I made a double batch of strawberry buttercream yesterday and I wanted to use it up. So I experimented with making heart swirls today on my swiss roll.
Ingredients (Makes a regular 8 inch roll)
Get your ingredients ready
Sift all your dry ingredients together. (Cake flour, baking soda, salt)
Preheat oven to 180*C
Line your pan 8×12 tray with wax paper
Beat your egg yolks, vanilla essence, until creamy, adding 1/3 cup of sugar gradually.
In a separate mixing bowl, beat your egg whites and gradually add your 1/3 cup sugar until you get stiff peaks like this.
Fold in your yolk mixture, and gradually fold in your dry ingredients.
Then fold in melted butter.
Pour your chocolate mixture into prepared tray.
Using a tablespoon, drop the white batter on the chocolate batter where you want the hearts to be.
Use a chopstick to create the swirls.
From the top of the white batter, insert the chopstick to the end of the pan and pull in downwards.
Bake for 12-15 mins.
Let cool for 5 mins
Flip the cake on another wax paper.
You can dust the wax paper with icing sugar if u want.
It helps with the rolling/cracking/sticking of the cake.
Using the wax paper to help you, roll it up tightly, and leave to cool on a wire rack.
Here you can see that my cake peeled a little. That is because I only baked my cake for 10 minutes. I should have let it bake for a minute or 2 longer. 🙁 Oh well, maybe next time!
When your cake is cooled, apply whatever filling you want till about 1 inch all round and roll it up.
Leave it in your fridge to chill until filling is set.
Trim of the edges and enjoy!