Snoopy Summer-Themed Swiss Roll

Let’s make this Snoopy summer-themed Swiss Roll! This recipe is not only visually stunning but also promises a delicious flavor and texture that will impress everyone. Whether you’re a baking enthusiast or simply looking to impress your friends and family, this Swiss Roll is sure to steal the spotlight!

Gel Food Dye vs. Liquid Food Dye

When it comes to adding vibrant colors to your swiss roll, you may wonder whether to use gel food dye or liquid food dye. While both options can achieve beautiful hues, gel food dye offers more concentrated colors with less liquid content. This is particularly advantageous when working with delicate batters like sponge cake, as it prevents the risk of altering the consistency of the batter. Additionally, gel food dye tends to produce more vivid and long-lasting colors, ensuring that your Snoopy summer-themed swiss roll looks as captivating as it tastes.

Adding Fresh Fruit to Swiss Rolls

For an extra touch of freshness, consider incorporating fresh fruit into your Snoopy-themed swiss roll. Sliced strawberries, raspberries, or blueberries can add a burst of color and flavor that complements the sweetness of the sponge cake and whipped cream filling. Simply arrange the fruit slices along with the whipped cream before rolling up the cake to create a delightful fruity surprise in every bite.

How to Make Homemade Whipped Cream

Achieving the perfect whipped cream filling for your swiss roll is easier than you think! In a bowl of a stand mixer fitted with the whisk attachment, combine heavy whipping cream, confectioners sugar, and vanilla extract. Whip the mixture on high speed until stiff peaks form and you have achieved a smooth and creamy consistency. Be sure not to overmix, as this can cause the whipped cream to become too stiff. Once ready, your homemade whipped cream is ready to elevate your Snoopy-themed swiss roll to new heights of deliciousness.

Steps Broken Down

1. Preheat and Prepare: Preheat your oven to 375 degrees F and prepare a standard 13″ x 18″ cookie sheet baking sheet with parchment paper.
2. Mix Wet Ingredients: In a medium-sized bowl, whisk together egg yolks and sugar until smooth. Add vegetable oil, milk, and vanilla extract, and continue whisking until fully combined.
3. Combine Dry Ingredients: Sift together all-purpose flour and cornstarch into the wet mixture. Whisk until smooth and set aside.
4. Whip Egg Whites: In the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites until frothy. Slowly add vinegar and sugar while continuing to whisk until stiff peaks form.
5. Fold Egg Whites: Gently fold whipped egg whites into the batter until fully combined. Be careful not to overmix.
6. Color the Batter: Divide a portion of the batter into small bowls and dye with food gel to create vibrant colors for your design.
7. Pipe Designs: Pipe your desired designs onto one side of the prepared cookie sheet and freeze for a few minutes to set.
8. Bake: Pipe the remaining batter over the frozen designs and bake for 8-10 minutes until golden brown.
9. Roll the Cake: Roll the cake while still warm using a damp kitchen rag or parchment paper. Let it cool for 1 hour.
10. Prepare Whipped Cream: Whip heavy whipping cream, confectioners sugar, and vanilla extract until stiff peaks form.
11. Assemble: Unroll the cooled cake, spread whipped cream evenly, and roll it back up. Chill for 15-20 minutes before serving.

How to Store Homemade Snoopy Summer-Themed Swiss Roll

To store your homemade Snoopy-themed swiss roll, wrap it tightly in plastic wrap and refrigerate for up to 3-4 days. Enjoy chilled for a refreshing summer treat that’s as delightful to look at as it is to eat!

Designed Sheet Cake Master Guide

Check out my Master Guide for my designed cakes to help you! This Master Guide is going to take you through every step of the process and clear up many of the frequently asked questions. I believe in every one of you who wants to make this on your own – no crazy artistic ability is needed. Just patience and care.

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Snoopy Swiss Roll

Recipe by Maddison Koutrouba – thesqueakymixer.com

4.6 from 18 votes

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Servings

8-10

servings

Prep time

30

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 12 egg yolks

• 1/2 cup sugar

• 1/2 cup vegetable oil

• 1/2 cup whole milk

• 3 tsp. vanilla extract

• 2 cups all-purpose flour

• 1/4 cup cornstarch

• 12 egg whites

• 1 tsp. vinegar

• 1/2 cup sugar

• food gel, not liquid

• Whipped Cream Filling

• 2 cups heavy whipping cream

• 1 1/4 cups confectioners sugar

• dash salt

• 2 tsp. vanilla

Directions

• Preheat the oven to 375 degrees and grease a standard 13″ x 18″ cookie 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 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 the 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 8-10 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 was 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.
• Roll the cake, then chill for about 15-20 minutes.
• Enjoy!

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