Deco Rolls, also known as Swiss Roll, are fun to make. The sponge cake can be made in chocolate or vanilla. To decorate, you will need a pattern or if you have a knack for free form drawing then you can be as creative as you want. While there aren’t that many ingredients to gather, this cake takes a bit of time.
As always, I recommend measuring out your ingredients and preparing the pan ahead of time. Before starting, decide what your decoration will be and what filling you will be using. This cake is very good with just about any filling you have on hand. I used leftover coconut cream that were in the freezer. But you can use jam, whipped cream with strawberries, dulce de leche, or just about anything.
This recipe is enough to make a 17 x 11 inch sheet pan. Once you determine the pan, cut two sheets of parchment paper to fit the size. On the pan, underneath the parchment paper, place your template. The template doesn’t have to be the full size of your pan. For the 17 x 11 size, place the template closer to the top of the pan leaving and inch at the end. As you roll the cake, the undecorated portions will be rolled under and not visible anyway.
I placed a few pieces of tape so the parchment paper wouldn’t roll up or move. If you do that, remember to remove it before baking. Tape doesn’t hold up well in the oven.
For the pattern you will need:
1 egg white
30g granulated sugar (or sugar substitute of choice. Remember not all sugar substitutes measure one for one so you will have to adjust the measurements. I don’t recommend using liquid sweeteners for this recipe since they will change the texture.)
40g whole wheat pastry flour. If making chocolate pattern substitute 20g for cocoa powder.
20g butter- room temperature
Food coloring (gel or paste, not liquid)
Mix the above ingredients together in a small bowl until well incorporated. Add desired food color and mix in well. Fill a pastry bag with a small tip. I used a Wilton tip no. 2. Trace over the pattern with the batter.
When finished, place pan in the freezer for 15-20 minutes. In the mean time, make the cake batter.
4 eggs, separated (you will need both yolks and whites)
1 tsp cream of tartar
1/2 cup + 1 tbsp sugar (or sugar substitute of choice. Remember not all sugar substitutes measure one for one so you will have to adjust the measurements. I don’t recommend using liquid sweeteners for this recipe since they will change the texture.)
1/4 tsp vanilla or almond extract
60g butter – melted (approximately 1/2 stick + 1 tbsp)
1/2 cup whole wheat pastry flour
1/4 cup cocoa powder (if making plain rolled cake substitute this for whole wheat pastry flour)
Preheat oven to 400 F. Combine flour and cocoa powder in a small bowl. Attach a mixer with the beater attachment. Beat egg whites and cream of tartar until foamy but not stiff. Add half of the sugar. Beat until stiff peaks form making sure not to overbeat. The peaks should be shiny.
In another bowl with a wire whisk, whisk together egg yolks, vanilla or almond extract, and the remaining sugar. Fold egg whites into the egg yolks just until blended. Fold in half of the melted butter. Add in half of the flour and continue folding. Then add in the remaining butter, fold in, then the remaining flour and fold just until well blended.
Take pan out of the freezer and remove the template underneath the parchment paper. If you used tape, don’t forget to remove that as well. Pour the cake batter over the frozen pattern and spread evenly with a spatula. Work quickly so the pattern doesn’t defrost.
Bake for 5-7 minutes, until it’s done.
Sprinkle confectionery sugar on the second piece of parchment paper. Flip the cake on top of the second parchment paper. Gently peel back the first piece of parchment paper. Your pattern should be facing on top. If the edges are hard or uneven, trim them with a sharp knife. Flip the cake back over so the pattern is facing the bottom. With a spatula, spread filling on top leaving an inch around the perimeter filling free.
Using the parchment paper as a guide, carefully roll your cake.