Creative Swiss rolls

When I'm saw this creative Swiss roll from Veronica's Kitchen, I'm try it the next day with strawberries pattern and filling the result coming out so good. The texture of the cake so soft and my two monster like it so much then they request to make something different.....like ladybird and panda. Of course I need to follow their instruction but I'm try to make panda pattern with green tea favourite and filling with red bean.

Will try to make something different the next time.

Adapted from : Veronica's Kitchen

Sponge cake

6 egg yolks

20 gm caster sugar

60 g fresh milk

45 gm corn oil

100 g plain flour (sifted)

15 g corn flour

5 1/2egg whites

70 gm caster sugar

2 teaspoon green tea powder mix with some hot water if you prefer green tea favour on the cake 

For the pattern 

1/2 egg white

10 gm caster sugar

edible food coloring

green tea powder, cocoa powder

Filling for the cake

150 ml whipping cream 

25 gm caster sugar. 

Some fresh strawberries cut into 4 halves or into 2 halves.

Cooked red bean

Method for filling

1. Beat the whipping cream with sugar until peak and put it in the fridge to use later.

Method for sponge cake (chiffon cake method)

1. Place egg yolks and sugar into a mixing bowl, mix well. Add fresh milk and oil, (or green tea mixture) mix until smooth.
2. Add sifted flours, corn flour into egg yolk mixture until well blend. Set aside.

Method for pattern

1. Greased the Swiss roll tray with some butter or oil.
2. Line greased proof paper onto a Swiss roll tray.
3. Take 30 g (about 2 tbsp) from the above premix mixture(egg yolks mixture), add in coloring that you prefer. If need two colour, must separate to two bowls and add in the colour you prefer.
4. Beat  the 1/2 egg white with 10 gm sugar until stiff but not dry. Mix together with the colour  egg yolk mixture. Put them in a piping bag.
5. Pipe out a shapes on the pre-prepared Swiss roll tray. Bake in preheated oven for 1 1/2 minutes at top temp 190 C and bottom 180 C.( I'm put it on 160 C(fan)). Make one colour follow by another don't make it together. Remove from oven immediately when is done.

Continue for Sponge cake method

1. Beat 5 1/2 egg whites with sugar until peak form but not dry.
2. Mix in the balance egg yolk mixture until mixture is well combined.
3. Pour into the Swiss roll tray, use a spatula to level evenly. Bake for 12 - 13 minutes at  190 C . (I'm bake it at 160 C(fan) for 15 to 20 minutes). Let it cool down a second.
4. Prepare a large piece of grease proof paper and turn the cake around onto the grease proof paper.
5. Slowly rip the grease proof paper of the cake. Then you can see the pattern on top. 
6. When the cake gets cool, use another piece of grease proof paper to put on top of the cake and turn it over again let the pattern go on the bottom.
7. Cut the four side of cake for easy and nice rolling. 
8. When you're ready to roll the cake, use a sharp knife to score two lines at one end, each line 0.5cm apart. And start rolling from this end.
9. Spread fresh cream and place strawberries or red bean, roll up and cover with grease proof paper and put in the fridge for about 20 to 30 minutes.
10. For the dots on ladybird , in a  small bowl fill with little of cooked cold water. Mix with cocoa powder.
11. Take out Swiss roll, use a very fine brush or end of the chopstick to draw  for tiny dots on the ladybird. If making strawberries pattern also the same matter.
12. Let the dots dry up and cover it back with grease proof paper put in back to fridge, if serve later.