A colorful floral-patterned swiss roll resting on a white surface with shadows creating contrast on the background.

Floral Swiss Roll

Join me in creating this beautiful, vibrant, and most importantly – DELICIOUS Floral Swiss Roll! In this recipe, I teach you how to make a fluffy Swiss Roll batter and how dying small amounts of it various colors will take this cake next level and leave you and your guests speechless!

How To Make A Floral Swiss Roll

This recipe uses my favorite sponge cake batter. We dye the batter different colors using gel food dye, not liquid. Once we have all of the colors we’ll need for our beautiful, colorful design, we place these colors into piping bags, then use them to pipe designs onto our cookie sheet. You can use an edible marker to trace designs onto your parchment paper before making the batter to help make your designs more accurate and for a better end result. Once our designs are made, pipe the rest of the batter on top of the designs and all over the cookie sheet. The cake is then baked, rolled up, cooled, filled, and rolled back up to be enjoyed as the most beautiful and delicious Swiss Roll you’ll ever have!

A colorful floral patterned roll cake on a white plate beside a slice showing its white cream filling. the background features a plain plate and a grey surface.

How To Whip Egg Whites To Stiff Peaks

Whipping egg whites to stiff peaks is essential for a light and airy sponge cake. Here’s how to do it:

  1. Start with room-temperature egg whites for best results.
  2. Use a clean, dry bowl and whisk attachment. Any grease or moisture can prevent the egg whites from reaching stiff peaks.
  3. Begin whisking the egg whites on low speed, gradually increasing to medium-high speed as they begin to foam.
  4. Once the egg whites reach soft peaks, gradually add in the sugar while continuing to whisk.
  5. Continue whisking until the egg whites reach stiff peaks – they should hold their shape when the whisk is lifted.
  6. Be careful not to over whisk, as this can cause the egg whites to become dry and grainy.
Colorful mesh bags filled with sponge cake batter, tightly sealed with plastic, arranged in a fan shape on a white textured surface. each bag is a different color, ranging from black to pink.

Products I Use

Consistency is key in baking, and that’s why I rely on products that deliver reliable performance time and time again. Whether it’s achieving the perfect rise in a sponge cake or creating smooth and creamy frosting, I trust these products to consistently deliver excellent results with every batch.

A variety of colorful, intricately piped flowers on a parchment-lined baking sheet, illuminated by natural light.

How To Store Swiss Rolls

Properly storing your sponge cake will help maintain its freshness and flavor. Here are some tips:

  • Once cooled, wrap the sponge cake tightly in plastic wrap to prevent it from drying out.
  • Store the wrapped cake in an airtight container in the fridge for up to 5 days.
  • Allow it to come to room temperature before serving for the best texture and flavor.
A close-up image of a baking sheet lined with brown parchment paper featuring intricate embossed floral and butterfly patterns. the natural light enhances the delicate textures of the design.

More Recipes You Might Be Interested In

Floral Swiss Roll

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 5 votes
Servings

8-10

servings
Prep time

30

minutes
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • food gel, not liquid

  • Whipped Cream Filling
  • 1 cup heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 1 tsp. vanilla

Directions

  • Preheat the oven to 375 degrees and grease a standard 13″ x 18″ cookie sheet baking sheet with cooking spray. Use an edible marker to trace the design you want onto parchment paper.
  • Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
  • Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth. Set aside.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and result in a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a couple of teaspoons of batter into small bowls and dye every color you need for your design.
  • Place each color into a piping bag.
  • Pipe your designs all over the left side of your prepared cookie sheet. You only need to pipe on one side since we will be rolling it up and won’t see designs that are on the inside. Let the finished designs set in the freezer for a few minutes to firm up before covering them with batter.
  • Pipe the remaining, uncolored batter on top of the frozen design to cover the entire cookie sheet. Then bake for 8-9 minutes or until golden brown on the edges.
  • While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven. You can also sprinkle the rag with granulated sugar if you wish to help prevent it from sticking. If you don’t want to use a rag, simply use parchment paper to roll it up.
  • If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
  • Place the cake on the damp kitchen rag and slowly peel off the parchment paper that it baked it on.
  • Roll up the cake using the damp rag and let it sit and cool for about 1 hour.
  • While the cake cools, you can prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, mix the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
  • Re roll the cake then chill for about 15-20 minutes.
  • Enjoy!

Did you make this recipe?

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4 Comments

    1. Hi there – yes! Of course the exact amounts of colored batter depend on the design you’re creating however you don’t need as much as you might think to trace your designs 🙂

    1. I have! It is definitely a bit tricky to get the letters to come out clean but the most important part about piping words is that the design is face down, not upward so that it’s mirrored and you don’t end up with backwards letters! It’s totally doable, I would advise that you use a font that is easier to pipe and take your time piping so that the lines come out nice and clean!