Animal Print Cake Rolls ~ Recipe | Tastemade

Ingredients

• Leopard cake batter:
• 3 egg yolks
• 3 egg whites
• 35 grams water
• 30 grams vegetable oil
• 15 grams sugar for the egg yolks
• 45 grams sugar for the egg whites
• 65 grams flour
• 1 tablespoon dark cocoa powder
• 1 tablespoon cocoa powder
• Strawberry cream:
• 200 milliliters heavy cream
• 10 grams strawberry powder
• 15 grams sugar
• Zebra cake batter:
• 4 egg whites
• 35 grams water
• 30 grams vegetable oil
• 15 grams sugar for the egg yolks
• 45 grams sugar for the egg whites
• 65 grams flour
• 1 tablespoon dark cocoa powder
• 1 tablespoon cocoa powder
• Whipped cream:
• 200 milliliters heavy cream
• 15 grams sugar
• Giraffe cake batter:
• 3 egg yolks
• 3 egg whites
• 35 grams water
• 30 grams vegetable oil
• 15 grams sugar for the egg yolks
• 45 grams sugar for the egg whites
• 65 grams flour
• 10 grams cocoa powder
• Chocolate cream:
• 200 milliliters heavy cream
• 50 grams chocolate
• 15 grams sugar
• Rum
• Banana, sliced
• Kiwi, sliced
• Orange, sliced
• Blueberries

Directions

• 1.

  *Make the cakes*

• 2.

  Separate egg yolks from egg whites in two separate bowls. (no egg yolks for the zebra cake)

• 3.

  Add sugar, water and vegetable oil into the bowl with the egg yolk and mix well.

• 4.

  Sift in the flour and combine until batter is smooth.

• 5.

  In a separate bowl, beat the egg whites. Add in sugar in three batches, beating until stiff peaks form.

• 6.

  Pour in one large scoop of beaten egg whites to the egg yolk batter and mix until incorporated. Then add in the remaining egg whites in two batches, carefully folding it in.

• 7.

  (for the leopard cake)

• 8.

  Put about 2/3 of a ladleful of batter into two smaller bowls. Add in cocoa power in one and dark cocoa in the other and mix well.

• 9.

  (for the zebra cake)

• 10.

  Put about 1 ladleful of batter into a small bowl. Add in dark cocoa and mix well.

• 11.

  (for the giraffe cake)

• 12.

  Put about 1 ladleful of batter into a small bowl.

• 13.

  Mix in cocoa into the rest of the cake batter.

• 14.

  *Additional preparations*

• 15.

  A.Line jelly roll pans with parchment paper.

• 16.

  B. Whip cream until stiff peaks form. Set aside.

• 17.

  Put cake batter for the design elements into piping bags and pipe the designs onto cakes. Bake for 1 minute at 180 degrees C. (Repeat this process twice for the leopard cake)

• 18.

  Take out of the oven and pour in the main cake batter.

• 19.

  Bake for 12 minutes at 180 degrees C. Take out of the oven and set aside to cool.

• 20.

  Spread the whipped cream onto the cakes.

• 21.

  Arrange the fruits on top and roll rightly.

• 22.

  Refrigerate cakes for 4 hours.

• 23.

  Slice off the ends for a clean finish and enjoy.