To chocolate swiss roll cake lovers, this is a must try, full of chocolaty goodness!
Ingredients
Egg Yolk Batter:-
3 egg yolks
15g sugar
60ml water
40ml corn oil/vegetable oil
72g plain flour
½ tsp vanilla essence
8g cocoa powder
Pattern Batter:
1 egg white ( egg whites beat together with 3 egg whites but scoop 20g of egg white meringue to add here for pattern )
2 tsp sugar
1 tsp plain flour
2 tbsp of egg yolk batter
Egg White Batter:
3 egg whites
50 g sugar
¼ tsp cream of tartar
Cream - Nutella Chocolate spread
Method:
1. Take a grease-proof paper and trace out the giraffe pattern.
2. Prepare a pan and place the paper with the pattern.
3. Preheat the oven to approximately 180c.
4. Take the egg yolks, sugar, oil, milk and vanilla essence and mix until combined.
5. Put in the flour until everything is smooth and well combined.
6. Remove 2 tbsp. of the batter and mix in 1 tbsp. top flour for the pattern batter. To the remaining batter add cocoa powder and set aside.
7. Beat the egg white with 2 tsp sugar till stiff peak, add and mix with the pattern batter till combined.
8. Trace the pattern on the pan and pipe the plain batter, after that bake for 1 minute and take outside the oven ( i preheat oven 180c bake during preheat ). The meringue should be prepared meanwhile and beat till stiff peak.
9. In a few batches gently fold the egg yolk batter; afterwards in the pan you should pour the cocoa batter, smooth the surface.
9. Put the pan ( i used flat pan 11"x8.5") into the oven for 15 minutes ( i bake at 25mins ). To know if it is done, gently press finger on the top of the cake, and if it springs back, it’s done, and an inserted toothpick should come out clean.
10. Immediately remove the cake from the pan and let it cool.
11. After cooling, remove the paper and let it cool completely.
12. Put any kind of filling you like, and roll up. After that you should leave it in the fridge for at least ½ an hour.
Happy Baking
Ingredients
Egg Yolk Batter:-
3 egg yolks
15g sugar
60ml water
40ml corn oil/vegetable oil
72g plain flour
½ tsp vanilla essence
8g cocoa powder
Pattern Batter:
1 egg white ( egg whites beat together with 3 egg whites but scoop 20g of egg white meringue to add here for pattern )
2 tsp sugar
1 tsp plain flour
2 tbsp of egg yolk batter
Egg White Batter:
3 egg whites
50 g sugar
¼ tsp cream of tartar
Cream - Nutella Chocolate spread
Method:
1. Take a grease-proof paper and trace out the giraffe pattern.
2. Prepare a pan and place the paper with the pattern.
3. Preheat the oven to approximately 180c.
4. Take the egg yolks, sugar, oil, milk and vanilla essence and mix until combined.
5. Put in the flour until everything is smooth and well combined.
6. Remove 2 tbsp. of the batter and mix in 1 tbsp. top flour for the pattern batter. To the remaining batter add cocoa powder and set aside.
7. Beat the egg white with 2 tsp sugar till stiff peak, add and mix with the pattern batter till combined.
8. Trace the pattern on the pan and pipe the plain batter, after that bake for 1 minute and take outside the oven ( i preheat oven 180c bake during preheat ). The meringue should be prepared meanwhile and beat till stiff peak.
9. In a few batches gently fold the egg yolk batter; afterwards in the pan you should pour the cocoa batter, smooth the surface.
9. Put the pan ( i used flat pan 11"x8.5") into the oven for 15 minutes ( i bake at 25mins ). To know if it is done, gently press finger on the top of the cake, and if it springs back, it’s done, and an inserted toothpick should come out clean.
10. Immediately remove the cake from the pan and let it cool.
11. After cooling, remove the paper and let it cool completely.
12. Put any kind of filling you like, and roll up. After that you should leave it in the fridge for at least ½ an hour.
Happy Baking
Yummy!
No comments:
Post a Comment