Giraffe Patern Swiss Roll Cake
Ingredients
- 4 egg yolks
- 10 g sugar
- 50 ml UHT milk
- 50 ml cooking oil
- Vanilla Extract
- 60 gr low protein flour (I used 65 gr)
- 20 gr cocoa powder
- 35 ml hot water
- 4 egg whites
- 70 g sugar
- 1 tbsp lemon/lime juice
- Baking pan 28 x 28 cm
How to make
- 1. Mix the egg yolks and sugar, stir with a whisk until the sugar is dissolved. Add UHT milk and oil, vanilla extract, mix well.
- 2. Enter the flour by sifting, stir until there are no lumps.
- 3. Take about 2 tablespoons of dough, set aside.
- 4. Mix cocoa powder with hot water, mix well. Pour in a lot of dough.
- 5. Beat egg whites until foamy, add sugar in 3 stages, beat until soft peaks.
- 6. Take a little meringue (whipped egg white) about 4 tablespoons, mix it into the white mixture to make a motif. Put it in a piping bag, and spray it on a baking sheet lined with baking paper to make a motif. Bake at 150°C on top and bottom for 3 minutes.
- 7. Pour the remaining meringue into the chocolate mixture gradually, mix well, pour over the baked motifs.
- 8. Bake at a temperature of 150°C on top and bottom for 15 minutes, lower the temperature to 135°C for 10 minutes (adjust your oven) and remove from heat for 10 minutes.
- 9. Comb with a thin knife on the sides, if there are still sticks, turn it over, peel off the baking paper. Turn it over again (the one with the motif below) and cover the top with baking paper again, let it cool.
- 10. Peel off the top baking paper, spread buttercream/whipcream, roll it up, compact it, store it in the refrigerator for 1 hour, then cut it into pieces.
- Note: It's better if the motif is a bit thick so it can be seen more firmly
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