This can also appearance daunting, but when you discover ways to make it, the alternatives for exclusive designs and fillings are countless. 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 heat, 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 is liable to drying out. 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
For the ornamental paste:
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
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 to draw a template at the again of the paper, 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 collectively the eggs and caster sugar on excessive speed for seven mins. Sift inside the flour, then cautiously fold in to keep away from deflating the batter an excessive amount of.
Spread the batter over the pinnacle of the piped layout. Bake for 10 minutes until spongy on 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 need to be at the lowest again) and trim all the edges. Immediately roll up the cake the use of the baking paper and tea towel to assist (starting from the give up with out 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.