Cartoon/Printed Swiss Rolls are just so adorable and pretty much irresistible! Here's the Rilakuma Gwen, Sharron and I baked together at Gwen's place. This recipe was taken from the Miss Junko Book of Swiss Rolls. This Rilakuma Swiss Roll (Peach) was baked for lil' Joy whose birthday was approaching and sure enough, she loved it! It's one of those moments that makes baking for loved ones all worthwhile.
I love this recipe for swiss roll as it's so soft and tastes really good.
I'd rank this recipe as a difficulty level 3 out of 5 and it takes about an hour (excluding chilling) to prepare.
Rilakuma Peach Roll Recipe
This recipe yields a Swiss Roll of 9" in length using a 9" by 11" Swiss Roll Pan
3 eggs, separated
1 egg white
65g castor sugar
40ml non flavoured oil (I used canola oil)
80g cake flour
1 tsp vanilla bean paste
some cocoa powder
some cake flour
150g whipping cream (dairy and non-dairy are both good)
3 halved canned peaches
Preheat oven to 170 degree Celsius. Line the baking tin with baking paper. Place template under it.
If you'd like a copy of the template, drop me an email at firstname.lastname@example.org (:
To the 3 yolks, add 35g of castor sugar sugar, 60ml of water and 40ml of oil. Whisk well.
Add the cake flour that has been sifted.
Scoop out 5 bowls of yolk batter in the following quantity and add cake flour accordingly and mix well:
Bowl 1: 1 teaspoon
Bowl 2: 1/2 teaspoon + 1/4 teaspoon cake flour
Bowl 3: 1 tablespoon + 1/4 teaspoon cake flour
Bowl 4: 1/2 teaspoon 1/4 teaspoon cake flour
Bowl 5: 2 tablespoon 1 teaspoon cake flour
Add food colouring into the respective bowls:
Bowl 1: some black food colouring
Bowl 2: leave it plain
Bowl 3: 1/4 teaspoon cocoa powder
Bowl 4: add some yellow food colouring
Bowl 5: add some pink food colouring
You should get something like that of the image above.
To one egg white, add a small pinch of corn flour. Whisk to stiff peaks.
Scoop out egg whites into the respective bowls in the following quantity:
Bowl 1: 2 tablespoon of meringue as above
Bowl 2: 1 tablespoon of meringue as above
Bowl 3: 2 tablespoon of meringue as above
Bowl 4: 1 tablespoon of meringue as above
Bowl 5: 1/3 of the meringue as above
Fold the meringues into the batter.
Place the black mixture into a piping bag fitted with Wilton tip 3 or snip a small hole and pipe the outline of Rilakuma. Bake for 1 minute. Not more, not less.
Place the white mixture into a piping bag and snip a small hole and pipe the nose part of Rilakuma as well as the area between the arms. Bake for 1 minute. Not more, not less.
Place the brown, yellow and pink mixture into their respective piping bags and snip off a small hole. Pipe the rest of the parts. Bake for 1 minute 30 seconds. Not more, not less.
In the meantime, add a small quantity of corn flour and remaining 30g of castor sugar into the remaining 3 egg whites and whisk to stiff peaks. Add in the remaining meringue from first part (if any).
Add 1/4 of the meringue into the yolk batter and fold it in.
After the first 1/4 of meringue has been folded in, add the remaining 3/4 of meringue and fold it in. You may use a spatula or your hand (my favourite method!).
Pour cake mixture onto baking tin and spread out as evenly as you can with a spatula.
Bake for 14 minutes or till toothpick comes out clean from the centre of the cake. Be careful not to poke parts where the image is.
Invert cake and peel of baking paper. Invert side of baking paper and place it back onto the cake (dirty side up facing out).
Flip cake back and roll up the Swiss Roll immediately. Allow the roll that has been rolled to cool completely.
To 150ml of whipping cream, add a teaspoon of vanilla bean paste. Vanilla extract/essence works just fine but it won't taste as good as good old vanilla bean paste.
Whisk cream to stiff peaks.
Spread whipping cream onto cake. Do not to keep the baking paper under the cake (We'll still need the baking paper).
Cube up canned peach and arrange onto Swiss Roll in rows. You may choose any fruits you fancy.
Roll up the Swiss Roll using the same baking paper and allow cake to chill and set in fridge for 30 minutes before consumption.
I hope you'll enjoy the Rilakuma Swiss Roll!
For the template, drop me an email at email@example.com! Alternatively, you may purchase the Miss Junko Swiss Roll book for more designs! (:
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (:
Wow I always wanted to make swiss roll but im afraid i might gonna fail it when roll it up. thanks for your tutorial on doing it. So you roll it when it is still hot and then put aside,open up again to apply cream and roll it back again right??ReplyDelete
no prob! i wish you success in making it! (:Delete
Yup, roll it up while it's hot and let it cool that way (:
Unroll when cooled to spread filling and roll back!
so lovely.. I'm sure my 2.5 y/o daughter loves this one.. I would love to have the template also pls.. thanks for sharing....ReplyDelete
Sure. I'll send you the template via replying to your email once I have access to my computer (:Delete
thanks Cynthia.. I just showed her this one, she loves it... You have my email right? you sent me the ribbon template already... My little one loves cartoon characters. My little boy asked me "M, pls do me a mc queen car also"...lol.. I don't know... I wish I know.. now I'm in trouble after showing them your swiss rollDelete
This is super cute, just wondering on what the amount of cake flour is being use in the recipe?ReplyDelete
This is so cute, just wondering on the amount of cake flour being use in the recipe, and can I have the template as well if possible? Thank you for sharing....ReplyDelete
the quantity for cake flour is in the recipe.
For the template, please email me at email@example.com