eggs and sugar to the right consistency. A thin-edged spatula is perfect for folding in the flour without deflating the batter. Don’t forget a palette knife to help release the cake from the parchment paper cleanly.
Swiss Roll Cake with Design
Ingredients
Decorative paste
- 1 egg white
- ⅓ cup flour
- 2 tbsp sugar
- 2 tbsp butter melted and at room temp (Note: You can substitute cocoa powder with flour to make dark colours)
- Food coloring of your desired color(s)
Swiss roll
- 4 eggs room temp helps the whipping
- 1 cup flour sifted
- ⅔ cups sugar
- 1 pinch salt
Filling
- Fresh Strawberries thinly sliced (or jam)
- Whipped cream
Instructions
- 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.
- Place the printed pattern you are going to use on a tray. Place paper parchment over it.
- Grease the parchment paper with butter well so your roll doesn’t stick.
- 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.
- When you are done decorating, take to the freezer for 15 minutes to set, whilst preparing the swiss roll.
- Preheat the oven to 350oF.
- 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.
- 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.
- 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.
- 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.
- When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.
- 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)
- 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.
- When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll.
- Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.
