Cempedak Swiss Roll 菠萝蜜蛋糕卷

I was planning to bake a cempedak butter cake but when I saw this cempedak swiss roll in this post, I change my mind ! Now cempedak is in season, this is the best time to enjoy cempedak. Anyway, I am sure will bake a cempedak butter cake later.

 

Cempedak 

 

Too bad, I can't get the orange flesh of cempedak

 

We can eat the cempedak seeds as well, boiled in water till cooked, it taste like chestnut.

 

The other day I found a good swiss roll recipe (I have tried the maple syrup swiss roll, have yet to post)  . Like the flexible cake sponge, easy to roll..

 

My friend Yan taught me to use scissor to cut the flesh as to break down the fibre , and cook it to reduce water content in the flesh..
I still have to improve the cempedak filling, maybe I should add some butter next time..I wish to try out the real cempedak swiss roll in Ipoh one day.



If you want to make this swiss roll, I will suggest you to spread a thin layer of buttercream, as you can see my swiss roll did not stick well.

Cempedak Swiss Roll

(recipe source: swiss roll recipe modified from here, by Sonia aka Nasi Lemak Lover)
*makes a 36cm x26xm

To make Cempedak filling

200g Cempedak flesh
 

Method

1. Use a scissor to cut the flesh as to break down the fibres of the flesh.
2. Cook the cempedak flesh in a non-stick pan till slightly dry.
3. Set aside to cool.

To make swiss roll

120g egg yolks
45g caster sugar

8g honey
20g corn oil
15g milk

195g egg white

65g caster sugar
65 cake flour

 

Method

1. Add 45g sugar with egg yolk, lightly stir well.
2. Bring the bowl over a bowl of simmering water, continue to stir to sugar dissolved and liquid turned warm.
3. Add honey, corn oil and milk in a small saucepan, bring to warm till mixture well combined.
4. Pour the warm liquid into egg yolk mixture, continue to stir (use hand balloon whisk) till light.
5. Beat egg white till foamy (use electric hand mixer), gradually add in sugar and beat till soft peak.
6. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk mixture.
7. Fold in 2/3 of meringue and use a spatula, fold with egg yolk mixture till combined.
8. Sift in cake flour, gently fold with egg mixture till well combined.
9. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on table top to remove air bubbles trapped in the batter.
10. Bake in preheated oven at 170C (fan forced) at middle rack for around 16-18mins.
11. When cake is done, immediately remove cake from the pan and place on a wire rack to cool.
12. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
13. Slowly peel off the attached baking/parchment paper from the cake.
14.  Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
15.  Make few slits across the cake with a knife. Arrange the cempedak filling on the cake, roll the cake up tightly to form a Swiss roll.
16. Wrap with cling wrap, you can either chill in the fridge or just store in room temperature.

 

I am submitting this post to Malaysian Food Fest Perak month hosted by 
WendyinKK of Table for Two....or more 

 

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

Sakura Swiss Roll 桜花蛋糕卷

When i bought the pickled sakura from Kyoto Japan, I was planned to make a Sakura swiss roll but end up did sakura cookies first..Anyway, i finally did it today..

In fact, the taste of this pickled sakura is like pickled plum, nothing to shout out. But i have to admit putting sakura in any pastry, it look simply gorgeous !!

I use the pickled sakura bought from this shop, refer here

For this recipe, i provided the full recipe of 10"x14" pan size, but in actual, i removed 2" from 14" length as shorter length is easy to roll.

Sakura Swiss Roll
(recipe source: by Sonia aka Nasi Lemak Lover)
*35cm x 25cm (10” x 14”) square pan

Swiss Roll sponge
4 egg yolks (large)
40g corn oil
40g water
20g caster sugar
70g cake flour
1tsp Cointreau- orange-flavoured liqueur (optional), or replace with vanilla extract

4 egg white (large)
1/2tsp lemon juices, optional
50g caster sugar

15pcs pickled Sakura

Method
1. Put the pickled Sakura in a bowl, cover with enough water, leave it for 2hrs or more, to reduce the salt from the Sakura.
2. Drain the Sakura and discard the water. Also very lightly squeeze the water using finger.
3. Dust little cake flour on pickled sakura, arrange on the pan that line with parchment paper.
4. Lightly whisk egg yolk with sugar.
5. Add in corn oil, stir to combine.
6. Add in water and Contreau, combine well.
7. Add in cake flour, mix well, set aside.
8. Add lemon juices into egg white, beat till foamy.
9. Gradually add in sugar, beat till stiff peaks.
10. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
11. Fold the balance of egg white mixture into egg yolk mixture, combine well.
12. Pour batter into the pan and bake at pre-heated oven at 160C (at middle rack) for 25mins. Remove cake from pan and cool down on wire rack till cool completely.

Cream
120g whipping cream (dairy)
35g caster sugar

Method
1. Add sugar and cream together in a mixing bowl.
2. Place the mixing bowl over a larger mixing bowl that filled with water and ice cubes.
3. Use a hand mixer, beat over high speed till stiff peak and thick.
4. Keep in the refrigerator before use.

