Ah… so people must have forgotten how it was like learning baking in the 1980s. The first thing we learned was swiss rolls. All kinds of swiss rolls. In those days, we used a lot of sponge stabilizers called ovalette to make swiss rolls. And that made the cake a bit dryer and denser. Fail-safe but not very good for health.
And I have to lose all, I mean ALL of those recipes and hardcopies of every single photo I took when I was learning how to bake as a teenager. Quite sad.
However, I have since gone and recreated many of the recipes. I can more or less remember each of those cakes, breads, and cookies, because I used to bake a lot as a teenager and young adult in my twenties.
Swiss rolls of all sorts of patterns is what we used to do as well. We used to roll and roll and roll. It was fun, and funny, these rolls never ever cracked.
Maybe it is the recipe, maybe it is how many we have already rolled. This recipe don’t ever crack in the oven, and don’t ever crack when rolling. I changed the way it is made, but the proportions is very close to what I was taught.
This is an old recipe, using old way of doing things, but spruced up using a new concept. Hope you’ll enjoy baking this! If you do want to share the success of your cake, or ask for more tips, please feel free to visit my Facebook Group.
5 egg yolks
80g flour (better effect if use 20g corn flour with 60g plain flour)
15g cooking oil
30ml of chocolate (30ml of water with 2 Tbsp of chocolate powder) or coffee mixture (30ml hot water with 1 tsp coffee granules)
5 egg whites
1/2 cream of tar tar (optional or use lemon juice)
Your favourite ice-cream mixture, or use any jam/butter cream
- Heat up the oven at 190C and line a 10 x 12 inches swiss roll pan with parchment paper.
- Place your template below this parchment paper.
- Scoop an equal mixture of egg yolk and egg white mixture and mix together.
- Pipe the yellow lines according to the template.
- Mixture the chocolate/coffee with the egg yolk mixture and then fold in the rest of the meringue.
- Pour over the stripes of the giraffe.
- Bake for another 12 minutes.
- Use either jam or any filing and spread over cake.
- Roll up.
- If you are using ice-cream, this needs to be deep frozen.