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Heart-Shaped Swiss Roll

A delightful and visually stunning rolled sponge cake, infused with love and creativity, perfect for special occasions or a sweet treat during the week.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: French, Japanese
Calories: 230
Ingredients Method Notes

Ingredients
  

For the sponge cake
  • 5 pieces egg yolks
  • 60 g vegetable oil
  • 70 g milk
  • 90 g all purpose flour
  • pink gel food coloring For tinting
  • 5 pieces egg whites
  • 75 g caster sugar
For the filling
  • 250 ml heavy whipping cream
  • 40 g granulated sugar
  • fresh raspberries Substitutable with strawberries or blueberries

Method
 

Preparation of Batter
  1. Mix 10 g of egg white, powdered sugar, softened butter, and flour to make the pattern batter.
  2. Divide batter, tint one part pink, pipe heart designs on parchment, and refrigerate for 25-30 minutes.
Making the Sponge
  1. Whisk egg yolks with oil, milk, flour, and pink coloring until smooth.
  2. Beat egg whites until foamy, gradually add sugar, and whip until stiff peaks form.
  3. Gently fold the meringue into the yolk mixture in three additions.
  4. Pour batter over chilled pattern and bake at 160 degrees C (320 degrees F) for 20-25 minutes.
  5. Roll cake while warm with parchment, then unroll once cooled.
Filling and Assembling
  1. Whip cream with sugar, fold in raspberries and pink coloring.
  2. Spread filling evenly, roll cake tightly, and pinch to form a heart shape.
  3. Freeze for at least 4 hours, then slice and serve.

Notes

Roll the sponge while warm to prevent cracking. Chill or freeze before slicing for clean, sharp heart shapes. You can substitute raspberries with strawberries or blueberries for variation.