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread evenly a layer of cream.
6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge (if using whipping cream) to allow the swiss roll to set. Slice to serve.

Latest update- if you interested to buy this pickled sakura, you may like to check this online shop- link . I have purchased from them, their service is fast and accurate.

Decorated Polka Dot Swiss Roll 圆点蛋糕卷

I did swiss roll before but have never try with decorated pattern on swiss roll. Since i bought a decorated swiss roll cookbook ( 彩绘蛋糕卷 ) from the Book Fair recently .So i quickly try my 1st decorated swiss roll with the most basic pattern, polka dot.

But i did not follow to the sponge cake recipe in this book or followed to the earlier 孟老师 recipe, instead i follow a recipe from my favourite cookbook that i bought from Shanghai. I am very pleased with this sponge cake recipe, easy to make (making chiffon method) and yet resulted a spongy and flexible swiss roll cake. I will use this basic swiss roll recipe from now onwards..

While i went out to fetch my son who having tuition in school, i let my daughter to pipe the patterns for me. So this was how she made the polka dot, not same size and you can noticed she pipe a heart shape also, hehehe..

Decorated Polka Dot Swiss Roll
*35.5cm x 28cm square pan

Decoration batter
(recipe source: adapted from 彩绘蛋糕卷 )

50g unsalted butter
1tsp corn oil
40g icing sugar
30g egg white
50g cake flour, add more flour if batter too runny, adjust accordingly

Food coloring, Wilton rose

Method
1. Melted butter and corn oil over a double boiler.
2. Sift in sugar, stir well.
3. Add in egg white, combine well.
4. Add in cake flour, mix well.
5. Put in the color.
6. Pipe the patterns onto the swiss roll pan that line with paper.
7. Chill in the fridge for 20mins.

Swiss roll sponge
(recipe source: adapted from 妙手烘培)

5 egg yolks (medium)
50g corn oil
50g milk
20g caster sugar
85g cake flour

5 egg white (medium)
1/4tsp lemon juices, optional
60g caster sugar

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, combine well.
4. Fold in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡)
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture, combine well.
9. Pour batter into the pan that line with parchment paper.
10. Bake at 160C (at middle rack) for 25mins.

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread evenly a layer of strawberry jam or cream.
6. With the shorter side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge (if using whipping cream) to allow the swiss roll to set. Slice to serve.

There will be more patterns coming up, stay tuned..

Banana Swiss roll with peanut butter cream

This will be my last roll to enter Aspiring Baker's event. And this time i adapted the basic sponge from Anncoo jounal's blog, straight forward steps but still resulted a moist and soft Swiss roll, another good keeper.

Seeing two bananas sitting on the table and dont think there is anyone wanted to eat this, so I quickly grap it and add into this sponge. This sponge cake taste very similar to Spongy banana cake which i prepared earlier..YUM!
I also tried to make marble effect but was not nicely done...

Banana Swiss roll with peanut butter cream
(recipe source: adapted basic sponge from Anncoo Journal with modification)
* make one 11" x 14" (28cm x 36cm) Swiss roll

Ingredients

4 egg yolks
20g caster sugar
30g corn oil
1/4tsp salt
1/2tsp vanilla extract
70g cake flour
100g mashed banana

4 egg whites
60g caster sugar

1tbsp cocoa powder

Filling
60g peanut butter
60g unsalted butter, room temp
15g icing sugar

To make Swiss roll sponge
1. Whisk egg yolks and sugar till light and creamy.
2. Add salt, vanilla, mashed banana and corn oil, stir well. Sift in cake flour, fold well.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Take one-third of batter, add in cocoa powder, combine well.
6. Pour the batter and cocoa batter into baking tray lined with baking paper. Spread evenly with a scraper and swirl the marble effect. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack to cool.

To make peanut butter cream
1. Beat unsalted butter and sugar till light and creamy, add in peanut butter, combine well.

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge from the end.
5. Make two slits across the breadth of the cake at the side nearest to you with a long knife.
6. Spread evenly a layer of peanut butter cream over the entire sponge.
7. With the shorter side/breadth facing you (if using 11 x 14 inch pan), roll the cake up tightly to form a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food

Green tea Swiss roll (with red bean and Mascarpone cheese)

After watched the DVD showing how to roll a nice swiss roll by master 孟老师 ( a blogger friend  MEL so kind sent me a 孟老师 DVD), I have more confidence now to make a swiss roll.

This time, I changed to a new flavour to replace the normal whipped cream, I use Mascarpone cheese instead, and surprised that Mascarpone cheese perfectly matched with match flavour, simply YUMMY!!

I learnt these two tips before start to roll a sponge, check recipe below.

