Ube Kuromi Swiss Roll

Enjoyed making this so much with my BFF – Ube-flavored Kuromi Swiss roll cake! 👾🐰💟 : ) This recipe here by Love and Olive Oil also shared some nice tips on patterned roll cakes. We decided to use a deco cake batter method, instead of drawing the pattern using the same batter similar to my previous pattern cake roll here, because the kuromi characters here needed a stiffer batter to incorporate more details. Love making these cute designs and hope you try it too ^^ Enjoy!! 
Ube Kuromi Swiss roll cake
Makes 1 roll cake
Kuromi Roll Cake adapted from Pink Lemonade Sunday


Decoration Batter

30g unsalted butter
30g icing sugar
30g egg whites
30g cake flour

Ube Japanese Swiss Roll adapted from Bake King

5 Cold Egg Whites
70g Caster Sugar
5g Cornflour

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

Vanilla Whipped Cream

200ml whipping cream
20g icing sugar
1tsp vanilla extract

Gelatin Mixture (to stabilize whipped cream)

6 tsp water
1.5 teaspoon unflavoured gelatin

To make Decoration Batter

Preheat oven to 325 degrees F (170 degrees C). Line a 9″ x 12″ (23 x 30cm) Swiss Roll tray with parchment paper. Place the printed template printed on A4 underneath the parchment paper.

With a spatula or wooden spoon, mix butter and sugar together until you get a smooth paste. Add flour and mix until partially incorporated, then add egg white and mix until smooth. Paste should have a buttercream-like consistency.

Divide batter into 3 bowls (how you divide it proportionally will depend on your design) and add food coloring as desired – white, black, purple and pink. Transfer pastes into piping bags fitted with small round piping tips. Pipe design onto parchment. Place pan in freezer to allow the design to set while you prepare the rest of the batter.

To make Cake Batter

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).

Pour reserved plain batter over the design batter, smooth the surface using a spatula and bake for 15 minutes at 170 deg C, 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 Vanilla 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. (If using gelatin leaf, take 2 leaves and soak in room temperature water. Place in 2 tbsp of warm heavy cream until dissolves).

Place 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. 


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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