Directions
- 1Mix butter and powdered sugar until combined.
- 2Add egg whites to the butter and sugar mixture and beat for 1-2 minutes.
- 3Mix in flour until the batter is smooth.
- 4Dye the cake batter into various colors for the design.
- 5Prepare the baking pan by placing parchment paper on top, with a printed design underneath.
- 6Pipe the colored cake batter onto the parchment paper, following the design.
- 7Freeze the cookie sheet with the piped design for 15 minutes.
- 8Whip egg whites and cream of tartar until stiff peaks form.
- 9In a separate bowl, mix cake flour, granulated sugar, baking powder, salt, egg yolks, vegetable oil, water, and vanilla until smooth.
- 10Fold the whipped egg whites into the cake batter.
- 11Pour the remaining plain cake batter over the frozen design on the parchment paper and spread evenly.
- 12Bake the cake at 300°F for 10-13 minutes (10 minutes in a commercial convection oven).
- 13Invert the baked cake onto a cooling rack to reveal the transferred design.
- 14Roll the warm cake tightly with a kitchen towel and parchment paper to set its shape.
- 15Place the rolled cake in the refrigerator to cool.
- 16Cut the fresh peaches into small pieces.
- 17Mix mascarpone cheese in a stand mixer with a whisk attachment until smooth.
- 18Add whipping cream, powdered sugar, a dash of salt, and vanilla to the mascarpone and whip until desired thickness.
- 19Unroll the cooled cake and spread raspberry jam evenly over the surface.
- 20Pile a ton of fresh peaches over the jam.
- 21Spread the mascarpone whipped cream over the peaches.
- 22Carefully re-roll the Swiss roll, ensuring it holds together.
- 23Transfer the finished Swiss roll to a serving plate.
Ingredients
- 40 g powdered sugar
- 50 g soft butter
- 2 egg whites
- 50 g flour
- 5 egg whites
- 0.25 tsp cream of tartar
- 151 g cake flour
- 149 g granulated sugar
- 1.5 tsp baking powder
- 0.25 tsp salt
- 5 egg yolks
- 0.5 cup vegetable oil
- 0.25 cup water
- 2 tsp vanilla extract
- 8 oz cold mascarpone cheese
- 3 cups whipping cream
- 3 cups powdered sugar
- dash salt
- 2 tsp vanilla
- raspberry jam
- ton fresh peaches
Equipment
kitchen scalebowlwhiskstand mixer with whisk attachmentbaking panparchment paperpiping bagsovencooling rackkitchen towelknifespatula
Tips
- Freeze the piped design on the cookie sheet for 15 minutes before pouring the cake batter over it to prevent smudging.
- Be careful not to overfill the Swiss roll with whipped cream to prevent it from falling apart when rolled.
Related recipes
Jammy Wagon Wheel Traybake
British · Sauce & Condiment30m
Lemon Curd
British · Sauce & Condiment
Hot Cross Buns!
British · Sauce & Condiment40m
Cheese Scoffin
British · Sauce & Condiment25m
Honey Mustard Sausage Tray Bake
British · Sauce & Condiment55m
Chocolate Chip Hot Cross Buns
British · Sauce & Condiment1h 45m
Homemade Worcestershire Sauce
British · Sauce & Condiment
Strawberry Jam Twists
British · Sauce & Condiment20m
Roasted Chicken with Potatoes and Lettuce
British · Sauce & Condiment1h 30m
Christmas Mincemeat 2025
British · Sauce & Condiment3h
Gordan Ramsey Smashed Breakfast Bowl
British · Sauce & Condiment
Soda Farls
British · Sauce & Condiment