Week 170: Lemon and raspberry Swiss roll

Lemon and cream cheese has always been one of my favourite combination. So I decided to incorporate it into another one of my recent favourite – a Swiss roll. While I was back at my parents’ place, mum and I made a couple of Swiss rolls and the more I made ’em, the more I like ’em!

Here I was trying out a patterned Swiss roll for the first time. Not the most successful – I probably should have baked the “pattern” instead of freezing it. But, we all learn from our mistakes.

On the bright side, it tasted delicious! A lightly lemon scented chiffon layer cake, sandwiching a layer of raspberry jam and a generous portion of whipped cream cheese frosting. Yums!

For the chiffon cake

125g cake flour

1½ tsp baking powder

½ tsp salt

80g + 12g + 38g sugar

Zest of one lemon

Juice of one lemon and hot water weighing a total of 90g

1 tsp pure vanilla extract

½ tsp lemon extract

60g vegetable oil

4 egg yolks

3 + 1 egg whites

½ tsp cream of tartar

Red colouring

1) Prepare a 10″ x 15″ baking tray by lining the bottom with parchment. Do not grease sides.

2) Preheat conventional oven to 175C.

3) Sift cake flour and baking powder into a bowl. Add salt, 80g of sugar and lemon zest.

4) Pour the lemon water into a cup. Then stir in the extracts and oil.

5) Make a well in the flour mixture, then pour in the oil mixture, whisk to combine.

6) Add the egg yolks and continue whisking until mixture is completely smooth.

7) Using the whisk attachment, beat 1 egg whites with 12g sugar until just passed soft peaks.

8) Separate 100g of the egg yolk mixture and fold in the meringue together with red colouring.

9) Fill a pastry bag with the prepared batter and pipe swirly patterns on the prepared baking tray. Freeze while preparing the remaining batter.

10) Using the whisk attachment, beat the remaining egg whites until frothy. Sprinkle the cream of tartar. Then while whisking on medium, slowly add the remaining 38g sugar. Whisk meringue until just passed soft peaks.

11) Fold the meringue into the egg yolk mixture in 3 additions, being careful not to knock out too much air.

12) Remove cake tray from freezer and pour remaining batter evenly covering the piped batter. Bake in preheated oven for 20 mins. Test by lightly pressing with a finger. Cake should be springy when cooked. If not, continue baking in additions of 2 mins, until fully cooked.

13) Cool for 5 mins and unmold. Roll the cake into a tight roll and allow to cool to room temperature on cooling rack.

For the whipped cream cheese frosting

40g icing sugar

150g heavy cream, chilled

250g cream cheese, at room temperature

1 tsp vanilla paste

1) Using a stand mixer, whisk the heavy cream and icing sugar on high speed until soft peaks form.

2) Scrap this into a large bowl, cover with cling wrap and refrigerate.

3) Using the paddle attachment, beat the cream cheese and vanilla paste until it is light and fluffy.

4) Gently fold in the whipped cream.

To assemble

Raspberry jam

1) Unroll the cooled cake roll.

2) Spread a thin layer of raspberry jam. And then cover with the whipped cream cheese.

3) Gently re-roll the cake into a tight roll. Wrap with a baking parchment and chill in the refrigerator overnight.

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