avocado swiss roll

Following the success of the mango swiss roll I made, I decided to try using avocado.

The color of the cake is lightly green and the fragrance of avocado is not detectable. I filled the swiss roll with a thin layer italian meringue cream, followed by a layer of Nutella. Perhaps due to my love for the Indonesian avocado shake, I feel avocado goes very well with chocolate. 🙂

The cake looks very pretty before slicing. After slicing, the Nutella smudges everything. 😦

This is actually my second attempt at making avocado swiss roll. In the first attempt, I forgot that avocados are used as a healthy substitute for oil/butter and still used the same amount of oil called for in the recipe I improvised from. This resulted in a very moist cake that was too damp.

Avocado Swiss Roll (adapted from Mango Swiss Roll by Honey Bee Sweets)

Egg yolk mixture

  • 4 egg yolks
  • 42 grams caster sugar
  • 35 grams fresh milk
  • 68 grams avocado flesh
  • 1 tbsp lemon juice
  • 35 ml corn oil
  • 42 grams cake flour
  • 42 grams plain flour
  • 14 grams corn flour

Egg white mixture

  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 56 grams caster sugar

Filling

Note

  1. I used eggs that weigh 60 grams with shell
  2. This recipe is for a 12 by 10 inch jelly roll pan

Method

  1. Preheat oven to 170C. Line the pan with baking paper, with at least 2 inch overlay on the short side of the pan. This will help in easy removal of the cake.
  2. Mash avocado flesh well and mix in the lemon juice.
  3. Sieve all the flour into a medium bowl and set aside.
  4. In a large bowl, place egg yolks and caster sugar. Beat well with a whisk until sugar is dissolved and mixture is lighter in color. Add in oil slowly, whisking continuously.
  5. Add in milk. Whisk to combine.
  6. Add in avocado puree. Whisk to combine.
  7. Add in flour in 2 additions. Whisk to combine.
  8. Whisk egg whites in a medium bowl until frothy, add in cream of tartar and continue to whisk for another minute.
  9. Gradually add in caster sugar and whisk until soft peaks form.
  10. Add 1/3 of the egg white mixture into the egg yolk mixture and combine well. Add remaining egg white and fold in well with a rubber spatula.
  11. Pour batter into cake pan, level with a plastic scrapper and give the pan a few knocks on the countertop before placing it in the oven to bake for 13 minutes.
  12. Remove cake from oven and using the overlay, pull the cake out of the pan onto a cooling rack immediately. Pull down the baking paper by the sides of the cake and let the cake cool completely.
  13. Flip the cooled cake over on a baking paper and gently peel off the baking paper that is on the bottom of the cake.
  14. Place a greaseproof baking paper over the cake, then flip it over again. The bottom side of the cake should now be facing down. This will be the surface.
  15. Using a offset spatula, spread the buttercream as evenly as possible over the cake. Then repeat with the Nutella spread. Roll up the cake and place in the refrigerator for 3-4 hours until set, before cutting and serving.

This swiss roll is ‘wetter’ than the other swiss rolls I’ve attempted, mainly due to the avocado.

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