With Valentine’s Day fast approaching, I crafted this exquisite Swiss Roll cake adorned with hand-painted hearts to capture the essence of the occasion. Using liquid food coloring and a quality paintbrush, you can easily create a charming design on the cake’s sponge. This straightforward yet elegant decoration is sure to captivate and delight.
Join me in creating this lovely confection and bring a touch of love and beauty to your Valentine’s Day celebration!
Let's get ready with the following ingredients:
For the cake
50g Plain flour
120g Caster sugar
3 Eggs
1tsp Baking powder
2tbsp Corn flour
3 pinches of salt
Lemon juice
Vanilla
A few drops of yellow food colour
Let’s make the sponge roll first
Set the Oven to 180 C
Beat the egg whites and add egg yolks
- Separate the egg whites and yolks carefully
- Beat the egg whites using an electric hand mixer, at high speed for 2 mins until it forms stiff peaks
- Add sugar three times while beating at high speed. 1 min
- Add egg yolks and beat for 2 mins
- Add baking powder, cornflour and flour together and sieve onto the cake
- Add salt, yellow food colour and vanilla
- Do not use the electric mixer at this point. Fold flour using a spatula until the batter come creamy
Prepare the tin
- 12″ x 10″ size square tray will be the right size for the sponge
- line up with a parchment paper
- Grease with butter for easy peeling off
Bake
- Spread the sponge batter on the tray
- Lift and drop the tray twice on the kitchen top to evenly settle the batter
- Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake
Prepare for rolling the cake
- Lay a wide parchment paper on a kitchen towel
- Sprinkle granulated sugar and keep it ready for rolling out the cake
Take the cake out of the oven
- As soon as the cake is out of the oven, carefully lay it face down on the sugar-sprinkled parchment paper
- Sprinkle some water onto the lining of parchment paper, so that it peels off easily.
- Gently, peel off the parchment paper
Roll out
- Now, while the cake is still very warm, roll it out with the parchment paper
- Leave it to cool off completely for 1 hr.
Filling
- Once the cake is cooled off, open it flat on a tray and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours
Get ready with these:
- 50g margarine/butter
- 100g icing sugar
- A little milk
- A drop of vanilla
Whip the cream up:
- In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar onto it with milk and vanilla and beat until creamy
- Now spread a layer of buttercream and on top spread a layer of strawberry jam
- Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
- Take out 1/2hr before serving
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