13.06.2014 - Nongsa Batam. Durian is my favourite fruit!! i am dying of making durian swiss roll. Finally get some durian and make myself one!! It was heavenly!! As i expected, it was so good, soft and delicious!! Durians in the air!! Yummm....
Durian Filling
197g Durian flesh ( if you love to add more is up to your desire )
1 cup whipping cream
2tbsp confectioner's sugar ( your desire to add more or less or omit )
* shieve durian flesh in to paste. Whip up 1 cup of whipping cream and confectioner's sugar mixed in smooth durian paste and mixed well. Keep in side the fridge.
Sponge Cake Ingredients:
3 eggs ( large )
1/3 cup or 65g sugar
80g cake flour 2/3 cup
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder
Method:
Sift cake flour and baking powder, set aside.
Line grease paper on 8.5" x 11" rectangle baking pan. Pre-heat oven to 180c.
With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
Add the melted butter and vanilla extract, fold with spatula until well blended.
Pour the batter into baking tray. Spread and smooth out the batter evenly.
Bake in middle rack for 25-30 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place a new parchment paper on top of the sponge cake and turnover, roll up immediately while the cake is still warm. and leave it set to cool.
Remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread the durian filling and roll up the sponge layer. Let it set in the fridge for another 1 hour before served.
NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.
Durian Filling
197g Durian flesh ( if you love to add more is up to your desire )
1 cup whipping cream
2tbsp confectioner's sugar ( your desire to add more or less or omit )
* shieve durian flesh in to paste. Whip up 1 cup of whipping cream and confectioner's sugar mixed in smooth durian paste and mixed well. Keep in side the fridge.
Sponge Cake Ingredients:
3 eggs ( large )
1/3 cup or 65g sugar
80g cake flour 2/3 cup
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder
Method:
Sift cake flour and baking powder, set aside.
Line grease paper on 8.5" x 11" rectangle baking pan. Pre-heat oven to 180c.
With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.
Add the melted butter and vanilla extract, fold with spatula until well blended.
Pour the batter into baking tray. Spread and smooth out the batter evenly.
Bake in middle rack for 25-30 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place a new parchment paper on top of the sponge cake and turnover, roll up immediately while the cake is still warm. and leave it set to cool.
Remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread the durian filling and roll up the sponge layer. Let it set in the fridge for another 1 hour before served.
NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.
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