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GSABO, recipe, hubs 2

Animal Print Swiss Roll with Speculaas and Cream

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Pattern:

  • 50g Butter
  • 50g Icing sugar
  • 50g Egg white
  • 30g Flour
  • 20g Cocoa

Sponge:

  • 3ea. Eggs
  • 1ea. Egg Yolk
  • 160g Caster Sugar
  • 160g Self-Raising Flour

Filling:

  • 350ml Cream
  • 100ml Speculaas Spread
  • 25ml Cream Stabilizer
  • 4ea. Kiwi Fruit

Preparation method

Pattern Batter:

  • Cream all ingredients together

Sponge:

  • Preheat the oven to 200°C
  • Whisk eggs and sugar until thick
  • Fold in the sifted flour

Pattern:

  • Line a 26 x 40 cm Swiss roll time with parchment paper
  • Pipe the pattern dough onto parchment paper using template
  • Place in the freezer to firm up the batter
  • Spread the Swiss roll batter carefully over the pattern
  • Bake for 8- 10 min

Filling:

  • Warm the spread to soften
  • Whip the cream until thick and fold in the spread, cream stabilizer, & peeled and chopped kiwi.

Assembly:

  • Tip out the cake onto a dusted paper/tea towel
  • Roll up while still warm
  • When cake is cool, unroll
  • Spread the filling over the sponge
  • Carefully roll up and cut the ends to neaten

Equipment:

  • 26 x 40 cm Swiss roll tin
  • “grass” icing nozzle
  • Parchment paper
  • Animal print (SELF)