When I make patterned Swiss Rolls and other sponges there has to be flavour in the colours and patterns. For patterns, I tend to go for simplicity: usually spots or stripes, but occasionally I go for fancy shapes or lettering across the Swiss Roll. However, stripes are certainly my most common choice.
I have gone for passion fruit and raspberry flavours here (two of my favourite flavours): the main sponge is flavoured subtly with passion fruit powder (available online and at specialist kitchen/baking shops) and a hint of lemon; my stripe is a little more full-on in terms of flavour, with dried raspberry powder and dried raspberry pieces: you get lovely little bursts of sharp raspberry in each bite.
The filling is a white chocolate and passion fruit ganache with a few fresh raspberries that cut through the richness. The passion fruit curd is a preserve I make so often that it has become something of an addiction.
I also made a gluten-free version of this recently:
- 3 large eggs, at room temperature
- 100g caster sugar
- 100g self-raising flour, sifted
- grated zest of a small lemon
- 3 teaspoons passion fruit powder
Raspberry stripes sponge (imprime):
- 60g unsalted butter, softened
- 60g icing sugar
- 60g egg whites, lightly beaten
- 65g self-raising flour, sifted
- 3 teaspoons raspberry powder
- 2 tablespoons dried raspberry pieces
- 1/4 teaspoon powdered red food colouring
- 150ml double cream
- 250g white chocolate, in small chunks
- 6 tablespoons passion fruit curd
- a handful of fresh raspberries
You will also need a large Swiss Roll tin lined with baking parchment
(1) Make the imprime (the red stripe mixture): beat the butter, raspberry powder, food colouring and icing sugar together until light and fluffy. Add the egg white a little at a time and beat well. Fold in the flour and the dried raspberry pieces to give a soft mixture that holds its shape. Spoon the mixture into a piping bag with a round nozzle of any size, depending on how thick you want the stripe or the pattern to be.
(2) Pipe swirls, lines or whatever shapes you want over the swiss roll tin, piping right up the edges. Chill while you make the whisked sponge.
(3) Make the whisked Swiss Roll sponge: with an electric hand whisk, whisk the eggs, sugar and lemon zest in a medium bowl for 5 minutes or until the mixture thickens and becomes voluminous: when you lift out the whisk, a trail should be left on the surface that slowly disappears back into the mixture. If it doesn’t, whisk a little more.
(4) Sift the flour and passion fruit powder over the mixture and gently fold in until no visible bits of flour remain.
(5) Pour carefully into the gaps in prepared tin and then over the piped work, and flatten very gently, trying not to disturb the piping. Bake for 10-12 minutes, until the sponge is well risen and springy to the touch.
(6) Turn it out onto a large sheet of greasproof that has been dusted with caster sugar. Carefully remove the greaseproof that the sponge was cooked in and flip the sponge back over onto greaseproof so the stripes are face down). Don’t panic about this: the sponge is very well behaved!
(7) Place a slightly damp tea towel on top and leave to cool. Meanwhile, make the filling:
(8) For the ganache, put the cream in a small pan and heat until barely simmering. Pour over the chocolate, stirring until it has melted. Leave to cool and stir in the passion fruit curd. Chill until it is has become a little firmer: it won’t become too firm but you want it about the consistency of spreadable buttercream.
(9) Trim the edges with a sharp knife and spread the ganache over the sponge, going almost to the edges. Scatter over the raspberries. Make a deep cut about a centimetre from the edge of the shortest edge, and then roll up tightly away from you to form the Swiss Roll. Trim the ends (they need eating!).
(10) Lift onto a large plate and cover with clingfilm. Place in the fridge to allow the ganache to set.