Makes 1 swiss roll (Around 10 pieces)
Best for: Special treats, Summer, Desserts
Cookware needed:
- Hand mixer
- Swiss roll pan (around 15"x10"x1") - Non-stick reusable baking tray liners
- Non-stick baking paper
- A straight rolling pin
- Piping bag & nozzles to your liking
- Sifter
- Spatula
- Scraper
- Whisk
- Zester
- Grater
- 2 big mixing bowls
- 1 small sauce pan (to serve as double boiler base)
- 1 mixing bowl that is slightly bigger than the small sauce pan (which you can place on top of the sauce pan to use as a double boiler top)
- Piping bag & nozzles
Ingredients:
Swiss Roll base - Egg yolk batter:
- 55g Avocado oil (Use a vegetable oil that doesn't have a strong flavor)
- 90g Cake Flour
- 1g Baking powder
- 8g Sugar
- 115g Egg yolks
Swiss Roll base - Merengue:
- 225g Egg white
- Sugar 80g
Lime Custard Cream:
- 150g Milk
- 30g Egg yolk
- 35g Sugar
- 15g Cake Flour
- 5g Unsalted butter (softened)
- 45g Whipping Cream (to melt the white chocolate with)
- 68g White Chocolate (broken into chunks)
- 150g Whipped cream
- 4g Gelatin powder
- 20g Lime juice
- 1 teaspoon Lime zest (grated)
Decoration:
- ~1/4 of the Lime Custard Cream
- 1 teaspoon of Lime zest peels (use a zester)
Method - Swiss Roll Base
Preheat the oven to 180C with fan. Line the jelly roll pan with reusable baking tray liners (use this method)
Starting with the Egg yolk batter - mix the water and sugar into a bowl, whisk till most of the sugar is dissolved into the water. Slowly add avocado oil into the water sugar mixture, whisk till well incorporated.
Slowly sift the cake flour & baking powder into the mixture, mix well and add egg yolks. Whisk till everything is well incorporated.
Use another mixing bowl to work on the merengue- make sure there are no oil on the surface of the mixing bowl - Pour egg whites into the bowl and whisk with an electric hand mixer on low speed until they become foamy and frothy. Add sugar into the egg white mixture in increments, continuing to whisk but on high speed until the egg whites are whipped to firm peaks. This means when the whisk is lifted out of the egg whites, the peak will stand erect and not bend over. Be careful not to overbeat the egg whites as the mixture will break down and the foam will collapse.
Mix 1/3 of the merengue into the egg yolk batter, mix well until everything is well incorporated. Then pour the mixture into the merengue.
Using a spatula, fold the remaining merengue gently into the egg yolk batter, and pour the batter into the lined swiss roll pan. Use the spatula to slowly push the batter to the four corners of the pan, make sure the batter is even on the pan and make sure to only fill up half the height of the pan as the cake batter will rise significantly when baking.
Use a scraper to smooth out the surface of the batter. Give the swiss roll pan a tap against the table to release the air in the batter, and bake it in a 180C oven for 10-12 minutes. After that, turn the baking sheet around in the oven and bake for another 6 minutes.
Once the swiss roll base is baked, take it out of the oven and give the pan another gentle tap against the table to release the air in the cake.
Put a baking sheet over the cooling rack, quickly transfer the cake base onto the cooling rack by flipping the brown side of the cake base onto the cooling rack (the brown side should be in contact with the cooling rack). Remove the baking sheet liner from the sides of the cake and let the cake cool to room temperature.
Method - Lime Custard Cream
Place the white chocolate & whipping cream in in a microwave safe bowl and microwave for 20 seconds. Stir until the white chocolate melts into the cream, creating a ganache kind of texture. (You can also use the double boiler method if you don't have a microwave. If you do, make sure no water touches the chocolate in the bowl anid make sure the bottom of the bowl does not touch the water)
Fill a sauce pan with water and put a mixing bowl on top. Turn on medium heat, add milk, egg yolk and sugar into the mixing bowl, whisk until the temperature of the mixture is around 70C.
Once the mixture reaches around 70C, sift in cake flour and continue to whisk until the mixture thickens into yogurt consistency. Turn off the heat once it reaches that consistency.
Add in softened butter into the custard, whisk till it's well incorporated. Then add the white chocolate ganache into the mixture. Whisk well, remove the mixture from the stove and put aside until the mixture cools down to room temperature.
Once the custard is cooled down, add lime zest and lemon juice to the custard and mix well.
Whip up 150g of whipping cream & gelatin powder until the cream forms peaks that does not flop over (stiff peaks). Add the custard into the whipping cream in increments (and taste as you go, if you feel there's too much custard then you can reduce the amount of custard in the cream) and fold the mixture with a spatula carefully until well mixed . (Be careful not to over whip the cream!)
Method - Assembling the Swiss Roll
Cover your working surface with a baking sheet, make sure to leave around 10cm extra space on the sides of the baking sheet. Move the cake base onto the working surface by flipping the cake base over to the surface so the white side faces down and the brown side faces upwards.
Refer to this video as reference to the following instructions - Add the custard cream onto the brown surface of the cake base (this will be different from the instruction video), the thickness of the cream should be around 0.5cm thick on top of the cake base.
Smooth the cream away from you and make sure to leave around 2 cm towards the end of the roll (which should be the side away from you as you roll). Roll the cake up with a rolling pin in the same fashion as the video and put in the fridge for 2-3 hours to set. Save the rest of the custard cream in the fridge as well for decorations later.
Once the cake is cooled in the fridge for at least 2 hours, take the cake out and cut the sides of the cake to create even sides. Decorate the top of the swiss roll with the remaining lime custard cream and lime zest peels.
Cut the swiss roll to your desired thickness and serve. :)
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