Swiss rolls
Polka Dot Swiss Roll Recipe
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Polka Dot Swiss Roll is a soft, light and visually charming dessert made with a fluffy vanilla sponge decorated with colorful polka dots. The dots are created by piping a small amount of colored cake batter onto the baking sheet before adding the main sponge batter. Once baked, the pattern becomes part of the cake surface, giving the Swiss roll its distinctive and playful appearance. A smooth layer of lightly sweetened whipped cream adds a creamy contrast to the delicate sponge.
This Swiss roll can be customized with different colors and fillings to suit birthdays, parties, afternoon tea, or special celebrations. Fresh strawberries, raspberries, or other berries can be added to the cream for a fruity touch, while chocolate or pastel-colored dots can create different decorative themes. The key to a perfect roll is to avoid overbaking the sponge and to roll it while it is still slightly warm and flexible, resulting in a soft, neat spiral with beautiful polka dots.
Polka Dot Swiss Roll Recipe
Course: DessertCuisine: AmericanDifficulty: Normal10
servings30
minutes25
minutes380
kcalA Polka Dot Swiss Roll is a soft, airy Japanese-style roll cake decorated with cute contrasting dots on the outside. The dots are made from a small portion of colored cake batter piped onto parchment before the main sponge batter is added. Once baked, the dots become part of the surface of the sponge, creating a beautiful pattern when the cake is rolled.
Ingredients
For the Sponge
4 large eggs, separated
80 g caster sugar
60 g cake flour
20 ml milk
20 ml vegetable oil
1 tsp vanilla extract
Pinch of saltFor the Polka Dots
2 tbsp prepared sponge batter
1 tsp cocoa powder or pink food coloring
1 tsp cake flour, if neededFor the Polka Dots
2 tbsp prepared sponge batter
1 tsp cocoa powder or pink food coloring
1 tsp cake flour, if neededFor the Filling
200 ml whipping cream, chilled
30 g icing sugar
1 tsp vanilla extract
Fresh strawberries, optional
Directions
- Make the Polka Dot Batter
Separate the eggs carefully.
Beat the egg whites until foamy, then gradually add half of the sugar and whip to soft-medium peaks.
In another bowl, whisk the egg yolks with the remaining sugar.
Add milk, oil and vanilla.
Sift in the cake flour and mix gently.
Fold the meringue into the yolk mixture in 2–3 additions.
Take about 2 tablespoons of batter and mix it with cocoa powder or a little pink food coloring.
Transfer the colored batter into a piping bag.
- Create the Polka Dots
Line a 10 × 14-inch baking tray with parchment paper.
Pipe small, evenly spaced dots of colored batter onto the parchment.
Bake the dots alone for approximately 1 minute at 170°C (340°F).
Remove from the oven and allow the tray to cool for a moment.
Carefully pour the plain sponge batter over the dots.
Spread evenly without disturbing the pattern.
- Bake the Sponge
Bake at 170°C (340°F) for approximately 12–15 minutes.
The sponge should be lightly golden and spring back when gently pressed.
Immediately after removing it from the oven:
Carefully peel away the parchment.
Place a fresh sheet of parchment over the sponge.
Turn it over so the polka-dot side is facing down.
Trim the edges if necessary.
- Prepare the Filling
Whip the chilled cream with icing sugar and vanilla until medium-stiff peaks form.
Spread an even layer over the completely cooled sponge. Add thinly sliced strawberries if desired.
- Roll the Cake
Starting from one short side, carefully roll the sponge into a tight spiral.
Use the parchment paper to help guide the roll while keeping gentle pressure so the filling doesn’t squeeze out.
Wrap the Swiss roll in parchment or plastic wrap and refrigerate for 1–2 hours to help it set.
Notes
- Trim both ends with a sharp knife to reveal the beautiful spiral, then slice into 2–3 cm pieces. Dust lightly with icing sugar or decorate with strawberries and whipped cream.
Tip: For perfectly round polka dots, keep the piping bag perpendicular to the tray and pipe dots of equal size. Make sure the sponge isn’t overbaked—the cake needs to stay soft and flexible so it rolls without cracking.
