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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Hi! Thanks so much for the recipe and the amazing tutorial. I tried it today (the striped pattern) and it came out perfect from the first attempt! I never expected it to come out that well!
awesome that’s great Rea
Thanks for the recipe and all those little techniques and tricks. We had follow you in every single steps and the cake turned out very pretty. And of course, it ‘s very tasty. You are wee angle (>,<)
thanks Wisara, glad it worked out for you 😀
I just found you on youtube and i love <3 the stuff you but, I'm allergic to whole eggs do you have any tips for what to use other then eggs? I'm also allergic to apples and peanuts so i can't use apples or peanuts. Thanks 🙂
Hi Ann thanks for being my online guru. Today we celebrate Teacher’s day in India and I wanted to thank you for being my guide in baking and decorating cakes. I run a home based baking business but need lots of help as I am not professionally trained. Attaching the photos of a blueberry mousse cake that the client wanted some fondant decoration on…so I made thin cake layers with her fav things based on your patterned cake tutorial to make a skin for the mousse. Need a lot of practice!!
Thanks Again.
🙂
Can I make the cake a day before and fill it the next day and roll it? If so what would you do Ann?
Thank you
Hi Patricia I would make it and fill it all the day before
Thanks, Anne
Can we use softened ice cream as a filling for this? If so, can you give tips on how to fill it in? I have a basic idea but I want to be sure before I go for it. Thanks so much once again.
Best regards,
Aliya
Hi Ann,
I hope you’re doing great! I just wanted to say thanks for sharing. You have a beautiful talent and very, very unique ideas. Keep it up. 🙂
Can we use softened ice cream as a filling for this? If so, can you give tips on how to fill it in? I have a basic idea but I want to be sure before I go for it. Thanks so much once again.
Best regards,
Aliya
I forgot to ask, if I don’t have cream of tartar, can I leave it out? Will it make a difference? Please let me know, thanks. Aliya
Hi Allya the cream of tartar helps to stabilize the egg white you can leave it out if you can’t get it.
Thanks, Anne
Can we use softened ice cream as a filling for this? If so, can you give tips on how to fill it in? I have a basic idea but I want to be sure before I go for it. Thanks so much once again.
Best regards,
Aliya
hi ann
what flour you use for this?
thanks
Do you think this would work with a taller cake like a regular size one? I love your channel by the way
Hi Jim, yes usually that is done with a jaconde sponge around the edge
Hi I was wondering what the dimension on your jelly roll pan were. Thanks! I absolutely adore your videos!
Hi Hollie, My cake tray is 26cm x 39cm
Hi Ann,
I have been making patterned Swiss rolls by piping the pattern with cake mix then bake for 2 min then pour the main cake batter over and bake in whole. The result was good for less detailed patterns such as strawberries and cherries. I was delighted to learn your recipe for the pattern because it’s easier and i can pipe out more detailed designs and images. I always wanted to make a Hello Kitty Swiss roll, so i was so excited to try your recipe…and HERE is the recult! Isn’t it just darling? I couln’t wait to get started so i totally forgot i should print my image reversed …lol~ so now Kitty’s bows are all on the left. Oh well~~ I will do it right next time. I filled it with whipped cream and fresh mango….yum! Thank you SO MUCH for your brilliant recipe! x Andria from California
That looks awesome Andria, great job 😀
This looks amazing! Cannot wait to try it 🙂
I was wondering if you could ever create a Harry Potter inspired cake decoration? My birthday is coming up on September and I’d love to bake myself a Harry Potter cake 😀
Please ignore the fact that I’m 25 years old. 🙂
Thanks and I really love your blog.
Wow! This is amazing! I’m going to try with Angry Birds for my son’s next birthday! Just brilliant! You make it look so easy. Thanks.
Hi…what does the 50g of whites in the recipe for pattern on roll cake referring to?? Egg whites??
hi wendy yes egg whites
Hi Ann! Your recipes and videos are amazing! Thank you so much for posting them up 🙂
I have one question about the egg white frosting. Is it okay to use it for frosting cupcakes, cakes etc. ?
Cause this one seems easier to make than the Italian meringue frosting.
Thanks in advance!
😀
hi Ann
what a wonderful discovery .. your site is a gem! thank you for the recipes and tips!
Hi Ann! I love your work! You’re always inspiring! I just wanna ask about the cup measurements for the pattern recipe? Thank you!
Hi Camille, I have added them for you 🙂
May I ask what self rising flour is? I live in the U.S
Hi Vanessa self raising flour if plain flour with baking powder already added to it. You can use plain flour plus 1 teaspoon of baking powder for each cup of flour.
Ok, thank you
Thankyou Anne for the patterned roll cake tutorial, that was awsome and I can’t wait to try it, all the endless possiblities , it’s mind blowing!!!!!!
What temperature should the oven be?
hi naomi the oven should be 200C
wow im going to give this a try tomorrow ty ann ..