Painted Swiss Roll with Chocolate Ganache by Chin Pei Ng

Ingredients:
A
Egg yolk - 3
Sugar - 25g
Water - 50g
Corn oil - 30g
Flour - 60g

B
Egg White - 3
Sugar - 30g

Method:

1. Whisk egg yolks with sugar till sugar dissolves, stir in water & corn oil.

2. Sift over flour & corn flour and stir till batter formed.

3. In a clean dry bowl, whisk egg whites till foamy, beat in sugar gradually till stiff peak formed. 

4. Fold the egg white foam into the cake batter and mix evenly.

5. Scoop some of the batter into a small bowl. Stir in red rice yeast powder to form red colour batter. Transfer batter into a piping bag.

6. Line a swiss roll pan with baking paper, pipe small strawberry shapes (triangle shapes) onto the baking paper randomly. Bake in preheated oven at 180°C for 1-2 mins. Remove from oven.

7. Pour the balance of batter over the baked strawberry patterns and spread evenly to cover. 

8. Bake in preheated oven at 180°C for 10-15 mins till golden brown. Remove the line paper and cool on wire rack. 

9. Transfer cake onto a clingwrap pattern facing down. Spread chocolate ganache over the empty side. 

10. Roll up the cake and chill in fridge for 30mins.

11. Mix the 1/4 tsp matcha powder with 1/2 tsp water each. With a toothpick, paint leaves using the matcha liquid & dot the seeds using the left over chocolate ganache. 

Chocolate ganache

Ingredients:
Double cream - 50g
Chocolate - 50g
Butter - 5g

Method:
1. Double boil double cream until hot, remove from heat
2. Pour in chocolate and butter, stir until chocolate and butter resolve. Set aside.


Original Recipe Link : http://blog.sina.cn/dpool/blog/s/blog_61bd37240100udqq.html