How to Make Rilakkuma Deco Roll Cake!

PLEASE NOTE : ”Cake Batter" recipe in the video can produce "2 batch of Swiss Rolls". If you want to make just 1 roll, please refer to the cake batter recipe in the description below.
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Hi Guys! How are you? I hope that you have a really great weekend!
Today we are making these adorable "Rilakkuma Deco Roll Cake"
Cake roll painted with cute Rilakkuma and filled with the most delicious and cloud-like buttercream frosting. It is super light, moist and really fluffy, no cracks, and rolls beautifully.
This recipe has been requested by one of the subscriber. Thank you so much for the request, I really have a lot of fun making these!
Hope you guys try this and have a lot of fun with this recipe! Love you Guys!
RILAKKUMA DECO ROLL CAKE
Yield: One 10-inch square pan
Active time: 1 hours
Total time: 2 hours
INGREDIENTS
Decorating Batter:
30 gr Unsalted Butter
8 gr Milk
45 gr Cake Flour
40 gr Egg Yolks
38 gr Whole Eggs
1/4 teaspoon Vanilla Extract
30 gr Milk
70 gr Egg Whites
1/4 teaspoon Vinegar
45 gr Granulated Sugar
Cake Batter:
50 gr Unsalted Butter
13 gr Milk
75 gr Cake Flour
68 gr Egg Yolks
63 gr Whole Eggs
3/4 teaspoon Vanilla Extract
50 gr Milk
113 gr Egg Whites
3/4 teaspoon Vinegar
75 gr Granulated Sugar
Buttercream:
90 gr Milk
1 1/2 tablespoons All-Purpose Flour
90 gr Unsalted Butter
45 gr Icing Sugar
1 1/2 teaspoons Vanilla Extract
INSTRUCTIONS
Design Preparation
Print the A4 Rilakkuma design template (or any design you want). Over the top of the design, place a piece of baking parchment that’s fit exactly the bottom of the 10-inch square pan. Secure them each other with some tape so they stop slipping around.
Decorating Batter and Cake Batter (both is the same instructions)
1. Preheat the oven to 340 F/ 170 C. Place butter and 8 grams Milk in a saucepan (for cake batter it's 13 grams of Milk). Cook over a low heat until simmer and the butter melted, then turn of the heat. Add in the sifted flour, mix well; stir until it’s form a dough ball, then transfer it to a bowl.
2. Wait until the dough a bit warm, slowly add the mixture of the egg yolk, whole egg and Vanilla Extract, mix until no lumps and well combine.
3.Heat the 30 grams of milk (for cake batter it's 50 grams of Milk) until just warm, gradually add in to the eggs batter while keep stirring. Mix until well combined. Strain the batter so there’s no lumps remain, set aside.
4. Whisk the egg whites and vinegar, once it’s get nice and foamy, slowly add in the granulated sugar in 3 batches, whip until they form stiff peak.
5. Fold 1/3 of the whipped egg whites into the egg yolks mixture, then pour this mixture to the remain 2/3 egg whites mixture and continue folding until everything is incorporated.
6. Devide the batter into a couple small bowls (using one bowl for each colour that you want to use) then transfer each colour to a piping bag.
7. To decorate; Start with the outline, after the outline is done you can continue with the colouring.
8. After finish with all the design, carefully transfer the design paper onto a grease pan, bake it for about 1 to 2 minutes (just until it gets kind like a skin on top so this way it won’t bleed into our cake batter when we add our roll cake batter on top).
9. Next, prepare the cake batter (please follow the same 1-5 instructions as above).
10. Pour the cake batter into the pan, and very gently spread the batter evenly, being careful not to disturb the Rilakkuma underneath.
11. Shake and give a couple tap to even it out and get rid of the excess air bubbles, bake it for about 15-18 minutes.
12. Once it comes out from the oven, tap the pan so it wont’ shrink too much, then turn it out onto a cooling rack that has some parchment paper on top. Peel the parchment paper carefully, then quickly cover it with some more parchment paper to prevent your cake roll dry out
13. Trim off the edges of the cake to make it more neat and beautiful. Spread the buttercream evenly on top of the cake, and then roll it up. Let it sit for about 15-30 minutes to set up a bit.
Buttercream:
1. Mix the milk and flour, microwave it in 20 seconds intervals or cook on the stove until it just become a paste, set aside to cool completely.
2. In a large bowl, cream the butter until it gets a really smooth consistency,
add in the icing sugar along with vanilla extract, mix until well combined. Add in the cooled flour paste, mix until it’s incorporated.
NOTE
1. To make the cake batter, please follow 1-5 Decorating Batter instruction.
2. Make sure that you use parchment paper for the design paper, they are used in baking as a disposable non-stick surface. They should not be confused with wax paper.
3. The cake can be kept at room temperature for 1 day and 3 days in the refrigerator.