Brown Swiss Roll Cake

I Can't Wait To Try This!

When She's Done?
Let's make the egg yolk batter.
1. Add 3 egg yolks and 35g sugar into a bowl and beat with a hand mixer until it is white.
2. Add 60cc, 40cc vegetable oil, and a little vanilla extract in order and mix the batter each time you add a new ingredient.
3. Sift in 80g cake flour and mix the batter until it gets nice and sticky.
4. In a separate bowl, beat egg white from one egg until peaks form. Add a pinch of corn starch to finish and beat some more.
5. Divide up the egg yolk batter into one ½ teaspoon, two 1 teaspoon, and one 2 teaspoon portions.
6. Make the colored batter.
Black: Add one teaspoon of black cocoa powder to one of the 1 teaspoon portions of egg yolk batter. Also add two tablespoons of meringue from step 4 and mix together.
Brown: Add ¼ teaspoon cake flour and ½ teaspoon cocoa powder to one of the 1 teaspoon portions of egg yolk batter. Also add two tablespoons of meringue from step 4 and mix together.
White: Add ¼ teaspoon cake flour to the ½ teaspoon portion of egg yolk batter. Add 1 tablespoon of meringue from step 4 and mix together.
Green: Add 1 tablespoon of cake flour to to the 2 teaspoon portion of egg yolk batter and mix. Add 1/3 of the meringue from step 4 and mix together. Use food coloring to color.
7. Tan: Combine the brown and white batter.
Dark Brown: Combine the brown and black batter.
8. Add all the colored batter other than white into piping bags. You should have five different colors.
9. Have a template ready and place a silicon sheet over a 27 by 27cm baking pan, lightly covering it in oil.
10. Preheat the oven to 170 degrees Celsius.
?Use the black batter to draw the face and outline parts.?Bake in the oven for one minute. ?Use tan batter to draw the mouth and nose area and the dark brown to draw the ear holes?Bake in the oven for two minutes. ?Draw the rest with brown and green.?Bake in the oven for two minutes.
11. Beat three egg whites. (if there is some leftover from step 4, add it in when you've beaten the new egg whites about 70%) Once you have made stiff peaks, add 30g sugar and beat more until it begins to shine. Add less than a teaspoon of corn starch and beat thoroughly.
12. Add the rest of the egg yolk batter from step 5 to the newly made meringue in three incremental steps, mixing thoroughly with a rubber spatula.

13. Pour this over in the baking pan until the surface is flat.
14. Tap the baking pan against the counter to make sure the batter has settled and no air is trapped underneath.
15. Bake for 14 minutes in an oven preheated to 170 degrees Celsius.
16. Poke with a bamboo skewer and if it comes out clean, it is done.
17. Take it out of the oven and place the pan on a cooling rack.
18. Place parchment paper and then the cooling rack on top and flip the cake over.
19. Peel off the silicon sheet and immediately cover it with parchment paper and let it cool.
20. Quarter 6~7 strawberries.
21. Dissolve 10g granulated sugar in 20cc hot water. Mix in ½ tablespoon of kirschwasser.
22. Add 14g sugar to 150cc fresh cream and beat until thick.
23. Place the cake down so the picture is faced down and peel off the parchment paper.
24. Cut off the front and opposite sides in an angle.
25. Use a knife to make shallow cuts every 2cm along the surface.
26. Paint the syrup from step 21 on the cake with a brush.
27. Spread the cream from step 22 on. You do not need to spread it over the last 2cm at the end of the roll.
28. Line the strawberries in three columns.
29. Pick up the cake with the parchment paper and roll.
30. Twist the ends of the parchment paper to close.
31. Refrigerate for over an hour.
32. Cut the two ends off.
33. You're finished.


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