Giraffe Patterned Swiss Roll Cake is very special. It is not only eye-catching, but also very yummy. My kids just love to eat it for breakfast.
You will need:
Egg Yolk Batter:
- 3 egg yolks;
- 15g sugar;
- 60ml water;
- 40ml corn oil/vegetable oil;
- 72g plain flour;
- ½ tsp vanilla essence;
- 8g cocoa powder.
Pattern Batter:
- 1 egg white;
- 2 tsp sugar;
- 1 tsp plain flour;
- 2 tbsp of egg yolk batter;
Egg White Batter:
- 3 egg whites;
- 50 g sugar;
- ¼ tsp cream of tartar.
Directions:
- Take a grease-proof paper and trace out the giraffe pattern.
- Prepare a pan and place the paper with the pattern.
- Preheat the oven to approximately 180 degrees
- Take the egg yolks, sugar, oil, milk and vanilla essence and mix until combined.
- Put in the flour until everything is smooth and well combined.
- Remove 2 tbsp. of the batter and mix in 1 tbsp. top flour for the pattern batter. To the remaining batter add cocoa powder and set aside.
- Beat the egg white with 2 tsp sugar till stiff peak, add and mix with the pattern batter till combined.
- Trace the pattern on the pan and pipe the plain batter, after that bake for 1 minute and take outside the oven. The meringue should be prepared meanwhile and beat till stiff peak. In a few batches gently fold the egg yolk batter; afterwards in the pan you should pour the cocoa batter, smooth the surface.
- Put the pan into the oven for 15 minutes. To know if it is done, gently press finger on the top of the cake, and if it springs back, it’s done, and an inserted toothpick should come out clean.
- Immediately remove the cake from the pan and let it cool.
- After cooling, remove the paper and let it cool completely.
- Put any kind of filling you like, and roll up. After that you should leave it in the fridge for at least ½ an hour.
