Although I’m not Irish there’s something about Ireland and its people that I find truly engaging. So here’s my humble contribution to St. Paddy’s Day celebrations 🙂
The shamrock pattern looked much better in my mind’s eye but I might have snipped off the tip of my piping bag a little too large
SHAMROCK DECO ROLL
75g caster sugar
75g flour, sifted
1 egg white
30g granulated sugar
20g butter, room temperature
green food colouring
1 can (397g / 14oz) sweetened condensed milk
For the filling, simply beat the sweetened condensed milk for about 5 minutes in a blender until it becomes really thick. Let it rest in the fridge whilst you prepare the batters.
Prepare your Swiss roll tray putting the pattern you chose under a piece of baking parchment. If you’re writing anything just remember to spell it backwards 😉
In a small bowl, combine egg white, sugar and flour. Add butter and food colouring (remember that after baking it’ll fade a bit). Put the batter in a piping bag or small zip bag and cut off the tip. Go over your pattern and copy it to the parchment paper (you only need to copy it to 1/3 of your baking tray). Put it in the freezer whilst you make the roll batter.
Preheat oven to 200oC.
Whisk together eggs and sugar until the whisk leaves a trail and the mixture gets light and fluffy (it will take about 5 minutes in a stand mixer). Fold in the flour very gently.
Get your tray from the freezer, remove the printed sheet and spread the batter over your pattern, smoothing the surface very carefully.
Bake it for about 12 minutes or until the edges start to pull away from the sides of the tray.
Invert your cake onto another piece of parchment and then flip it over, so that the pattern faces down. Apply the filling and roll up your cake with the help of the parchment. Make sure you start rolling from the end that has no pattern!