Green tea Swiss roll (with red bean and Mascarpone cheese)
(recipe source : basic sponge adapted from 孟老师 “美味蛋糕卷”)

* make one 11" x 14" (28cm x 36cm) Swiss roll

Ingredients
26g unsalted butter, melted
84g egg yolk (5 medium egg yolks)
26g caster sugar
10g green tea powder

126g egg white (4 medium egg whites)
80g caster sugar
47g cake flour, sifted

Filling
Red bean paste (I cook 100g red bean with water in pressure cooker for 20mins)
120g Mascarpone cheese
20g caster sugar

To make Swiss roll sponge
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.
2. Add green tea powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter. Take some batter and add into melted butter to incorporate and add back to the remaining batter and mix well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack to cool.

To make Mascarpone cheese cream
1. Beat Mascarpone cheese and sugar till stiff peaks form, chill in the fridge for later use.

To assemble Swiss roll
1. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a new piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make two slits across the breadth of the cake at the side nearest to you with a knife.
6. Spread evenly a layer of Mascarpone cheese cream over the entire sponge and followed by a layer of red bean paste.
7. With the shorter side/breadth facing you, roll the cake up tightly to form a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food

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Strawberry Swiss roll

Here is another Swiss roll I did last week and this time i use fresh strawberry for the filling.

This recipe was adapted from "Okashi-sweet treats made with love" 's book. This recipe requires more steps and not easy to handle if compare to early chocolate swiss roll.

I adapted the souffle roll sponge from this book and I suspected i have handled the steps not well because the sponge texture must be light, springy and fluffy texture. But what i got was a dense and firm sponge.
Anyway, this sponge is super easy to roll as it is very flexible and elastic. My kids like this cake, for me i still prefer the sponge from 孟老师.

Strawberry Swiss roll
* make a 11" x 14" (28cm x 36cm) Swiss roll
(recipe source: adapted souffle roll sponge from "Okashi-sweet treats made with love" book, i modified the amount ingredients to suit the size of my cake pan)

Ingredients
1 whole egg
4 egg yolks
1 and 1/2tsp vanilla extract
46g unsalted butter
90g cake all purpose flour
90g milk

4 egg whites
113g castor sugar

Filling
Fresh strawberries, cut small pieces
Non-dairy whipped cream

Method
1. Combine egg, egg yolks and vanilla extract in a small bowl and beat lightly. Set aside.
2. Place butter in a small saucepan, and heat gently until melted. Add flour to melted butter and cook through. Transfer butter-flour mixture to a bowl, then add egg mixture a little at a time. With a spatula, mix into a smooth batter. Add milk and mix to incorporate. Strain batter and set aside. (do not skip strain batter, i found the batter is very thick and not easy to strain through)
3. To make meringue, place egg whites in a clean bowl and beat until foamy. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for 13mins (original recipe is 20mins)
8. When cake is done, remove from pan and place on a wire rack and put in a big plastic bag to cool.
9. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of whipping cream over top of sponge and place fresh strawberries on top.
10. Gently roll up the sponge to make a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food

Chocolate Swiss roll with blueberries filling

I made swiss roll not more than 3 times but all were failed. When i know Aspiring Bakers #9 calling us to challenge making Swiss roll, i quickly search for a 100% success recipe, and i got to know the best recipe is from 孟老师 “美味蛋糕卷”.

I don't own this book but I saw in 茄子's blog. Eventhough i have little hiccup as I overbeated the meringue and was hard to fold with egg yolk mixture. But the Swiss roll came out still perfect, easy to roll and no crack.



Chocolate Swiss roll with blueberries filling
(recipe souce : basic sponge adapted from 孟老师 “美味蛋糕卷”)
* make a 11" x 14" (28cm x 36cm) Swiss roll

Ingredients
26g unsalted butter, melted
84g egg yolk
26g caster sugar
3tsp cocoa powder
126g egg white
63g caster sugar
47g cake flour

Filling
Blueberries filling
Non-dairy whipped cream

Method
1. Whisk egg yolks and sugar over a pot of hot water till thicken and pale in color.
2. Add cocoa powder into egg yolk mixture, stir well and set aside.
3. In another clean bowl, beat egg whites on high speed until foamy, gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of egg whites mixture to mix with the egg yolk mixture using a hand whisk. Then fold in the remaining egg white using a spatula until well combined.
5. Gently fold the sifted flour (in 3 batches) into the batter.  Add in melted butter and gently combine well.
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13mins.
8. When cake is done, remove from pan and place on a wire rack and put in a big plastic bag to cool.
9. To assemble Swiss roll, turned cooled sponge onto a clean work surface. Peel off parchment paper, spread evenly layer of whipping cream over top of sponge. Follow by spread a layer of blueberries filling.
10. Gently roll up the sponge to make a Swiss roll. Wrap with cling wrap and chill in the fridge to allow the Swiss roll to set. Slice to serve.

I just done another Swiss roll recipe from Keiko ishida's Okashi book just now, look like i have another success Swiss roll, hehehe, will share recipe soon.

I am submitting this post to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food

Happy Baking !!