11 March 2016

Giraffe Patterned Swiss Roll 长颈鹿蛋糕卷



It has been a while since the last time I bake a Swiss Roll. This morning making a Swiss Roll with giraffe pattern. My Swiss Roll is not the perfect roll, it cracks a bit on the sponge when I was rolling it up, thank God it doesn't break apart^^

I'm following the instruction and recipe from Masam Manis. Just that, I used milk instead of water and omitted cream of tartar from the recipe. A step is changed to suit my usual way of making chiffon roll, so that the cocoa powder is dissolved evenly in the batter.












Recipe:
A. For batter
3 egg yolks
15g caster sugar
60ml water (used milk)
40ml oil
75g cake flour
1/2 tsp vanilla extract

B. For Meringue
3 egg whites
50g caster sugar

C. For Cocoa batter
8g dark cocoa powder
1tbsp cocoa emulco

D. For giraffe pattern
1 egg white
2 tsp caster sugar
1 tsp cake flour
2 tbsp batter A that has been separated out

E. For filling
300ml whipping cream
some sliced peaches (in syrup can food)


Method:
Prepare the baking tray: Grease the baking tray and lay over the parchment paper which you have drawn with giraffe pattern. Apply a layer of oil on the parchment paper. 

1. Hand whisk 15g sugar and 3 egg yolks in a bowl until creamy. Add vanilla extract, milk and oil, stir well. Add the sieved flour in two batches. Mix well until no lump. Take out 2 tablespoons of batter, set aside for later use.

2. Using electric mixer, beat the 3 egg whites until bubbles, add the sugar in two batches until you get the stiff peak meringue. Take 1/4 of the meringue and add to the step 1 batter. Add the 8g dark cocoa powder and cocoa emulco, mix well until all incorporated. Then Fold in the remaining meringue to the batter. 

3. In a medium bowl, hand whisk the egg white and 2 tbsp sugar until soft peak. Add cake flour, mix well. Add 2 tbsp of batter A that has been separated out at the beginning. Place the batter in the pipping bag, make a small snip at the tip of pipping bag, pipe out the giraffe pattern. 

4. Bake at preheat oven at 170C on the bottom rack for 1 min.

5. Take out the baking tray and pour in the step 2 cocoa batter, smooth the top and tap the baking tray to release any bubbles trap between. Bake at preheat oven at 190C on the bottom rack for 12 mins (time and temperature may varies depends on the capacity of the oven)

6. When the cake is done. Take it out from the oven, flip the cake on a cooling rack and let it cool down completely. 

7. Using the electric mixer, whip the whipping cream with 1 tbsp of sugar, until it double the volume. 

8. Flip the cake, with giraffe pattern side down. Spread the whipping cream on the cake, arrange the sliced peaches on the middle part. Roll the cake up. Keep it in the freezer for at least 4 hours or until the filling is harden, before cutting. 






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