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How to – patterned swissroll

So I’m still getting used to remembering to take pictures as I go along and my phone camera is not the best. I really need to invest in a good camera.

However I attempted to do a “kind-of” how-to of the patterned swissroll

I used my mum’s Sponge Cake recipe which we absolutely love because it’s light and airy. I remember this cake as a kid, the favourite way we had it, and still want it to this day, is spread with apricot jam and generously sprinkled with coconut.

I substituted 1/4 cup flour with 1/4 cup plus 2 tblsp of maizena instead. Experimental win!

I got everything ready and poured the batter into my pan (*almost all*). I reserved about 1/8-1/4 cup for the patterning.

 

(edited…) A quick note – it is important that your swissroll pan is very well greased. I use Spray&Cook on the base, then line with wax paper and Spray&Cook again before pouring my batter in.

 

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I added a good few drops of colouring to the remaining batter and poured it into a piping bag.

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Snipped off the end and started doing random swirls on the cake.

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Once it was done it looked like this….

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And then I popped it into the oven at 180C for 10-12 minutes

And yes…..I forgot to take pictures as it came out. So I will be making another batch this thursday and hopefully remember to take more pics……look out for it coming soon…

….updated

straight out the oven I flipped it onto a dishtowel very generously sprinkled with castor sugar

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Rolled it up and let it sit for 3-4 minutes

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Then I unrolled it, left it to cool reasonably and once cooled, I lathered it with fresh cream and sprinkled with freshly cut strawberries.

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And rolled it up again…

Now sometimes some of the patterning sticks to the cloth…be gentle and next time use more castor sugar.

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And once rolled, I slice a little off both ends so it looks nice and neat

Then its ready for it’s platter as well as a very good dusting of icing sugar..

Voila!

~ Fehmz ~