Inlay Pattern Technique

Creating decorative inlays in Swiss rolls requires a specific batter made from equal parts icing sugar, plain flour, butter, and egg white. This mixture should be smooth and pipeable, vibrant in color, and firm enough to hold its shape when piped. The design is piped onto parchment, then frozen solid before the main sponge batter is spread over it. The freezing step is crucial - it prevents the design from bleeding into the main batter during baking. Colors must be bold as they can fade during baking. Any lumps in the batter will create uneven designs, so thorough mixing and sieving are essential for professional results.