This can also appear daunting, but the alternatives for exclusive designs and fillings are countless when you discover ways to make it. And due to the fact it’s so clean to devour, you will want to make it again quickly. Make positive you roll the sponge whilst it is still heated because it will “don’t forget” its shape and received’t crack as soon as rolled for a second time with the filling. Use a damp tea towel as this will 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 maybe 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
- For the ornamental paste:
- 50g butter
- 50g icing sugar
- 2 medium egg whites
- 50g simple flour
- Purple, red, and yellow gel meals dye
- For the cake:
- 4 medium eggs
- 125g caster sugar
- 125g self-elevating flour
- 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 be piping your ornament of bees and vegetation directly to this, so it can help draw a template at the paper’s again, the usage of our image for proposal. Concentrate the design on one half of the paper (dividing the sheet alongside its longer side), as simplest one aspect may be visible as soon as rolled.
Make the ornamental paste—cream collectively the butter and icing sugar till light and fluffy. Mix in the egg white, then upload the flour and whisk till 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 location the tray inside the freezer before including the yellow on top. Once completed, vicinity the tray within the freezer while you are making the cake batter.
Heat the oven to 180C(fan)/200C/400F/fuel mark 6.
In a large blending bowl, whisk the eggs and caster sugar collectively on excessive speed for seven mins. Sift inside the flour, then cautiously fold in to keep away from deflating the batter an excessive amount.
Spread the batter over the pinnacle of the piped layout. Bake for 10 minutes until spongy on the pinnacle.
Once baked, cautiously turn out directly to a chopping board. Immediately flip on to a moist tea towel (at which factor the greaseproof paper needs to be at the lowest again) and trim all the edges. Immediately 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 at the same time as wrapped within 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 jam, then scatter with raspberries. Re-roll it up and enjoy.