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Rose, Raspberry & White Chocolate Polka Dot Swiss Roll

26-May-2016
26-May-2016 16:25
in Vegetarian
by Georgina Ingham

Georgina Ingham | Culinary Travels Photograph Bake Box Polka Dot Swiss Roll filled with Rose Petal Jam and Whipped Cream, topped with White Chocolate, Raspberries and Rose Petals

 

Ingredients

For the Polka Dots

Oil for greasing

75g Unsalted butter, at room temperature

75g Icing sugar, sieved

2 Medium egg whites

75g Plain flour, sieved

1/2 teaspoon Vanilla extract

1 drop Rainbow Dust ProGel® in pink

 

For the Sponge

3 Medium eggs

125g Caster sugar

125g Self raising flour

 

For the Filling

300ml Double cream

2 tablespoons Icing sugar

250g Rose petal jam

 

For the Topping

100g White chocolate

2 tablespoons Rose petals (edible)

2 tablespoons Dried raspberries

pinch Edible glitter

 

Instructions

For the Polka Dots

1. Place the polka dot silicone mat in a greased 24cm x 39cm Swiss roll tin and brush lightly with oil.

2. Beat the butter and sugar together until light and fluffy.

3. Gradually beat in the egg whites until mixed in.

4. Add in the vanilla and pink colouring and stir in until the batter is evenly tinted.

5. Finally fold in the flour.

6. Spoon the mixture into a piping bag fitted with a 2cm plain nozzle and pipe it onto the circles on the silicone mat.

7. Chill in the freezer while you make the plain sponge mixture.

 

For the Plain Sponge

1. Preheat the oven to 200ºC or the equivalent.

2. Whisk the eggs and sugar in a large bowl until thick and pale-coloured.

3. Sieve in the flour and gently fold in.

4. Remove the tin from the freezer.

5. Carefully pour the mixture into the tin, pushing it into the corners with a spatula so it is evenly spread over the polka dots and giving the tin a little shake so the mixture finds its own level.

6. Firmly tap the tin on the work surface to burst any air bubbles in the mixture.

7. Bake for 10-12 minutes, or until the sponge is lightly golden and starting to shrink away from the sides of the tin.

8. Allow to cool for a few minutes in the tin then roll up in a tight spiral while still warm with the silicone mat inside.

9. Carefully unroll the sponge again and leave it to cool completely whilst it is still on the mat.

 

For the Filling

1. Whip the cream with the icing sugar until holding its shape.

2. Spread the cream over the sponge using a palette knife, leaving a 2cm margin at one end.

3. Spoon the jam over the cream, and roll up the sponge, carefully peeling it off the silicone base as you do so.

4. Trim the ends neatly with a sharp knife and lift the roll onto a serving plate.

 

For the Topping

1. Melt the white chocolate in a bain marie then drizzle it over the Swiss roll.

2. Scatter with the rose petals and dried raspberries.

3. Scatter over the edible glitter, if using.

4. Serve. 

Georgina Ingham | Culinary Travels Photograph the Bake Box box

 
 

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