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.



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


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



Once it was done it looked like this….


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…


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


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


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


And rolled it up again…

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


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..


~ Fehmz ~