|Japanese Swiss Roll adapted from Bake King
Gelatin Mixture (to stabilize whipped cream)
6 tsp water
Earl Grey whipped cream adapted from The Classy Baker
150 mL heavy cream
Chocolate whipped cream
300 mL heavy cream
|To make Cake Batter
Line a 9″ x 12″ (23 x 30cm) Swiss Roll tray with parchment paper. Print out the Marimekko design template on a full sized A4 sheet. Place below the parchment paper.
Using electric mixer, beat cold egg white till foamy then gradually add in sugar and cornflour mixture and continue to beat till medium stiff peak form.
Beat egg yolk and caster sugar till thick and creamy. Stir in oil, milk, vanilla essence and sieved flour mixture (flour and baking powder) in sequence till combined. With a hand whisk/spatula, gently fold meringue into yolk batter in 3 batches till combined (do not over mix).
Remove 3 Tablespoons of plain batter into 5 small bowl and colour with yellow, orange, pink, red and green food colouring. Pipe on the prepared parchment paper to fill the centre of the flowers. Remove the stencil paper prior to baking! Bake in preheated 170°C oven for 90 seconds.
Pour reserved plain batter over the prepared flowers, smooth the surface using a spatula and bake for another 15 minutes or till a skewer inserted in the centre of the cake and comes out clean. Immediately remove sponge cake from the tray, turn it over onto another piece of parchment paper before peeling off the one that was attached on it. Cover the parchment paper back and use a clean towel to roll it up, so that it can cool properly in that position. Set cake aside to cool.
To Make Earl Grey and Chocolate whipped cream
To make gelatin mixture, add water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes. Either use a double boiler method, or microwave for a few seconds until gelatin is fully resolved.
Place around ¼ cup of the cream into a small saucepan and bring to a simmer. Remove from heat, add earl grey teabags and allow to steep for 15-20 minutes. Squeeze teabags before discarding. Chill until room temperature before using. Note: if using tea leaves, steep through tea strainer. Place earl grey cream, remaining heavy cream, vanilla extract, and powdered sugar in a large bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks. Add 1/3 of the gelatin mixture to stabilize the cream. Whisk until medium-stiff peaks form.
For chocolate whipped cream, whip 300ml heavy cream until soft peaks and add vanilla extract, powdered sugar and cocoa powder. Add remaining 2/3 of gelatin mixture to stabilize the cream. Whisk until medium-stiff peaks
Place earl grey cream on top of the roll cake, then chocolate whipped cream. Roll and place in the fridge to set. Slice to reveal the insides, and enjoy!