Having seen decorated swiss roll cakes online, many of them being decorated with Hello Kitty’s face, we wondered how easy was it to recreate it at home. After quite a bit of experimenting, and failed attempts, we finally managed to create a swiss roll with a pattern which was really cute! As well as making them mini, which always makes something cuter!
Of course the recipe can be made into a normal sized swiss roll, but you’ll have to remember to add more double cream than in the ingredients, and can be made using gluten-free ingredients (all pictures shown using gluten-free flour).
|For the swiss roll:|
|4 eggs, separated|
|120g icing sugar|
|120g self-raising flour|
|For the pattern:|
|1 egg white|
|40g self-raising flour|
|For the filling:|
|~120ml double cream (if doing as a whole swiss roll ~200ml)|
|~2 tablespoons of icing sugar|
|Optional ideas: fresh fruit, jam, syrups, nuts etc.|
Makes – 4 ~12cm long individual swiss rolls using a 30 x 23cm/12 x 9 inch tin
Preparation time – ~20 minutes Baking time – 10-15 minutes
1. Mix all the ingredients (except the food colouring) together. Once all the ingredients are mixed add the correct quantity of food colouring to give the desired colour. Don’t forget that the baked colour will be slightly different to the raw colour (which we initially forgot!). Place into piping bag and leave in the freezer for a few minutes.
2. Prepare your pattern by either tracing it onto the baking paper or by printing it out and placing it under your baking paper, piping straight on (if you do this you must be careful when removing your printed paper before baking). Place the baking paper into the tray and pipe out your pattern mixture.
3. Place your tray in the freezer for ~15 minutes. If you are doing multiple colours or are doing pictures (e.g. Hello Kitty’s face) start with details and move onto larger blocks of colour (e.g. trace her head and bow, freeze, fill in bow with new colour).
4. While the pattern is cooling, in a bowl whisk up the egg whites on high till semi-stiff peaks start to form. Sift in 60g of the icing sugar slowly, and continue whisking until stiff peaks form and you can turn the bowl upside down without it falling out (similar to a meringue).
6. In a separate bowl mix together the egg yolks and the remaining 60g of icing sugar. Keep mixing until it forms a thick, lemon coloured mixture.
7. Mix in the flour, making sure that it is spread equally and is fully mixed. (Use a spatula to make sure no flour is sat at the bottom)
8. Carefully fold in the egg white mixture into the egg yolk mixture a ⅓ at a time.
9. Pour into the tray and bake in the oven for 10-15 minutes, until the cake springs back when pressed.
10. Turn out cake onto cooling rack and carefully remove the baking paper. If making individual swiss rolls cut cake into 4 equally sized pieces.
11. Trim the edge of the cakes to give it a clean finish, turn over the cake and slice one end diagonally to give a clean finish when rolled.
12. Place in a tea towel and tightly roll the cake, taking care not to crack it. Once rolled into the vague shape, unroll the tea towel and tightly place in clingfilm, and leave to cool. Repeat with all the individual rolls.
13. When the rolls are cool to the touch, whisk the double cream and icing sugar till it forms stiff peaks (take care not to over-beat).
14. Fill the swiss rolls with the whipped cream and whatever other fillings you desire; fresh fruit works well with jam and cream, although nuts and syrup tastes delicious too!