Giraffe Swiss Roll
Giraffe Swiss Roll
IngredientsEgg Yolk Batter
3 egg yolks
40ml corn oil/vegetable oil
72g plain flour
1/2 tsp vanilla essence
8g cocoa powder (I used Van Houten)
1 egg white
2 tsp sugar
1 tsp plain flour
2 tbsp of egg yolk batter
Egg White Batter
3 egg whites
1/4 tsp cream of tartar
1. Prepare a rectangular swiss roll tin. Outline the giraffe pattern on a piece of baking paper and place it in the baking tin (You can google for the giraffe skin, copy and paste it in powerpoint, print it out and outline it on baking paper). Then place another fresh piece of baking paper on top. Use a baking brush dipped with a small teaspoonful of oil to grease the second layer of baking paper which is on top of the giraffe pattern. The baking paper must be well-greased if not the giraffe pattern will stick to the baking paper upon removal.
2. Steps for Egg Yolk Batter – Using a cake mixer, beat the egg yolks, then add in the sugar followed by vanilla extract, water and oil and beat well. Finally add in sifted flour (do not add cocoa powder yet) and mix well til creamy. Set aside 2 tbsp of the batter for use in step (3).
3. Steps for Pattern Batter – Using a cake mixer, whisk 1 egg white til foamy, then add in 2 tsp sugar slowly and whisk til stiff peaks. Add in 2 tbsp egg yolk batter taken from step (2), followed by 1 tsp plain flour and mix well. Pour the pattern batter into a piping bag and pipe out the creamy-white lines/ silhouettes of the giraffe pattern. Bake in a preheated oven at 170 degree celsius for about 1 min and remove from oven.
4. Steps for Egg White Batter – Using a cake mixer, whisk 3 egg whites and 1/4 tsp cream of tartar til foamy then add in 50g sugar slowly and whisk til stiff peaks.
5. Add 8g sifted cocoa powder to the remaining egg yolk batter from step (2) and mix evenly using a spatula. This becomes the cocoa mixture.
6. Add the egg white batter from step (4) to the cocoa mixture from step (5) in three portions and mix lightly each time using a spatula til it is well-combined. Do not overmix otherwise the bubbles will be deflated.
7. Pour the final batter into a swiss roll tin and use a spatula to level and even out the surface of the batter. Gently bang the cake tin on the table a few times to remove any bubbles trapped in the batter. Bake at 190C for about 14 min.
8. When the cake is done, remove it from the oven and quickly invert it onto a cooling rack such that the giraffe pattern is facing up. Peel off the baking paper on top carefully, making sure that the pattern remains intact.
9. Trim the 4 sides of the cake using a sharp serrated knife. Prepare a fresh sheet of baking paper, turn the cake over such that the giraffe pattern is facing down on the baking paper. Spread a layer of filling on top and gently roll it up into a swiss roll. Secure the swiss roll with the baking paper around it and leave it in the fridge for 1 hour to chill.