Pattered Swiss Roll Cakes
- 4 large eggs
- 1/3 cup sugar
- ¼ cup water
- 8 tsp vegetable oil
- dash vanilla extract
- 2/3 cup + 3 ½ tsp cake flour
- 1 tsp corn starch
- food colouring
- 3 tsp sugar
- 4 tsp hot water
- 1/3 cup whipping cream
- 2 tsp sugar
- dash vanilla extract
- Place a sheet with your desired pattern on it in a 9×9-inch baking pan. Place a sheet of parchment paper on top, making little slices in the corners so that it fits snugly into the pan. Then lightly grease the parchment paper with a paper towel dipped in vegetable oil.
- Divide the 4 eggs so that you have a bowl with 1 egg white, a bowl with 3 egg whites and a bowl with 3 egg yolks. Save the remaining 1 egg yolk for another use.
- Whisk together the 3 egg yolks and half of the sugar. Beat with a hand mixer until it lightens in colour. Add the water, vegetable oil and a few drops of vanilla extract and mix together.
- Sift in 2/3 cup cake flour and mix until the batter thickens and is a ribbon-like consistency. This will be called the Egg Yolk Batter.
- Beat 1 egg white in a separate bowl with a hand mixer until it is glossy and reaches stiff peaks. Add a pinch of cornstarch and whip until it stiffens even more. This will be called the Meringue.
- Spoon 2 1/3 tbsp of batter, 3 ½ tsp cake flour and ¾ of the Meringue into a bowl and gently fold to combine. Divide this into as many bowls as you like and dye it your desired colours. Transfer the coloured batter into piping bags.
- Working with one colour at a time, pipe the batter onto the baking pan, using the pattern underneath the parchment paper as a guide. After each colour is finished being piped, bake it at 340F for 1-2 minutes, until the batter has just set to the touch.
- In a separate bowl, beat the other 3 egg whites until they thicken and form a ribbon when the whisk is lifted. Add the remaining Meringue and beat until stiff. Add the remaining sugar, then add the cornstarch once the mixture develops a shine.
- If desired, add some food colouring to the remaining Egg Yolk Batter and mix well. Add the egg white mixture from the previous step in 3 additions, folding gently to combine. Pour the batter into the cake pan and smooth the surface. Tap it on the countertop a couple times to remove any excess air and bake at 340F for 14 minutes.
- Once you remove the cake from the oven, place a sheet of parchment paper on top and flip it over onto a cooling rack. Immediately peel off the parchment paper from the side with the design and place another sheet of parchment paper on top. Allow the cake to fully cool, for about 15 minutes.
- In the meantime, make the cream filling by beating the cream and sugar in a bowl until stiff. Add some vanilla extract and beat to combine. Place in the fridge until needed.
- To make the syrup, combine the sugar and water in a bowl and mix until the sugar has fully dissolved. Set aside.
- Once the cake has cooled, flip the cake over so that the patterned side is facing down. Peel off the parchment paper from the non-patterned side. Slice both ends of the cake diagonally so that it will fit together nicely. Make shallow slices 2 cm apart on the surface of the cake. Brush the syrup onto the cake with a pastry brush.
- Spread the cream filling onto the cake, stopping about 3 cm from one end of the cake. Place some fresh fruit on top. Lift up one side of the cake and roll the cake away from you in one motion with a firm grip. Twist the sides of the parchment paper closed, then wrap in plastic wrap. Place it in the fridge for 1 hour.
- After the cake has rested, slice the ends of the cake off with a warm knife. If desired, draw more details onto the cake with melted chocolate and sprinkles. Enjoy!
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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