Tropical Swiss Roll Recipe
A decorated swiss roll filled with whipped cream, mango and passion compote and tropical fruit.
Servings: 4 slices
Ingredients
For the Decorative Paste:
- 25 g butter
- 25 g icing sugar
- 1 medium egg white around 33g
- 25 g plain flour
- Green, Red, and Yellow gel food coloring
For the Sponge:
- 2 medium eggs
- 63 g caster sugar
- 63 g self-raising flour
For the One Love Filling:
- 100 ml double cream whipped with 2 teaspoons icing sugar
- 3-4 teaspoons mango and passion compote
- Handful of chopped mixed tropical fruit
Instructions
Prepare the Decorative Paste:
- Cream the butter and icing sugar until pale.
- Add the plain flour and egg white, beat until well combined.
- Split the paste into 3 bowls and add green, red, and yellow gel food colouring to each bowl.
- Place each colour in a piping bag or pipe freehand onto a baking tray lined with baking paper, creating stripes of hearts from small to big. Freeze this for at least 15 minutes.
Prepare the Sponge:
- Preheat the oven to 180°C (350°F) and line a Swiss roll pan with baking paper. I went with a 22cm x 16 cm tray.
- Beat the eggs and caster sugar on high speed for 6-8 minutes until fluffy and pale.
- Sift in the self-raising flour gradually, folding it into the egg mixture.
- Pour the batter onto the frozen decorative hearts and bake for 10 to 12 minutes.
Assemble the Swiss Roll:
- Once baked, run a knife around the edges to make sure no cake is stuck. Then flip the sponge onto a kitchen towel and remove the baking paper.
- Cover the sponge with a slightly damp tea towel then flip the sponge again. The patterned part is now on the bottom. Roll the sponge with the help of a tea towel. Leave this rolled up and let this cool. You have to roll it when it is warm to avoid cracks.
- Once totally cool, unroll the swiss roll.
- Spread whipped cream evenly over the sponge, followed by mango and passion compote and chopped tropical fruit.
- Carefully roll the Swiss roll back up and enjoy!