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Pineapple Swiss Roll

The Pineapple Swiss Roll is more than a dessert; it's a journey into the heart of tropical delight. From its delicate sponge cake to the vibrant burst of pineapple, every slice tells a story of culinary artistry and the joy of indulgence. Whether it's shared with friends, savored in solitude, or presented at a special occasion, this roll encapsulates the magic of creating memories through food.
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Prep Time 40 minutes
Cook Time 11 minutes
Course: Dessert
Cuisine: European
Calories: 120
Ingredients Equipment Method Video Notes

Ingredients
  

Swiss Meringue Buttercream
  • 25 g egg whites (around 1)
  • 50 g sugar
  • 83 g unsalted butter, cut into 1 inch cubes
  • 1 tsp pineapple extract
  • 3 drops yellow gel food colouring
Decoration Batter
  • 13 g egg whites (around 1/2 an egg white)
  • 13 g unsalted butter, room temperature
  • 13 g  icing sugar
  • 13 g all purpose flour
  • 1 tsp cocoa powder
  • Black, yellow & green gel food colouring
Sponge Cake
  • 4 eggs, seperated & at room temp
  • 120 g  caster sugar
  • 80 g all purpose flour
  • 20 g unsalted butter, melted and cooled
  • 1/2 tsp pineapple extract
To assemble
  • 1/4 cup pineapple pieces (cut into 1/2 inch cubes)
  • 2  tbsp  powdered sugar
  • 2  tbsp  cornstarch

Equipment

  • 1 bowl
  • 1 wooden spoon
  • 1 whipping machine
  • 1 separate piping bags
  • 1 parchment paper
  • 1 baking pan

Method
 

Swiss Meringue Buttercream
  1. Take the butter out of the refrigerator and cut into cubes. 
  2. By the time we have whipped the egg whites, it would have warmed up enough to add to the meringue.
  3. In a thick ceramic bowl, mix the sugar and egg whites until just combined.
  4. Place it over a pot of simmering water, making sure the bowl is not touching the surface of the water.
  5. If it is, you can leave a wooden spoon between the bowl and pot to prevent contact.
  6. Cook the egg whites while occasionally stirring until the sugar is fully melted.
  7. Cook for another minute or two until the egg whites are looking foamy on top and have a sticky consistency when touched between two fingers.
  8. Make sure egg whites don’t boil. If you have a candy thermometer, it should register about 70 C.
  9. Remove the bowl from the pot and whip the egg whites on high until the egg whites reach stiff peaks. 
  10. The mixture will be thick and glossy like marshmallow fluff.
  11. Check if the egg whites are cool to the touch. If not, refrigerate for about 5 to 10 minutes until cool.
  12. Once the mixture is cool, start adding the butter one cube at a time, waiting until the cube is fully mixed before adding the next.
  13. Once all the butter is added, add pineapple extract and yellow food colouring. Mix on high for 3 minutes until fluffy.
Decoration Batter
  1. Mix everything but the cocoa and food colouring together in a bowl.
  2. Divide the batter in the ratio 1:1:2 into 3 small bowls.
  3. Add 2 drops of yellow food colouring to the bowl with the most batter in it.
  4. Add 2 drops of green food colouring in another bowl. 
  5. Add 1 tsp cocoa and 2 drops of black food colouring in the third bowl.
  6.  Mix the contents of each bowl until the color is uniformly distributed.
  7. Spoon the batter into 3 separate piping bags and secure the bags with rubber bands.
  8. Draw or print the design on a piece of paper and tape it into an 8 by 12 inch baking pan.
  9. Place a parchment paper on top of the design and use the black batter to pipe the design.
  10. Use the green and yellow batter to fill in the leaves and the flesh of the pineapple.
  11. Place in the freezer.
Sponge Cake
  1. Preheat oven to 190 C.
  2. Beat the yolks, half the sugar and the pineapple extract with a whisk until the mixture is pale and fluffy, around 3 minutes.
  3. Add the flour and fold it in.
  4. Add the melted butter and fold it in.
  5. In a separate bowl, whip the egg whites and the remaining sugar with an electric beater until it reaches firm peaks (between soft and stiff).
  6. Mix one third of the whipped egg whites into the yolk mixture until fully combined.
  7. Fold in another third with a spatula taking care not to deflate the whites. Fold in the last third.
  8. Take the baking pan out of the freezer and slide off the template and the tape holding it to the pan. 
  9. Pour the sponge cake batter over the design and carefully smooth the top with a spatula.
  10. Bake for 11 minutes until the top is a light golden brown.
  11. Take the pan out of the oven and run a knife around the inside edges of the pan to release the cake. Let cool in the pan for about 15 to 20 minutes.
Assembly
  1. Sprinkle powdered sugar and cornstarch over the cake. Place a large piece of parchment paper over a large baking sheet and flip the pan with the cake over it.
  2. Remove the pan and again flip it upside down. Roll the cake gently with the 2 pieces of parchment paper inside it. 
  3. Cover it with a thin cotton towel and let cool until almost room temperature.
  4. Unroll the cake while leaving the end which stays inside the Swiss roll still rolled.
  5. Spread the SMBC evenly on the cake, making sure the full surface of the cake is covered.
  6. Place the pineapple pieces over the SMBC.
  7. Roll the cake back up, while peeling off the parchment paper at the same time.
  8. Wrap the roll in a large piece of parchment paper tightly and twist off the ends.
  9. Refrigerate for at least 2 hours before slicing and serving.

Video

Notes

  • The sponge cake's lightness complements the pineapple's tanginess for a harmonious balance of flavors.
  • Roll the cake gently while it's still warm to prevent cracking and ensure a smooth finish.
  • A dusting of powdered sugar or a drizzle of pineapple glaze adds a finishing touch of elegance.