Polka Dot Swiss Roll Cake

Liven up your Swiss Roll with a bit of colour in form of these cute spots.  A lovely light sponge wrapped in fruity jam and smooth cream.

In addition, you can also try this recipe using any of our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

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Ingredients

Instructions

1. Make the Polka dots -Lay a baking tray roughly 10inch x 15inch with parchment paper.   Beat the butter and sugar together until light and smooth, then beat in the egg whites gradually until all mixed in.
2. Add in the food colouring and mix then fold in the flour.
3. Fill a piping bag with a plain nozzle and the fill the bag with the polka dot mix.  
4. In a straight line pipe blobs the size of a 10p spaced apart and then start the next row keeping everything in line.  Place the tray in the fridge to chill for later.
5. Make the plain sponge – Whisk the egg and icing sugar in a mixing bowl until thick and pale, fold in the flour until all incorporated. 
6. Preheat the oven to 180c fan/200c or Gas mark 6.  Remove the baking tray from the fridge and cover the whole tray with the plain sponge mix making sure everywhere is covered and even.
7. Tap the tray firmly on the side to knock out any air bubbles and then place in the oven o bake for 10-12 minutes or until golden.
8. Take out of the oven once baked and allow to cool for a few minutes.  Then roll up the swiss roll allowing the paper to roll up inside with it, then unroll and leave to cool fully.
9. Make the filling and topping – Whisk the cream with the icing sugar until thick.  Take 1/3 and put aside int the fridge for decorating later.
10. Spread the remaining cream over the swiss roll using a palette knife to spread evenly, leave a small gap around the edges to stop it spilling out when rolling.
11. Spoon the jam over the top of the cream spread out and the carefully fold up the swiss roll moving the paper as you go.  Trim the ends with a sharp knife and then set on a serving plate.
12. Make the decorations – Melt the white chocolate until fully melted in short bursts in the microwave, add in your colouring and stir in.  Spread thinly onto a baking sheet that’s been lined with parchment paper, sprinkle over the freeze dried raspberries and leave to cool until firm but not set.
13. Using a plain nozzle or small circle/star cutter, cut shapes from the chocolate and then place in the fridge to set properly on a plate.
14. Decorate – Its now time to bring everything together, place the remains cream mix in a piping bag set with a nozzle of your choice and pipe blobs over the top and arrange the chocolate cut outs, fruit and mint across the top.  

Serve sliced with extra cream, eat within 2 days.  Store in the fridge when not eating.