I made this cake for my mother in law for celebrating Mother's Day in advance. 😊
这个蛋糕券是做给家婆的， 提早做给她庆祝母亲节。蛋糕卷到不美，唉！😅
Giraffe Pattern Chocolate Swiss Roll
(baking tray dimensions are: 28cmx28cmx3cm or 24cmx28cmx2.5cm)
Ingredients:
Egg yolk 4pcs
Cake flour 60g
Cocoa powder 20g
Hot water 35ml
Milk 50ml
Caster sugar 10g
Vegetable oil 50g
Egg white 4pcs
Caster sugar 70g
Lemon juice a few drops
Thickened cream 200ml
Icing sugar 10g
Method :
1. Whisk egg yolks and sugar till fluffy.
2. Add in milk and mix well.
3. Add in oil and beat well.
4. Fold in sifted flour in2 batches.
5. Take a small amount of egg tolk mixtures for giraffe pattern.
6. Dissolve the cocoa powder with hot water. Place the cocoa mixture into egg yolk mixture and mix well.
7. . Preheat the oven at 150℃. Then, cream the egg white , mix in few drops of lemon juice and beat. Add in sugar in three batches and beat till soft peaks formed .
8. Take out a small portion of meringue and mix into the previous saved egg mixture. Fill in a pipping bag and pipe the giraffe pattern on the line tray. Bake for 3 minutes and take out.
9. Take out 1/3 beaten egg whites into egg mixture and mix well, blend well with the balance egg whites with a spatula.
10 . Pour the batter onto a giraffe pattern lined try.
11. Baked in the preheated oven @ 150℃ for 25 minutes( at middle lower rack).
12. Once baked, remove it from tray and cool on rack. After 10 minutes, turn the cake upside down by covering a piece of baking paper. Remove the baking mat. Cover another piece of baking paper, turn the giraffe pattern on the bottom, and wait until the cake is cool completely.
13. Start whipping cream. Add icing sugar into cream and beat till stiff peak.
14. Remove the baking paper. Spread a thick layer of cream on the surface, roll it up. Store the cake roll in the fridge for one hour.
15. Cut the edges and wrap it up nicely and done to give it as agift!
长颈鹿图案巧克力瑞士卷
(烤盘尺寸为：28cmx28cmx3cm 或 24cmx28cmx2.5cm)
材料:
蛋黄 4个
低筋面粉 60克
可可粉 20克
热水 35毫升
牛奶 50毫升
细砂糖 10克
植物油 50毫升
蛋白 4个
细砂糖 70克
柠檬汁 几滴
淡奶油 200毫升
糖粉 10克
方法 ：
1.搅拌蛋黄和糖至蓬松。
2.加入牛奶并充分混合。
3.加入油并拌均匀。
4.将过筛面粉分两批加入搅拌均匀。
5.取少量蛋黄混合物留做长颈鹿图案。
6.用热水溶解可可粉。将可可混合物加入蛋黄混合物中并充分混合。
7.将烤箱预热至150℃。然后，将蛋清加入几滴柠檬汁搅打。糖分三批加入，搅拌至形成软峰状。
8.取出一小部分蛋白霜，并与之前保存的蛋黄混合物混合。装入一个塑料袋，然后托盘上挤出长颈鹿图案。放入烤箱烘烤3分钟，取出备用。
9.将1/3打发的蛋白霜倒入蛋黄液中，混合均匀，然后用刮刀将其与剩余的蛋白霜充分混合。
10.将面糊倒在长颈鹿图案上。
11.在150℃的预热烤箱中烘烤25分钟（在中下层）。
12.烘烤后，将其从烤盘中取出并在架上冷却。 10分钟后，覆盖一张烘焙纸将蛋糕上下翻倒。卸下烤垫。盖上另一张烘焙纸，将长颈鹿图案翻转到底部，然后等待蛋糕完全冷却。
13.开始打淡奶油。加入糖粉，打发至硬挺。
14.拿开烘焙纸。在表面抹上一层厚厚的奶油，慢慢将其卷起来。将蛋糕卷放入冰箱中冷藏一小时。
15.切掉边缘并包好，做为礼物。自己吃可以省略这个步骤啦！
Recipe source from: 萨姐的南腔北调Lisa's Kitchen
Enjoy baking !!
