As if the Swiss Cake Roll was not pretty and cute enough as it is, now you can make your very own adorable Bear-Patterned Swiss Roll! This one is sure to impress.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 20 mins Ready in : 110 mins Serves : 2-4
INGREDIENTS:
- For the Cake Batter Ingredients (A): Egg Yolk Mixture
- 3 Egg Yolks
- 35g Caster Sugar
- 40g Vegetable Oil
- 60g Milk
- ½ tsp Vanilla Essence
- 80g Cake Flour
- ¼ tsp Red Food Colouring
Ingredients (B): Egg White Mixture
- 3 Egg Whites
- 30g Caster Sugar
- 1 tsp Corn Flour
To make the pattern:
- Pinch of Corn Flour
- 1 Egg White
Egg Yolk Mixture
- Egg Yolk Mixture
- 2 tsp + 2 tsp + 2 tsp Cake Flour
- 1½ tsp + 1½ tsp Cocoa Powder
- 1/8 tsp Black Food Colouring
For the chocolate cream filling:
- ½ tsp Gelatine powder dissolved in 2 tsp hot water
- 200ml Whipping Cream
- 1 tbsp Caster Sugar
- Strawberry Filling
DIRECTIONS:
- Preheat oven using 170°C. Prepare a 10” x 10” or 25cm baking tray and line with silicon mat or parchment paper over the design template. Grease the silicon mat/parchment paper with vegetable oil.
- Beat 3 egg yolks with 35g of sugar for about 8-10 minutes till it forms into a thick pale yellow mixture.
- In a separate bowl, combine 60g of water, 40ml vegetable oil and ½ tsp vanilla essence.
- Pour in slowly in addition to the egg yolk mixture, till it is fully incorporated with the egg yolk mixture.
- Sift in 80g of cake flour and continue to beat till batter is sticky.
- In 3 separate small bowls, add 2 tsp of egg yolk batter & 1 tsp of cake flour in each small bowl.
- In a separate bowl, beat 1 egg white till glossy and stiff peaks are about to form, add a pinch of corn flour and continue to beat until stiff.
- Add 2 tbsp of the egg white mixture to each small bowl and set aside the remaining egg whites mixture.
- Add 1/8 tsp of cocoa powder to one of the bowl and mix well.
- Add black food colouring to one small bowl and mix well.
- Transfer the 3 bowls of pattern mixture into 3 separate piping bags.
- Pipe the black coloured pattern mixture to draw the eyes and nose of the bear. Put inside oven to bake for 1 min.
- Once the eyes and noses are baked, pipe the white and brown pattern mixture to draw the bear’s snouts. Bake in oven for another 1 min.
- Once the snouts are baked, pipe the remaining white and brown mixture to draw the bear’s faces on top of the snouts. Bake further for another 1 min.
- Add ¼ tsp of red food colouring to the egg yolk batter.
- In a big mixing bowl, beat 3 egg whites with 30g caster sugar until it turns glossy and stiff peaks, add in 1tsp of corn flour and continue to beat till stiff.
- Mix in the remaining egg white and mix well.
- Add the egg white mixture, 1/3 at a time, to the egg yolk batter and fold in using the spatula.
- Dust the baking tray light with some cake flour to avoid cake sticking to the silicon mat.
- Pour batter onto the baking pan with baked patterns. Spread the batter evenly using the spatula. Gently tap pan onto the table to release any air pockets.
- Bake in preheated oven for 15mins. Remove from oven and cover with a new sheet of parchment paper. Invert the pan onto a wire rack and unmould the cake.
- Gently peel of the silicon mat and use a new sheet of parchment paper to cover the top of the cake to allow latent heat to escape for about 5 minutes.
- Invert the cake onto the silicon mat and roll up the cake and leave it to cool for 15mins.
To make the whipped cream filling:
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Dissolve the gelatine powder completely in hot water.
-
Using an electric beater, whip the cream with sugar using high speed till it becomes glossy and stiff peak, add in the gelatine solution. Continue to beat for another min.
-
Put in the refrigerator to chill until ready to use.
To assemble:
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Dissolve 10g sugar in 20g of hot water.
-
Unroll the cake and brush the cake with the sugar syrup and spread cream filling evenly, leaving a 3cm space at the opposite end.
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Wrap the cake with parchment paper and twist both ends to secure the roll.
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Refrigerate for at least an hr and slice off both ends of the deco roll before serving.