Once I started piping designs onto swiss rolls I couldn’t stop! I recommend reading through some of the helpful tips I’ve listen below before diving into this recipe so you are set up to have the most success.
Mixing The Batter
One of the most important parts of this recipe is mixing the batter correctly. Over-mixing the batter can lead to it becoming too thin. This can then lead to it being harder to pipe designs that stay in place.
To achieve the perfect batter consistency, be sure to whip the egg whites to stiff peaks. Then, when it comes time to folding the egg whites into the bowl of batter, fold it in gently and evenly to ensure that the egg whites are being incorporated throughout the batter nicely. Mix just until the egg whites are evenly distributed. Over mixing will deflate the egg whites which will result in the batter becoming too thin.
How To Make The Design
To create the initial design on the parchment paper, use an edible marker to either trace or draw whatever design you’re going for. If you don’t have an edible marker, make the design on one side of the parchment paper then flip the parchment paper over so the design is facing down, and won’t touch batter directly.
Piping The Design
The design is piped onto the parchment paper using the cake batter. After you’ve made the batter, mix however many colors you need to achieve the design that you wish to make. Place the colored batter into piping bags.
One color at a time, pipe your designs carefully. I always cut a very small tip off my piping bag. You can always cut more off if needed but it’s best to start small especially for smaller, more intricate designs.
Rolling The Cake
If you’ve ever attempted to make a swiss roll in the past, rolling the cake may have been one of the more difficult parts. I have a few tricks that’ll help! It’s very important to roll the cake right when it’s hot out of the oven. This will lock in the moisture and keep the cake moist and flexible. You can roll the cake with a damp rag or parchment paper. Whichever method you go with, you can also sprinkle on some granulated sugar to help prevent the cake from sticking. This is optional but helpful.
Be sure to prepare the damp rag or parchment paper before the cake comes out of the oven. Because we need to roll the cake while it’s very hot, it’s best to be prepared. This part can be a bit stressful. Follow the steps, use these helpful tips, and relax 🙂 I believe in you!Yum