For the cake batter (the brown parts) 3 egg whites
50g castor sugar
10g cocoa powder (adjust according to taste/colour preference)
Preheat oven to approximately 180 degrees.
Cut greaseproof paper to fit the base of your tray or tin. Onto this, draw or trace a giraffe pattern. Then either place this paper face-down, or cover with a second sheet of greaseproof paper.
Here's a pattern you can trace or copy. I wish I'd used it.
Create the egg-yolk batter by combining the wet ingredients (the egg yolks, vegetable oil, milk and vanilla essence). Once combined, sift in the flour and sugar.
If fancy, add a portion of this mixture to a piping bag and trace the pattern you drew on the greaseproof paper. If average, just use a spoon to do the same. (After this step, you should have batter leftover for the next stage.)
Bang the tray to remove air bubbles (you could tell I skipped this step) and bake for 1–2 minutes until set. Remove from oven.
Next, to create the cake batter, beat 3 egg whites with 50g of castor sugar to make stiff peaks. To this, add the cocoa powder and fold in the leftover egg-yolk batter.
Pour this cake batter over the top of the pre-cooked pattern. Make sure this is level and free from giant visible air bubbles.
Bake for 14–16 minutes or until it springs back when lightly pressed. If you over-bake the cake, it will probably crack when you try to roll it.
Allow to cool (and trim edges if you like). Spread with your choice of filling (I used jam) and roll tightly.
I really enjoyed making (and eating this). I'll probably keep making it, and tweaking the recipe along the way. I think I'll make one with tiger stripes next.