Hi Fiona, Thanks for making my recipe! LorAnn bakery emulsion is much more concentrated in both color and flavor than regular liquid food coloring. Using 4.3 Tbsp will be too overpowering and could give the cake a bitter or artificial aftertaste. LorAnn recommends using exactly 1 tablespoon of emulsion per 8 or 9-inch cake layer. For your 3-layer 9″ cake, 3 tablespoons total will be perfect. Since the emulsion already contains flavor, you can also leave out the vanilla extract, Enjoy Xx

Many thanks for your recipe. I’m about to bake this in a three-layered 9” cake and have converted the quantities. I have a question about the food colouring please? Your recipe calls for liquid colouring. My conversion indicates 4.3 Tbsp. I am using LorAnn Red Velvet bakery emulsion. Please could you confirm whether or not this is the correct quantity using this type of emulsion colouring?

Many thanks

Fiona
Hampshire, UK

Hi Maria, Sorry no, you can’t use this specific recipe for a Swiss roll. This recipe is a butter cake, which gives it a tender, crumbly texture that is perfect for layers but too fragile to roll. If you try to roll it, it will crack and break. For a Swiss roll, you need a sponge cake recipe usually oil based with whipped eggs because it is flexible and elastic enough to bend without snapping. I’m hoping to have one on my website soon. Xx