Friday, July 29, 2011

Pineapple Swiss Roll/ Egg Separation Method

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The original recipe is using berries for decoration and filling. I replace it with tropical fruits, pineapple. In order to enhance the pineapple flavour, I added pineapple jam into the filling as well.

Adapted and slightly modified from 孟老師的美味蛋糕 cookbook
30g butter
* melt and set aside

4 egg yolks
20g sugar

4 egg whites
40g sugar

40g cake flour
2 tsp cornflour
* sifted

50g pineapple cubes

(E) Custard cream filling
100g margarine/ butter

40g egg yolk
40g sugar
20g cake flour
1 tsp vanilla powder (can replace with vanilla essence)
200g milk

100g pineapple jam

Methods :
1.Put the egg yolks and sugar in a bowl. Whisk the mixture by heating the bowl over double-boiler till warm. (I’m using electric mixture for the job). Whisk until the yolks turn pale and creamy.

2. In another bowl, add in egg whites and sugar. Beat the whites till stiff.

3. Remove the yolk mixture from heat. Fold in 1/3 of the whites into the yolk mixture till well incorporated. Pour in the remaining egg whites and fold gently till well combined.
4. Fold in the sifted flour into step (3) in 3 batches till well combine.

5. Remove some of the batter (step 4) into melted butter bowl. Stir to mix well.

6. Pour the butter batter (step 5) back to the step 4 batter. Fold to mix well.

7. Pour the batter into baking pan (I'm using 26cm x 26cm) lined with greased baking paper. Smooth the surface with a scrapper. Arrange the pineapple cubes evenly on top. Bake in the pre-heated oven 200C for 15 minutes.

8. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

9. Invert the cake and gently remove the baking paper. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.

10. Hold the cake with both hands and roll gently. When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.

~ Custard cream filling
1. Add yolks and sugar in a bowl. Whisk till well combine. Add in cake flour and vanilla powder. Stir to well incorporate. Pour in milk and stir to well combine.

2. Cook the milk mixture on stove at low flame. Do whisk constantly while heating up the mixture. The custard is ready once the mixture turns thick (obvious lines appear on mixture surface as you stir). Leave aside to cool.

3. While waiting for the custard to cool down, beat the margarine till light and creamy. Add in the cool custard in 3 batches with high speed each time till well combine. Lastly add in the pineapple jam and beat till well incorporate. The filling is ready to be used.

* You can save the custard cream filling inside fridge. Do whisk again to soften the cream to achieve spreading consistency.

1 comment:

  1. this is nice, the roll and the filling! wah, how many swiss rolls have you made?


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