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
- 1 cup vanilla italian meringue buttercream
- 5 tbsp Nutella spread
- I used eggs that weigh 60 grams with shell
- This recipe is for a 12 by 10 inch jelly roll pan
- 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.
- Mash avocado flesh well and mix in the lemon juice.
- Sieve all the flour into a medium bowl and set aside.
- 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.
- Add in milk. Whisk to combine.
- Add in avocado puree. Whisk to combine.
- Add in flour in 2 additions. Whisk to combine.
- Whisk egg whites in a medium bowl until frothy, add in cream of tartar and continue to whisk for another minute.
- Gradually add in caster sugar and whisk until soft peaks form.
- 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.
- 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.
- 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.
- Flip the cooled cake over on a baking paper and gently peel off the baking paper that is on the bottom of the cake.
- 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.
- 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.