This is my first attempt and I am pretty happy with the cake. It rolled up without cracks and of course the oohs and aahhs were enough to make me feel that my efforts have been paid off.
The recipe :
For the egg yolk batter :
4 egg yolks
15g castor sugar
40g vegetable oil
1 tsp vanilla essence
70g top flour, sifted
10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern's batter)
Batter for the patterns :
2 Tbsp egg yolk batter
1 tsp top flour
2 tsp sugar
20g egg white
4 egg whites
50g castor sugar
The steps :
Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius.
- Mix the egg yolks,sugar,oil, milk and vanilla essence till combined.
- Stir in flour. Mix till smooth and well combined.
- Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside.
- Add in cocoa powder to the remaining main batter. Set aside.
- In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined.
- Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven.
- Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently.
- Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level.
- Drop the pan onto the table top a few times to release air bubbles.
- Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it's done. An inserted toothpick should comes out clean.
- Remove the the cake immediately from the pan to cool on a wire rack.
- When cooled slightly, remove the paper gently and let it cool completely on the wire rack.
- Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve.
|This is the pattern I used (printed from the internet)|
This recipe is really good and I will probably use this again whenever I feel like baking swiss roll, almost perfect! But I guess it's subjective. Try it and see if it works for you too.