The best pattern cake roll made from a flexible cake base that is easy to roll without cracking. Tastes delicious and looks amazing! Perfect base recipe for every holiday or theme.
This is a dedicated post on how to make detailed pattern cake rolls without it cracking and breaking. Its based off of my first pattern cake, tiger cat cake roll, which is easier for beginners. In that recipe, its not necessary to create a separate pattern paste but the design possibilities are more limited due to the time constraints of having to bake the cake batter/pattern paste immediately.
In this recipe I use different techniques to find a balance between using a soft and pliable pattern paste for the design while ensuring it stays in place as you pipe. The elimination of a thicker pattern paste, commonly used in other swiss cakes, makes it easier to roll without cracking, plus its more aesthetic with a better texture. I decided to use a fruit theme in this tutorial but I can think of endless ways to play with patterns on cakes – celebratory messages, cute characters or special occasion themes like Christmas, Thanksgiving, Valentines Day etc. I hope you find this tutorial useful! If you have a chance to make it, please tag me on Instagram so I can share your work. Xoxo, Mimi
Can I Bake This Cake in a Different Sized Pan?
The cake pan used in this recipe has been tested to provide the optimal amount of cake to cream ratio. The height of the cake is just high enough that its light and fluffy but not so much that it needs to be folded into itself many times. If you dont have the proper pan size, you can use aluminum foil to make one or roll it up to create a dam inside your larger-sized cake pan. This post will show you how to bake this chiffon cake in any sized cake pan.
Why You’ll Love this Recipe
- – Easy to follow for beginners
- – Pattern paste is stretchy making it easy to roll
- – Flexible cake base prevents cracking
- – White cake base uses no yolks – perfect for adding colors
- – Neutral flavor is a great base for flavored extracts
How to roll a warm swiss roll without crack
FAQ
How do I stop my swiss roll from cracking?
How do you make swiss rolls without cracking them?
Should you roll a swiss roll hot or cold?
How do I keep my Yule log from cracking?
How to make a Swiss roll not crack?
To make a Swiss roll not crack, it is important to roll the cake carefully while it is still warm. After removing it from the oven, immediately loosen the edges of the cake from the pan with a butter knife and carefully flip the cake onto a clean kitchen towel dusted with powdered sugar.
How do you prevent a Swiss roll from cracking?
One of the keys to preventing cracking is to roll the sponge immediately after it comes out of the oven. Rolling while the sponge is still warm and pliable ensures that it will not crack or break. Additionally, using a thin layer of filling and a light touch when rolling will help keep the Swiss roll intact.
Do You Wrap a Swiss roll after rolling?
Some people wrap their Swiss roll, after rolling, to set the shape. If you want to do that, I suggest you use a tea towel. Parchment paper, if tightly wrapped around the cake for a few hours, will stick to the crust. I prefer not to wrap the cake.
When should you roll a Swiss roll?
A lot of Swiss roll recipes tell you to roll the cake whilst it’s piping hot, when it’s most flexible and least likely to crack. This (the rolling, not telling) is done after placing the cake on parchment paper, and then dusting the crust with icing sugar. The cake is rolled along with the paper, which stops the cake from sticking to itself.