Ingredients
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
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