Japanese Swiss Roll

Swiss roll

Batter:

3 egg yolks

40 ml olive oil

60 ml water

Few drops of vanila extract

80g cake flour substitute 20 g with cocoa powder

35 g sugar

5 bowls

Add Previous mixture:

B1 1 tsp + 1 tsp cocoa powder

B2 1/2 tsp+1/4 tsp cake flour

B3 1/2 tsp+1/4 tsp cake flour+pink coloring

B4 2 tsp+1 tsp cake flour+pink coloring

1 egg white and corn flour 1 tsp. Beat til stiff

Add 2 tblsp to B1, 1 tblsp to B2, 2 tbsp to B3, 3 tbsp to B4

Beat 3 egg white with 30g sugar and 1 tsp corn flour. Add in the remaining egg white from coloring. Then add to the egg yolk mixture slowly. 

Place the little ponny print out underneath a parchment paper on a 12x12" tray, then start to sketch the little ponny with dark pink batter, draw the eyes, nose, and write the happy birthday. After done, place it in the freeze for 10 mins. Take out and paint the rest of the little pony. Put it back to the freezer for 10 mins. 

Then, pour the rest of the batter. 

Heat oven to 160 celc, bake for 12-14 mins. Take ot out and invert, then peel off the parchment paper and cover it with a new parchment paper then let it cool. 

Prepare the filling:

Whip 250 g whipping cream with 2 tablspoon of icing sugar. 

When the cake is cool down, place the filling, and slowly roll it. 

Unfortunately It cracked when I rolled the cake. I realize that the decoration part is quite hard, whereas the cake is very soft. I believe it's due to the freezing batter part. Will try baking it instead of putting it in a freezer next time.