Like any loving relationship, there was a good amount of work. There was also a good amount of cleaning up to do so give yourself plenty of time to enjoy the process of the decorated Swiss roll. For the design, I chose Fall leaves as it is "peak" leaf peeping time here in New England. In retrospect, I perhaps should have tinted the "backdrop" cake batter a light brown or pale sky blue so I may be trying this one again for Thanksgiving.
I loved the recipe that Korena gave us and I will list my Americanized version below but you can find her detailed instructions here. I want to mention that it is important to get the gel colors mixed thoroughly. I was a bit careless with the red and had some difficulty in making the red leaves NOT look like blood stains. Gross, right? Other than that , the whole recipe goes very quickly. One thing I love about the Swiss roll is that it is thin and cools quickly. I love that I do not have to wait a long time to put it all together. And, because most of the decoration is done on the cake beforehand, you can pretty much roll and go.
Here is the recipe and happy rolling!
Decorated Swiss Roll
3 each large eggs, separated
35 grams granulated sugar
1/4 cup water
2 tablespoons vegetable oil, plus 2 teaspoons
1 teaspoon vanilla extract
80 grams cake flour, plus 1 teaspoon
1 pinch salt
1 each large egg white
1/2 teaspoon cream of tarter, plus a pinch
2 tablespoons granulated sugar
2/3 cup heavy cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350°. Prepare a baking pan by spraying lightly with pan release. I used a 9 x 13 pan. Tape your parchment paper cut to size the pan over your desired pattern on the counter. You will transfer it to the pan later. Lightly grease the pattern.(I should have wiped the coating a bit on mine, it was a bit too greasy.)
In a large bowl with an electric mixer and whisk attachment, beat the egg yolks with the sugar on medium-high speed until very pale and thick. Add the water, oil, and vanilla and mix to combine. Sift together the 80 grams flour and salt and mix into the egg yolk mixture to make a smooth batter. Set aside.
Place 1 Tbsp of the prepared egg yolk mixture in a small bowl and mix in the 1 teaspoon cake flour. Divide this mixture into as many small bowls as you need colors - ie, if you need 3 colors for your pattern, divide it between 3 bowls. Tint the mixture in each bowl with the desired food coloring
In a clean medium bowl, beat the single egg white with an electric mixer and whisk attachment until foamy, then add a pinch of cream of tartar and beat until stiff peaks form. Measure out 3 Tbsp of the egg white meringue (keep the rest for the main batter) and divide it evenly between the bowls of colored mixture. Mix to combine. Pipe the pattern onto the parchment paper. Put the parchment paper in the lightly greased baking pan.
Bake the pattern in the preheated 350° for 60-90 seconds, just until set (you don't want it to color/brown at all). Set aside on a cooling rack while you finish making the cake batter.
In a clean large bowl, beat egg whites with an electric mixer and whisk attachment on medium-high speed until foamy. Add cream of tartar and beat until soft peaks form. Gradually add in the sugar, a spoonful at a time, until stiff and glossy peaks form. Mix in any remaining egg white the pattern part.
Mix the meringue into the reserved egg yolk mixture, folding gently with a spatula so as not to deflate the meringue, until the batter is smooth and no streaks of meringue remain.
Pour the batter over the baked pattern in the prepared cake pan and spread evenly. Lift up the baking pan a few inches and drop it onto the counter 2-3 times to dislodge any large air bubbles. Bake in the preheated 350° for 12-14 minutes, depending on the size of your cake pan, until just set and slightly springy. Try not to let the cake color/brown much, if at all.
Place a fresh piece of parchment paper on top of the cake and invert it onto a cooling rack. Lift off the pan and stencil and gently peel back the parchment to reveal the baked-in decoration. Place the parchment back on top and allow the cake to cool between the pieces of parchment paper. Make sure the cake is completely cool before filling.
When the cake is completely cool, peel off the parchment paper and turn it over so that the pattern is facing down and horizontal (for a 9"x 13" cake, make sure the short edges are at the top and bottom and the pattern is at the top).
Whip the cream until soft peaks form, then add the sugar and vanilla and continue beating until firm peaks form. 10 If you're using jam or another spread (I used Nutella), spread it evenly over the surface of the cake, Spread the whipped cream evenly on top
Tightly roll up the cake from the bottom edge, using the parchment paper to help. Once rolled, twist the parchment paper ends like a candy wrapper to secure the cake in a log. Refrigerate for at least 1 hour until the filling is firm
To serve, unwrap the parchment paper and trim the ends of the cake with a serrated knife. Roll it up in parchment again and re-shape if necessary, then transfer to a plate. Cut slices with a serrated knife, wiping it clean between each cut.