Patterned Swiss Roll Cake | Japanese Deco Roll Cake | Valentine’s Day Special

Published on February 4, 2016 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 500gm

This is also called  Swiss roll, jelly roll, or cream roll. It is a type of sponge cake roll filled with whipped cream, jam, or icing and decorate pattern on the cake sponge to make the look beautiful and classy.
You may use buttercream frosting or fondant to decorate the cake but this is a dumb way to decorate the cake.  The origins of the term are unclear. In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria. (Source: (wikipedia)

While making this cake, i had gone through many disasters, errors and made mistakes. I learned through those mistakes and made this cake perfect. So Please follow the tips and tricks that I shared in this video above.

Roll Cake

 

Tip 1

Make sure butter and eggs in room temperature. For this cake measurement is very important. So put the ingredients after measuring.

Tip2

When you are separating egg whites and yolk s for roll cake, make sure the egg is chilled otherwise there are high chances to break the egg yolk and spoil egg whites. After separating the whites and yolk, leave them in room temperature

Tip3

While rolling the cake for last time be gentle. Because there is high chances to break the cake.

I divided the whole process in three easy steps..

Roll Cake

  1. Make the pattern.
  2. Whipped cream frosting
  3. Third is making the cake

Finally assemble and roll the cake.

Here I used tray and some essential things. Here I put the links together so that you can easily find out.

Useful product links:

 

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Recipe Rating

  • (2.7 /5)
  • 3 ratings

Ingredients

  • For the pattern on roll cake: 1 egg white
  • 30g/ 2 tbsp castor sugar
  • 40g / 4.5 tbsp flour
  • 20g/ 1 1/2 tbsp butter- room temperature
  • Red color as required
  • For Whipped cream: Whipped cream powder
  • 90 ml water
  • For Cake Sponge: 4 egg's whites and yolks separated
  • 1 tsp cream of tartar
  • 1/2 cup (*6 tbsp and 2 tsp) + 1 tbsp sugar )
  • 60g butter or 4 tbsp - melted (approximately 1/2 stick + 1 tbsp)
  • 3/4 ( 12 tbsp / 80 gm) cup flour
  • Strawberry: 5-6

Instructions

  1. First make batter for the pattern.
  2. Put 1 egg white, butter/ oil, sugar, flour and colour your mixture according to the pattern or picture you are making.. Give a good mix. Make sure no lumps are left in the batter and color should mix very well.
  3. Now fill in your piping bag..
  4. Put the pattern in tray and on this put a piece of baking paper. Secure with tape.
  5. Now trace the pattern on baking paper.
  6. Once tracing is done, keep in the refrigerator to set.
  7. Next make whipped cream frosting.
  8. I used whipped cream powder here. You can use regular heavy cream and whip it.
  9. Pour water in whipped cream powder and whip it until thick and become double in volume. When It is done keep in the refrigerator.
  10. Let's make ROLL CAKE SPONGE. Separate the egg whites and yolks using the bottle trick or shell transfer method. Keep in two different bowls.
  11. In egg whites add half of the sugar and 1 tsp cream of tartar. Beat until fluffy, double in volume and got stiff peaks.
  12. Using the same beater, beat egg yolks with remaining sugar and vanilla extract till they look pale and thick.
  13. Now fold the whites into the yolks in three batches.
  14. Next add in half the butter and flour and fold through. Then the remaining butter and flour. Keep folding until there are no more streaks of butter or flour.
  15. Then take out the frozen pattern from the refrigerator. Leave them in room temp for few minutes and remove the pattern from bottom.
  16. Pour the mixture over your frozen pattern and spread it evenly right to the edges. Clean the sides as well.
  17. Tap the tray on the counter a few times to make sure the mixture gets all around the pattern
  18. Now bake in the oven for 7 minutes in the centre of the preheated oven. Don't over bake it.
  19. When the cake sponge is ready. Take it out of the oven and immediately trim off the edges using a knife.
  20. Sprinkle some sugar or flour to prevent sticking to the baking paper.
  21. Cover in baking paper, put another flat chopping board on top and flip it over. Be careful because the cake is hot. Don't forget to put gloves in hand.
  22. Carefully pull off the baking paper.
  23. Now place another baking paper and tray or chopping board on the top. Again flip over because the pattern should be up when we roll the cake.
  24. Let the cake cool down at room temperature.
  25. In the meantime chop some strawberries. now this is season of strawberries.
  26. Once the cake sponge is cooled down, unroll it.
  27. Spread whipped cream on the top of cake. Place strawberries in one side from where we are going to roll again.
  28. Now roll again for last time. Roll carefully with baking paper. Don't touch the cake directly.
  29. Now cut the sides where is no pattern. Patterned roll cake is ready.
  30. It's better to put the cake again in refrigerator to set before slicing them. But here in this video, I didn't do that because of short time.
  31. If you love this recipe, plz like, share, comment and subscribe. For more details of the recipe, watch the video above.

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