Make your own decorative Swiss roll

Name: Make your own decorative Swiss roll
Prep time: 40 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Cuisine: Switzerland
Ingredients: 35 g butter | soft; 35 g icing sugar; 12 g egg white; 35 g white flour

HOW TO MAKE YOUR OWN DECORATIVE ROLL CAKE

Fancy a delicious Swiss roll and want to give your creation a unique finishing touch? Then the Swiss Roll Decoration Mix is just the thing for you! With the help of the decorative mixture, you can easily create your own decoration and give your Swiss roll the perfect, personalised finishing touch. Let your creativity run wild and surprise your guests with a quick yet glamorous decoration.
The recipe for the Decorative Sponge Roll is incredibly simple. All you need is a stencil for the decorative paste, some food colouring and the batter for a sponge roll. Of course, you can flavour both the sponge and the decorative paste with a few drops of flavouring.
Making your own decoration is very easy, and with our step-by-step guide, you’re guaranteed to succeed!
No matter what occasion you’re serving the sponge roll for – the decorative sponge roll can be adapted to any situation. Whether you’re celebrating a birthday, hosting a party or simply want to whip up a delicious dessert – this quick decoration will delight your guests.
So let your creativity run wild and transform your sponge roll into a true masterpiece. Give it a go and discover a new way to decorate sponge rolls – quick, easy and irresistibly delicious!

Key figures

Quantity: 1 baking tray

Baking time: approx. 10 minutes

Difficulty: Easy

Shelflife:1 week

Recipe for colourful decorative paste

Butter \| softened		35 g
Icing sugar		35 g
Egg white		12 g
plain flour		35 g
ProGel food colouring		A little

Recipe for Cocoa Decorating Paste

Butter \| softened		30 g
Icing sugar		30 g
Egg white		30 g
plain flour		30 g
ProGel food colouring		5 g

Sponge Roll Recipe

Egg yolk		80 g
Granulated sugar \| Part 1		25 g
Egg white		50 g
Granulated sugar \| Part 2		25 g
plain flour		25 g

Pasteurised egg white powder 100 g

Ready-to-ship quantity: more than 20 pieces

CHF 8.50

Progel gel color raspberry, 25 g

Ready-to-ship quantity: more than 20 pieces

CHF 6.40

Hand mixer Clever Mix

Ready-to-ship quantity: 6

CHF 94.90

Preparation of the decorative mixture

Put the softened butter and the icing sugar into a bowl and beat the ingredients with a hand mixer until the mixture becomes frothy. Then add the egg white and stir it in well too.

You can now colour the decorating mixture as you like using food colouring (use only gel or paste colours) or cocoa powder. Just bear in mind that if you colour the mixture with cocoa powder, you must also use the recipe for the cocoa mixture.

Once the decorating mixture has reached the desired colour, you can add the flour and stir it in briefly.

Stir the mixture with a rubber spatula until smooth. Place the decorative roll stencil of your choice on a sheet of baking paper (ideally, place a cake tin directly underneath it).

Now spoon some of the decorative mixture onto the stencil and spread it roughly with a rubber spatula.

Now spread the mixture evenly over the stencil using a metal spatula, pressing it down firmly. Run the metal spatula over the stencil several times to scrape off any excess mixture. Repeat these steps until the baking paper is covered with hearts. Finally, carefully peel the stencil off the baking paper and place the applied decorative mixture in the fridge to cool for about 15 minutes. In the meantime, you can start making the sponge mixture.

Rubber scraper light blue, large

Ready-to-ship quantity: more than 20 pieces

CHF 9.90

Metal horn

Ready-to-ship quantity: more than 20 pieces

CHF 14.90

Roulade mat hearts, small 30x20cm

Ready-to-ship quantity: more than 20 pieces

CHF 12.90

Preparing the roulade mixture

Beat the egg yolks together with the granulated sugar (part 1) until the mixture becomes lighter in colour and frothier, and increases considerably in volume.

Then whisk the egg whites with the granulated sugar until you have a lovely, glossy and stiff mixture. Gently fold this into the frothy egg yolk mixture in 2–3 batches.

Single Hand Flour Sifter

Ready-to-ship quantity: more than 20 pieces

CHF 14.90

Rolling pin set 6 pieces

Ready-to-ship quantity: more than 20 pieces

CHF 12.90

Finally, you need to sieve the flour into the roulade mixture and then fold it in with a rubber spatula.

Finishing the decorated Swiss roll

Preheat the oven to 210 ºC (fan).

Take the spreadable filling out of the fridge, place two rolling pins (5 mm) on either side and lay the prepared roulade dough on top. You now need to spread it out evenly, ideally using an angled spatula.

Once the mixture is well spread out, it’s best to take another rolling pin and run it across the other two rolling pins. This will smooth out the sponge mixture nicely. Then remove the rolling pins and bake the Swiss roll for about 10 minutes in an oven preheated to 210 ºC (fan).

Take the finished Swiss roll out of the oven and sprinkle the top with a little granulated sugar (the sugar acts as a barrier and prevents the pastry from sticking to the baking paper).

Now place a sheet of baking paper on top of the sugared surface, hold the Swiss roll by both corners, turn it 180 degrees together with the baking paper, and place it on your work surface. You must never place the Swiss roll back on the hot baking tray, as it will otherwise dry out further and lose its elasticity. Now carefully peel off the baking paper and sprinkle this side generously with granulated sugar. Here, too, the sugar acts as a separating layer, which is very important if you’re going to place the Swiss roll in a cake ring with insert strips later on.

Finally, cut the Swiss roll to your desired size or use it as it is, and finish it off with a filling of your choice!