June hasn’t been all unicorn and rainbows although it is the holiday season, but I’m not going to share all the weepy stories. Rants aside, I’ve been baking quite a bit this week with Father’s Day and mother-in-law’s birthday all in one weekend. Because I haven’t been keeping track of time, I got Father’s Day mixed up, thinking it was 10 June and I enthusiastically baked 2 decorated Swiss Rolls, one for my dad and one for Godpa. Oh well… I’ll take it as a trial bake. It shall be a nice, girly roll for my MIL, complete with flowers and pastel colours (which didn’t turn out too pastel afterall). Here’s the recipe which will give you a standard roll. I had to increase my proportions to make the 3 rolls.







(Makes a standard Swiss roll)


For the decoration

  • 10g flour
  • 10g sugar
  • 10g butter
  • 10g milk
  • desired templates
  • Colour pastes

For the swiss roll

  • 75g top flour
  • 60g milk
  • 40g canola oil
  • 35g castor sugar and 35g castor sugar
  • 4 eggs separated
  • 1/4 tsp cream of tartar (optional)

For the filling

  • 1 cup whipping cream
  • 2 whole bananas








For the decorations

  1. Prepare the template decorations on A4 papers. I drew mine, you can choose to print them out.
  2. Mix the flour and sugar together in a bowl.
  3. Add the milk and butter and mix till you get a smooth paste.
  4. Divide into portions according to the number of colours you need.
  5. Add desired colours to the batter. I coloured mine blue, green and black and left the rest in the original colour.
  6. Place the template on a baking tray and line the baking tray with baking paper.
  7. Pipe the coloured batter on the template to get your desired effect. My advise is to view a few videos to see how this is done.
  8. Tap the finished drawing lightly to make sure there is no air bubbles.
  9. Place this in the fridge while you prepare the main batter for the Swiss roll.

For the Swiss roll

  1. Preheat the oven at 160 degrees and line the base of the baking tray with baking paper.
  2. Sift the flour and set aside.
  3. In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
  4. Pour in the sifted flour and whisk to combine.
  5. Add the milk and sugar and whisk to combine.
  6. Add the yolks and whisk till combined.
  7. In a clean mixing bowl, whisk egg whites till foamy and add the cream of tar tar (this is optional, it works to stabilise the egg whites) and whisk till soft peak.
  8. Add the sugar a spoonful at a time and beat till firm peak.
  9. Add a third of the meringue into the batter and use a hand whisk to combine the egg whites and the batter. You do not need to be too gentle a this time because this step is just to make the batter to be at a similar consistency with the meringue for easier combining.
  10. Fold in the rest of the meringue gently till the egg whites is no longer visible. Do not over mix.
  11. Remove the template from under the baking paper and pour batter into the prepared baking tray.
  12. Bake in the preheated oven for 20 minutes and turn the tray around and bake for another 2 to 3 minutes.
  13. Remove tray from oven and leave to cool for 2 minutes.
  14. Sift icing sugar all over the top of the cake, place a dry tea towel on top of the cake, place a tray of similar size to the baking tray and invert the tray so the baking paper is now facing up.
  15. Peel off the baking paper and sift icing sugar all over the cake and place a tea towel on top, inverting it again so the drawing is facing down.
  16. Roll up the cake together with the tea towel and leave to cool. This is to set the ‘memory’ for the cake, so it is easy to roll up later.
  17. Beat the whipping cream to soft peak, unroll the swiss roll as much as possible and spread whipped cream on the baked swiss roll and add whole peeled bananas and roll into a tight roll and leave in fridge to chill before cutting into the roll. You may need to be conscious of where you place your banana so it is in the middle when rolled up.

Now that I’m intrigued by decorated Swiss rolls, I’ll be spamming Swiss rolls for a while now. Sorry, not sorry. There’s this half round cake tin I am dying to get my hands on, having been inspired by @yunisweets, but I cannot find them in Phoon Huat, Isetan, Metro or anywhere else. Till I get my hands on them or when I get tired of Swiss rolls, the poor husband will be eating many rolls for a while.