GSABO, recipe, hubs 2

Ndebele Swiss Roll with Marula Cream


The Great South African Bake Off

BBC Lifestyle


Swiss Roll:

  • 4ea. Eggs (separated)
  • 190ml Castor Sugar
  • 5ml Vanilla Essence
  • 180ml All Purpose Flour
  • 5ml Baking Powder
  • 2ml Salt
  • 1ea. Bright Pink Food Gel
  • 1ea. Black Food Gel
  • 1ea.Yellow Food Gel
  • 1ea. Purple Food Gel
  • 1ea. Green Food Gel
  • 1ea. Blue Food Gel

  • 4ea. Eggs (separated)

  • 190ml Castor Sugar
  • 5ml Vanilla Essence
  • 180ml All Purpose Flour
  • 5ml Baking Powder
  • 2ml Salt

Filling: - 30ml Marula Liqueur - 250g Mascarpone - 125ml Cream - 60ml Castor Sugar

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


  • 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


  • 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