Giraffe roll
6 servings
50 minutes
The 'Giraffe' roll is not just a dessert but a true work of art inspired by the grace of the savanna. This sponge roll with a pattern resembling a giraffe's spotted skin captivates not only with its appearance but also with its delicate taste. The light and airy sponge combined with the aroma of cocoa creates an exquisite contrast, while the cream made from boiled condensed milk provides sweet richness. The recipe gained popularity due to its impressive presentation and simplicity of preparation. Perfect for cozy family evenings or celebrations, it will adorn the table and evoke admiration from guests. This roll is like a journey into the hot expanses of the savanna, where each piece immerses you in a world of exotic flavors and the comfort of homemade baking.
1
I took a regular sponge cake recipe for the roll dough; you can make it with your favorite recipe. My baking tray is small (20x30 cm) because my oven is small, so I get one roll like in the photo and one small one from this portion. If you have a larger tray, the roll will look much nicer. First, take parchment paper sized to our baking form and draw a giraffe picture with thick lines using a simple pencil.
2
Separate the yolks from the whites. Whisk the yolks with half a cup of sugar until thick foam.
- Chicken egg: 5 piece
- Sugar: 1 glass
3
Whip the egg whites into a stiff foam with a pinch of salt. Then gradually add the remaining sugar while continuing to whip.
- Chicken egg: 5 piece
- Salt: pinch
- Sugar: 1 glass
4
Carefully combine the yolk and egg white mixtures, stirring with a spoon from top to bottom.
- Chicken egg: 5 piece
- Sugar: 1 glass
5
Gradually add flour through a sieve, gently mixing the dough from top to bottom.
- Wheat flour: 1 glass
6
We line the mold with white paper (to make the design more visible), then with parchment, design side down. We grease the parchment and the sides of the mold with vegetable oil. Using a pastry syringe or bag, we squeeze the dough according to the design. We place the mold in an oven preheated to 180 degrees for about 2-3 minutes.
- Cocoa powder: 4 tablespoons
- Sugar: 1 glass
7
At this time, sift the cocoa into the remaining dough and mix gently.
- Cocoa powder: 4 tablespoons
8
We take the form out of the oven.
9
Carefully spoon the dough onto the pattern and smooth it with a culinary scraper. This should be done as quickly as possible.
10
Place the mold in an oven preheated to 180 degrees for about 18-20 minutes (baking time depends on your oven's characteristics and the thickness of the dough). Remove the finished sponge cake and turn it onto a towel. Remove the parchment.
11
We flip the biscuit, spread it with boiled condensed milk. Using a towel, we roll it into a roll and let it cool.
- Condensed milk: 1 jar