A classic and beautiful dessert Swiss Roll Cake with a twist of homemade adorable daisy floral design is sure to be a spotlight stealer! Enjoy a vanilla sheet roll cake filled with whipped cream and fresh strawberries. It’s the perfect sweet treat! Don’t be intimidated by fancy desserts! This Swiss Roll Cake with Floral Design is surprisingly easy to make. Follow our step-by-step instructions and impress everyone with your baking skills.

Design Batter 1. Combine butter with powdered sugar and mix until there is no lump. Add egg white, mix until combine then add flour and mix again until well combined. 2. Drop food coloring into the batter then stir until evenly mixed. Pour the batter to a piping bag then draw the design according to the design paper. Take out the design paper then put it in the refrigerator while making the cake batter.

3. In another mixing bowl, beat over medium high speed the egg white, lemon juice, and sugar. Add the sugar in three batches until hard peak. 4. Add ⅓ of the white meringue to the egg yolk mixture, then gently fold it in until it's mostly combine. Add the rest of the white meringue and fold it in until well combined. 5. Pour the batter into a baking sheet, flatten the batter using a scraper. Bake for 20 minutes. 6. When done baking, drop the baked cake with the baking sheet to release steam and remove it from the baking sheet and move it to the cooling net. When the cake is hot, remove the parchment paper and cool it until it is lukewarm.

Roll Cake 1. Preheat oven to 150℃ or 302℉. 2. In mixing bowl, add milk and oil, mix with a whisk then sieve flour to the mixing bowl and mix again. Add egg yolks, and food coloring and mix again until well combined.

3. Pour over the cream. Spread to the edge of the cake first then make the cream like a hill in ⅓ of the cake. 4. Grasp the parchment paper and fold the cake so that the edges and edges of the cake meet each other. 5. Push the cake with metal ruler with one hand and pull the bottom of the parchment paper with other hand. Tape the paper and refrigerate the roll cake for 2 hours. 6. After refrigerate, cut the roll cake into 6 parts then place 3 cakes on the cake board, stack them with two cakes and one cake at the top. Decorate with the cream and fruits.

Cream Filling 1. Beat all the cream filling ingredients until hard peak. Place about ⅓ cup cream to a piping bag fitted with a closed star piping nozzle. 2. Cut the edge of the cake at an angle so when the cake is rolled it will be neat.