Swiss roll: patterned swiss roll recipe, step by step

receta, recipe, paso a paso, bizocho, cake, decoración, decorate, fresa, strawberry, helado, icecream, arctic roll

receta, recipe, paso a paso, bizocho, cake, decoración, decorate, fresa, strawberry, helado, icecream, arctic roll

{How to decorate a cake layer}

prep time: 15 min
cooking time: 10 min
total: 25 min
yield: 8

Ingredients :

Decorative paste:

1 egg white
20 g unsweetened cocoa powder ( I used dehygrated raspberry powder this time)
20 g flour
30 g sugar
30 g butter
Note: You can substitute cocoa powder with flour and add a few drops of food colouring

Swiss roll:

4 eggs
120 g flour
120 g sugar
1 pinch of salt

Let’s start preparing the decorative paste. Mix all ingredients together and pour into a piping bag to pipe your own design on a paper parchment.

1. Place the printed pattern you are going to use on a tray.
2. Place paper parchment over it.
3. Pipe following the desing on the pattern under the paper parchment.
4. Decorative paste is ready, take to the freezer for 15 minutes, whilst preparing the swiss roll.
5. Pour the swiss roll mix over it and bake, as indicated below.

Preheat the oven to 170 º C/375F . Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Use as desired.

Decorative paste recipe by Amuses Bouche

receta, recipe, paso a paso, bizocho, cake, decoración, decorate, fresa, strawberry, helado, icecream, arctic roll

Autora : Sandeea Cocina

50 Comments a “Swiss roll: patterned swiss roll recipe, step by step”

  1. 26 June 2012, 2:31 pm - Surdin


    This looks really beautiful and interesting! What filling did you use? (And how :) )

  2. 27 June 2012, 10:11 am - SandeeA

    Hi Surdin, the filling is icecream and jam. I did not explain in this recipe, since I had explained it in this previous recipe

    Please let me know if you have any other queries! :) Have a nice day!

  3. 5 July 2012, 8:57 am - Karen

    So pretty! A friend of mine recently made this, following your recipe and method. She directed me to your blog. Am glad she did :)

  4. 30 July 2012, 11:23 am - tal

    This looks amazing!
    Do you have a recipie for the Thermomix as well?

  5. 23 August 2012, 9:54 am - Alva Liebella

    Einfach toll…

  6. 4 September 2012, 9:58 pm - Rita

    This roll is so beautiful! Would You please tell me what is the meaning of 1 de egg white? I searched de net but I couldn’t find what is de. Thank You very much for sharing. Hugs!

  7. 4 September 2012, 10:35 pm - SandeeA

    It is a mistake sorry! it is just an egg white, I will correct it right now :) Thanks!!

  8. 4 September 2012, 10:35 pm - SandeeA

    No, sorry :(

  9. 4 September 2012, 10:36 pm - SandeeA

    Danke schön!

  10. 22 September 2012, 9:09 pm - steph

    Hoy encontre su site por casualidad, muy lindo! Voy a intentar esta receta a ver que tal!!

  11. 1 November 2012, 5:02 pm - BlackCat78

    Dear SandeeA,

    The sample that you reproduce it you can send an e-mail?

    Ps: Very good idea, it’s amazing!

    Thanks, Susanne

  12. 4 November 2012, 5:36 pm - Michaela Swanson

    I love this cake!! How do you get it not to crack??

  13. 11 November 2012, 3:09 pm - mamancaline

    Took the liberty to credit you with a link as some do not mention that you are the author of this great tutorial …

  14. 5 December 2012, 1:23 pm - anja

    Where can I get the pattern?

  15. 15 December 2012, 11:12 pm - Jasenka

    This is amazing and so decorative, thank you for the recipe, you can see it on my page:

  16. 27 December 2012, 6:57 pm - Mihaela

    It looks gorgeous ! Please, tell me where can i find the pattern ? Thanks a lot !

  17. 11 January 2013, 11:46 pm - Asma

    simply beautiful…..will try it soon.

  18. 20 January 2013, 7:20 pm - Hadar sinay mashal


    Its look amazing!!!
    I wonder how u roll it like this (only cream inside, without the cack….). Can u explain how to do it or maybe do you have a video ….
    And one more question…. What is the size of the baking dish?
    Tks in advance :)

  19. 21 February 2013, 1:19 pm - christine

    hi,would this be self-raising flour or plain flour used in the decorative paste and the swiss roll? and is it just an advarage size swiss roll tin?many thanks.xxxxx

  20. 14 March 2013, 12:45 pm - Katie

    Aw a beautiful recipe and design! But this is an Arctic Roll, not a Swiss Roll! :OP xxx

  21. 14 March 2013, 3:59 pm - Vibi

    This is ingenious!
    Would love to try, but I’m not sure what is standard size for jelly roll molds. Can you give approximate dimensions?

