This style of swiss roll cake is widely popular and actually quite easy! Baking the pattern into the cake removes the need for frosting and allows you to control the sweetness. For an extra special touch, the cake can be decorated with chocolate, extra whipped cream, or drawn on with an edible ink pen.
Ingredients
Pattern
- 3 Tbsp unsalted butter, room temperature
- ½ cup confectioner’s sugar
- 3 large egg whites
- ¼ tsp vanilla extract
- 2/3 cup all-purpose flour
- Green food coloring
Cake Batter
- 6 large eggs, yolks and whites separated
- Pinch salt
- 1 cup sugar, divided
- 2 tsp vanilla extract
- 5 Tbsp unsalted butter, melted and cooled
- 1 cup all-purpose flour
- Blue food coloring
Filling
- 1 cup whipping cream, cold
- 2 Tbsp confectioner’s sugar
- 1 tsp vanilla extract
How to Make It
-
Make the Pattern
- Beat the butter with an electric mixer until light and fluffy. Add the sugar and beat until combined. Add the egg whites and vanilla extract and beat until combined. Add the flour on low speed. Dye the batter green with a couple drops of food coloring.
- Place the batter into a piping bag fitted with a small, round piping tip.
- Line a swiss roll pan with parchment paper. Pipe scallops all over the paper.
- Transfer the pan to the freezer and freeze for 30 minutes. Make the Cake Batter
- Preheat oven to 350°F.
- Beat the 6 egg whites and a pinch of 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 pale blue and gently fold to combine.
- Pour the batter into the swiss roll cake pan, on top of the pattern. Gently smooth the surface and bake for 13 to 15 minutes, until the edges are golden.
- Dust a large sheet of wax paper with confectioner’s 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. Remove the wax paper and 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 confectioner’s sugar and vanilla extract and beat until stiff peaks form. Assembly
- Gently unroll the cake and peel off the wax paper. Spread the filling onto the surface and roll the cake 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!
