Well, I was reminded of this type of cake on my holiday at the beginning of August, I'd made it at uni and completely forgotten about it.
This is what it looked like when it was ready for show:
This is what it looked like 5 minutes later:
Vertical stripes! Yay! This is basically a huge swiss roll and when you cut it, you get vertical striped pieces. Here are step by step instructions in photos. Start with the sponge base for the swiss roll (now you see why I made swiss roll the other day - dry run). This cake ended up 33 cm diameter and used up almost 2 swiss roll sponges. Bake the swiss rolls and leave to cool completely. Then cut each sponge into 4 strips:
The fillings I'd chosen were raspberry jam and chocolate mousse. I managed to get hold of seedless raspberry jam and mixed up two satchets of Angel Delight with single cream instead of milk. First I spread a thin layer of raspberry jam, then the Angel Delight:
Actually you could do the whole sponge in one go, I just did it in steps for the instructions. Mind you, it's quite messy, don't be tempted to lick your fingers! Now roll up the first strip.
I used the removable bottom of my large cake tin, as I couldn't find a suitable cake base (not to mention a fancy doily). Then just keep adding to the spiral, here's the cake in the final round:
Note that on the last piece, I cut a wedge edge to form a smooth end. The left over Angel Delight, I piped in to the holes between the sponge strips and leveled out the top. In hindsight, I should have made a carton strip to use as template, because there was too much variation between the strips and I ended up using quite a lot of Angel Delight to level out the top. So I had none left for the sides. What I did was to whip extra thick double cream with some icing sugar. Then mixing in chocolate powder to get the same colour as the Angel Delight. I piped some to cover up the edges.
Also I had the chocolate Swedish horses (Dalahäst). Sadly the dark ones have a white surface here and there - the reason for this is that I stored them in the larder and that is a bit too warm for dark chocolate and this causes the fat to move to the surface of the chocolate, it hadn't gone bad in any way.
I made most of the cake late last night and kept it in the fridge. The sponge soaked up some of the moisture from the jam and Angel delight. I really like moist cakes, I don't care much for the English type, they tend to be so very dry and with all the icing and marzipan on top, they are extremely sweet. But maybe that's a good thing, because you don't eat as much of them. Either way, I'll continue to make moist cakes.
This was great fun making.