1. Prepare the ingredients, separate the egg whites and egg yolks (take 4 egg whites and 3 egg yolks), add 35g fine sugar to the egg yolks
2. Beat with a whisk until foaming
3. Then add water, salad oil, and lemon juice in turn and stir well
4. Sift low-gluten flour and cornstarch into the egg yolk paste
5. Use a whisk to mix into a uniform batter
6. Add 30g of granulated sugar to the egg whites in two times and beat them until they are foamed
7. Lift the whisk to show a sharp corner
8. Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly
9. Pour the mixed batter back into the remaining two-thirds of the egg whites
10. Continue to mix into a fine paste
11. Take a small amount of the original batter into the piping bag, cut a small mouth with the sharp corners
12. Paint the giraffe pattern on the baking tray covered with greased paper, put it in a preheated 170 degree oven for 1.5 minutes and take it out
13. Sift in the cocoa powder in the remaining batter and stir to form a uniform cocoa batter
14. Pour the cocoa batter into the roasted baking pan
15. Use a scraper to smooth the surface of the cake batter
16. Pick up the baking tray and tap the bottom with your other hand to make big bubbles
17. Put it in a preheated 170° oven, and bake for about 17 minutes
18. The baked cake slices are immediately buckled upside down on the drying rack to prevent retraction
19. Tear off the greased paper while it is hot, and then cover it back, so as to prevent cracks during the roll
20. When it has cooled and no temperature, put a piece of clean greased paper and turn it upside down.
21. Melt the coarse granulated sugar with hot water, add a spoonful of rum to make rum syrup after cooling
22. Peel off the edges of the cake and make shallow knife marks on the cake slices at 2cm intervals
23. Brush with rum syrup
24. Add animal whipped cream with fine sugar and separate the icing to form a cream frosting, and use a spatula to spread on the cake body
25. Slowly roll it up, wrap it in paper and put it in the refrigerator for 1 hour to set
26. The beautiful cake roll is ready!
Tips:Tips for making painted cake rolls:
1. Add cornstarch to make the batter not easy to defoam.
2. You can put a piece of pattern paper under the bakeware and squeeze various patterns to make it easier!
3. The oiled paper must be painted with a layer of oil so that the pattern will not be stuck.
4. In the past, big bubbles were produced by knocking on the table with the baking pan, which made a crackle. It turned out that you can hit the bottom of the baking pan with your hands, so that you can shake out the big bubbles without disturbing others!
5. After the oven is out of the buckle, tear off the baking tray paper and cover it back, otherwise the surface will dry out and cracks will appear easily, and it will be easy to break when rolled.
6. Make a few strokes on the cake body to roll up the cake more perfectly.
7. Brushing a layer of syrup is also to prevent the surface of the cake from drying out and to make the taste better.
8. When cutting the cake roll, use hot water to pour it on the cutting knife, it can cut perfectly.
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