SUBSCRIBE now for NEW BOLD Recipes every Thursday! http://bit.ly/1eVfGZ1Hi Bold Bakers! I've received a lot of request from you for a Swiss Roll Cake so this week I'm making a BIG & BOLD one with a stenciled design. Keep those great comments coming, and I hope you enjoy it! -GemmaFOLLOW ME HERE, FELLOW BOLD BAKERSPINTEREST http://www.pinterest.com/gemstaffordTWITTER http://www.twitter.com/gemstaff16FACEBOOK https://www.facebook.com/GemmaStaffor...INSTAGRAM http://www.instagram.com/gemmastaffFULL RECIPE BELOWGemma's Swiss Roll CakeINGREDIENTSDecorative paste:1 egg white 1/3 cup (3oz/90g) flour2 tbsp sugar2 tbsp (1oz/30g) butter, melted and at room temp(Note: You can substitute cocoa powder with flour to make dark colours)Food coloring of your desired color(s)Swiss roll:4 eggs, room temp helps the whipping1 cup (8oz/225g) flour, sifted cups (6oz/180g) sugar 1 pinch of saltFilling:Fresh Strawberries, thinly sliced (or jam)Whipped creamDIRECTIONS:1. Let's start preparing the decorative paste. Whisk all ingredients together until smooth. Add your desired food coloring and pour into a piping bag. Chill if very soft2. Place the printed pattern you are going to use on a tray. Place paper parchment over it.3. Grease the parchment paper with butter well so your roll doesn't stick. 4. Pipe following the design on the pattern under the paper parchment.Don't worry if you mess up, just scrape it away and start again. 5. When you are done decorating, take to the freezer for 15 minutes to set, whilst preparing the swiss roll.6. Preheat the oven to 350oF . 7. To prepare the swiss roll, place the eggs and sugar into an electric mixer and whisk on HIGH until very light, fluffy and thickened. ( around 5-8 minutes) It is really important to get them thick.8. Sift the flour over the mixture and fold in very carefully. Use a thin edged spoon to fold in. Take care not to knock out the air in the bubble your made by whisking. 9. Take the decorated paste out of the freezer and pour mixture into the lined tin (11 X13") and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. It bakes very fast. 10. When done, and still warm from the oven use the edges of the parchment paper and gently roll the cake a little on all edges. This mimicks the actual rolling so when its cold and you fill it the sides shouldn't crack because it has already been rolled. 11. When cold, carefully run a pallette knife between the cake and parchment just to make sure its not stuck.12. Lay thinly sliced strawberries on the plain side of the swiss roll. Top with a layer of whipped cream. (make sure the filling is not bulking or it might crack your roll)13. Have your cake platter close by. Use the paper as a guide to roll the cake. As you roll, gently pull the roll to keep it tight and even. Don't be afraid of this part, you will be fine. 14. When finished rolling, make sure the seam of the roll is underneath. It helps sealing the roll. 15. Using the paper or your hands, lift the finished roll onto your cake platter or stand. Enjoy, it is great for afternoon tea.
