Giraffe chiffon cake roll

Overview

The surface of this cake roll shows a beautiful giraffe pattern, which is very interesting and cute. The added cocoa powder neutralizes the sweetness of the cake, making it extremely creamy and delicate in the mouth. You will fall in love with cocoa-flavored cake rolls from now on.

Tags

• cake
• chiffon cake
• animal whipped cream
• caster sugar (add to cream)
• cocoa powder
• egg
• fine sugar (add to egg whites)
• fine sugar (add to egg yolks)
• low gluten flour
• purified water
• sunflower oil

Ingredients

Steps

1. 1 Use electronic scales to weigh various raw materials for later use.

   

2. 2 Place the silicone mat with giraffe pattern on the baking sheet, spread a layer of parchment paper on top, brush with a thin layer of oil, and set aside. If you don’t have a patterned silicone pad, you can also draw the pattern directly on the oil paper.

   

3. 3 Prepare two clean, oil-free large bowls and carefully separate the egg yolks and whites. Be careful not to mix the egg yolk into the egg white.

   

4. 4 Pour the fine sugar into the egg yolks and mix evenly with a hand mixer.

   

5. 5 Pour the sunflower oil into the egg yolks in three batches and mix well, then add the water and mix well.

   

6. 6 Sift flour into egg yolks and stir evenly.

   

7. 7 The mixed batter should be smooth and without lumps. Be careful to remove the batter adhering to the walls of the bowl and stir evenly.

   

8. 8 Beat the egg whites with an electric mixer and add the sugar in three batches. When fish-eye bubbles appear on the surface of the egg white, add one-third of the fine sugar and continue beating.

   

9. 9 When fine bubbles appear on the surface of the egg whites, add another third of the fine sugar and continue beating.

   

10. 10 When lines appear on the surface of the egg whites, add the remaining caster sugar and continue beating.

    

11. 11 When the whisk is lifted vertically, small hooks appear on the surface of the egg whites, indicating wet foaming, and the egg whites are ready.

    

12. 12 Take one-third of the egg white and put it into the egg yolk paste, and use a spatula to stir it up and down evenly. The movements should be quick, light and wide. Do not stir in circles to prevent defoaming.

    

13. 13 Pour the mixed egg yolk paste into the remaining egg whites, and use a spatula to quickly stir up and down evenly. Do not stir in circles to prevent defoaming.

    

14. 14 Place a piping bag over the mouth of a bowl or bottle, and put two tablespoons of batter into the piping bag.

    

15. 15 Pipe out a giraffe pattern outline on oil paper, bake in the oven for 2 minutes, take it out immediately, and let cool.

    

16. 16 Sift the cocoa powder into the batter and stir evenly with a spatula.

    

17. 17 Put it in the oven, heat it up and down at 175 degrees, and bake for 15 minutes. If you touch the surface lightly with your hands, it will be soft and non-sticky, and it will leave no fingerprints. It is ready.

    

18. 18 Remove the baking sheet and immediately invert it onto a wire rack lined with greaseproof paper.

    

19. 19 Gently lift the oil paper, and a beautiful giraffe pattern will be formed. Then cover it gently with oil paper to prevent the surface from drying out and cracking. Leave to cool.

    

20. 20 Pour the cream and caster sugar into a large bowl and beat with an electric mixer until fluffy and maintain texture.

    

21. 21 Turn the cake over and spread the cream evenly. Roll up the cake with the help of a rolling pin.

    

22. 22 After rolling, wrap the cake roll with oil paper and put it in the refrigerator for more than 4 hours to set.

    

23. 23 Slice and serve.