Polka dot swiss roll | How to make Polka dot swiss roll

By safiya abdurrahman khan  |  1st Feb 2019  |  
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  • Photo of Polka dot swiss roll by safiya abdurrahman khan at BetterButter
Polka dot swiss rollby safiya abdurrahman khan
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About Polka dot swiss roll Recipe

Kids love cakes, and if we make it attractive, they will surely enjoy it.

Polka dot swiss roll

Ingredients to make Polka dot swiss roll

  • all purpose flour 1/3cup
  • 3 egg ,(seperate white and yolk)
  • 1/3 cup sugar
  • 3 tbsp oil
  • 1 tsp vanill essence
  • 1/4 tsp salt
  • For Filling
  • 1/2 cup whipping cream
  • Powdered sugar 1 tbsp
  • Vanilla essence 1 tsp
  • Green colour
  • Red colour
  • Yellow colour

How to make Polka dot swiss roll

  1. Line a Swiss Roll Tray with parchment paper and brush lightly with oil to grease and leave to the side.
  2. Preheat the oven to 200C/180C
  3. Beat the egg white with sugar and beat until stiff peak forms.
  4. Add egg yolk at a time and beat it, add all egg yolks in it .
  5. Sift the flour with salt and add in the mixture and mix it well.
  6. Ad oil and vanilla essence and fold it until all mixes together. Batter is ready.
  7. Now take out 2-2 tbsp batter in two bowls. In one bowl add red color and in other bowl Mix yellow colour. fill in two piping bags.
  8. Pre heat the oven for 10 minutes at 180 degree
  9. Take greased tin with parchment paper and make big dots at few distances with red piping bag, and small dots over it with yellow piping bag.
  10. Bake this for 5 minutes at 180 degrees. When done let it cool.
  11. Add green colour in the rest of the batter. And mix well.
  12. Gently spread the cake batter evenly onto the tray which included prepared dots, Bake in preheated oven for 10 to 15 minutes, at 180 degrees or until a tooth pick inserted into the cake and comes out clean. Place on a wiring rack until completely cooled.
  13. Beat the whipping cream with powdered sugar and vanilla until stiff peak formed.
  14. Spread the whipped cream evenly onto the cooled cake. Roll the cake up using parchment paper,
  15. Keep in fridge for 2 hours. Than cut and serve.

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