Patterned Swiss Roll

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Patterned Swiss roll - my daughter, Tohierah, saw this idea on the internet and decided to make this cake. You can virtually use any design. Draw a design on a piece of paper and use it as a guideline. Try making hearts, giraffe patterns, flowers, lace patterns, dots, etc... Ingredients For The Pattern 3 Tbsp (50g) unsalted butter, softened ⅓ cup icing sugar, sifted 2 large eggs whites 4 Tbsp cake flour, sifted food colouring as required
Method: Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till its hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns. [caption id="attachment_42370" align="aligncenter" width="300"]1 Use any pattern for your design[/caption] [caption id="attachment_42371" align="aligncenter" width="300"]2 Place baking paper over your design[/caption] [caption id="attachment_42372" align="aligncenter" width="300"]3 Coloured batter used for this design[/caption] [caption id="attachment_42373" align="aligncenter" width="300"]4 Completed pattern - freeze until hard[/caption]  
Ingredients For The Sponge Cake 3 large eggs, separated 80g caster sugar 3 Tbsp unsalted butter, melt 4 tbsp cake flour, sifted ½ tsp vanilla essence
 ½ tsp cream of tartar
Prepare a wet towel to use once the Swiss roll has been baked.
[caption id="attachment_42376" align="aligncenter" width="300"]Wet a kitchen towel Wet a kitchen towel[/caption]
Method For The Swiss Roll: Separate the egg whites from yolks in two bowls In the bowl with the egg whites add half the sugar and cream of tartar Mix the egg whites with an electric mixer till soft peaks form don't over mix you will know its ready when the peaks hold its shape but the mixture is still quite soft
In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy
Then fold egg white mixture with egg yellow mixture in three stages to ensure you don't knock out all the air that was created
Once its all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter
[caption id="attachment_42374" align="aligncenter" width="300"]Swiss Roll Batter Swiss Roll Batter[/caption]
Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined
Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern
[caption id="attachment_42375" align="aligncenter" width="300"]Pour the batter on top of the frozen design Pour the batter on top of the frozen design[/caption]
Pop the tray into the preheated oven at 180 degrees for seven minutes
Remove the cake from the oven, trim the edges whilst in the pan still
[caption id="attachment_42377" align="aligncenter" width="200"]Trim the edges Trim the edges[/caption]
Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down
[caption id="attachment_42378" align="aligncenter" width="200"]Flip the Swiss Roll onto the wet towel Flip the Swiss Roll onto the wet towel[/caption]
Roll it up and allow to cool
[caption id="attachment_42379" align="aligncenter" width="300"]Roll it in the towel Roll it in the towel[/caption]
Unfold when cool and fill as desired and re-roll
11 [caption id="attachment_42381" align="aligncenter" width="300"]12 Filled with cream, multi colour heart design[/caption] [caption id="attachment_42382" align="aligncenter" width="300"]14 Multi colour dots design[/caption]
[caption id="attachment_42386" align="aligncenter" width="201"]16 Filled with strawberries & cream[/caption] Patterned Swiss Roll Ingredients For The Pattern 3 Tbsp (50g) unsalted butter, softened ⅓ cup icing sugar, sifted 2 large eggs whites 4 Tbsp cake flour, sifted Food colouring as required Method: Cream together butter and icing then add the rest of the ingredients. Mix well until all the ingredients are well combined. Colour as desired. Get your template and put baking paper on top of it in a baking tray and copy the design using the coloured batter. Freeze the design in the tray till it’s hard to the touch. Depending on the pattern you using this batter should be enough for 2 Swiss rolls patterns.   Ingredients For The Sponge Cake 3 large eggs, separated 80g caster sugar 3 Tbsp unsalted butter, melt 4 Tbsp cake flour, sifted ½ tsp vanilla essence ½ tsp cream of tartar Prepare a wet towel to use once the Swiss roll has been baked. Method For The Swiss Roll: Separate the egg whites from yolks in two bowls In the bowl with the egg whites add half the sugar and cream of tartar Mix the egg whites with an electric mixer till soft peaks form don't over mix you will know it’s ready when the peaks hold its shape but the mixture is still quite soft In the bowl with the egg yolks add the remaining sugar and mix this till its fluffy and creamy Then fold egg white mixture with egg yellow mixture in three stages to ensure you don't knock out all the air that was created Once it’s all combined put half your flour in the cake batter as well as half the melted butter fold it in in a figure of eight to ensure all the air is kept in the batter Do that again with the rest of the flour, rest of the butter and vanilla essence till everything is combined Take the frozen pattern out the freezer and pour the Swiss roll cake mixture evenly over the pattern Pour the batter on top of the frozen design Pop the tray into the preheated oven at 180 degrees for seven minutes Remove the cake from the oven, trim the edges whilst in the pan still Flip the Swiss roll onto a damp tea towel ensuring that the pattern of the cake is facing down Roll it up and allow to cool Unfold when cool and fill as desired and re-roll. © Cape Malay Cooking & Other Delights 15

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