Giraffe Roll
Baking and Desserts | Russian cuisine
⏳ Time
50 minutes
🥕 Ingredients
6
🍽️ Servings
6
Description
Giraffe Roll
Ingredients
- Chicken Egg - 5 pieces
- Sugar - 1 glass
- Wheat Flour - 1 glass
- Cocoa Powder - 4 spoons
- Condensed Milk - 1 can
- Salt - a pinch
Step by Step guide
Step 1
I used a standard sponge cake recipe for the roll, but you can make it using your favorite recipe. My baking tray is small (20x30 cm) because my oven is small, so I end up with one roll like the one in the photo and a small one from this portion. If you have a larger baking tray, your roll will look much nicer. First, take a piece of parchment paper the size of your baking dish and use a pencil to sketch the outline of a giraffe with thick lines.
Step 2
Separate the egg yolks from the whites. Whisk the yolks with half a cup of granulated sugar until thick and frothy.
Step 3
Whip the egg whites with a pinch of salt until stiff peaks form. Then gradually add the remaining granulated sugar while continuing to whip.
Step 4
Gently combine the yolk and egg white mixtures, stirring with a spoon from top to bottom.
Step 5
Gradually sift in the flour, gently folding the dough from top to bottom.
Step 6
Line the baking pan with white paper (to make the pattern more visible), then with parchment paper, print side down. Grease the parchment and the sides of the pan with vegetable oil. Using a pastry bag or syringe, pipe the batter according to the pattern. Place the pan in an oven preheated to 356°F for about 2-3 minutes.
Step 7
At this time, sift the cocoa powder into the remaining batter and gently mix.
Step 8
Take the dish out of the oven.
Step 9
Carefully spoon the batter onto the design and smooth it out with a spatula. This should be done as quickly as possible.
Step 10
Place the pan back in the oven preheated to 356°F for about 18–20 minutes (baking time may vary depending on your oven and the thickness of the batter). Once the sponge cake is ready, remove it and turn it out onto a towel. Peel off the parchment paper.
Step 11
Flip the sponge cake over and spread it with sweetened condensed milk. Using a towel, roll it up into a log and let it cool.
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