Giraffe Pattern Swiss Roll

 Giraffe Pattern Swiss Roll

Ingredients:
4 medium sized egg yolks
50ml milk
10g caster sugar
50g vegetable oil
60g cake flour (sift)
20g cocoa powder
35ml hot water
4 egg whites
70g caster sugar
few drops of lemon juice

200ml whipping cream / thickened milk
10g icing sugar

28cm x 28cm mould

Methods:
1. Beat egg yolk and sugar using balloon whisk until sugar dissolve.
2. Add in milk and mix well.
3. Add in vegetables oil and keep beating for 2-3mins.
4. Fold in cake flour in two portions.
5. Remove 3tbsp of batter and set aside (for giraffe spot design)
6. Mix cocoa powder with hot water.
7. Mix cocoa batter into egg batter and mix well (it should be slightly watery and not too thick)
8. Preheat oven at 150c. 
9. In another bowl, add lemon juice into egg whites and beat for 20secs.
10. Add in half of caster sugar and beat in high speed.
11. Add in another portion and beat in low speed.
12. Remove small portion and add into small portion of yolk batter and mix well.
13. Put into piping plastic and draw the pattern on lined mould.
14. Bake for 3mins.
15. Fold in meringue into cocoa batter until mix well.
16. Remove mould from oven, pour in cocoa batter and bake for 25mins (middle rack).
17. Remove and immediately place on rack to cool off for roughly 10mins.
18. Place baking paper on top and turn upside down.
19. Remove the baking paper on pattern side and turn upside down again.
20. Let it cool off until you dont fell hot when you touch it.
21. Start to beat the cream and sugar.
22. Pour onto the cake and xxx.
23. Start to roll and fridge for at least 1 hour.
24. Cut into slice and serve.

Source :  https://www.youtube.com/watch?v=fNjGZKTu6Gk