This may also look daunting, but after discovering ways to make it, the options for different designs and fillings are countless. And because it’s so clean to devour, you must make it again quickly. Make sure you roll the sponge even as it’s far nevertheless heated because it will “recall” its shape and received’t crack as soon as it is rolled for a 2nd time with the filling. Use a moist tea towel as this could hold the sponge moist – it is very mild and has no fats, so it is at risk of drying out. Don’t forget to trim all the rims first, as these might be a bit firmer than the relaxation of the cake and may cause it to crack.
Prep time: ornamental paste 10 minutes, design 10 minutes, cake 15 minutes, rolling and filling 10 mins, plus cooling time
Bake time: 10 mins
Serves: 8
For the ornamental paste:
50g butter
50g icing sugar
Two medium egg whites
50g undeniable flour
Purple, red, and yellow gel food dye
For the cake:
Four medium eggs
125g caster sugar
125g self-raising flour
Filling:
4 tbsp raspberry jam
200g double cream
1 tsp vanilla bean paste
75g raspberries
Grease a rectangular 15in x 10in (38cm x 25cm) Swiss roll tin, then line the bottom with greaseproof paper. You might be piping your decoration of bees and plants onto this, so it can help to attract a template at the lower back of the paper, using our image as a suggestion. Concentrate the layout on 1/2 of the paper (dividing the sheet along its longer aspect), as the simplest one facet may be visible once rolled.
Make the decorative paste. Cream together the butter and icing sugar until mild and fluffy. Mix in the egg white, add the flour, and whisk until combined. Divide the paste among three bowls and shade red, red, and yellow. Transfer to piping baggage.
Snip the pointers of the piping luggage and use them to pipe your layout of bees and plants. For the bees, pipe at the purple details first, then area the tray within the freezer before adding the yellow on top. Once finished, tap the tray inside the freezer while making the cake batter.
Heat the oven to 180C(fan)/200C/400F/gas mark 6.
In a large mixing bowl, whisk together the eggs and caster sugar at high speed for seven minutes. Sift in the flour, then cautiously fold in to prevent the batter from deflating too much.
Spread the batter over the pinnacle of the piped design. Bake for 10 mins until spongy on the pinnacle.
Once baked, cautiously flip out directly to a slicing board. Immediately turn directly to a moist tea towel (at which factor the greaseproof paper must be at the bottom again) and trim all the edges. Immediately roll up the cake using the baking paper and tea towel to assist (starting from the stop without the decoration). Remove the baking paper as you go along. Leave the cake to chill completely while wrapped inside the tea towel.
When it’s miles cooled, cautiously unroll it. Spread jam over it. Whip the double cream with the vanilla paste to smooth peaks. Spread the cream on top of the jam, then scatter with raspberries. Re-roll it up and experience.
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