This is my first pattern swiss rolls, so it is still far from perfect but at least I’ve been doing this challenge. And I still intend to make further challenges in the future.
For amateur baker like me, the challenge is on the measurement of ingredients, I’m bored with an exact recipe. In this case I was a bad follower. However, from learning by doing, experiment, trial and error, I baked some cakes and share in this blog as well. Maybe I began to love my oven.
Decorative Dough :
- 1 egg white
- 90 g flour
- 2 tbsp sugar
- 2 tbsp butter, room temperature. Or use margarine.
Whisk all ingredients until smooth. Transfer into piping bag with round tip nozzle. Chill in the fridge.
- 3 eggs + 1 egg yolk (from decorative paste ingredient), room temperature.
- 225 g flour, remove 2 tbsp away and replace with 2 tbsp of cocoa powder
- 180 g sugar
- 1 tsp vanilla
- 1 tbsp water
- a pinch of salt
- Fresh/canned fruit
- 250 g whipping cream
- 1 tbsp powder sugar
First, draw giraffe patterns on papers. Is very easy.
Put parchment paper on top of the pattern, grease with butter/margarine lightly and evenly. Which is I didn’t, that’s why I suggested to brush parchment paper with butter/margarine lightly so the pattern will easily peel off from the paper later.
Pipe decoration batter following the pattern, put in the freezer for 15 minutes.
Preheat oven at 180°C.
Beat eggs, sugar, vanilla, 1 tbsp water, salt in high-speed until light and fluffy. About 5 minutes.
Sift flour, cocoa powder over the mixture.
Fold with a spatula, gently. Don’t mix too hard.
Take frozen pattern from the freezer. Line on a baking tray and pour cake mixture over the pattern. Smooth with spatula evenly covering the pattern.
Bake in preheated oven at 180°C, middle rack, for 10 minutes. Remove from the oven.
Turn over the cake to another tray, lined with parchment paper + sugar. Peel off the paper. You will see giraffe pattern on the cake. I think I should pipe thicker line of pattern.
Turn over back to other tray with a new clean parchment paper so the pattern side down. Carefully roll while still warm, use the paper to help evenly roll. Let it slightly cool.
Prepare the fruit, in this recipe I used canned orange/mandarins. Drain the liquid.
Beat whipping cream and powder sugar until stiff peak form.
Unroll the cake slowly, spread whipped cream and arrange orange over it as you like but not too bulky. Too much filling will make the cake crack.
Carefully roll the cake with parchment paper to help, prepare serving plate in the near. Transfer to the plate, seam on the bottom.
Chill in the fridge about 2 hours to firm before slicing.
I wasn’t patient enough to wait that long, can see in the photo below that the slice is not so clean and the pattern lines that I draw before was thin. But overall was good, the cake texture was light and moist.