Giraffe Swiss Roll

The giraffe Swiss roll is one of the goodies that I have in-mind before the holidays. I think I should list all of them down at the end of the holiday and see how many I have accomplished. =) *feeling great and proud* 

Giraffe Swiss Roll 

Original recipe taken from The Idea King

INGREDIENTS 

Egg yolk batter 

4 egg yolks 

15g sugar (blended into powder for easy mixing purpose) 

40g Canola cooking oil 

60g full cream milk 

1 teaspoon thick Brazil coffee (1 teaspoon powder+1 tablespoon hot water) 

70g low protein flour (cake flour)

10g cocoa powder 

Pattern batter

2 tablespoons egg yolk batter 

1 teaspoon low protein flour (cake flour)

2 tablespoons egg white batter

Egg white batter 

4 egg whites

50g castor sugar 

1/3 teaspoon of cream of tartar 

Filing

Leftover thick Brazil coffee 

Whipping cream 

Kiwi fruit cut into slices 

UTENSILS

Baking tray 

Baking paper *it is a must to have this* 

Electric whisk

Weighing scale 

Kitchen brush 

3 mixing bowls 

Sieve

STEPS 

1. In a large mixing bowl, whisk one by one starting from egg yolks and sugar, followed by oil, milk and coffee until combined. Sift in flour and mix until smooth and well combined. 
2. Remove 2 tablespoons of egg yolk batter into another bowl. Add in 1 teaspoon of flour.
3. Add in cocoa powder into the remaining batter in (1). 
4. In the third bowl, beat egg whites until huge bubbles are formed. Add in cream of tartar. 
5. Gradually mix in sugar as you whip the egg whites until soft peaks are formed. 
6. Add 2 tablespoons of egg white batter into the pattern batter and combine it well. 
7. Pipe giraffe patterns randomly onto baking paper. Bake in oven at 160 degrees Celsius for 3 minutes. When the surface is slightly harden, it is done, take it out from the oven. 
8. Add the remaining egg whites batter gradually into the egg yolk batter in (1)and fold gently to obtain a smooth batter. 
9. Pour batter into the baking tray which already has the picture batter half-baked. 
10. Bake at 170 degrees Celsius for 10-15 minutes. 
11. Cut the edges with a knife and overturn the cake on a towel/another baking paper. Let it chill. 
12. Prepare whipping cream. 
13. Apply a thin layer of coffee syrup using the remaining coffee. Apply whipping cream on the cake only after when it is cooled. Put kiwi in a row. Row up the Swiss roll nicely and refrigerate it.
14. Chilled Swiss roll is the best. 

Below are illustrations of the steps involved in the making of this Swiss roll: 

Whisk egg yolks and sugar. 

Add in oil, milk and coffee. Continue whisking. 

Add in flour. Mix well. 

Take 2 tablespoons of egg yolk batter out into another bowl. 

Mix in 1 teaspoon of flour to thicken the batter. 

Whisk egg whites until huge bubbles are formed. Add in cream of tartar. 

Continue whisking until soft peaks are formed. 

Fold in approximately 2 tablespoons of egg whites into the picture batter. 

Mix well. 

Fill up a piping tool/bag with the picture batter and start drawing your giraffe patterns randomly on the baking paper. 

Bake it in the oven for a while. 

Sieve cocoa powder into the initial remaining egg yolk batter. 

Mix well. 

Add in the remaining egg whites into the chocolate egg yolk batter and mix well. 

Pour the batter onto the half-baked pattern batter, covering it. 

Hit the sides of the baking tray to help the batter to release air bubbles in the batter - 

I didn't do mine very well so you can see some holes in the Swiss roll. =X

The two holes in the middle are my satay stick's tester marks. 

Apply a thin layer of coffee syrup before applying whip cream and put in Kiwi fruit. 

It's too big.

I cut into half and store it in the refrigerator after I'm done rolling it. 

It is soft and moist with rich coffee flavour. 

Serve well when it is cold.