Tuesday 14 February 2023

Romantic Swiss Roll Cake with Hand-Painted Hearts: A Valentine’s Day Treat

Valentine's day cake - Potchimes.com

Valentine's day cake -  Potchimes.com

With Valentine’s Day fast approaching, I crafted this exquisite Swiss Roll cake adorned with hand-painted hearts to capture the essence of the occasion. Using liquid food coloring and a quality paintbrush, you can easily create a charming design on the cake’s sponge. This straightforward yet elegant decoration is sure to captivate and delight.

Join me in creating this lovely confection and bring a touch of love and beauty to your Valentine’s Day celebration!

Let's get ready with the following ingredients:

For the cake

50g Plain flour
120g Caster sugar
3 Eggs
1tsp Baking powder
2tbsp Corn flour
3 pinches of salt
Lemon juice
Vanilla
A few drops of yellow food colour

Let’s make the sponge roll first

Set the Oven to 180 C

Beat the egg whites and add egg yolks

  • Separate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, at high speed for 2 mins until it forms stiff peaks
  • Add sugar three times while beating at high speed.  1 min
  • Add egg yolks and beat for 2 mins
Add flour
  • Add  baking powder, cornflour and flour together and sieve onto the cake
  • Add salt, yellow food colour and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter come creamy

Prepare the tin

  • 12″ x 10″ size square tray will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake

  • Spread the sponge batter on the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, carefully lay it face down on the sugar-sprinkled parchment paper
  • Sprinkle some water onto the lining of parchment paper, so that it peels off easily. 
  • Gently, peel off the parchment paper

Roll out

  • Now, while the cake is still very warm, roll it out with the parchment paper
  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours


Buttercream frosting to sandwich the cake

Buttercream icing -  Potchimes.com

Get ready with these:

  • 50g margarine/butter
  • 100g icing sugar
  • A little milk
  • A drop of vanilla

Whip the cream up:

  • In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar onto it with milk and vanilla and beat until creamy
  • Now spread a layer of buttercream and on top spread a layer of strawberry jam
  • Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
  • Take out 1/2hr before serving