Copy cat

Seeing so many bloggers have been doing cartoon rollcake. Today, have time, try my hands on it. No doubt, I have the book, but is in chinese, and I can't read it very well and I choose the simplest pattern to do.

The sponge cake turns out to be soft, but the only setback is that I have bubbles holes in the sponge. Glad that I try and I loved the outlook of the roll.


recipe adapted from the book

Preheat the oven to 175 degrees.

Egg Yolk Batter

3 egg yolks
35 gm sugar
40 gm oil
60 gm water
70 gm flour
10 gm cocoa powder
some vanilla essence

Beat egg yolks, vaniila essence and sugar till creamy and fluffy.
Add in water, mix well.
Add in oil, Mix well
Fold in the flour
Remove 1 tablesppon of batter into a small bowl for diagram.
Lastly fold in cocoa powder.

Egg White Batter

3 egg whites
30 gm sugar
1 tsp cornflour

Mix the sugar and cornflour together,
Beat the egg white till foamy and add in the sugar cornflour mixture.
Beat till it peak.
Fold in 1/3 into the egg yolk batter. Mix well.
Fold in the rest of white white batter.
Pour on top of baked pattern and bake for 15 to 20 mins.

For Diagram or Pattern (prepare this first)

I tbsp of egg yolk batter
1/8 tsp corn flour
1/2 tsp of flour
1 egg white

Add in 1/2 tsp of flour into the egg yolk batter, mix well.
Beat the egg white till foamy, sprinkle the corn flour and beat till peak.
Fold in the egg yolk batter.
Pipe patterns onto a tray lined with parchment paper and bake for 2 mins.

Chatilly Cream for Roll

200 gm Fresh Cream
20 gm Sugar

Beat together till soft peak.