Patterned Swiss Roll


by: savory bites

Patterned Vanilla Swiss Roll


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 3

For Decorative Paste:

1/4 cup Maida/ All purpose flour

2 tbsp Butter at room temperature

2 tbsp Sugar

3 tbsp Milk

2 tbsp Cocoa Powder

For Filling:

3/4 cup + 2 Tbsp Heavy Whipping Cream

4 tbsp Sugar

1 tsp Vanilla Essence

For Roll:

1 cup All purpose Flour/Maida

1/4 tsp Baking Powder

1/2 cup Sugar

1/4 cup Milk

1 Egg

1 tsp Vanilla Essence


Swiss Roll Pan

Parchment Paper

1/4 cup Fruit Juice

Plain white paper

Marker / Pencil

bag Piping

Nutrition Facts
Patterned Swiss Roll

Servings Per Recipe: 3

Amount per Serving

Calories: 686

  • Total Fat: 24 g
  •     Saturated Fat: 14.3 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 126.8 mg
  • Sodium: 143.9 mg
  • Total Carbs: 108.3 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 61.1 g
  • Protein: 11.2 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  First begin with drawing the pattern.Decide on any pattern you are comfortable with or you can try free hand drawing directly on parchment paper.

2.  Draw the pattern on the white paper with marker. Use this paper as your template for the drawing on parchment paper.

3.  Prepare the paste for the pattern. Mix all the ingredients mentioned under "For Decorative Paste" to form a smooth mixture. Don't make it too thick nor runny.

4.  Preheat the oven at 375 degrees F for 10mins.

5.  In a cup, put the piping bag and pour in the paste for the pattern.

6.  Hold the white paper below the parchment paper and follow the pattern you have drawn and pour the paste on the parchment paper to draw the pattern.

7.  Bake this pattern for 5 mins in oven.

8.  Now, make the mixture for the roll.

9.  Sieve the dry ingredients for the roll 3 times. Add to it milk,egg and vanilla essence and make a nice smooth batter.

10.  Pour this batter over the parchment paper and bake for 10 mins or till the cake is baked.

11.  Meanwhile prepare the filling. Combine all the ingredients for the filling and beat them at high speed for 10 mins or till you see a soft peak.You can still beat it further if you wish.

12.  Now take out the cake. Let it cool off.

13.  When it is warm enough roll it out with the parchment paper itself. Let it stand till it is completely cooled off.

14.  Now unroll the cake and remove parchment paper. Sprinkle some fruit juice over the cake.Spread the filling on the cake evenly.

15.  Roll the cake again and serve!!

Cooks' note:

Make sure the white paper and parchment paper are of the same dimensions and that fits properly in Swiss roll pan.
Always leave some space around the corners when you are drawing the pattern.Try drawing the pattern such that it does not fall outside the roll.

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