Patterned Swiss Roll Recipe with Strawberries & Cream Filling (step by step)

Ingredients :

Decorative paste:

1 egg white
20 g unsweetened cocoa powder ( I used dehygrated raspberry powder this time)
20 g flour
30 g sugar
30 g butter
Note: You can substitute cocoa powder with flour and add a few drops of food colouring

Swiss roll:

4 eggs
120 g flour
120 g sugar
1 pinch of salt

Filling:

1tsp vanilla essence

600g soft cheese
100g icing sugar
284ml pot double cream

4 strawberries cut into pieces

Preparation:

Make the filling night before: 

Place 600g soft cheese, 100g icing sugar and the vanilla essence in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Add the strawberry pieces and mix once more with a wooden spoon. 

Now spoon the cream mixture onto a sheet of baking parchment, then roll up, mould into a sausage and leave to set in the fridge overnight.

Let’s start preparing the decorative paste:

Mix all ingredients together and pour into a piping bag to pipe your own design on a paper parchment.

1. Place the printed pattern you are going to use on a tray.
2. Place paper parchment over it.
3. Pipe following the design on the pattern under the paper parchment.
4. Decorative paste is ready, take to the freezer for 15 minutes, whilst preparing the swiss roll.
5. Pour the swiss roll mix over it and bake, as indicated below.

Preheat the oven to 170 º C/375F . 

Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. 

Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. 

Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Roll leaving the design outside, and set aside to cool slightly. Place the cream cheese cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the cream is encased in sponge. Refrigerate for 8 hours. Roll the sponge off the parchment and cut into slices to serve