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Giraffe Swiss Roll Recipe

DIY-Giraffe-Pattern-Swiss-Roll

When having children at dinner, we all know it might get difficult to feed each of them with all they would like to eat. But all adults probably know that there are a few types of food that will just trick any child into doing what they should be doing or what their parents tell them to do and that is always a desert. It gets more helpful when the desert has a story. This type of desert we present to you next: Giraffe Swiss roll.

You will need:
Egg Yolk Batter:
– 3 egg yolks;
– 15g sugar;
– 60ml milk;
– 40ml corn oil/vegetable oil;
– 72g plain flour;
– ½ tsp vanilla essence;
– 8g cocoa powder.

Pattern Batter:
– 1 egg white;
– 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.

Directions: Take a greaseproof paper and trace out the giraffe pattern. Prepare a pan and place the paper with the pattern. Preheat the oven. Take the egg yolks, sugar, oil, milk and vanilla essence and mix until combined. Put in the flour until everything is smooth and well combined. 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. Beat the egg white with 2 tsp sugar till stiff peak, add and mix with the pattern batter till combined. Trace the pattern on the pan and pipe the plain batter, after that bake for 1 minute and take outside the oven. The meringue should be prepared meanwhile and beat till stiff peak. In a few batches gently fold the egg yolk batter; afterwards in the pan you should pour the cocoa batter, smooth the surface. Put the pan into the oven for 15 minutes. 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. Immediately remove the cake from the pan and let it cool. After cooling, remove the paper and let it cool completely. Put any king of filling you like, and roll up. After that you should leave it in the fridge for at least ½ an hour. Enjoy!

Photo courtesy: imgfave.

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Tags : dessertGiraffe Swiss Rollrecipe

11 Comments

  1. In the directions it mentions milk in the first step of making the batter but in the ingredients it doesn’t mention milk it says 60ml water. Which one is correct milk or water?

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