Pink Rose Vanilla Swiss Roll

 

Pink Rose Vanilla Swiss Roll

Ingredients :

Cake roll:

- 3 large eggs

- 75g granulated sugar

- 1 tsp vanilla extract

- 60g all-purpose flour

- 1/4 tsp baking powder

- Pinch of salt

Filling:

- 200ml heavy cream

- 20g powdered sugar

- 1 tsp vanilla extract

Decoration:

- Pink buttercream (for roses)

- Green buttercream (for leaves)

- Edible pink dust or petal powder

- Powdered sugar (for dusting)

Preparation :

1. Preheat oven to 180°C. Line a 10x15 inch baking sheet with parchment.

2. Beat eggs and sugar until pale and thick. Add vanilla.

3. Sift flour, baking powder, and salt. Fold gently into egg mixture.

4. Spread batter evenly in pan. Bake 10–12 minutes. Cool slightly.

5. Turn cake onto a clean towel dusted with powdered sugar. Peel off parchment.

6. Whip cream with powdered sugar and vanilla until soft peaks. Spread evenly over cake.

7. Roll cake tightly from short end. Wrap in towel. Chill 1 hour.

8. Unwrap and slice into 1-inch pieces.

9. Pipe pink buttercream roses and green leaves on top of each slice.

10. Lightly dust with edible pink powder. Serve chilled.