27 May 2012
{How to decorate a cake layer}
prep time: 15 min
cooking time: 10 min
total: 25 min
yield: 8
Ingredients :
Decorative paste:
1 egg white
20 g unsweetened cocoa powder ( I used dehygrated raspberry powder this time)
20 g flour
30 g sugar
30 g butter
Note: You can substitute cocoa powder with flour and add a few drops of food colouring
Swiss roll:
4 eggs
120 g flour
120 g sugar
1 pinch of salt
Preparation:
Let’s start preparing the decorative paste. Mix all ingredients together and pour into a piping bag to pipe your own design on a paper parchment.
1. Place the printed pattern you are going to use on a tray.
2. Place paper parchment over it.
3. Pipe following the desing on the pattern under the paper parchment.
4. Decorative paste is ready, take to the freezer for 15 minutes, whilst preparing the swiss roll.
5. Pour the swiss roll mix over it and bake, as indicated below.
Preheat the oven to 170 º C/375F . Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Use as desired.
Decorative paste recipe by Amuses Bouche
Surdinon 26 June 2012 at 2:31 pm
Hi!
This looks really beautiful and interesting! What filling did you use? (And how 🙂 )
SandeeAon 27 June 2012 at 10:11 am
Hi Surdin, the filling is icecream and jam. I did not explain in this recipe, since I had explained it in this previous recipe http://larecetadelafelicidad.com/en/2012/06/arctic-roll.html
Please let me know if you have any other queries! 🙂 Have a nice day!
Karenon 5 July 2012 at 8:57 am
So pretty! A friend of mine recently made this, following your recipe and method. She directed me to your blog. Am glad she did 🙂
talon 30 July 2012 at 11:23 am
This looks amazing!
Do you have a recipie for the Thermomix as well?Alva Liebellaon 23 August 2012 at 9:54 am
Einfach toll…
Ritaon 4 September 2012 at 9:58 pm
This roll is so beautiful! Would You please tell me what is the meaning of 1 de egg white? I searched de net but I couldn’t find what is de. Thank You very much for sharing. Hugs!
SandeeAon 4 September 2012 at 10:35 pm
It is a mistake sorry! it is just an egg white, I will correct it right now 🙂 Thanks!!
SandeeAon 4 September 2012 at 10:35 pm
See AlsoBest Lemon Chiffon Cake Recipe - Cake Journal30+ Pumpkin Dessert RecipesChess Squares Recipe | Simple Southern Dessert Recipe35 Classic Easter Recipes | Swanky Recipes - Simple tasty food recipesNo, sorry 🙁
SandeeAon 4 September 2012 at 10:36 pm
Danke schön!
stephon 22 September 2012 at 9:09 pm
Hoy encontre su site por casualidad, muy lindo! Voy a intentar esta receta a ver que tal!!
BlackCat78on 1 November 2012 at 5:02 pm
Dear SandeeA,
The sample that you reproduce it you can send an e-mail?
Ps: Very good idea, it’s amazing!
Thanks, Susanne
Michaela Swansonon 4 November 2012 at 5:36 pm
I love this cake!! How do you get it not to crack??
mamancalineon 11 November 2012 at 3:09 pm
Took the liberty to credit you with a link as some do not mention that you are the author of this great tutorial …
https://www.facebook.com/photo.php?fbid=257326977722338&set=a.249632998491736.57468.249613975160305&type=3&theateranjaon 5 December 2012 at 1:23 pm
Where can I get the pattern?
Jasenkaon 15 December 2012 at 11:12 pm
This is amazing and so decorative, thank you for the recipe, you can see it on my page: http://sweetcorner-jasenka.dobrahrana.jutarnji.hr/2012/12/dekorativna-rolada.html
Mihaelaon 27 December 2012 at 6:57 pm
It looks gorgeous ! Please, tell me where can i find the pattern ? Thanks a lot !
Asmaon 11 January 2013 at 11:46 pm
simply beautiful…..will try it soon.
Hadar sinay mashalon 20 January 2013 at 7:20 pm
Hi,
Its look amazing!!!
I wonder how u roll it like this (only cream inside, without the cack….). Can u explain how to do it or maybe do you have a video ….
And one more question…. What is the size of the baking dish?
