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I know it’s still October, I know I’m still on the Clean/Healthy Eating Challenge, I KNOW that I didn’t eat any of this cake. Even though I wanted to. haha. 🙂 I am in love with these Swiss Roll like cakes! Peeling the paper away to reveal the designs after each one is baked it like magic! It’s so cool, well to me it’s so cool 😉
I made a Chocolate “pumpkin” Swiss roll cake for #SundaySupper one week and everyone loved it . So I started thinking of other designs to put on these little rolled cakes! Pink Ribbons! Of course! It’s October, It’s breast cancer awareness month! This little cake would be perfect for a Breast Cancer Awareness Bake Sale/ Fundraiser in my opinion. I’m pretty sure it could get you some donations,well I would buy it anyways haha
I made this cake yesterday when Crystal was over here with her little girls, so I sent this on home with them so that I wouldn’t be tempted to sneak a taste. I already know what these cakes taste like so it’s no need for me to taste them right now anyways. It is indeed a lot of icing/frosting in these cakes, but sometimes I feel like the sponge cake needs a lot of icing.
But you could play around with different icing recipes if you needed to. I’ve been using canned icing for these that I’ve been making since I’m just making them for fun, but I’d probably make the icing in this post <– if I were making them for a party or something.
I’ve included a link to the template that I made for the ribbons. You can get it here. Print that ribbon template out and place that under the wax paper.
Tips:
- Don’t over bake. If you over bake this cake it will crack when you try to roll it. I baked mine for 7 minutes.
- For my Filling I combined a can of cream cheese icing and a can of caramel apple icing in the bowl of a mixer and whipped them together on high for 2-3 minutes. But you could also use the filling recipe on this roll cake recipe (Click Here).
- Try different shaped and patterns for your cakes! Hearts, Smiley Faces, Clovers, Gingerbread men! The possibilities are endless!
- Fill and roll the cake while it is still warm!
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Wax Paper
Baking sheet with edges
Plastic bag or piping bag
For the ribbon and dots pattern:
1 egg
2 tablespoon sugar
1/3 cup flour
1 tablespoon melted butter
Red or Pink Food Coloring
For Cake:
4 egg whites
1 tablespoon sugar
4 egg yolks
1/2 cup sugar
1/4 cup butter, melted
1/2 cup flour
1/4 cup dark cocoa powder
For Filling:
1 can pink icing
(Or the Cream cheese filling here)
Instructions
Pre-heat the oven to 400F.
In a medium bowl, mix together 1 egg, 2 tablespoons sugar, 1/3 cup flour and 1 tablespoon melted butter. Mix well. Tint it pink with the food coloring.
Lay the ribbon template onto the baking sheet. Cover with wax paper (or parchment paper).
Scoop the pink batter into a plastic sandwich bag. Cut a small hole into the tip of the bag. Following the ribbon template pipe the ribbons onto the wax paper. Also pipe the pink dots.
Place baking sheet into the freezer. Freeze for 20 minutes.
While the ribbons are freezing, make the sponge cake batter.
In the bowl of a mixer combine the egg whites and 1 tablespoon of sugar. Mix on medium speed until the egg whites form soft peaks. (Maybe about 5 minutes)
In a medium bowl, whisk by hand the egg yolks and 1/2 cup sugar until the eggs yolks are a pale yellow color. Whisk in the 1/4 cup melted butter.
Fold in the egg whites.
Fold in the flour and cocoa powder.
Mix slowly until everything is incorporated.
Remove the baking sheet from the freezer and carefully spread the chocolate batter over the ribbons. Spread the batter evenly on the baking sheet.
Bake for 7-8 minutes. Do not over bake.
Carefully remove the cooked cake from the oven.
Lay another piece of wax paper onto a flat surface. Flip the cake over onto the wax paper and carefully peel the wax paper off of the cake revealing the ribbons. Flip the cake over again so that the ribbons are on the bottom of the cake.
Spread the filling over the entire cake. Starting on the edge without the ribbons, start to roll the cake “jelly roll style”.
Roll until you reach the end. Place the cake on a flat surface with the seam down.
Wrap in plastic wrap and place in the fridge until ready to serve.
Yields: Chocolate Pink Ribbon Swiss Roll Cake (about 8 (1-inch) servings)
Wow, that is seriously clever!
So glad you think so, Dorothy! Thank you!
This is so cool to me, too!!
Thanks, Betsy!
You are so clever and talented. I love this idea. Hope you will link this to What’d You Do This Weekend? http://www.tumbleweedcontessa.com
Linda @ Tumbleweed Contessa
I LOVE THIS. 1.Awesome cause! 2.SO CUTE 3.Yummyyyyyyyy!
Thank you so much!!
You’ve really perfected the Swiss roll. So creative.
hahaha, I don’t know about perfected, but I’m getting better at them! Thank you!
This looks delicious. I pinned it and am looking forward to making it. Thank you for sharing it.
Thanks!
Tried this out today for a Christmas Party.
Thanks for the tutorial. Your cake is beautiful.
Hopefully you can see this picture:
https://www.facebook.com/134704546684091/photos/pcb.393725804115296/393725617448648/?type=1&theater
It’s Beautiful!!!! Ahhh I love it so much! You did an amazing job on it!
Quick question(s). Did you use self-rising or all purpose flour? And salted or unsalted butter? Thanks!
Regular all purpose flour and unsalted butter
can you do this ahead of time and freeze it then take it out in the morning to serve it at night
I haven’t had much luck with freezing cakes but I have made this the day before and wrapped it and stuck it in the fridge for the next day.