Mr. Wabbit Deco Roll

Aww...it's so cute~~

This is what I felt when I first saw this cute little deco roll online. 

Why it is known as deco roll instead of swiss roll? 

Simple, because it has decoration on it. Haha..I guess so....

It is originated from Japan by a creative baker ~ Junko.

You can go to her blog to know more about deco roll but it's in Japanese. 

 Here's my Chocolate Mint Deco Roll

I don't have the silicon mat pattern like Junko. So I just draw by own wabbit..haha. Not too bad huh...^^
 Going to try out other pattern next time. XD

Recipe adapted from neyeeloh

10x10 inch square pan

A: (cake base)

egg yolk 4

sugar 15g

water/milk 60ml

canola oil 40 ml

vanilla essence 1 tsp

cake flour 70g

cocoa powder 10g

egg white 3

sugar 50g

B:(pattern)

egg white 1

sugar 2 tsp

egg yolk batter 2 tbsp

cake flour 1 tsp

brown colouring (I used cocoa powder)

C:(Filling)

non-dairy whipping cream 150g

powdered sugar 1 tbsp

peppermint extract a few drops

D:( for drawing)

water 1/2 tsp

cocoa powder 1/4 tsp

Preparation

1.Whisk the whipping cream until firm peak and keep in refrigerator. TIPS: Chill the whipping cream by placing a bowl filled with ice under the bowl you used to whisk the cream. It helps to make a firm and stable cream filling.
2. Place a parchment paper on top of your pattern and lightly grease with butter/oil. This is to prevent the pattern from sticking on your parchment paper.

Egg yolk batter

Whisk the egg yolk and  15g sugar until pale yellow, add in oil, water/milk, vanilla essence and cake flour.

For the pattern 

1.Scoop 2 tbsp egg yolk batter , add 1tsp cake flour .

2. Whisk the egg white and sugar until firm peak.

3. Add 2 tsp meringue to the yolk batter and mix well. 

4. Scoop out 1tbsp and add a bit of cocoa powder. 

5. Use a piping bag to pipe out the rabbit nose area with cocoa meringue. Bake for 1 minutes at 180C.

6. Continue with the plain meringue for the rest of the pattern. Bake for 1 minutes. TIPS: ONLY 1 minutes. 

Back to the cake base

1. Add 10 g cocoa powder to the egg yolk batter.Mix well.

2.Whisk the egg white and sugar until firm peak Mix with the cocoa batter until combined. Fold in the leftover meringue from pattern ,if any.TIPS: Fold gently.

3. Pour the batter evenly in the pan with pattern on it. Drop the pan a few time on the table to get rid of trapped bubble.

4. Bake for 10 -12 minutes at 180C. 

5. Roll the cake while it is still warm together with parchment paper to prevent crack on the surface.

6. When the cake cool down, unroll the cake and spread with whipping cream.

7. Keep in refrigerator for at least 1 hour. Use a fine brush to draw the eyes and nose. Done~