Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line the base of a 25 x 38cm (10 x 15 inch) Swiss Roll tin with baking parchment. Lay another sheet on top, this time, wide enough to cover the sides as well as the base – snip the paper at the corners of the tin so that it fits snugly. Finally lay another sheet of parchment on top, just to cover the bottom part of the tin.
Step 2: In a large grease-free bowl, whisk the egg whites until very stiff, then gradually whisk in 65g (2 ½ oz) caster sugar.
Step 3: In another bowl, whisk the egg yolks with the remaining caster sugar until thick, pale and creamy. Mix in the Almond Extract.
Step 4: Sift the flour and Baking Powder on top, and pile the egg white mixture on top. Carefully fold all the ingredients together until well blended.
Step 5: Take out 2 dessertspoonfuls of the mixture and place in separate bowls. Colour each with different Gel Food Colours to achieve vibrant shades and spoon each into a separate, small, uncut piping bag.
Step 6: Snip off the ends of the piping bags and pipe alternate coloured dots on to the prepared tray. Bake for 2 minutes to set the sponge dots.
Step 7: Remove from the oven and pile the remaining sponge mixture on top. Smooth the surface and bake for about 10 minutes until pale golden and just set.
Step 8: Whilst the cake is in the oven, lay a clean tea towel on the work surface and lay a sheet of baking parchment on top. As soon as the sponge is baked, turn the sponge on to the parchment and peel off the tin lining papers. Carefully flip the sponge over so that the dots are on the underside. Lay another sheet of parchment over the sponge and, starting at the narrow end, roll up the sponge loosely with the paper inside. Wrap the sponge inside the tea-towel and leave to cool on a wire rack.
Step 9: Meanwhile, prepare the butter icing filling. Put the butter in a bowl and beat until soft and smooth. Gradually sift and beat in the icing sugar until creamy and soft and stir in the Vanilla Extract. Mix in a few drops of Pink Gel Food Colour to make a pretty pastel shade.
Step 10: When the cake is cool, carefully unroll and discard the paper. Spread the whole of the exposed side of the sponge evenly with the pink butter icing and then carefully roll up again. Place on a board, seam-side down, and slice off the crusty ends. Your cake is now ready to serve and enjoy!
1 portion = 100g
You can be as creative as you like with this recipe and achieve your own unique designs in sponge. Trace a template of your design on a sheet of baking parchment and place underneath the top layer of parchment in the tin to use as a guideline for piping.
If you want to make more colours for your design, simply take out a small batch of the sponge mixture for each of your chosen colours – remember, you will only need a small amount of raw sponge mixture for each of your colours for piping.
|Per Serving||Per 100 g / ml|
|Fat||13.63 g||13.63 g|
|Carbohydrate||54.60 g||54.60 g|
|Protein||5.11 g||5.11 g|
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