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