The Best Colourful Swiss Rolls Recipe

Swiss roll is a dessert that is as good as it looks. The soft texture, the filling of your choice and the visual appeal are the main reasons why we all love the Swiss roll so much – not only when tasting it, but also when looking at it.

Do you want to make one and give your guests something to look at that also tastes great?

Here is a simple recipe for a Colourful Swiss Rolls that even a beginner can make. In the end, their taste is absolutely divine. You could say to lick all 10 fingers.

Specs

• Prep time: 45 min
• Bake time: 15 min
• Servings: 8

Equipment

• Oven
• Mixer
• Large Bowl
• Bakeware
• Baking Paper
• Kitchen Tea Towel
• Spatula

Ingredients for Colourful Swiss Roll

• 500 g Vizyon Velvet Cake Mix (Red, Purple, Orange, Green or Black)
• 300 g Eggs (6 eggs)
• 200 g Water
• 75 g Butter (do not melt)
• 25 g Vegetable Oil

Ingredients for Cream Filling

• 100 g Boncream Whipping Cream
• 170 g Water

It is time to make Colourful Swiss Roll

1. Preheat the oven to 190-200°C and line a baking tray with baking paper.
2. Mix the cake mix, eggs, water, butter and vegetable oil in a large bowl. Mix first for one minute on low speed to combine all the ingredients, then mix on high speed for 6 minutes.
3. Pour the liquid mixture for the Swiss Roll into your bakeware. Using a spatula, spread it evenly and don’t forget to fill the corners as well.
4. Place the bakeware in the preheated oven and bake for 12-13 minutes. You can check if the biscuit is baked by the fact that it springs back when gently pressed with your finger, but be careful not to burn yourself.
5. During this time, prepare a kitchen tea towel, which you sprinkle with a little water and a fine layer of castor sugar so that the cloth is slightly moistened.
6. The baked swiss roll biscuit immediately turns onto the prepared kitchen tea towel and peels off the baking paper. Trim the edges and cut the lines across the cake on the ends where you will commence the roll. This way the biscuit will be easier to fold and wrap.
7. Gently wrap the biscuit in a towel. Only the first fold should be as tight as possible. Cool the rolled biscuit completely, then unwrap and add the cream.
8. Meanwhile, prepare the Vizyon Boncream whipping cream, which is perfect for achieving a real cream-like finish. Combine the water and powder and beat in a mixer first for 1 minute on low speed and then on high speed for 6 minutes. Keep this time frame in mind, as it will increase the cream’s buoyancy. Set aside until the rolled biscuit is cooled down.
9. Unwrap the cooled biscuit and spread it evenly with the cream, making sure to cover the edges.
10. Gently wrap the roll and place it in the refrigerator for 10-15 minutes to harden the cream.
11. At the end, decorate the Swiss Roll with a chocolate coating or sprinkle it with powdered sugar.

Whola, ready to taste the Colourful Swiss Roll. Have fun!