Preparation method

Swiss Roll:

• Preheat oven to 180C
• Use Ndebele template and attach below baking paper
• Place baking paper into pan
• Beat egg yolks, vanilla and castor sugar
• Beat until pale yellow and creamy (about 10 minutes)
• In separate bowl sift flour and baking powder
• Gently fold half of flour mixture into egg mixture
• Beat egg whites and salt until stiff peaks form
• Gently fold ¼ egg whites into yolk mixture, fold in the remainder
• Separate the mixture into 6 smaller bowls
• Add a drop or two of food gel into each and combine
• Pour coloured batter into piping bags,
• Following template pipe batter to form Ndebele pattern
• Place in freezer for 20 minutes
  • Repeat process to mix a second batch of Swiss Roll batter
  • Remove pan from freezer, pour second batch over pattern
  • Tap pan on counter twice to release air bubbles
  • Bake for 15-20 minutes, should spring back when touched
  • Immediately after baking cut around edges to release
  • Turn out cake face first onto clean kitchen towel
  • Remove pan and wax paper immediately
  • Roll up the cake in towel starting with the short side
  • Place the spiral onto a wire rack, cool for at least 30 minutes

Filling:

• Combine mascarpone, castor sugar and Marula
• In separate bowl beat cream until stiff peaks form
• Gently fold cream into Marula mixture until fully combined
• Set aside

Assemble:

• Unroll the cake but leave on the kitchen towel
• Spread the Marula cream leaving about 1cm border
• Using the kitchen towel, reroll the cake from short side into spiral
• Place roll seam-side down, cut of the edges to neaten
• Let it rest in the fridge until ready to serve