For this month’s Home Baker’s Challenge, Pallavi of Thou Shalt Cook, suggested the members three recipes. As I have made zebra cake and cake pops earlier, I wanted to try out the patterned swiss roll she suggested. I was googling for some patterns on the cake and stumbled upon a beautiful heart patterned cake in my search. It was from Dulce Delight. After reading her recipe and going through the video, I decided to make a heart patterned cake.
I have tried making rolls in the eggless version, but every time I end up with broken rolls. It has never come out good except for once. Do you remember the Yule Log Cake I made for a challenge? The only problem I had was it used a lot of egg replacer and now I am out of stock. So I couldn’t try an eggless version for this cake. After I started using eggs in cakes, the very first recipe I tried was the swiss roll. The very first roll cracked and I was so depressed. Then I read a lot about the swiss rolls and knew the problem. I was overbaking my sheet cake. So I reduced the baking time to 8 minutes and got a perfect roll without any cracks. Every time I made swiss roll, I made the vanilla roll and this time I was happy to try the chocolate roll.
I had the perfect swiss roll recipe. SO I didn’t want to experiment again. I used my regular recipe and used the recipe for the pattern from Dulce Delight. For the filling I used the strawberry jam and sweetened whipped cream. How is the cake looking. This roll is apt for kid’s party celebrations. My daughter is a fan of chocolate and so she loved these rolls. But she didn’t like the whipped cream frosting. So she just took it off from the slice and had only the cake and jam.
Recipe Source: Dulce Delight, Delicious Magazine
Ingredients:
For The Pattern:
Egg white-1
Granulated sugar-30 gm
Flour – 40 gm
Butter-20 gm
Food Colour of Your Choice
Granulated sugar-30 gm
Flour – 40 gm
Butter-20 gm
Food Colour of Your Choice
For The Chocolate Roll:
Caster sugar- 125 gm
Flour/ Maida-100 gm
Cocoa powder-25 gm
Instant coffee powder-1 tsp
Eggs-3 large
1 tbs warm milk
Strawberry or raspberry jam-1/3 cup
Whipped Cream – 200 ml
Icing Sugar-6 tbs
Procedure:
- Mix together egg white, sugar and flour given for pattern.
- Add butter and mix.
- Add any food colour of your choice.
- Transfer to a piping bag with a small tip.
- Grease and line a 10” * 13” baking tray.
- Draw any pattern of your choice and freeze it for 30 minutes.
- Preheat oven to 180C.
- In a bowl beat eggs and sugar for 10 minutes until it reaches the ribbon stage.
- Whisk together flour cocoa and coffee powder.
- Sift half of it into the egg mixture and very gently fold in.
- Add the remaining and gently fold in.
- Finally add 1 tbs of warm milk and gently fold in.
- Pour the batter over the frozen pattern and smooth it evenly.
- Bake for 8 minutes.
- Have two tea towels dusted with icing sugar ready.
- Invert the tray on the first towel.
- Remove the baking paper and trim the crispy edges.
- Now invert this onto the other tea towel.
- Roll it immediately and allow it to cool completely on a wire rack.
- Now open the roll, apply jam and frosting.
- Roll it again without the towel.
- Trim the sides.
- Slice it into ½” slices and serve.
Mix the ingredients for pattern.
Whisk in the butter.
Add colour.
Mix well.
Fill a piping bag with the mixture.
Grease and line a baking tray. Gease the paper also with butter.
Mark dots with the pattern mixture at regular intervals.
Make th eheart shapes or any pattern you love and freeze the tray. Pinterest gives you a lot of design ideas.
Take eggs and sugar.
Beat for 10 minutes.
Mix together flour, coffee and cocoa powder.
Sift it in batches into the egg mixture and fold.
Fold it carefully without deflating the eggs.
Add the remaining flour and fold.
Pour the cake mixture on the frozen pattern.
Spread it evenly.
Dust two towels with icing sugar.
Flip the baked sheet cake on the first towel.
remove the paper and trim down the crisp edges.
Now invert this again on another towel.
Roll it and allow it to cool completely on a wire rack.
Once cool, remove the roll and spread the jam on the cake.
Beat cream and sugar until stiff peaks form.
Apply it on the cake.
Now roll the cake again into a tight roll.
Trim the edges.
Swiss roll is ready.
Slice it up and serve immediately.
I am linking this to the Kid’s Delight – Chocolate started by Srivalli and is being guest hosted here at Gayathri’s Cook Spot.
yummy roll and am really eager to try this one akka you are really rocking
it looks so beautiful… love those hearts…
The patterns have come out perfect and cake looks absolutely delicious and beautiful.
Fantastic they are, but i did mine in a different way, may be an easier way i must say.. Love the way u piped those hearts Gayathri.
Amazing ….love to try this..
cake looks yummm…. love those cute hearts!!
Cake came out perfectly Gayathri. Very well done. Thank you for the inspiration and help in making the patterned Swiss roll cake 🙂
oh ur making me hungry sis.Looks so good …def the heart winning patterns
cake looks so beautiful and yummy.. Very well explained.
This looks really wonderful I love the pattern technique.Inviting you to send this to Lets cook sweet treats for Easter at simplyfood.
Wonderful swiss rolls.
Cute looking cake…
O m Gosh gayathri pass me the slice very nicelu explained step by step .. wonderful swiss roll
You are very meticulous dear. I would love to try this some day.
Looks perfect! A lot of steps involved yet worth the efforts. Must try the eggless version.My kid loves this type of cakes…
Hi Gayatri.. Could you please share an eggless version of this.. Would really love to make this one only if there was an eggless version available!
Hi, I have been experimenting with lots of eggless swiss roll recipes. Once I perfect it, I will post..
Hi,wooww wonderful. Feeling like eating it right now. Sweet hard work 🙂
I Don have tea cloth. Can you please suggest an alternative mam.and are you rolling with the tea cloth inside with the roll. Or rolling cake alone gently leaving the tea cloth behind? (Before you apply jam for the first rolling). Thanks in advance mam
Even a large cotton handkerchief would do Praveena. We use cotton cloth to absorb the moisture produced by condensation. So any type of thin cotton cloth will do. You need to roll the cake along with the cloth. This helps in keeping the shape of the roll.
This is looking so tempting dear
HI,its just looking amazing..want to give it a try asap..but please can u tell measurments in cups as im a begginner and it will be very helpfull.
Meena, please refer my post on measurements. It will make conversion easy. It is in the side bar.
Ohh…didn’t notice that..just checked..thanks a lott..
Hey nice is it possible to make the entire thing egg less?? even the pattern?
I haven’t tried making it eggless..
How can I make vanilla roll?
Skip the cocoa powder and add the same amount of maida. Skip coffee and add vanilla essence.