Tory Burch Monogram Roll Cake

Inspired by Tory Burch's T Monogram Tote, this peaches and cream roll cake is covered with the Tory Burch monogram pattern that is baked INTO the cake! No frosting necessary!

Course: dessert

Cuisine: american

Keyword: designer bag cake, patterned swiss roll cake, swiss roll cake recipe, tory burch, tory burch cake, tory burch monogram, tory burch monogram cake, tory burch swiss roll cake

Servings:

Calories: 307kcal

Equipment

Ingredients

Pattern:

2/3 cup all-purpose flour
½ cup powdered sugar
3 tbsp unsalted butter room temperature
3 large egg whites
¼ tsp vanilla extract
blue and black food coloring

Cake Batter:

5 tbsp unsalted butter melted and cooled
6 large eggs yolks and white separated
1 cup sugar
1 cup all-purpose flour
pinch salt
2 tsp vanilla extract
blue and black food coloring

Filling:

1 cup whipping cream cold
3 tbsp powdered sugar
1 1/2 tsp vanilla extract
1 peach diced
2 tbsp peach jam optional

Instructions

Make the monogram pattern:

Beat the butter with an electric mixer until light and fluffy. Add the powdered sugar and beat until combined. Add the eggs whites, vanilla extract and a couple drops of blue and black food coloring to create a navy blue color. Beat until combined. Add the flour on low speed.
Place the batter into a piping bag fitted with a small, round piping tip.
Line a 14”x10” swiss roll pan with a printout of the pattern (get it here), then a larger sheet of parchment paper. Pipe the monogram pattern onto the parchment paper, using the paper pattern as a guide. Use a toothpick to sharpen the edges and help with the detailed work. Do not pipe on the grid lines! This is a guide for the next step: At each intersection of the grid, pipe one dollop of batter. Then pipe 3 dollops on the lines between the grid.
Transfer the pan to the freezer and freeze for at least 1 hour. I left mine in the freezer overnight and it came out totally fine!

Make the cake batter:

Beat the 6 egg whites and salt with an electric mixer until soft peaks form. Add half of the sugar and beat until stiff, glossy peaks are formed.
In a separate bowl, beat the egg yolks and remaining sugar with an electric mixer until pale and doubled in volume. Gradually add the vanilla extract and butter and mix until well combined.
Add the flour to the batter in 2 additions, alternating with the egg whites. Dye the batter a pale grey. You can use a teeny amount of blue food coloring to add a slight warmth to the grey and create a more cohesive look with the navy blue pattern. Gently fold to combine.
Pour the batter into the swiss roll cake pan, on top of the pattern. Gently smooth the surface and bake at 350F for 13-15 minutes, until the edges are golden.
Dust a large sheet of wax paper with powdered sugar. As soon as the cake comes out of the oven, invert it onto the wax paper. Peel off the top layer of parchment paper, place another layer of wax paper on top, then invert again, so that the patterned side is facing down. Starting at one long end, gently roll the cake up. Wrap in a kitchen towel and cool completely.

Make the filling:

Beat the whipping cream with an electric mixer until soft peaks form. Add the powdered sugar, vanilla extract and beat until stiff peaks form.
Gently fold the fresh peach into the cream.

Assembly:

Gently unroll the cake and peel off the wax paper. For an extra flavorful cake, heat the peach jam in the microwave for about 30 seconds, until hot and liquidy. Use a pastry brush to brush the jam onto the inside of the cake.
Spoon the cream filling into the cake and gently roll it back up again.
Wrap the cake in plastic wrap and chill in the fridge for 4 hours, or up to overnight.
Slice off the ends to create a clean look and enjoy!

Nutrition