durian swiss roll

durian swiss roll1

A very blessed Christmas to every one!

Today is another attempt at a patterned swiss roll. I don’t think there are many durian patterned swiss rolls out there. Yes, those round things on the cake are meant to be durians.

They don’t look really pretty but considering my art has never gotten very high marks in school, I think I’m quite satisfied with the results. 😛

durian swiss roll2

I did a better job this time round with the patterns on the cake. This time, I remembered to add in the flour to the pattern batter. Though a few patterns stuck to the parchment, the majority remained intact and that made my day.

To complete the design, I played around with dark cocoa paste and a paint brush. It’s been ages since I’ve held a paint brush! Last time I remember was when I was in secondary school. That’s more than a decade ago! I had great fun decorating the cake, trying to make the patterns look like durian fruits. Lucky thing my mother and my colleagues recognized them as durians. 🙂

Durian swiss roll (adapted from Junko’s decorative swiss roll cookbook)

Cake

  • 4 egg whites, separated into 30 grams and the rest in another bowl
  • 3 egg yolks
  • 40 ml corn oil, or any flavorless oil
  • 60 ml water
  • 65 grams castor sugar, separated
  • 80 grams + 1 tsp cake flour, separated
  • 1 tsp pure vanilla extract
  • corn flour
  • green food coloring

Sugar syrup

  • 1 tsp Grand Marnier or orange liqueur
  • 1 tbsp castor sugar
  • 1 tbsp warm water

Filling

  • 150 grams whipping cream, cold
  • 25 grams castor sugar
  • 150 grams durian pulp
  • 1 tbsp milk

Cocoa Paint

  • 1 tsp dark cocoa powder
  • 1 tsp warm water

Cake

  1. Line a 10 x 10 inches square pan with parchment paper and lightly grease with corn oil. Preheat oven to 170 degrees C.
  2. In a bowl of a standing mixer, whisk egg yolks with 35 grams of sugar until pale and fluffy.
  3. Gradually drizzle in oil, then water and beat until combined.
  4. Sift in flour and beat until just combined. Scoop out 2 tsp of batter into a medium bowl and set the rest aside.
  5. Add 1 tsp cake flour and food coloring to the batter in the medium bowl and mix until combined.
  6. Whisk the 30 grams of egg white until soft peaks form, add in a pinch of corn flour and whisk till stiff peaks stage.
  7. Fold in egg white to the colored batter until combined. Scrape into a small piping bag fitted with a small plain nozzle.
  8. Pipe small circles onto the parchment lined pan. Place in the freezer and start preparing the next portion. I left mine in the freezer for 10 minutes or so.
  9. Whisk the remaining egg whites until soft peaks form, add in 30 grams sugar, whisk for another minute until glossy. Add in a pinch of corn flour and whisk till stiff peaks stage.
  10. Fold in meringue to remaining egg yolk batter from step 4 until combined.
  11. Remove the pan from the freezer, carefully pour the batter from step 10 over and smooth out with an offset spatula. It is best to try to distribute the batter over all parts of the pan whilst pouring. This makes it easier to spread the batter without dislodging the piped design.
  12. Bake for 14 minutes.
  13. Remove the cake from the pan and place onto a cooling rack immediately. Carefully peel down the sides of the parchment paper from the cake. Let it cool for 10 minutes.
  14. Flip the cake over onto a grease proof paper and carefully remove the parchment paper.
  15. Let cake cool completely before filling.

Filling

  1. Puree durian pulp and milk in a blender.
  2. In a medium bowl, add whipping cream, castor sugar whisk until stiff peaks form.
  3. Fold in blended durian to the whipped cream.
  4. Chill until use.

Sugar syrup

  1. Mix all ingredients in a small bowl and stir until sugar is dissolved.

Cocoa paint

  1. Mix all ingredients in a small bowl and stir until smooth.

Design

  1. Dip a painting brush with a fine tip in the cocoa paste and draw as per your wishes.

Assembly

  1. Flip the cake over onto a grease proof paper so that the design is on the bottom.
  2. Brush sugar syrup evenly over the cake.
  3. Spread durian filling evenly over the cake, leaving a 1 cm space at the end of the roll.
  4. Roll up the cake and chill for 2 hours until set before slicing.

My dad, after a full dinner, came back late at night and ate a slice of this cake. Yes, after dinner and beer. His verdict? He purposely walked to my room and told me this: “Your cake is very nice.” Needless to say, I went to sleep smiling. Happy is the baker when someone appreciates!

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