The adorable Jellycat is transformed into various colored cake rolls. Let’s make them together. Two colors were prepared, resulting in two 28×28 cake rolls using a 4-egg recipe. Note that each egg must weigh over 60g to ensure proper thickness.
1⃣ Pandan Green Roll (28×28 pan): – Corn oil: 45g – Milk: 45g – Cake flour: 50g – Pandan powder: 5g – Egg yolks: 4 (approx. 80g) – Egg whites: 4 (approx. 170g) – Lemon juice/vinegar: 5g – Corn starch: 10g – Fine sugar: 40g 2⃣ Dragon Fruit Pink Roll (28×28 pan): – Corn oil: 40g – Dragon fruit powder: 3g – Milk: 80g – Cake flour: 65g – Milk powder: 20g – Egg yolk: 1 (approx. 20g) – Egg whites: 4 (approx. 170g) – Lemon juice/vinegar: 5g – Corn starch: 10g – Fine sugar: 40g 3⃣ Filling & Decoration Cream (for 2 rolls): – Whipping cream: 450g – Milk powder: 20g – Fine sugar: 20g Instructions: Mix corn oil with pandan powder first, then add milk and whisk until emulsified. Add cake flour and mix in Z-shaped motions until smooth. Separate eggs. Combine egg whites with vinegar, corn starch, and sugar, then freeze for 15 minutes. Continue mixing yolk batter. Preheat oven to 150°C. Line baking pan with silicone mat and oilcloth for perfect surface. Whip egg whites to soft peaks. Fold meringue into yolk batter. Pour batter from height into pan, tap to remove bubbles. Bake at 140°C for 28 minutes. Cool to room temperature after removing oilcloth. Trim 5cm strip from side for legs, spread whipped cream, roll and refrigerate. Repeat for pink roll using only 1 yolk for color purity. Use bottle cap to cut feet from reserved strips, attach with toothpicks as shown.Decorate the mouth, eyes, and hair casually with cream. Once completed, take a beautiful photo. Include a side view.
