Meat Floss Swiss Roll-Happy Mother's Day

Mother’s Day is just 2 weeks later yet too early to celebrate. I just feel like doing this cake without any reasons. Just follow the heart. I am too lazy to make complicated fillings for the cake. Therefore I stuck to meat floss and mayonnaise. Is it easy? It is as easy as ABC.

Recipe:

Ingredients:

For the patterns:

a) ½ Egg, 15g sugar
b) 12 g plain flour
c) 8 g oil

Method: (line a 21 cm x 36 cm Swiss Roll baking tray with parchment paper)

1) Whip egg and sugar till thick and foamy..
2) Fold in flour and mix well till well blended.
3) Stir in C) and mix until well incorporated.
4).Spoon the batter into 3 small bowls. Red for flower petals; green for leaves and branches; you may use as many colours as you wish.
5)Spoon each colour portion into a piping bag, pipe out the patterns on to the prepared baking tray, bake at 190 degree for 1 ½ minutes.

Ingredients for Swiss roll: (21 cm x 36 cm Swiss roll baking tray)

(A)
7 3 g (about 4 eggs) egg yolks
20 g caster sugar
38 g corn oil
38 g fresh milk
73 g plain flour

(B)
146 g egg white
73 g caster sugar

Method: (chiffon cake method)
1) Mix ingredients (A) till well combine.
2) Beat ingredients (B) till peak form but not dry.
3) Mix (1) and (2) till well blended.
4) Pour the batter into the pre-baked patterns tray at 190 degree for 12 – 15 minutes.
5) Allow to cool slightly, spread with mayonnaise and sprinkle meat floss, then roll it up. Allow to sit in the fridge for at least 20 minutes to firm up the shape.