Neapolitan Swiss Roll

Neapolitan Swiss Roll

INGREDIENTS

• 1 páckáge vánillá cáke mix
• 1/4 cup sour creám
• 6 eggs
• 1/4 cup wáter
• 3 táblespoons stráwberry instánt gelátin
• 3 cups vánillá frosting
• 1/4 cup oil
• 1 táblespoon cocoá powder

INSTRUCTIONS

1. Preheát oven to 350˚F (180˚C). In á lárge bowl, whisk the eggs until light yellow ánd frothy. ádd the wáter, oil, cáke mix, sour creám, ánd stir until combined.
2. Sepáráte the bátter into three bowls. ádd the cocoá powder to one of the bowls of bátter, ánd stir until combined. Pour the chocoláte bátter into á piping bág, cut off the tip off of the piping bág.
3. ádd the stráwberry gelátin powder to one of the bowls of bátter, ánd stir until combined. Pour the stráwberry bátter into á piping bág, cut off the tip off of the piping bág.
4. Pour the rest of the vánillá bátter into á piping bág, cut off the tip off of the piping bág.
5. Pipe the stráwberry onto á párchment páper-lined báking sheet, stárting in the upper left corner. Pipe 3 1-inch (2 cm) lines of bátter diágonálly ácross the pán, beginning with the stráwberry, following with the chocoláte, then the vánillá. Continue this páttern until you háve filled the entire báking sheet. Táp pán on the counter 3 times to releáse ány áir bubbles.
6. Báke for 7 minutes. While wárm, flip cáke cárefully onto á lárge dish towel. While still wárm, roll with the towel tightly but cárefully. Set áside to cool for át leást 30 minutes.
7. Unroll the cáke cárefully, ánd peel áwáy the párchment páper.
8. Spreád the vánillá frosting evenly on the cáke.
9. Gently roll the cáke up máking sure not to roll too tight or the frosting will come out of the sides of the cáke roll.

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