Swiss Roll with Pattern

This is a simplified recipe for the Marbled Swiss Roll. I added the pattern using decor paste recipe from this Patterned cake roll.

Ingredients

【Pattern - decor paste】

Butter - 1/2 cup
Powered sugar - 2/3 cup plus 2 Tbsp
egg whites  - 3
Flour -  1/2 cup plus 2 Tbsp plain flour
food coloring
【Cake roll】
Eggs - 8, separated
Sugar - 1/2 cup
Cake flour - 1 cup

Oil - 1/2 cup

Milk- 1/3 cup

【Filling】

Your choice, I used Swiss Meringue Buttercream mixed with Strawberry Jam

Steps

1. To make pattern paste, cream together butter and icing sugar using electric mixers until they are well combined. Add egg whites and beat well then stir in the flour. Color mixture according to the pattern.
2. Cut a piece of parchment paper to fit your baking tray. Make the desired pattern by piping it, spreading it or stenciling it onto the parchment paper. Then freeze it for about an hour or until firm.

3. Preheat the oven to 350°F.

4. Separate the eggs into egg yolk and egg white. 

5. In a mixing bowl, lightly beat egg yolk, oil, water, salt together. Then sift in the cake flour. Mix well until there is no lumps in egg yolk batter.

6. In an mixing bowl, add egg white, and sugar. Use a electrical mixer to beat it to soft peak.

7. Pour 1/3 of egg white foam into egg yolk batter. Gently fold with a spatula to mix them. 

8. Pour the egg yolk batter into the egg white bowl in a thin stream. Gently fold the batter into the egg whites. Use a spatula to cut down vertically through the mixture. Move the spatula across the bottom of the bowl; bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat this process, rotating the bowl, until the ingredients are combined.

9. Pour the mixture over the frozen pattern and spread it right to the edges. Bang the tray on the bench a few times to make sure the mixture gets all around the pattern.

10. Bake in oven for 20 minutes or until the surface is golden.
11. Once your cake is ready take it out of the oven and immediately trim off the edges using a serrated knife.  Cover in parchment paper, add another flat baking tray or chopping board on top and flip it over.
12. And then you will be able to just lift off your tray, the edges will stay in the pan and you’re left with a neat cake. Peel off the paper straight away while it is still hot. Then leave it to cool.

13. Place a clean sheet of baking paper over your cooled cake and flip it over again.

14. Spread your chosen filling over the cake. Then starting at one end using the paper to help you roll up the cake up and transfer it to your serving platter.