Funfetty Swiss Roll

1. Preheat the Oven

Preheat your oven to 180°C (350°F) and line a 33×43 cm (13″×17″) baking t1. ray with a sheet of baking parchment.

2. Whisk the Egg Whites

You will need two large mixing bowls: one for the egg whites and one for the yolks. Separate the egg whites from the yolks. Using an electric mixer, whisk the egg whites until stiff peaks form. Stiff peaks hold their shape and ensure the cake doesn’t collapse. So take your time for this step. Once the peaks are stiff, set the egg whites aside.

3. Make the Batter

Whisk together the egg yolks and 120 grams of caster sugar until light and very thick. It may take around 5 minutes. Sift 90 grams of cake flour and a pinch of salt over the mixture, and mix very gently at low speed until the flour is incorporated. Add the lemon zest and stir until well combined.

Finally, fold in the egg whites with a spatula. Be careful not to knock the air out of the batter you incorporated by whisking.

Gently fold in the sprinkles, making sure they are evenly distributed without overmixing.

4. Bake

Pour the mixture onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base for 10 minutes. It bakes very quickly, so keep an eye on it.

5. Roll the Base up

While the sponge cake is baking, sprinkle 2 tablespoons of sugar over a clean tea towel. Turn the baked base over onto the sugar cloth. Peel off the baking parchment and roll it up from the short side. Let it completely cool on a wire rack wrapped in cloth.

6. Make the Filling

Prepare 7 grams of gelatin powder according to the package direction. In a mixing bowl, using an electric mixer, beat 400 millilitres of whipping cream until it begins to thicken and form soft peaks, then turn the mixer to low speed. With the mixer running, slowly pour in the gelatin mixture and continue beating until well combined. Increase the mixer to medium speed and continue beating until stiff peaks form. Set the cream aside.

In another bowl, combine 250 grams of Mascarpone and 60 grams of icing sugar. Mix well using a whisk or an electric mixer. Finally, carefully fold in the stiffly whipped cream with a whisk.

7. Assemble the Cake

Unroll the cooled sponge cake. Spread the filling on the base, roll up the cake again, and place it in the fridge for at least 3 hours. This helps the filling to set properly and makes the slicing easier.

8. Garnish the Cake

Beat 200 millilitres of whipping cream until stiff peaks form. If there is any filling cream left, you can add it to the whipped cream. Beat until the dough is stiff and pipeable (use gelatin if necessary). Decorate the cake as desired.

9. Serve

Just before serving, sprinkle 1-2 tablespoons of rainbow sprinkles on top to prevent possible colour bleeding.

Enjoy your Funfetty Swiss Roll.

Tips for Perfect Funfetty Swiss Roll

Here are some tips to make your Funfetty Swiss Roll even more delicious:

Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.

Gently Folding: Be careful and gentle when folding in the egg whites to keep the batter airy and avoid deflating the mixture.

Rolling While Warm: Roll up the cake while warm using a sugared tea cloth. Rolling it up, when still warm, prevents cracking and ensures the correct shape.

Related Recipes

Looking for more delicious Swiss Roll recipes? Check out the following recipes:

Pumpkin Swiss Roll

Chocolate Swiss Roll

Strawberry Swiss Roll

Conclusion

This Funfetty Swiss Roll isn’t just a dessert; It’s a feast on a plate. Its vibrant appearance and creamy filling make it a hit at any gathering. Serve it chilled and watch it disappear in no time.