Giraffe Patterned Swiss Roll

Giraffe Patterned Swiss Roll

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  • For the egg yolk batter :
  • 4 egg yolks
  • 15g castor sugar
  • 40g vegetable oil
  • 60g milk
  • 1 tsp vanilla essence
  • 70g top flour, sifted
  • 10g cocoa powder (add later after you have scooped 2 tbsp out for the pattern’s batter)
  • Batter for the patterns :
  • 2 Tbsp egg yolk batter
  • 1 tsp top flour
  • 2 tsp sugar
  • 20g egg white
  • Meringue :
  • 4 egg whites
  • 50g castor sugar


  1. Trace out giraffe patttern on a greaseproof paper. Prepare a swiss roll pan and place the paper with the pattern on the pan before lining it with another piece of greaseproof paper. Preheat oven to 180 degrees celcius.
  2. Mix the egg yolks,sugar,oil, milk and vanilla essence till combined.
  3. Stir in flour. Mix till smooth and well combined.
  4. Remove 2 Tbsp of the batter and mix in 1 tsp top flour for the pattern batter. Set aside.
  5. Add in cocoa powder to the remaining main batter. Set aside.
  6. In another bowl, beat the 20g egg white with 2 tsp sugar till stiff peak. Add into the pattern batter and mix till combined.
  7. Pipe the plain batter and trace the pattern on the pan. Bake for 1 min and remove from the oven.
  8. Meanwhile, prepare the meringue. Beat till stiff peak. Fold into the egg yolk batter in a few batches gently.
  9. Pour the prepared cocoa batter into the pan. Smooth the surface and make sure it is level.
  10. Drop the pan onto the table top a few times to release air bubbles.
  11. Bake for about 14-15 mins. To test doneness, press finger gently on the top of the cake, if it springs back , it’s done. An inserted toothpick should comes out clean.
  12. Remove the the cake immediately from the pan to cool on a wire rack.
  13. When cooled slightly, remove the paper gently and let it cool completely on the wire rack.
  14. Spread with your choice of filling and roll up the cake. Use the same greaseproof paper to wrap the roll and place in the fridge to set for at least 30 mins. Cut into smaller sizes and serve.

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