De Bakery Chef: Rilakuma Peach Roll

Recipe

This recipe yields a Swiss Roll of 9" in length using a 9" by 11" Swiss Roll Pan

3 eggs, separated

1 egg white

65g castor sugar

60ml water

40ml non flavoured oil (I used canola oil)

80g cake flour

1 tsp vanilla bean paste

some cornflour

some cocoa powder

some cake flour

150g whipping cream (dairy and non-dairy are both good)

3 halved canned peaches

Method

Preheat oven to 170 degree Celsius. Line the baking tin with baking paper. Place template under it.

If you'd like a copy of the template, drop me an email at cynthia.lim.hl@gmail.com (:

To the 3 yolks, add 35g of castor sugar sugar, 60ml of water and 40ml of oil. Whisk well.

Well mixed!

Add the cake flour that has been sifted.

Scoop out 5 bowls of yolk batter in the following quantity and add cake flour accordingly and mix well:

Bowl 1: 1 teaspoon

Bowl 2: 1/2 teaspoon + 1/4 teaspoon cake flour

Bowl 3: 1 tablespoon + 1/4 teaspoon cake flour

Bowl 4: 1/2 teaspoon 1/4 teaspoon cake flour

Bowl 5: 2 tablespoon 1 teaspoon cake flour

Add food colouring into the respective bowls:

Bowl 1: some black food colouring

Bowl 2: leave it plain

Bowl 3: 1/4 teaspoon cocoa powder

Bowl 4: add some yellow food colouring

Bowl 5: add some pink food colouring

You should get something like that of the image above.

To one egg white, add a small pinch of corn flour. Whisk to stiff peaks.

Scoop out egg whites into the respective bowls in the following quantity:

Bowl 1: 2 tablespoon of meringue as above

Bowl 2: 1 tablespoon of meringue as above

Bowl 3: 2 tablespoon of meringue as above

Bowl 4: 1 tablespoon of meringue as above

Bowl 5: 1/3 of the meringue as above

Fold the meringues into the batter.

Place the black mixture into a piping bag fitted with Wilton tip 3 or snip a small hole and pipe the outline of Rilakuma. Bake for 1 minute. Not more, not less.

Place the white mixture into a piping bag and snip a small hole and pipe the nose part of Rilakuma as well as the area between the arms. Bake for 1 minute. Not more, not less.

Place the brown, yellow and pink mixture into their respective piping bags and snip off a small hole. Pipe the rest of the parts. Bake for 1 minute 30 seconds. Not more, not less.

In the meantime, add a small quantity of corn flour and remaining 30g of castor sugar into the remaining 3 egg whites and whisk to stiff peaks. Add in the remaining meringue from first part (if any).

Add 1/4 of the meringue into the yolk batter and fold it in.

After the first 1/4 of meringue has been folded in, add the remaining 3/4 of meringue and fold it in. You may use a spatula or your hand (my favourite method!).

Pour cake mixture onto baking tin and spread out as evenly as you can with a spatula.

Bake for 14 minutes or till toothpick comes out clean from the centre of the cake. Be careful not to poke parts where the image is.

Invert cake and peel of baking paper. Invert side of baking paper and place it back onto the cake (dirty side up facing out).

Flip cake back and roll up the Swiss Roll immediately. Allow the roll that has been rolled to cool completely.

To 150ml of whipping cream, add a teaspoon of vanilla bean paste. Vanilla extract/essence works just fine but it won't taste as good as good old vanilla bean paste.