这个蛋糕券是做给家婆的， 提早做给她庆祝母亲节。蛋糕卷到不美，唉！😅
Giraffe Pattern Chocolate Swiss Roll
(baking tray dimensions are: 28cmx28cmx3cm or 24cmx28cmx2.5cm)
Ingredients:
Egg yolk 4pcs
Cake flour 60g
Cocoa powder 20g
Hot water 35ml
Milk 50ml
Caster sugar 10g
Vegetable oil 50g
Egg white 4pcs
Caster sugar 70g
Lemon juice a few drops
Thickened cream 200ml
Icing sugar 10g
Method :
1. Whisk egg yolks and sugar till fluffy.
2. Add in milk and mix well.
3. Add in oil and beat well.
4. Fold in sifted flour in2 batches.
5. Take a small amount of egg tolk mixtures for giraffe pattern.
6. Dissolve the cocoa powder with hot water. Place the cocoa mixture into egg yolk mixture and mix well.
7. . Preheat the oven at 150℃. Then, cream the egg white , mix in few drops of lemon juice and beat. Add in sugar in three batches and beat till soft peaks formed .
8. Take out a small portion of meringue and mix into the previous saved egg mixture. Fill in a pipping bag and pipe the giraffe pattern on the line tray. Bake for 3 minutes and take out.
9. Take out 1/3 beaten egg whites into egg mixture and mix well, blend well with the balance egg whites with a spatula.
10 . Pour the batter onto a giraffe pattern lined try.
11. Baked in the preheated oven @ 150℃ for 25 minutes( at middle lower rack).
12. Once baked, remove it from tray and cool on rack. After 10 minutes, turn the cake upside down by covering a piece of baking paper. Remove the baking mat. Cover another piece of baking paper, turn the giraffe pattern on the bottom, and wait until the cake is cool completely.
13. Start whipping cream. Add icing sugar into cream and beat till stiff peak.
14. Remove the baking paper. Spread a thick layer of cream on the surface, roll it up. Store the cake roll in the fridge for one hour.
15. Cut the edges and wrap it up nicely and done to give it as agift!
长颈鹿图案巧克力瑞士卷
(烤盘尺寸为：28cmx28cmx3cm 或 24cmx28cmx2.5cm)
材料:
蛋黄 4个
低筋面粉 60克
可可粉 20克
热水 35毫升
牛奶 50毫升
细砂糖 10克
植物油 50毫升
蛋白 4个
细砂糖 70克
柠檬汁 几滴
淡奶油 200毫升
糖粉 10克
方法 ：
1.搅拌蛋黄和糖至蓬松。
2.加入牛奶并充分混合。
3.加入油并拌均匀。
4.将过筛面粉分两批加入搅拌均匀。
5.取少量蛋黄混合物留做长颈鹿图案。
6.用热水溶解可可粉。将可可混合物加入蛋黄混合物中并充分混合。
7.将烤箱预热至150℃。然后，将蛋清加入几滴柠檬汁搅打。糖分三批加入，搅拌至形成软峰状。
8.取出一小部分蛋白霜，并与之前保存的蛋黄混合物混合。装入一个塑料袋，然后托盘上挤出长颈鹿图案。放入烤箱烘烤3分钟，取出备用。
9.将1/3打发的蛋白霜倒入蛋黄液中，混合均匀，然后用刮刀将其与剩余的蛋白霜充分混合。
10.将面糊倒在长颈鹿图案上。
11.在150℃的预热烤箱中烘烤25分钟（在中下层）。
12.烘烤后，将其从烤盘中取出并在架上冷却。 10分钟后，覆盖一张烘焙纸将蛋糕上下翻倒。卸下烤垫。盖上另一张烘焙纸，将长颈鹿图案翻转到底部，然后等待蛋糕完全冷却。
13.开始打淡奶油。加入糖粉，打发至硬挺。
14.拿开烘焙纸。在表面抹上一层厚厚的奶油，慢慢将其卷起来。将蛋糕卷放入冰箱中冷藏一小时。
15.切掉边缘并包好，做为礼物。自己吃可以省略这个步骤啦！
Recipe source from: 萨姐的南腔北调Lisa's Kitchen
Enjoy baking !!
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