{How to decorate a cake layer}
prep time: 15 min
cooking time: 10 min
total: 25 min
yield: 8
Ingredients :
Decorative paste:
1 egg white
20 g unsweetened cocoa powder ( I used dehygrated raspberry powder this time)
20 g flour
30 g sugar
30 g butter
Note: You can substitute cocoa powder with flour and add a few drops of food colouring
Swiss roll:
4 eggs
120 g flour
120 g sugar
1 pinch of salt
Preparation:
Let’s start preparing the decorative paste. Mix all ingredients together and pour into a piping bag to pipe your own design on a paper parchment.
1. Place the printed pattern you are going to use on a tray.
2. Place paper parchment over it.
3. Pipe following the desing on the pattern under the paper parchment.
4. Decorative paste is ready, take to the freezer for 15 minutes, whilst preparing the swiss roll.
5. Pour the swiss roll mix over it and bake, as indicated below.
Preheat the oven to 170 º C/375F . Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Use as desired.
Decorative paste recipe by Amuses Bouche
Hi!
This looks really beautiful and interesting! What filling did you use? (And how 🙂 )
Hi Surdin, the filling is icecream and jam. I did not explain in this recipe, since I had explained it in this previous recipe http://larecetadelafelicidad.com/en/2012/06/arctic-roll.html
Please let me know if you have any other queries! 🙂 Have a nice day!
So pretty! A friend of mine recently made this, following your recipe and method. She directed me to your blog. Am glad she did 🙂
This looks amazing!
Do you have a recipie for the Thermomix as well?
Einfach toll…
This roll is so beautiful! Would You please tell me what is the meaning of 1 de egg white? I searched de net but I couldn’t find what is de. Thank You very much for sharing. Hugs!
It is a mistake sorry! it is just an egg white, I will correct it right now 🙂 Thanks!!
No, sorry 🙁
Danke schön!
Hoy encontre su site por casualidad, muy lindo! Voy a intentar esta receta a ver que tal!!
Dear SandeeA,
The sample that you reproduce it you can send an e-mail?
Ps: Very good idea, it’s amazing!
Thanks, Susanne
I love this cake!! How do you get it not to crack??
Took the liberty to credit you with a link as some do not mention that you are the author of this great tutorial …
https://www.facebook.com/photo.php?fbid=257326977722338&set=a.249632998491736.57468.249613975160305&type=3&theater
Where can I get the pattern?
This is amazing and so decorative, thank you for the recipe, you can see it on my page: http://sweetcorner-jasenka.dobrahrana.jutarnji.hr/2012/12/dekorativna-rolada.html
It looks gorgeous ! Please, tell me where can i find the pattern ? Thanks a lot !
simply beautiful…..will try it soon.
Hi,
Its look amazing!!!
I wonder how u roll it like this (only cream inside, without the cack….). Can u explain how to do it or maybe do you have a video ….
And one more question…. What is the size of the baking dish?
Tks in advance 🙂
hi,would this be self-raising flour or plain flour used in the decorative paste and the swiss roll? and is it just an advarage size swiss roll tin?many thanks.xxxxx
Aw a beautiful recipe and design! But this is an Arctic Roll, not a Swiss Roll! :OP xxx
This is ingenious!
Would love to try, but I’m not sure what is standard size for jelly roll molds. Can you give approximate dimensions?
Thanks
זה הכי יפה שיש!!!!!
יש עולי עוד רולים???
דרך אגב כולכם זונות סקסיות…….
What is the size of the pan you used and can I use all flour if I want another color instead of cocoa
Hi, I live in South Africa, where can I get a copy of the mat that you used in your tutorial
Where can I get that pattern? Can you email me?
I also would love to have you email me the pattern.
Here is my email…use no spaces. yxelyxel @ gmail . com
What kind of flour did you use? All-purpose flour? Cake flour?
This recepie dosnt work because the consistency of the patterns is diffrent and not baked as fast as the rest, so when I try do peel the paper of, the patterns also comes of ;/
Hola soy de Chile muchas gracias por la receta
Me encanta !
You actually make it seem so easy with your presentation but I find this topic to bbe actually something that I think
I would never understand. It seems too complex and extremely broad for me.
I’m looking forward for your next post, I will try to get the hang of it!
Feel free to surf to my web-site; seo specialist london (http://www.23hq.com)
hi, it seems amazing but i cannot sure about that didnot you use any milk?
Tremendous issues here. I’m very happy to peer your article.
Thanks so much and I am having a look forward to contact you.
Will you please drop me a mail?
omg,i am making a swiss roll in school an i will do this
omg thanks for the idea
i will get a really high level
THANKS A MILLION
If you are going for most excellent contents like myself, simply
go to see this website everyday for the reason that it provides feature contents, thanks
I love this idea….what size pan did you use for the cake, it appears to only be rolled once, did you cut this into sections.
Quisiera que me digan como puedo ver la receta en español.
Gracias
@ Katie
Isn’t an Arctic Roll where ice cream is used as a filling with raspberry sauce between that and the cake itself? She is piping the decorative paste on the sheet so it is on the outside of the cake, and after baking it will no longer be cold. The only reason that the deco paste goes in the freezer after mixing is to set it (much like icing) so it doesn’t run whilst piping the design. It still qualifies as a swiss roll since the recipe doesn’t give a filling recipe so you can fill is as desired. Technically it is just the spongecake since there is no filling except as a depiction on her finished product; it is neither with just the recipe given in mind. It could become an arctic roll or even a swiss roll at this point. Raspberry ice cream would be delicious as a filling.
Hello what filling is this? Thanks
Como preparo lo de color rojo
HI. I think your cake look amazing please can you confirm if by substituting the cocoa powder with flour do I use 40g flour (20 to replace cocoa + 20 flour )Thank You I cant wait to try this.
I’m used to ounces and cups so 20g =.705 ounces
Has anyone tried to make with words written on the outside instead of the pretty scroll design?
I was thinking I could try this for a XMAS dessert, and would like to write “Merry Christmas” I presume I’d have to “write” it backwards/upside down, so that when rolled up onto the sponge it comes out correct?