Make your own decorative roulade

Name: Make your own decorative roulade
Prep time: 40 min
Cook time: 10 min
Total time: 60 min
Yield: 4
Cuisine: German cuisine
Ingredients: 35 g butter | soft; 35 g icing sugar; 12 g egg white; 35 g white flour

MAKE YOUR OWN DECORATIVE ROULADE

Do you fancy a delicious sponge roll and want to enhance your creation with a unique decoration? Then the decor roll for sponge cake is just the thing for you! You can easily create your own decoration using the decorating paste and give your sponge roll the perfect, personalised finishing touch. Let your creativity run wild and surprise your guests with a quick yet glamorous decoration.
The recipe for the sponge cake roulade decoration is very simple. All you need is a template for the decorating mixture, some food colouring and the dough for a sponge roll. Of course, you can flavour both the sponge cake and the decorating mixture with a few drops of flavouring.
Making your own decoration is very easy and with our step-by-step instructions, you are guaranteed to succeed!
No matter what occasion you want to serve the sponge roll for - the sponge roll decoration can be adapted to any situation. Whether you're celebrating a birthday, organising a party or simply want to conjure up a delicious dessert - this quick decoration will delight your guests.
So let your creativity run wild and transform your sponge roll into a true masterpiece. Try it out and discover a new way of decorating sponge cakes - quick, easy and irresistibly delicious!

Most important key data

Quantity: 1 tray

Baking time: approx. 10 minutes

Difficulty level: Easy

Shelf life: 1 week

Recipe for colourful decorating paste

Butter \| soft		35 g
Icing sugar		35 g
Egg white		12 g
White flour		35 g
ProGel food colouring		Little

Recipe for cocoa decorating mix

Butter \| soft		30 g
Icing sugar		30 g
Egg white		30 g
White flour		30 g
ProGel food colouring		5 g

Recipe sponge roulade

Egg yolk		80 g
Granulated sugar \| part 1		25 g
Egg white		50 g
Granulated sugar \| part 2		25 g
White flour		25 g

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Hand mixer Clever Mix

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Production of the decorating paste

Place the softened butter and icing sugar in a bowl and beat the ingredients with a hand mixer until the mixture becomes frothy. Then add the egg whites and mix in well.

Now you can colour the decorating mixture as you wish with food colouring (only use gel or paste colours) or cocoa powder. Just remember that if you colour the mixture with cocoa powder, you must also use the recipe for the cocoa mixture.

As soon as the decorating mixture has the desired colour, you can add the flour and stir in briefly.

Stir the mixture with a rubber scraper until smooth. Place the decorative roulade mould of your choice on a sheet of baking paper (ideally, place a cake tin directly underneath).

Now pour some of the decorating mixture onto the template and spread it roughly with a rubber scraper.

Now spread the mixture evenly over the template using a metal horn and press it down firmly. Run the metal horn over the template several times to scrape off any excess dough. Repeat these steps until the baking paper is full of hearts. Finally, carefully remove the stencil from the baking paper and place the decorating mixture in the fridge to cool for approx. 15 minutes. During this time, you can prepare the sponge dough.

Rubber scraper light blue, large

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Metal horn

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Roulade mat hearts, small 30x20cm

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Making the roulade mixture

Beat the egg yolks together with the granulated sugar (part 1) until the mixture becomes lighter in colour and foamy and increases in volume.

Then beat the egg whites with the granulated sugar until you have a nice glossy and firm beaten egg white. Then fold this into the foamy egg yolk mixture in 2-3 parts.

Single Hand Flour Sifter

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Rolling pin set 6 pieces

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Finally, sift the flour into the roulade mixture and then fold it in with a rubber scraper.

Finishing the decorative roulade

Preheat the oven to 210 ºC fan oven.

Take the spread decorating mixture out of the fridge, place two rolling pins (5 mm) on either side and pour the finished roulade dough over them. You now need to spread this well on top and ideally spread it out using an angled spatula.

As soon as the mixture is well distributed, take another rolling pin and pull it across the other two rolling pins. This will make the dough nice and smooth. Then remove the rolling pins and bake the sponge roll for approx. 10 minutes in a fan oven preheated to 210 ºC.

Take the finished roulade out of the oven and sprinkle the top with a little granulated sugar (the sugar acts as a separating layer and ensures that the pastry does not stick to the baking paper).

Now place a sheet of baking paper on the sugared top, hold the roulade by the two corners, turn it over 180 degrees together with the baking paper and place it on your work surface. Never put the roulade back on the hot baking tray, otherwise it will continue to dry out and lose its elasticity. Now carefully remove the baking paper and sprinkle this side generously with granulated sugar. Again, the sugar creates a separating layer, which is very important when you later place the roulade in a cake ring with insert strips.

Finally, cut the roulade into any shape you like or use it as such and finish with any filling you like!

Storage & shelf life

Wrapped well in cling film, the decorative roulade will keep for 7 days in the fridge. In the freezer for up to 3 months.

Posted in: Things to know, Cakes, Sweet recipes, Sweet basic recipes

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Make your own decorative roulade

MAKE YOUR OWN DECORATIVE ROULADE

Most important key data

Recipe for colourful decorating paste

Recipe for cocoa decorating mix

Recipe sponge roulade

Pasteurized protein powder 100 g

Progel gel color raspberry, 25 g