Rilakkuma Deco Roll Cake

This is my first attempt at making deco roll cake. Unfortunately the Rilakkuma got a little stuck to the non-stick paper. 
The sponge is so lovely and light! It was a real hit at home.

Please click the post for the full recipe and instructions. 




Equipment:
10-inch square cake pan
Electric mixer
2 pastry bags
Greaseproof paper or silicone mat

Ingredients:
(Egg Yolk Batter)
1 egg yolk
35g granulated sugar
20ml + 25ml cooking oil 
60ml water
A few drops vanilla extract
80g cake flour

(Pattern)
1/2 tsp. cake flour for each colour
red food colouring
black food colouring
1 egg white
A pinch of cornflour

(Base Batter)
4 egg whites
30g granulated sugar
1 tsp. cornflour

(Filling)
150ml heavy whipping cream 
1 tbsp. granulated sugar
9 fresh strawberries

Directions:
(Preparation)
1. Cut the greaseproof paper or silicone baking sheet to fit the size of your cake pan.
2. Place a paper stencil of your choice under the greaseproof paper or silicone baking sheet.
3. Grease with cooking oil so that the pattern won't stick to the sheet.
(Egg Yolk Batter)
1. In a bowl, place egg yolk, sugar, and 20 ml cooking oil. Then beat them with an electric mixer until white.
2. Add water, 25ml cooking oil, and a few drops vanilla extract, then mix well. Then sift in cake flour and mix. 
(Pattern)
1, In two small bowls, place 1 tsp. each of the Egg Yolk Batter.

2. Add brown and black food colouring, and 1/2 tsp. cake flour in each bowl.
3. Meringue: In a different bowl, whip egg white with an electric mixer until soft peaks form. Add a pinch of cornflour and continue beating until stiff peaks form.
4. Add 2 tbsp. each of Meringue into each colour and mix well.

5. Transfer each batter to pastry bags (I used a freezer bag) and snip off the end. Then trace the pattern. First, trace the bear outline in black and bake in the oven at 170C (338F) for 30 sec. Second, fill in the bear in brown, then bake in the oven at 170C (338F) for 1.5 min. * Bake until the surface is done. If it's under-baked, just add 30 sec. each until the surface dries out.

(Base Batter)
1, Meringue: In a large bowl, whip egg whites with an electric mixer, until soft peaks form. Then add the leftover meringue and whip them together. Add sugar and whip until stiff glossy peaks form. Then add cornflour and continue beating until firm peaks form. *If it's thick enough, you can turn the bowl upside down without them sliding out.

2. Add Meringue into the Egg Yolk Batter 1/3 at a time. Mix until the batter continuously drips back into the bowl like a ribbon when you scoop it up with the spatula. *If the batter is too thick, it will create air holes when baked.

3. Pour and spread the batter into the cake pan. Drop the pan lightly on the counter and tap the bottom of the pan to raise the air bubbles out of the batter. Bake in the oven at 170C (338F) for about 14 min. 

4. When it's done, cut around the pan sides to loosen. Then cover with parchment paper, flip upside down, and place it on a wire rack. I find it easier to place the wire rack on top of the pan then flip over.  Remove the greaseproof paper/ silicone baking sheet, cover with another piece of greaseproof paper, and leave to cool.

(Filling)
1. Combine fresh cream, granulated sugar, and liquor (if you like) in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.

2. Coat the surface of the cake evenly with the cream (leave an inch at the top). Then place cut strawberries.

3. Roll up the cake. Twist the ends of the paper to look like a candy wrapper.
4. Chill the cake roll in the fridge for more than an hour. *It becomes really delicious on the next day when the cake and the cream are set.

5. Cut off the both ends and reshape.
6. When you are ready to eat, cut into round pieces. The best way to cut the cake is to use a knife that has been warmed in hot water. Dip the knife in hot water, wipe, and cut. Repeat this each time you cut!

* I used non-stick greaseproof paper and lightly oiled it, unfortunately it still stuck slightly, so I would advise a silicone sheet rather than greaseproof paper.