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Swiss Roll Cake with Flower Design

Course Dessert
Cuisine Europe
Keyword dojima roll cake, roll cake, swiss roll cake design
Prep Time 10 minutes
Cook Time 45 minutes
Refrigerate 4 hours
Servings 6

Ingredients

Design Batter

  • 15 g Butter room temperature
  • 15 g Powdered Sugar
  • 15 g Egg White
  • 15 g Flour
  • Food Coloring

Roll Cake

  • 50 g Milk
  • 50 g Vegetable Oil
  • 50 g Flour
  • 5 Egg Yolk room temperature
  • 5 Egg White cold
  • 50 g Sugar
  • 5 g Lemon Juice
  • Food Coloring

Cream Filling

  • 1 cup Heavy Cream
  • 50 g Cream Cheese
  • 50 g Sugar

Instructions

  1. Line a baking sheet with a design paper then top it with parchment paper.

Design Batter

  1. In a small mixing bowl, 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.

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. 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.

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.

  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.

Recipe Notes

  • Use a rubber spatula to gently spread the batter evenly on the baking sheet.

  • Don't overbake the cake, as it will become dry and crack when rolled.

  • If the cake cracks slightly while rolling, don't worry, the whipped cream filling will help conceal it. Try to roll the cake when it is still warm

  • Be creative with cream filling. you can substitute other jams or fillings for the floral design, such as melted chocolate or fruit puree.

  • Don't overmix the batter, as this can lead to a tough cake