KAWAII DECO ROLL (cute swiss roll)

 

(Recipe and method adapted from here.)

Ingredients Egg Yolk Batter
3 egg yolks
15g sugar
60ml water (I used milk)
40ml corn oil/vegetable oil
72g plain flour (I used cake flour)
1/2 tsp vanilla essence
8g cocoa powder (I used Van Houten)

Pattern Batter
1 egg white
2 tsp sugar
1 tsp plain flour (I used cake flour)
2 tbsp of egg yolk batter

Egg White Batter
3 egg whites
50g sugar
1/4 tsp cream of tartar

Method (this is how I did it)
1. Prepare a square swiss roll tin. Placed a piece of greaseproof baking paper in the baking tin and design the pattern on it). 

2. Steps for Egg Yolk Batter - Beat beat the egg yolks by hand, add in the sugar followed by vanilla extract, water and oil and beat well. Finally add in sifted flour (do not add cocoa powder yet) and mix well till creamy. Set aside 2 tbsp of the batter for use in step (3).

3. Steps for Pattern Batter - Using a stand mixer, whisk 1 egg white till foamy, then add in 2 tsp sugar slowly and whisk till stiff peaks. Add in 2 tbsp egg yolk batter taken from step (2),  followed by 1 tsp cake flour and mix well.  Pour the pattern batter into a piping bag and pipe out the desired pattern. Bake in a preheated oven at 180 degree celsius for about 5 min and remove from oven.

 4. Steps for Egg White Batter - Using a stand mixer, whisk 3 egg whites and 1/4 tsp cream of tartar till foamy then add in 50g sugar slowly and whisk till stiff peaks.  

5. Add 8g sifted cocoa powder to the remaining egg yolk batter from step (2) and mix evenly using a spatula. This becomes the cocoa mixture.

6. Add the egg white batter from step (4) to the cocoa mixture from step (5) in three portions and mix lightly each time using a spatula until it is well-combined. Do not overmix.

7. Pour the final batter into a swiss roll tin and use a spatula to level and even out the surface of the batter. Gently bang the cake tin on the table a few times to remove bubbles trapped in the batter. Bake at 180C for about 13 mins.

8. When the cake is done, remove it from the oven and quickly invert it onto a cooling rack such that the pattern is facing up. Peel off the baking paper on top carefully, making sure that the pattern remains intact.

9. When cooled, prepare another greaseproof baking paper and transfer the cake (pattern face down on paper) and apply some syrup on the cake.

10. Make a few thinly straight cuts using a knife (this is to make it easier to roll up the swiss roll).

11. Spread filling over the swiss roll and put in 2 rolls of fresh fruits. ( I used fresh cream and blueberry filling)

12. Roll up the swiss roll and twist the ends of the baking paper like a candy sweet and keep refrigerated.