** Ingredients: For the Pattern Batter
1 eggs
35 g cake flour
20 g icing sugar
1 tbsp milk powder
Edible Food Coloring Used :
20 gram White
10 gram each of Yellow, Red, Blue, Pink, Green and white
Adjust Color according to own preference. Add one or two drop
Method:
Making the batter for the pattern:
Mixed in all the ingredient ** in a mixing bowl using electric hand blend until ribbon stage.
Place in the batter in small container and add in one or two drop coloring. Mix well.
Transfer pattern batter into a piping bag. Secure piping bag with a rubber band.
Place the pattern template on the table, next place a piece of parchment paper over the pattern. Secure the parchment paper to pattern template with clip so it doesn't move while your piping. Cut off the tip of the piping bag. Use the tip of the piping bag to trace outline pattern onto the parchment paper. Continue to pipe all the colors until complete. Once complete, remove the pattern template and place the pattern parchment paper on the baking tray and chill it until the cake batter is ready. Let's continue to do Cake Batter Swiss Roll.
Ingredient : For Egg Yoke Batter
4 egg yolks
20 g castor sugar
45 g oil (I use corn oil)
50 ml S&P Santan milk (25 ml santan + 25 ml warm water)
1 teaspoon vanilla essence
80 g cake flour
Ingredient - For the Meringue:
4 egg whites
1/4 tsp cream of tartar
60 g castor sugar
For the Filling:
130 g whipping cream
20 g castor sugar
1 teaspoon Vanilla Essence (or add in any flavour as per own preference)
(Use electric hand mixer and whip until double and your whipping cream is ready.
Chill in the fridge until needed.
Heat oil in saucepan for 30 secs and pour in flour. Mix until well combine.
Mix in the coconut milk /santan then add lightly beaten yolk and castor sugar, Vanilla essence.
Mixed well and set aside.
In a mixing bowl, add cream of tartar into egg white, beat till soft foamy.
Gradually add in castor sugar in 3 batches n beat till stiff peak.
Fold meringue into egg mixture yolk batter in 3 batches using a hand whisk until well combined and smooth texture.
Preparing -to bake.
Preheat oven 170c for 10 minutes.
Line a 9″x 11″ baking pan with parchment paper.
Hold the tray and gently drop 2-3 times to remove trapped bubbles
Bake on 2nd rack at 170 deg Celsius for 20 mins or till golden. Remove from oven.
Immediately place another parchment paper over the top and flip over.
And place another new parchment paper again and flip again, leave it to cool down, for estimate 10 minutes before spreading whip cream on the cake.
Roll the cake and keep in the fridge for at least 1-2 hour. After 2 hours, remove cake from the refrigerator and start to hand paint using brush to touch up so it will look much vibrant and clear.