It was prepared with a Giraffe Pattern Roll Cake that I often use in roll cakes and that I am very satisfied with. The sponge cake without baking powder has a moist structure by itself. Giraffe Pattern Roll Cake also, there is no need to get it. Since there is no baking powder in it, the eggs, especially the whites, need to be beaten very well for the recipe to be successful. Please follow this step given in the recipe carefully. You will see how to make the giraffe pattern in detail and with a photo in the recipe section. Don’t be intimidated by a very simple and hassle-free Giraffe Pattern Roll Cake.
Giraffe Pattern Roll Cake Ingredients
- Sponge:
- 4 eggs
- 1 cup of flour
- ¼ cup starch
- 1 cup of granulated sugar
- 1 teaspoon of lemon juice
- ½ cup of hot water
- 1 tablespoon of cocoa
- Cream:
- 2.5 cups of milk
- ½ teaspoon of granulated sugar
- ½ teaspoon of flour
- 2 teaspoons of starch
- 1 packet of vanilla
- 1 egg yolk
- 2 bananas (to put in between)
Making Giraffe Roll Cake:
- To prepare the sponge cake, separate the egg whites from the yolks and place them in a separate whisk. First, start whisking the egg whites with a mixer. Add the lemon juice and continue whisking. When it turns white and thickens, add half of the granulated sugar little by little and continue whisking. The egg white is like snow and when the mounds form, you have beaten enough.
- Add the remaining sugar to the egg yolks and beat for 3-4 minutes. Continue whisking by pouring the hot water little by little (in drops).
- Mix the flour, starch, and vanilla, add to the egg yolks and mix.
- Add one or two spoons of egg white to the flour-egg mixture and mix from bottom to top, trying not to deflate. Add the remaining egg white and mix in the same way. Put 6-7 tablespoons of this mixture in a piping bag, if not, put it in a freezer bag and cut off the end a little.
- Squeeze the lines of the giraffe onto the greaseproof paper-lined tray.
- Keep it in the oven preheated to 180 degrees for 1 minute and take it out. Add cocoa to the remaining dough and mix. Spread on the tray and return it to the oven. After 20-25 minutes, take it out of the oven and place it on a clean kitchen towel and gently roll it loosely with the towel and leave it to cool.
- To prepare the cream, put all the ingredients in a saucepan and cook on medium heat, stirring with a wire whisk. When it thickens and turns eyes, turn off the heat and cool it by stirring occasionally.
- Open the sponge cake you rolled and spread the cream on it. Arrange the banana slices on one end and roll them up.
- Serve chilled in the refrigerator.