Patterned Jelly Roll

 Patterned Swiss Roll

Love is a game that two can play and both win. ~ Eva Gabor

For Valentine’s Day, I’m sharing the recipe for a Patterned Jelly Roll (or Swiss Roll). I had seen this on the Wilton website a while back, and noticed a few bloggers posting some amazing ideas. Finally got around to giving it a try and I love it. My design incorporates the hearts ubiquitous to Valentine’s Day, but with a slight desi twist 🙂 – I imagined a henna design cake for a mehendi party! The possibilities are endless here – you could personalize the cake with names, logos, themes, characters, wishes, etc. The combinations of colors and flavors are your choice.

Patterned Jelly Roll

For the design:

  • 2 Tbsp sugar
  • 2 Tbsp butter (softened)
  • 1 large egg white (room temperature)
  • 1/4 cup all-purpose flour
  • 1 Tbsp cocoa powder (for chocolate flavor) OR gel food color of choice

For the cake:

  • 1 (18.25oz) box Duncan Hines golden yellow cake mix OR flavor of choice
  • 3 whole eggs
  • 1 cup water
  • 1/3 cup vegetable oil

Other:

  • Powdered sugar for dusting
  • Chocolate Frosting OR flavor of choice
  • Piping bag & tip OR  small ziplock bag
  • 2 clean kitchen towels
  • parchment paper
  • 12 1/2 X 17 1/2 inch Jelly Roll pan (similar sizes easily available for a few $)
  • Design printed on (2) 8 1/2 X 11 sheets of paper

1) Find a pattern that you like and print or draw it onto a long 12X17 sheet of paper, or onto 2 horizontally taped letter size (8 1/2 X 11) sheets.

Patterned Swiss Roll

2) Place it on your jelly roll pan and lightly tape down at the edge, making sure that the tape overhangs and is easily reachable with your fingers.

3) Place parchment paper on top of your design, making sure that it comes up the sides of the pan. If the sheet is too large, cut down to size. Gently tape down on one or two sides only if necessary.

Patterned Swiss Roll

4) It helps to make a small diagonal slit at the corners of the parchment paper so that it stays in place more easily.

5) Lightly grease the parchment paper with a thin layer of butter – either ‘paint’ it on using a pastry brush OR rub a stick of butter on the paper to cover evenly. Set pan aside.

6) In a medium bowl, cream the butter and sugar together with an electric mixer till fluffy.

7) Add the egg white and beat till well incorporated.

Patterned Swiss Roll

8) Add the flour and cocoa (or food color) and gently mix till no streaks remain.

9) Spoon into the piping bag with tip and secure. (If using ziplock bag – fill, remove air & seal; then snip off a small corner to make a small hole for piping.)

Patterned Swiss Roll

10) Carefully pipe the design on top of the parchment paper by following the pattern underneath.

11) Place the pan in the freezer for about 15-20 minutes for the design to firm up.

12) Meanwhile, heat oven to 325* F [If you bake often, it really helps to have an oven thermometer handy (very inexpensive). Most ovens are not calibrated correctly, and may affect the quality of your food. For example, mine is off by about 30* and I didn’t know for almost 6 years!]

13) In a large bowl, prepare the box cake mix according to directions using the water, eggs & oil.

IMG_1071 IMG_1072

14) Remove pan from freezer,and gently slide out the printed paper pattern from under the parchment using the overhanging tape.

15) Gently pour 2 full cups of batter on top of the design and spread evenly all the way to the corners using a dinner knife or offset spatula.

16) Bake in center of oven for 8 minutes.

17) After 8 minutes, turn the jelly roll pan around so the rear is now in the front. This allows even cooking. Cook for another 7-8 minutes.

18) While the cake is cooking, clear the counter and get a cooling rack ready.

19) Remove cake from oven when time is up and place on cooling rack.

20) Roll the cake with the parchment paper loosely and carefully set it seam side down on rack for 2-3 hours to cool completely. Do not disturb or move it.

Patterned Swiss Roll

21) Once completely cool, unroll the cake onto a flat surface and spread frosting or whipped cream & fruit and spread evenly, leaving a half inch clearance at the edges.

22) Re-roll and serve sliced.

NOTE:-  Meanwhile, use the rest of the batter to make cupcakes – I filled mini cupcake liners and used the remaining chocolate batter  to draw little hearts on top. Bake according to instructions on the box.

Patterned Swiss Roll

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