Surprise Swiss roll
- 4 eggs, beaten
- 115g caster sugar, plus extra for dusting
- 1tsp vanilla extract
- 75g plain flour
- ½tsp baking powder
- Dr. Oetker Gel Food Colour in Sky Blue, Ultra Violet and Black
- 200ml whipping cream
- 3tbsp blackcurrant jam
- Cake Décor Gold Glitter Spray
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 22cm x 31cm Swiss roll tin with baking paper.
In a large mixing bowl, whisk together the eggs, sugar and vanilla extract until doubled in size, pale and fluffy. Sift in the flour and baking powder, then fold in using a large metal spoon.
Divide the mixture between 3 bowls. Mix food gel into each, a drop at a time, so you have batters in blue, purple and black. Pour the batter onto the baking tray, alternating between colours, then swirl the tray to give a marbled effect; the batter should fill all the corners.
Bake in the oven for 12-14 mins until the sponge is risen and firm to the touch.
Place a sheet of baking paper on the work surface and sprinkle with caster sugar. Turn the sponge out onto the paper and leave to cool slightly.
Meanwhile, whip the cream till it holds its shape, then ripple through the jam.
Spread the fruity cream mixture evenly onto the cooled sponge, leaving a 2cm gap around the edge.
To assemble the Swiss roll, take a long edge, then, using the paper to hold it tightly in place, roll up the sponge, keeping the filling inside.
Remove the sponge from the baking paper and spray with the glitter.