Patterned Roll Cake Recipe
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) or 1/4 cup margarine or butter
50g (1.76 ounces) or 1/3 cup plus 1 Tbsp icing sugar
50g (1.76 ounces) egg whites (approx 1 1/2 egg whites)
50g (1.76 ounces) or 1/4 cup plus 1 Tbsp plain flour
food coloring
Chocolate Pattern Recipe
50g (1.76 ounces) or 1/4 cup margarine or butter
50g (1.76 ounces) or 1/3 cup plus 1 Tbsp icing sugar
50g (1.76 ounces) egg whites (approx 1 1/2 egg whites)
30g (1.06 ounces) or 3 Tbsp plain flour
20g (0.71 ounces) or 3 Tbsp 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 in the 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 1/4 cup plus 1/2 Tblsp margarine or butter
2/3 cup or 100g (3.53 ounces) plain flour
Preheat the oven to 392F (200 degrees Celsius).
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 or 63millilitres (2.13 fluid ounces) water
1/4 cup or 4 Tbsp or 55g (1.94 ounces) 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.
recipe sources: *pattern recipe is a standard decor paste recipe *cake recipe
by Ann Reardon How To Cook That
2013
My Cookbook
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All recipe quantities in the book are in grams, ounces and cups.
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I’m not quite sure how to say this; you made it extlrmeey easy for me!
MUY BONITO TODOS
I recently just made this cake and it was very good. Question though, is the swiss cake suppose to be like most cakes and be rather sweet or is it suppose to be not as sweet as most cakes? Mine came out to taste less sweet, but it’s still rather delicious
Hi Jen, a lot of store bought or commercially prepared cakes are very sweet. Home made cakes tend to be less sugary but more delicious. If your cake was great to eat, I think you must be right on track.
My husband tried to make this with my daughter (who is addicted to your channel), and 7 minutes wasn’t long enough, so it wasn’t cooked through and we lost the design when we flipped it. Should we try the toothpick trick in the future?
Hi Megan, Oh dear, sorry to hear that it was unsuccessful! Yes, it would be a good idea to use a toothpick or similar to check the cake is cooked through. Ovens vary a lot and depending on the depth of mixture in your tray it could vary. They key thing is not to overcook it. Either test and see if it needs a minute or to longer, or perhaps move the tray up a shelf. This is cooked at quite a high heat so be careful it doesn’t overcook or burn on top.
Is the cream of tartar completely necessary?
Hi James, Strictly speaking cream of tartar is not essential but it does make a big difference to how your cake sturns out. It is a stablizier for the egg whites used in this recipe and helps the structure of the cake stay light and fluffy and rollable. It is well worth keeping it in this recipe.
Also is there no baking powder in ur recepie
Hi Manita, There shouldn;t be any baking powder in the patterned part as you don’t want it to spread.
Hi….I hv an otg. Tried to bake tdy….kept the tray on the lower rack and the cake came out brown from the bottom there the design was supposed to b….shud I keep the tray in the higher rack
Hi Manita, Your suggestion is right. Put the tray in the higher rack.
hi thanks for the recipe! I followed all you instructions and this is the result 🙂
hi thanks for the recipe! I followed all your instructions and this is the result 🙂
Hi, I used your cake recipe to make a birthday cake as well as cup cakes.. came out really light and fluffy.
Thanks for the great recipe.
Hey Ann, I tried this and the patterned deign got stuck on the baking paper when I took it out of the oven
I am going to make the striped roll cake I can’t wait! Love from Melbourne
looking forward to seeing it Phoebe
Just curious on the measurements of the butter for the pattern, it says 50 grams but also in brackets 1 Tablespoon which is closer to 15 grams, just wondering which is the correct measure?
Hi Suzanne, thanks for letting me know, three tablespoons
For the cake part can you use any cake mix or does it have to be this exact recipe? (I would like to use lemon)
hi leslie, you could try but it may crack when you roll it.
Hi Ann love your recipies. I decided to make this roll today but just noticed I don’t have cream of tartar , can I make it without it . Thanks for your videos
You don’t need the cream of tartar. It just helps the egg whites to whip up better but it still works without it
You are amazing!! Your videos are really helpful! Well done!!!!
thankyou
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.
Hi I just want to know if I do have to add baking powder if I’m using all purpose flour thanks 🙂
yes add one teaspoon of baking powder to every cup of flour
oh no
hi rasha, cream of tar tar helps stabilize the egg whites, it is sometimes known as tartaric acid, it is tasteless. You can use a small amount of lemon juice or vinegar but they may change the taste.