I have considered the possibility of this recipe attempt becoming a nightmare. There are many challenges to overcome while making this roll: (1) the cake batter has to be baked just right (not too dense); (2) the cream mixture has to be whipped just right (not overwhipped); (3) the log has to be rolled up just right (not too loose). Also, I took a risk when I decided to pipe two stripes of red bean paste over the roll.
The result of this swiss roll attempt – successful! The white chocolate cream mixture was lovely, not too sweet but delightfully fragrant. The roll had a nice matcha sniff to it as well. Am definitely going to do this again very soon!
- Egg yolk: 3
- Sugar: 10g + 50g
- Olive oil: 20ml
- Milk: 40ml
- Cake flour: 53g
- Matcha powder: 7g
- Egg white: 3
- White chocolate: 50g
- Heavy (thickened) cream: 120ml
- Red bean paste: 200g
- Icing sugar (optional): 1 tbsp
- Preheat oven at 190 degrees Celsius.
- Beat egg yolks with 10g sugar.
- Add in olive oil. Whisk to combine.
- Add in milk. Whisk again to combine.
- Sift in cake flour and matcha powder. Whisk again to combine. Set aside.
- Separately whisk egg whites with 50g sugar, adding sugar gradually till stiff peaks form.
- Fold in 3 batches into egg yolk mixture.
- Place greased baking paper on rectangular tray. Pour batter in and spread out evenly on tray. Hit tray on counter a couple of times to even out.
- Bake 14min till slightly browned.
- Remove from oven. Cover top with cling wrap. Remove wrap together with ‘skin’ of cake.
- Flip cake over. Remove greased paper together with ‘skin’ of cake at the bottom.
- Flip cake over again onto a clean piece of baking paper. Slice off 1 end of cake to create a gentle slope to help it taper off naturally at the end of the roll.
- To make the cream, melt white chocolate in a hot water bath.
- Whisk heavy cream till slightly stiff. Add in melted white chocolate and use a spoon to mix in quickly.
- Spread cream mixture over the top of the cake. Pipe red bean paste in two columns over cream, at the opposite end of the sloped end.
- Roll into a log, starting from the end with red bean paste. Use the paper to pull tight.
- Chill in fridge overnight, wrapped in the paper to keep it in shape.
- Unwrap from paper. Sprinkle icing sugar over cake.
- Cut into slices to serve.
I couldn’t find cake flour during the CB period back then because apparently everyone was busy baking at home and stocked up on flour. As such, measured out 53g plain flour, removed 1 tbsp of cake flour and substituted it with 1tbsp corn starch. Works perfectly!