This pretty patterned Chiffon Cake Roll is a really fun and delicious dessert. The method is quick and easy too with very few ingredients.

I have used Whipping It Up shots to create this recipe. This is a great way to save wasting egg yolks, while also giving your chiffon cake roll a delicious flavour.

I have used Colour Pop intense gel colours to colour both my pattern batter and my main chiffon cake batter. These colours are quite concentrated, you only need a little.

Ingredients

Pattern batter:

• 10g Whipping It Up shot
• 17ml water
• 30g softened butter
• 30g caster sugar
• 30g plain flour

Main batter:

• 70g plainflour
• Pinch of salt
• 90ml whole/semi skimmed milk
• 20ml vegetable oil
• 30g caster sugar
• 70g whipping it up shot
• 120ml warm water
• 40g caster sugar
• Pinch of Cream of Tartar

Filling:

• 240ml double cream
• 30g Natural Flavoured Icing Sugar
• 1tsp powder gelatine
• 4tsp cold water

Method

For the pattern batter:

1. Line the bottom of an 8″ by 12″ Swiss roll tin with baking parchment.
2. Add the 10g WIU Shot and the 17ml water in a small bowl, then whisk until frothy.
3. In a separate bowl, combine the butter and sugar before adding the frothy WIU shot/water mixture.
4. Now sift in the flour and mix until just combined.
5. Divide the mixture into into as many colours as you require for your design, the use a small amount of Colour Pop Intense gels to colour.
6. Put the colours into separate piping bags.
7. Cut the tips of the piping bags and pipe your design onto the baking parchment.
8. Pop the tray into the freezer while you make your main batter.

For the Chiffon Cake Roll Batter:

Preheat the oven to 140 fan.

1. Sift the flour and salt into a medium bowl.
2. In a jug, combine the 30g sugar, milk and vegetable oil.
3. Combine the wet and dry ingredients, plus a drop of colour.
4. Add the WIU shot, Cream of Tartar and water to the bowl of a stand mixer with the whisk attachment fitted.
5. Whisk until smaller bubbles are formed, then add in the 40g sugar slowly.
6. Continue whisking until stiff peaks have been achieved.
7. Remove the bowl from the mixer, then fold in the flour/sugar/milk/oil mixture in three increments.
8. Retrieve the tray from the freezer and pour over the chiffon cake roll batter.
9. Smooth over with a palette knife, then bang the tray on the work surface to remove any large air pockets.
10. Bake for 12-15mins using a cocktail stick to test.
11. Once baked, allow cool in the tin until the chiffon roll cake was pulled away from the edges of the tin. then you can turn it out onto baking parchment.
12. Leave to cool fully.

For the Filling:

This is a stabilised whipped cream. If you choose not to stabilise your cream you will need to eat your Chiffon Cake Roll within a couple of hours.

1. Place 4tsp of cold water into a microwave safe bowl or small jug, then sprinkle over the 1tsp of gelatine. Allow this to bloom for 3-4 minutes before microwaving until melted. This should only take seconds so do keep an eye on it!
2. While the gelatine cools a little, add the cream and Natural Flavoured Icing Sugar to the bowl of a stand mixer with the whisk attachment fitted, then whisk until soft peaks.
3. Turn the mixer speed down and slowly pour in the gelatine. Once the gelatine is combined, turn the mixer back up until stiff peaks have been reached.
4. Your stabilised whipped cream is now ready to use.

Assembly

1. Place the Chiffon cake onto parchment, pattern side down, then remove the baking paper from the non patterned side.
2. Score the sponge lightly with a serrated knife, length ways, roughly 2cm apart.
3. Spread a layer of filling over the surface, then add fresh fruit in a line (length ways) roughly 1/3 of the width of the sponge away from the edge.
4. Using the sheet of parchment under the sponge, roll making sure to keep the roll tight.
5. Keep the roll wrapped in the paper, then transfer to the fridge to chill for 5-10 minutes.
6. On removal from the fridge, you may wish to pipe more cream onto the top and add more fruit. Do this once you have sliced off the ends of the Chiffon Cake roll.

Due to the cream filling, the Chiffon Cake roll can only sit out of the fridge for up to two hours. If kept refrigerated, it will stay fresh for two days!