As i have more leftover chestnut cream from the Chestnut Chiffon Cake, i knew i had to come up with something fast. One of the bakes that i fear baking is probably Swiss Roll Cake. I’ve not tried making it before but i was definitely curious to know how bad my rolling skill was. Heh.
Less than 24 hours later, Bamboo Charcoal Swiss Roll with Chestnut Cream i churned!
Coming up with this combi took me approximately 30 minutes, well probably. The criteria was… something to go swimmingly well with chestnut, the color must contrast beautifully.. and something that bff would go, Wow! :)
Bamboo Charcoal Swiss Roll with Chestnut Cream
Egg Yolk 5
Egg White 4
Vanilla Extract 1 tsp
Cake flour 40g
Bamboo Charcoal 5g
Butter 40g (melted) ——–> i totally missed this one out!
Fresh Cream 150ml
1. Line a 27cm x 27cm square pan with parchment paper. Preheat oven to 200C.
2. Chiffon Sponge : Whip Egg Yolk with 20g Sugar until a figure 8 can be ‘ribboned’ out without fading quickly into the mixture. Add Vanilla extract and mix well. In a separate clean bowl, whip egg white with 70g sugar until soft firm peaks are obtained. The meringue should still droop when the whip is inverted. (whipping the egg white too stiff will result in the sponge to rise excessively)
3. Chiffon Sponge : Pour Egg Yolk mixture into egg white and fold carefully to blend. Sift flour & Bamboo charcoal into the combined egg mixture. Fold carefully to ensure that flour is well combined. Pour in melted butter and fold to combine.
4. Pour batter into the lined square pan. Spread batter evenly. Bake cake in oven at 200C for 10 -12 mins.
5. After baking, remove cake from baking pan and leave to cool completely in parchment paper. Peel off parchment paper. The top face (brown side) will be creamed.
1. Whip fresh cream with sugar until firm.
Spread whipped cream on to top face of sponge. Roll carefully to form swiss roll. Trip edges.
(adapted from here)
Yes, i totally missed out the butter!!! Lol! Not sure how i did, but i just did. No wonder i was like, EH? No fats for this swiss roll? Will it work!?!?! throughout. ^_^
Thankfully, it did! And we didn’t miss it one bit. grin — guess we can skip the fats next time eh? Anyway, bff loved it, or so she claimed, and she is no fan of this sorta light cake. Her kind of cake has to be buttery, heavy and rustic. But erm, i’ll take her word for it.. because methinks the cake was pretty amazing too, though the same cannot be said for this first-timer’s rolling + cream distribution. :P