This can also appear daunting, but the alternatives for exclusive designs and fillings are countless when you discover ways to make them. And because it’s so clean to devour, you will want to make it again quickly. Make sure you roll the sponge while it is still heated because it will “not forget” its shape and won’t crack as soon as it is moved for a second time with the filling. Use a damp tea towel to hold the sponge wet – it is very light and has no fat, so it is liable to dry out. Please don’t neglect to trim all the edges first, as those may be a little more impregnable than the rest of the cake and can cause it to crack.
Prep time: decorative paste 10 minutes, design 10 minutes, cake 15 minutes, rolling and filling 10 minutes, plus
- cooling time
- Bake time: 10 mins
Serves: 8 - For the ornamental paste:
- 50g butter
- 50g icing sugar
- Two medium egg whites
- 50g simple flour
- Purple, red, and yellow gel meals dye
- For the cake:
- Four medium eggs
- 125g caster sugar
- 125g self-elevating flour
Filling:
- four tbsp raspberry jam
- 200g double cream
- 1 tsp vanilla bean paste
- 75g raspberries
Grease a square 15in x 10in (38cm x 25cm) Swiss roll tin, then line the base with greaseproof paper. You can directly pipe your ornament of bees and vegetation to this, so it can help draw a template for the report’s again, using our image for the proposal. Concentrate the design on one half of the article (dividing the sheet alongside its longer side), as the simplest aspect may be visible as soon as it is rolled.
Make the ornamental paste—collectively cream the butter and icing sugar until light and fluffy. Mix in the egg white, add the flour, and whisk until just mixed. Divide the paste between three bowls and shade red, crimson, and yellow. Transfer to piping luggage.
Snip the hints of the piping luggage and use them to pipe your layout of bees and flora. For the bees, pipe on the pink information first, then place the tray inside the freezer before including the yellow on top. Once completed, place the tray in the freezer while making the cake batter.
Heat the oven to 180C(fan)/200C/400F/fuel mark 6.
Whisk the eggs and caster sugar collectively at excessive speed in a large blending bowl for seven minutes. Sift inside the flour, then cautiously fold in to avoid excessively deflating the batter.
Spread the batter over the pinnacle of the piped layout. Bake for 10 minutes until spongy on the model.
Once baked, cautiously turn out directly to a chopping board. Immediately flip onto a moist tea towel (at which factor the greaseproof paper needs to be at the lowest again) and trim all the edges. Directly roll up the cake using the baking paper and tea towel to assist (starting from the give up without the decoration). Remove the baking paper as you pass alongside. Leave the cake to cool completely while wrapped in the tea towel.
When it’s far cooled, cautiously unroll it. Spread jam over it. Whip the double cream with the vanilla paste to tender peaks. Spread the cream on top of the hole, then scatter with raspberries. Re-roll it up and enjoy.
