Inspired by Japanese deco rolls, Paul uses different colored cake batters to make a patterned Swiss roll.
Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer.
By Paul Hollywood
From The Great British Bake Off
Ingredients for the decorative sponge paste
70g/2½oz unsalted butter softened
70g/2½oz icing sugar
2 free-range egg whites
80g/3oz plain flour sifted
1 tsp licorice essence
½-1 tsp black food coloring paste
For the sponge
3 large free-range eggs, at room temperature
75g/2½oz caster sugar, plus extra for sprinkling
75g/2½oz self-raising flour
For the filling
75g/2½oz butter softened
225g/8oz icing sugar
1 tbsp milk
½ tsp licorice essence
200g/7oz blackcurrant jam
Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment.
For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then graduall…