I have wanted to make a deco swiss roll for ages, but was always daunted by the seemingly complex preparation. This deco swiss roll was first made popular by a Japanese blogger Junko, and her patterned swiss rolls are amazing!
I found a recipe that looked quite simple here and decided to try it. I printed out a picture of Rilakkuma and used it as my template. The cake texture is not very smooth but I was quite happy for a first attempt.
- 4 egg whites
- 4 egg yolks
- 70g fine sugar
- 10g sugar
- 1/2 tsp. vanilla extract
- 70g flour
- food color
- 120 gm heavy whipping cream
- 3 tbsp sugar
- Handful of fresh strawberries (quartered)
1. Place the printed template onto a cookie baking tray, and cover with baking parchment.
2. Beat egg whites and fine sugar together until firm peaks. Preheat the oven to 180C.
3. Beat egg yolks, regular sugar and vanilla together in a separate bowl. Now fold the 1/3 of egg yolk mixture under the egg white mixture until combined, then fold in the rest of the egg yolk mixture.
4. Now add the flour and gently fold it in. Take out about 2 tbsp of the dough and add a drop of black food colouring, and about 3 tbsp of the dough to add brown food colouring.
5. Cut a small hole in a ziplock bag, and pipe the outline of Rilakkuma using the black coloured batter. Bake for two minutes and remove from oven. Fill the brown areas of Rilakkuma using the brown coloured batter, and bake this for another two minutes and remove from the oven.
6. Fill in the rest of the areas of the Rilakkuma pattern with the rest of the batter, and pour the rest of the batter on top of the pattern and cover the cookie sheet with a thin layer of the batter. Bake another 11 minutes. Do not overbake as it makes it harder to roll the cake.
7. Remove the baking tray from the oven and work quickly while the cake is still warm. Place another piece for parchment paper on top. Place a cutting board on top and then flip the tray over. Remove the tray and then gently remove the parchment paper from the pattern side.
8. Place yet another piece of parchment paper on the pattern and put another cutting board on top to flip it around again, so it is sitting on the pattern side.
9. Using the parchment paper underneath roll up the cake into a roll. It is best to do this while the cake is still warm to minimize cracks in the cake.
10. While the cake is cooling, prepare the filling. I mixed the whipping cream and sugar and beat until it becomes a cream-like consistency, and spread onto the cake roll only after it has completely cooled. Place strawberries on top and gently roll the cake into a roll.
The cream filling is very light and the cake is really yummy! Z1 keeps bugging me to make this cake again as it was finished within a day. I will definitely make this again with a different design.