Freshly and Lovingly Baked on : 17th Aug 2014
Do you feel that sometimes you really just want to spend time alone? I have been out after work the whole week. It is either dinner appointments or meetings. I really need the time to re charged again. I cannot be the happy, engaging face 24/7 without time to recharge and unwind.
Today, I chose to do so. Simply enjoying myself. Ahhh…. Simply me.
I am trying out a new swiss roll recipe. To be honest, it took me a while to decide on the fillings. I finally decide on a cheese cake filling because I have never made one before and no baked cheese cake filling is just perfect for this swiss roll.
Egg yolk batter
105g Cake flour
20g Granulated Sugar
50g Canola Oil
A few drop of pure vanilla extract
Egg white Batter:
4 Egg Whites
65 Granulated Sugar
Cream Cheese Cake Fillings
125g Cream Cheese
25g Granulated Sugar
100g Heavy Whipping Cream
1.5 Tbsp Lemon Juice
5g GElatin Powder
40g Hot water
Egg yolk batter
Beat the egg yolk with sugar until pale and creamy. Then add in oil, water and vanilla extract. Combined well. Add in the sifted flour in batches and fold it in.
Whipped up the egg whites for the egg white batter till foamy. Gradually add in the sugar and whipped at high speed till stiff peaks.
Fold the whipped egg whites into the egg york batter. Pour it into prepared pan of about 31cm x 23cm. Bake it in a preheated oven for 15 min at 170 degree.
This pan size will still result in some leftover batter. So if you have a bigger pan, you can use it.
Once done, flip it onto a fresh piece of parchment and peel off the old parchment gently. Flip it over again onto another piece of parchment. Roll it up and let cool while you prepare the filling.
Dissolve the gelatin in the hot water and set aside. Stir the cream cheese until it softened and add in the granulated sugar. Combine the cream cheese and sugar well. Add in the lemon juice and incorporate it into the cream cheese. Then whip the heavy cream until it formed soft peak. Stir this whipped cream into the cream cheese mix before adding the yoghurt. Once done, slowly add in the dissolved gelatin and stirred it in. Let it chill in the fridge for 1 hr before spreading it onto the roll cake.
One you rolled up the cake, tightened the end of the parchment paper and set it for 3 hrs in the fridge before slicing.
To decorate the swiss roll, I have decided to use the leftover cream cheese fillings. The remaining fillings are divided up into 3 portions and coloured in graduation of blue colours. Then piped circles onto the sliced swiss roll before serving. 😉 Not only is it a pretty sea of blue, it is also an added decadence to the already creamy swiss roll!
This is the plain version before I decided to “Dress” it up. I love the texture tremendously.