Strawberry Swiss Roll

When I first saw those swiss rolls with pretty and colourful decorative prints on them, I was both fascinated and curious as to how they made it. I have always love a nice, soft and light swiss roll and having this lovely prints on them makes them even more inviting to me!

Then one day, I came across a book I borrowed from the library that revealed the secret behind those swiss roll prints! Wow, and it wasn't that complicated either. I had so much fun making them, I can't help myself trying out different patterns on my cake! 

I just found out recently that they even have swiss roll pattern mats sold in the market nowadays.  Well, I guess with a little creativity, you don't really need them to make your own personalised and charming swiss roll! Have fun and enjoy!

Strawberry Swiss Roll

Swiss roll sponge
5 egg yolks (medium)
50g corn oil
50g milk
20g caster sugar
85g cake flour

5 egg white (medium)
1/4 tsp lemon juice, optional
50g caster sugar

red, green and black food colouring

Whipped Cream Filling

120g dairy whipping cream/thickened cream
20g icing sugar
(Whip fresh cream until thick.  Add in sugar and whisk until stiff. Chill before used)

2 big strawberries, cut into small pieces 


To prepare pattern on parchment paper
1. Line a rectangle swiss roll pan with parchment paper.
2. Remove the parchment paper and turn it around so that the bottom is facing upwards.
3. Using a pencil, draw the outline of strawberry shapes on the surface of the parchment paper.
4. Now return the paper back to the pan with the pencil drawing facing the pan. You should still be able to see the outline of your drawing.

To prepare the batter
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, combine well.
4. Fold in cake flour, mix well, set aside.
5. Add lemon juice into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks. 
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till
     light.
8. Fold the balance of egg white mixture into egg yolk mixture, combine well.
9. Scoop a tablespoon of the mixture into a small bowl and add a drop of red food colouring. Blend  to make a pinkish red mixture.
10. Using a small spoon with pointy tip, scoop bits of the batter onto the pattern on the parchment paper. Use the tip of the spoon to drag the batter to cover the outline of the strawberry pattern.

11. Bake in preheated oven at 160C for 1 minute.
12. Remove pan from oven and pour in the rest of the batter to cover the strawberry parts and carefully level the surface.
13. Continue to bake for 25 minutes.

To assemble swiss roll
1. Once out of the oven, carefully turn the baked sponge cake onto a piece of parchment paper.
2. Slowly peel off the attached parchment paper from the cake to reveal the strawberry pattern.

3. Using a toothpick, dip into black food colouring (or you can dilute some cocoa powder with a drop of hot water) and dot on the strawberries to resemble the seeds. Paint the stalks with green food colouring (or green tea powder mixed with a drop of hot water).

4. Place a new piece of parchment paper over the sponge. Flip the cake over gently so the pattern faces down.

5. Peel the parchment paper off and use a sharp serrated knife to trim the two opposite ends of the cake at a 45-degree angle so that the ends will fold in neatly at the end of rolling.

6. Make a few long slits across the surface of the whole cake about 2cm apart to prevent the cake from breaking when rolling up. 

7. Spread evenly with a layer of whipped cream. Leave a 3cm gap at the end to keep filling within the roll.

8. Place cut strawberries on cream filling.

9. With the shorter side of the cake facing you, roll the cake up tightly to form a swiss roll. 

Have fun with creating your own prints on your swiss rolls.  Here are some of my other pattern attempts.