I made this swiss roll specially for my niece. Whenever she sees me in MSN or in person, she will ask "小姨，你的giraffe 在哪里？” She simply loves my giraffe soft toy! Hahahha... Oh well, who can resists such a cute & sweet looking giraffe? Can you? *^_^*
长颈鹿纹蛋糕卷
(recipe adapted & modify from 茄子)
(recipe adapted & modify from 茄子)
Ingredients:
Egg yolk batter
4 egg yolks
15g castor sugar
40g vegetable oil
60g milk
15g castor sugar
40g vegetable oil
60g milk
1 tsp Kahlua
70g plain flour
10g cocoa powder
10g cocoa powder
Picture batter
2 Tbsp egg yolk batter
1 tsp plain flour
2 tsp sugar
20g egg white
Egg white batter
4 egg whites
50g castor sugar
Method:
1. In a large mixing bowl, whisk together the yolks, castor sugar, vegetable oil, milk & Kahlua until combined. Sift in flour & mix until smooth & well combined.
2. Remove 2 Tbsp of yolk batter & add in 1 tsp flour. Add in cocoa powder to the remaining batter in (1).
3. In another bowl, beat egg white & sugar till soft peaks. Add into picture batter & mix till combined. Pipe giraffe patterns onto baking tray. Bake in oven @ 180 deg C for 1 min.
3. In another bowl, beat egg whites & sugar till soft peaks. Add into (1) & fold gently to obtain a smooth batter.
4. Pour batter into the tray & bake @ 180 deg C for 10mins.
34 comments:
ur niece must be very happy to receive this ! Haha.. will she bear to eat such a cute looking cake then...
Joyce,
Haha, she is a glutton & loves to eat my cakes & bread *^_^*
you have done it so well, look so beautiful and look real !
Nasi Lemak Lover,
Thanks for your kind words *^_^*
oh god! giraffe meat! faint* kahahas! amazing neh it's perfect ly cute ! hihihi!
Emiko,
Hehehe, thanks for your kind words :)
wow how cute ^^
Thanks Melonpan :)
This is very cute.
Thanks Chris :)
Eeeek! So cute! You simple can put the giraffe head there and use the swiss roll as its body! The colour is so matching! I love this!
Jane,
hahaha thanks ;)
I made this last weekend! The texture is really very nice. But my giraffe not as pretty as yours. But overall, it's really very lovely! ;)
I made this last weekend! The texture is really very nice. But my giraffe not as pretty as yours. But overall, it's really very lovely! ;)
Yeah I saw yr giraffe. b cute =)
I wanna try this one but can you tell me what is
Kahlua ... am from mauritius and never heard of this :-(
AskTheBaker,
It is actually coffee liquor. You can use Baileys instead. If you do not have both, just omit & add vanilla essence instead :)
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Hi Cathy! this looks lovely :D I was wondering, what size pan did you use to bake the cake in?
Hi Tabitha,
I am using 11x14"pan
Greetings from Greece!!!
I made this the other day and it turned out lovely and was a huge success.
Thank you very much for sharing this technique (I've made a different one before, but yours was very moist and fluffy)
Tks for dropping by my humble blog. Glad you tried & love the swiss roll. =)
Thank you for sharing this recipe Cathy! I made it and turned out well (soft & fluffy) but I do have a few questions:
1. I bake this for 15 minutes in the oven, the top of the cake does not brown but the cake when I tested using a toothpick is already done. Is this correct that top of the cake does not brown? I'm afraid if I leave it any longer in the oven it will become dry and will crack when I roll the cake.
2. Do you pre-roll the cake before putting the filling in?
3. Is the texture of the cake slightly sticky when touched? I noticed this when rolling the cake, when I touch the cake it slightly sticks to my fingers.
I hope to hear from you soon, thank you Cathy :D
Hi Chloe,
1) Yes, it may be possible that if your oven heat is not hot enough, the top of the swiss roll does not turn brown. Probably you can increase the temp to 200 degrees for about 10mins or when the top of cake is brown.
2) After the swiss roll is out from oven, I will leave it on table to cool down. I only roll it up after I added fillings.
3) Nope, my cake is not sticky when touched. I understand what you meant by 'sticky' as I encountered this problem before. What I did was to increase the tempt to 200 degrees, the top of cake will turn brown slightly & the cake will not be sticky.
I tried this and got some sucess however i still have some problems with the surface of the cake :( i used the oven to dry the pattern for 1 min, but then this is where the paper become wrinkles :( It looks ugly, uneven, and not smooth like the one on the picture. I dont know why this happened, as i had carefully grease the pan with oil/ shortening, and then stick the parchment on top. But when i take itout, the parchment left some deep steaks onto my design :(( idk why this happen? I used reynolds, goodbrand too :(
Can you help me with this problem, and can u tell me what brand of parchment u use???
Thanks so much,
Ami
Hi Cathy, how do i get a plain cake? Do I just omit the kahlua/cocoa powder and top up with flour?
SY,
Yup, change the cocoa powder to plain flour & kahlua to vanilla essence.
Hi Cathy, ok got it! but am wondering how would it affect the steps? Do i still separate out the flour into 70g and 10g?
Thanks lots! =)
No need to separate, add all flour together.
What makes the white stripes(giraffe printing)?
Nevermind found it :)
What do you use for the filling?
buttercream :)
Ego mperdeytika. Mporeis se parakalo na mou eksigiseis ta stadia tou psisimatos? Pos to kanei roll??
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