Tks in advance 🙂christineon 21 February 2013 at 1:19 pm
hi,would this be self-raising flour or plain flour used in the decorative paste and the swiss roll? and is it just an advarage size swiss roll tin?many thanks.xxxxx
Katieon 14 March 2013 at 12:45 pm
Aw a beautiful recipe and design! But this is an Arctic Roll, not a Swiss Roll! :OP xxx
Vibion 14 March 2013 at 3:59 pm
This is ingenious!
Would love to try, but I’m not sure what is standard size for jelly roll molds. Can you give approximate dimensions?
Thanksדנהon 1 April 2013 at 3:37 pm
זה הכי יפה שיש!!!!!
יש עולי עוד רולים???דנהon 1 April 2013 at 3:38 pm
דרך אגב כולכם זונות סקסיות…….
Ellenon 28 May 2013 at 2:12 am
What is the size of the pan you used and can I use all flour if I want another color instead of cocoa
carolineon 29 May 2013 at 9:38 pm
Hi, I live in South Africa, where can I get a copy of the mat that you used in your tutorial
Okcanaon 21 August 2013 at 4:12 am
Where can I get that pattern? Can you email me?
Annabelleon 9 September 2013 at 8:31 pm
I also would love to have you email me the pattern.
Here is my email…use no spaces. yxelyxel @ gmail . comDiellaon 3 November 2013 at 6:42 am
What kind of flour did you use? All-purpose flour? Cake flour?
Emmaon 16 November 2013 at 5:35 pm
This recepie dosnt work because the consistency of the patterns is diffrent and not baked as fast as the rest, so when I try do peel the paper of, the patterns also comes of ;/
Ruthon 1 December 2013 at 4:00 pm
Hola soy de Chile muchas gracias por la receta
Jackelineon 1 December 2013 at 7:40 pm
Me encanta !
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I would never understand. It seems too complex and extremely broad for me.
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melikeon 9 February 2014 at 10:43 am
hi, it seems amazing but i cannot sure about that didnot you use any milk?
code syntax highlighter wordpresson 21 February 2014 at 6:02 pm
Tremendous issues here. I’m very happy to peer your article.
Thanks so much and I am having a look forward to contact you.
Will you please drop me a mail?omgon 25 March 2014 at 9:28 pm
omg,i am making a swiss roll in school an i will do this
omg thanks for the idea
i will get a really high level
THANKS A MILLIONKnights N Squires Hack android downloadon 7 May 2014 at 12:05 am
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go to see this website everyday for the reason that it provides feature contents, thanksLizon 25 November 2014 at 8:51 pm
I love this idea….what size pan did you use for the cake, it appears to only be rolled once, did you cut this into sections.
maria camposon 6 May 2015 at 7:25 am
Quisiera que me digan como puedo ver la receta en español.
GraciasCrysta Roseon 26 May 2015 at 5:09 am
@ Katie
Isn’t an Arctic Roll where ice cream is used as a filling with raspberry sauce between that and the cake itself? She is piping the decorative paste on the sheet so it is on the outside of the cake, and after baking it will no longer be cold. The only reason that the deco paste goes in the freezer after mixing is to set it (much like icing) so it doesn’t run whilst piping the design. It still qualifies as a swiss roll since the recipe doesn’t give a filling recipe so you can fill is as desired. Technically it is just the spongecake since there is no filling except as a depiction on her finished product; it is neither with just the recipe given in mind. It could become an arctic roll or even a swiss roll at this point. Raspberry ice cream would be delicious as a filling.
Nicoleon 21 September 2015 at 4:37 pm
Hello what filling is this? Thanks
Giselleon 12 October 2015 at 5:46 am
Como preparo lo de color rojo
christineon 19 November 2015 at 11:16 pm
HI. I think your cake look amazing please can you confirm if by substituting the cocoa powder with flour do I use 40g flour (20 to replace cocoa + 20 flour )Thank You I cant wait to try this.
Michelleon 30 December 2015 at 3:44 pm
I’m used to ounces and cups so 20g =.705 ounces
Amyon 15 October 2021 at 8:04 am
Has anyone tried to make with words written on the outside instead of the pretty scroll design?
I was thinking I could try this for a XMAS dessert, and would like to write “Merry Christmas” I presume I’d have to “write” it backwards/upside down, so that when rolled up onto the sponge it comes out correct?
