Scribble Art Cake

 
This cake design was mainly for my toddler to have a go at the piping and colours 🎨🫟. He asks draw draw” all the time, so I thought it would be a fun, creative, chaotic activity for our weekend morning. I used the same swiss roll cake recipe as my Marimekko Deco Roll Cake and Ube Kuromi Swiss Roll. For this Japanese swiss roll cake, make sure you whip both the egg whites well (until stiff peaks), and egg yolks (it should lighten in colour and increase in volume significantly), for the ideal rise and texture! The chocolate hazelnut whipped cream recipe makes quite a bit of extra – you may consider scaling down the portion (consider making 80% of the full recipe), or use the remaining to pipe on designs. 
Scribble Art Cake
Makes 1 roll cake
Japanese Swiss Roll adapted from Bake King

Meringue
5 Cold Egg Whites
70g Caster Sugar
5g Cornflour

Cake Batter
5 Egg Yolks
20g Caster Sugar
40ml Corn Oil
80ml Cold Milk
½ tsp Vanilla Essence
80g Cake Flour
½ tsp Baking Powder
gel food coloring

Gelatin Mixture (to stabilize whipped cream)

6 tsp water
1.5 teaspoon unflavoured gelatin

Chocolate hazelnut whipped cream

400 mL heavy cream
1/2 tsp vanilla extract
3 tbsp powdered sugar sifted
1/4 cup cocoa powder sifted
4 tbsp nutella

 To make Cake Batter

Line a 9″ x 12″ (23 x 30cm) Swiss Roll tray with 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 pale yellow in color. 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 overmix).

Flower Batter

Remove 3 Tablespoons of plain batter into 3 small bowl and tint with red, blue and purple (or food gel coloring of your choice). Pipe on the prepared parchment paper in any design you wish. 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 Chocolate hazelnut 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. 

For chocolate whipped cream, whip 400ml heavy cream until soft peaks and add vanilla extract, powdered sugar, cocoa powder and nutella. Add gelatin mixture to stabilize the cream. Whisk until medium-stiff peaks. 

Assembly

Place whipped cream on top of the roll cake. Roll and place in the fridge to set. Slice to reveal the insides, and enjoy!

 

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