Patterned Roll Cake Recipe

patterned roll cake
A patterned roll cake is a fun way to make a colourful cake without using fondant. My boys requested one with the ‘dumb ways to die’ characters on but my favourite is the striped roll cake.

Recipe for pattern on roll cake

50g (1.76 ounces) butter or margarine (one tablespoon)
50g (1.76 ounces) icing sugar (1/3 cup plus 2 teaspoons)
50g (1.76 ounces) whites (approx 2 whites)
4 tablespoons or 50g (1.76 ounces) plain flour
food coloring

Chocolate Pattern Recipe
50g (1.76 ounces) butter or margarine
50g (1.76 ounces) icing sugar
50g (1.76 ounces) whites
30g (1.06 ounces) plain flour
20g (0.71 ounces) cocoa powder

Cream together your margarine and icing sugar using electric mixers until they are well combined. Add your egg whites and beat well then stir int he flour (or flour and cocoa powder if you are making chocolate).
Colour your mixture according to the pattern or picture you are making.

Cut a piece of baking paper to fit your baking tray.

Make your desired pattern by piping it, spreading it or stenciling it onto the baking paper. See the video for more detailed instructions and tips. Then you want to place that on a tray in the freezer for about an hour to go firm.

Roll Cake Recipe
4 eggs, separated
1 tsp cream of tartar
1/2 cup or 110g (3.88 ounces) sugar
60g (2.12 ounces) or 3 tablespoons plus one teaspoon butter or margarine
3/4 cup or 100g (3.53 ounces) plain flour

Preheat the oven to 200C (392 degrees Fahrenheit).

Seperate the eggs and put half the sugar in with the yolks and the other half of the sugar and the cream of tartar in with the whites.

Melt the butter either in the microwave or on the stove top.

Whip your egg whites until you get firm peaks and then use the same beaters to whisk up the yolks and sugar until they look pale.

Fold the whites into the yolks in three batches.

Add in half the butter and flour and fold through. Then the remaining butter and flour. Keep folding until there are no more streaks of butter or flour.

Pour the mixture over your frozen pattern and spread it right to the edges.

Bang the tray on the bench a few times to make sure the mixture gets all around the pattern and then bake in the oven for 7 minutes in the centre of the oven. You do not want to overcook it or it will be too dry and it will crack when you try and roll it.

Simple Syrup Recipe
1/4 cup 60ml water
1/4 cup or 4 tablespoons sugar
optional – you can add flavour such as vanilla

Heat until the sugar is dissolved, leave to cool.

Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife. Cover in baking paper, add another flat baking tray or chopping board on top and flip it over. And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake. Peel off the paper straight away while it is still hot. Then leave it to cool.

Place a clean sheet of baking paper over your cooled cake and flip it over again.

Brush the cooled roll cake with simple syrup, you will not need all of it, you can save the rest for another cake.

Spread your chosen filling over the cake, you can use buttercream, cream cheese frosting, cream with strawberries, ganache.

Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.
patterned roll cake recipe ann reardon
recipe sources: *pattern recipe is a standard decor paste recipe *cake recipe


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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85 Responses to Patterned Roll Cake Recipe

  1. Jessica says:

    This is really cool. If I wanted to do a Tiger stripe pattern can I add orange food coloring to the second batter that is poured over the piped pattern? If so what step would I add it at? Thanks for the help.

  2. Cheysser says:

    Hi I just want to know if I do have to add baking powder if I’m using all purpose flour thanks :-)

  3. jood says:

    Helllo .. i adoooore this recipe and i’m going to do it after 2 days .. but i have a question and i hope that there is any one who can answer .. when we get it of the oven and dothe multi flips , heheh , will we let it cool before rolling it or we will roll it when it still hot ,
    ?? And when we are going to add the syrup ??

  4. Natali says:

    Hi there,

    I love your website, I am planning on making this for a gathereing i’m hosting later this week.

    I’m not sure what you mean by “cream of tartar” and “White”
    is it eggs white? and for the Cream/tarted do i make it or do i buy it from the stores??

    thank you,

    • Ann Ann says:

      hi natali, whites is egg whites and cream of tartar is sometimes known as tartaric acid it helps stabilize the egg whites. You buy it as a white powder

  5. yulinda says:

    Hi Ann, thanks for the tutorial. My question is this recipe is for baking pan with which size of length and wide?
    Thanks before

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