Cooking Instructions
1.
Preheat the oven to 170 degrees C (340 degrees F).
2.
Print a soccer ball stencil. Make enough copies to fill a 25 cm x 25 cm baking pan. Place baking paper over the stencil and set aside.
3.
Separate the
Eggs (4)
. Keep all the yolks together. Place 3 egg whites into one bowl and 1 egg white into a separate bowl. Make sure the bowls are clean with no water or oil inside.
4.
Mixture A: Put
Granulated Sugar (7 tsp)
and beat with egg yolks until it become a pale yellow colour. Pour in the
Vegetable Oil (8 tsp)
and mix together. Pour in
Water (4 Tbsp)
and mix well.
5.
Sift the plain
All-Purpose Flour (1/2 cup)
and
Corn Flour (8 tsp)
together. Keep stirring mixture A and add the
Vanilla Essence (1 tsp)
and flour in. Once all the flour is mixed in, keep mixing for another 1-2 minutes. This will make the cake more elastic and easier to roll later.
6.
Mixture B: Beat 1 egg white with
Granulated Sugar (1 tsp)
until it forms soft peaks, put 3-4 drops of
Black Gel Food Coloring (3 drops)
in and mix until you reach the color you want.
7.
Combined Mixture A to Mixture B and put it into a piping bag. Begin piping the pattern on the baking paper of the prepared baking pan.
8.
Put in oven for 1-2 minute until the surface appears dry.
9.
Mixture C: Beat the 3 egg whites until foamy and mix in
Granulated Sugar (7 tsp)
. Keep beat on high speed until it forms firm peaks.
10.
Mix in 1/3 of Mixture C in with mixture A until just combine and continue with the rest of Mixture C until the mixture is combined.
11.
Pour on top of the baking paper and smooth out the surface evenly. Bake in oven for 14 minutes or until skewer come out clean.
12.
Once finished baking, place baking paper on top of the cake and flip it over to remove from the pan. Place the cake on a rack to cool down.
13.
Beat the
Heavy Cream (2/3 cup)
with
Powdered Confectioners Sugar (1 Tbsp)
until firm.
14.
Once the cake has completely cooled down, use the back of the knife to lightly press a line on the cake which make it easier to roll later.
15.
Slice the
Bananas (2)
into manageable pieces. Spread out the cream evenly and place the bananas in the middle.
16.
Carefully roll the cake and gently press together. Put in fridge for at least 2 hours before serve.
17.
When cutting the cake roll, dip the knife under hot water for 10 seconds before cutting. Enjoy!
