spread the love... pretty heart swiss roll =) 彩繪蛋糕卷

I was surfing for dulce de leche recipes when I came across this pretty cake!! This oh-so-pretty swiss roll aka deco roll immediately caught my heart!! I'm sure no one could ever resist such a pretty sweet swiss roll!! So instead of baking dulce de leche cupcakes I landed up baking this yummy sweet roll!! =) Hubby is always sweet & very complimentary of my baking attempts, even though they aren't the tastiest. However, I really think he meant it this time when he said these were absolutely yummilicious!! He almost finished half a roll by himself!! Teehee =p


Surprisingly this recipe is not difficult at all, given its my first attempt at swiss roll. You just need a bit more patience & creativity!! Teehee... You can design your own templates or wordings depending on the theme, the sky's the limit. Original recipe called for white chocolate ganache frosting with strawberries but I used pastry cream with passion fruit instead as I only have these ingredients @ home. Of course you are free to experiment with any frosting you preferred. So here is the sweet recipe for you to enjoy! =)

Lovely Heart Swiss Roll

(adapted from Dulce Delight)

Ingredients:

•Pattern•

1 egg white

30gm caster sugar

40gm flour (if making chocolate pattern substitute 20gm with cocoa powder) 

20gm butter (room temperature)

•Cake•

4 eggs – whites & yorks seperated

1 tsp cream of tartar (I used 1 tsp of lemon juice instead)

1/2 cup + 1 tbsp caster sugar

60gm melted butter

1/2 cup flour

1/4 cup cocoa powder (if making plain rolled cake substitute this for flour)

•Filling• 

Your favourite pastry cream

passion fruits/strawberries

Method:

•Pattern•

1. Mix in the egg white, sugar & flour, stir well till blended.

2. Stir in the butter & separate the dough into as many colors as you wanted.
3. Line baking pan (17x11 inches) with parchment paper.

4. Place the design template below the parchment paper on the baking pan.

5. Using a small round tip piping tube/nozzle, pipe the color dough mixture onto the parchment paper using the 
    template as a guide.

6. Put the tray in the freezer until ready to use.

•Cake•

1. Attach whisk attachment. Preheat oven 200C.
2. Beat the egg whites till foamy, add cream of tartar/lemon juice.

3. Add the 1/2 cup sugar gradually & beat till stiff peak.

4. In another mixing bowl, whisk egg york with 1tbsp sugar using hand whisk till blended.

5. Fold in the egg white meringue mixture into the york mixture in few portions till blended. Do not over mix.

6. Then add in half of the melted butter, half of the flour & half of the cocoa powder & lightly fold into the 
    mixture.

7. Stir the rest of the butter, flour & cocoa powder & mix till incorporated.

8. Take baking tray out of the freezer, pour cake batter over evenly & flat over the tray.

9. Run finger around the edges of the tray to clean up the side.

10. Tap the tray few times & bake at 200C for about 7mins.

11. Lightly flour a piece of parchment paper.

12. Remove the cake from the oven & place the top side on the cooling rack.

13. Remove the parchment paper on the pattern side & flip the cake over onto the flour parchment paper.

14. Now with the pattern design side facing down on the parchment paper, spread the fillings. 

15. Roll the cake (roll from one end towards the pattern end) into swiss roll using parchment paper & viola!! 

Template available here by Dulce Delight