  22. 1 April 2013, 3:37 pm - דנה

    זה הכי יפה שיש!!!!!
    יש עולי עוד רולים???

  23. 1 April 2013, 3:38 pm - דנה

    דרך אגב כולכם זונות סקסיות…….

  24. 28 May 2013, 2:12 am - Ellen

    What is the size of the pan you used and can I use all flour if I want another color instead of cocoa

  25. 29 May 2013, 9:38 pm - caroline

    Hi, I live in South Africa, where can I get a copy of the mat that you used in your tutorial

  26. 21 August 2013, 4:12 am - Okcana

    Where can I get that pattern? Can you email me?

  27. 9 September 2013, 8:31 pm - Annabelle

    I also would love to have you email me the pattern.
    Here is my email…use no spaces. yxelyxel @ gmail . com

  28. 3 November 2013, 6:42 am - Diella

    What kind of flour did you use? All-purpose flour? Cake flour?

  29. 16 November 2013, 5:35 pm - Emma

    This recepie dosnt work because the consistency of the patterns is diffrent and not baked as fast as the rest, so when I try do peel the paper of, the patterns also comes of ;/

  30. 1 December 2013, 4:00 pm - Ruth

    Hola soy de Chile muchas gracias por la receta

  31. 1 December 2013, 7:40 pm - Jackeline

    Me encanta !

  32. 7 December 2013, 5:20 pm -

    You actually make it seem so easy with your presentation but I find this topic to bbe actually something that I think
    I would never understand. It seems too complex and extremely broad for me.
    I’m looking forward for your next post, I will try to get the hang of it!

    Feel free to surf to my web-site; seo specialist london (

  33. 9 February 2014, 10:43 am - melike

    hi, it seems amazing but i cannot sure about that didnot you use any milk?

  34. 21 February 2014, 6:02 pm - code syntax highlighter wordpress

    Tremendous issues here. I’m very happy to peer your article.
    Thanks so much and I am having a look forward to contact you.
    Will you please drop me a mail?

  35. 25 March 2014, 9:28 pm - omg

    omg,i am making a swiss roll in school an i will do this
    omg thanks for the idea
    i will get a really high level

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  37. 25 November 2014, 8:51 pm - Liz

    I love this idea….what size pan did you use for the cake, it appears to only be rolled once, did you cut this into sections.

  38. 6 May 2015, 7:25 am - maria campos

    Quisiera que me digan como puedo ver la receta en español.

  39. 26 May 2015, 5:09 am - Crysta Rose

    @ Katie

    Isn’t an Arctic Roll where ice cream is used as a filling with raspberry sauce between that and the cake itself? She is piping the decorative paste on the sheet so it is on the outside of the cake, and after baking it will no longer be cold. The only reason that the deco paste goes in the freezer after mixing is to set it (much like icing) so it doesn’t run whilst piping the design. It still qualifies as a swiss roll since the recipe doesn’t give a filling recipe so you can fill is as desired. Technically it is just the spongecake since there is no filling except as a depiction on her finished product; it is neither with just the recipe given in mind. It could become an arctic roll or even a swiss roll at this point. Raspberry ice cream would be delicious as a filling.

  40. 21 September 2015, 4:37 pm - Nicole

    Hello what filling is this? Thanks

  41. 12 October 2015, 5:46 am - Giselle

    Como preparo lo de color rojo

  42. 19 November 2015, 11:16 pm - christine

    HI. I think your cake look amazing please can you confirm if by substituting the cocoa powder with flour do I use 40g flour (20 to replace cocoa + 20 flour )Thank You I cant wait to try this.

  43. 30 December 2015, 3:44 pm - Michelle

    I’m used to ounces and cups so 20g =.705 ounces

  44. 20 May 2016, 3:07 pm - Tatiane Camilo

    Oi eu moro no Brasil. Amei essa receita vou fazer com certeza. Obrigada

  45. 31 August 2016, 3:56 am - Luna

    I doubled the portion of decorative paste for 2 swissrolls and had quite a bit left over. So I piped rosettes with the left over paste, baked them at 350f and had perfect little soft cookies.

  46. 8 February 2017, 2:42 pm - Cilna

    Hi Caroline! I am also from South Africa. I bought a silicon mat a while ago at @home in Pretoria. It is a very handy “tool” for me in the kitchen. Not sure if it what you are looking for though? Cilna

  47. 10 August 2017, 10:27 pm - Fatima

    my cake deflated? I want to make it again it’s really good recipe.

  48. 10 August 2017, 10:27 pm - Fatima

    Why my cake deflated?

  49. 6 December 2017, 4:02 pm - Pat

    Did you use softened, room temperature butter in this recipe?

  50. 21 December 2017, 12:24 am - Novice

    I am having trouble with the decorative paste. Is there something I missed?

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