cake recipes

UBE & AVOCADO LIME SWISS ROLL – Recipe

Posted on by misterbowtie

SWISS ROLL SPONGE Ingredients:

  • 3 Large Eggs, Separated
  • 70g (1/3 Cups) Caster Sugar
  • 40g (1/3 Cup + 1 Teaspoon) Cake Flour
  • 1 Tablespoon Milk
  • 25g (2 Tablespoons) Unsalted Butter, Melted

 

METHOD:

  1. Preheat oven to 180C (350F).
  2. Line a 30 x 30cm baking sheet with baking paper.
  3. Whisk egg whites till soft peak stage, a small dollop just sits on top of the meringue.
  4. Gradually add in the sugar and beat until stiff peaks.
  5. Whisk in egg yolk one at a time.
  6. Fold in cake flour in two parts. Adding milk in between.
  7. Stir in the melted butter till incorporated.
  8. Transfer to prepared pan, smooth out surface with spatula.
  9. Bake for 9-10 minutes just until the surface turns lightly golden.
  10. Lightly mist a clean kitchen towel till slightly damp. I don’t have a spray to mist so i just soak in water and wring out all the excess water.
  11. Invert cake onto the towel immediately from the oven.
  12. Peel off the paper, cut lengthwise into two long sheets and roll up with the towel.
  13. Cool completely before unrolling and filling with cream fillings and rolling it up again. Spread about 1cm thick ube cream on top, then pipe on thin layer of avocado cream over the top for dual layer look.You don’t want the avocado cream to be thick or it will be too overwhelming.
  14. Wrap with cling wrap & refrigerate the two thin rolls a few hours till firm before slicing into small short or tall logs as you like (Mine is shorter as it needs to be transported), plus they are quite rich after you eat a certain amount so i kept it short.
  15. Place upright on serving platter or board, pipe some whipped cream & garnish with the dragon fruit melon balls. I did a large star tip rosetta on one side, then a kiss shape next to it so you can see the two-tone filling. Garnish with one melon ball of dragon fruit and sprig of mint.

 

UBE CREAM Ingredients:

  • 200g (1/2 + 1/3 Cups) Thickened/Heavy Cream, Whipped
  • 250g (3/4 Cup) Purple Yam/Durian, Pureed
  • 1 Tablespoon Gelatin Powder
  • 50ml (1/4Cup) Cold Water
  • 1/2 Large Avocado, Mashed
  • Zest of Lime
  • Juice of 1/4 Lime
  • 1 Tablespoon Caster Sugar

 

METHOD:

  1. Sprinkle gelatin over the cold water to bloom for 5 minutes.
  2. Gently nuke in microwave without boiling just till dissolved.
  3. Stir gelatin mix into the ube puree.
  4. Whip cream until stiff peaks, then fold into the ube mix.
  5. Separately, stir in zest and juice of lime into the mashed avocado.

 

GARNISH Ingredients:

  • Dragon Fruit (Optional)
  • Fresh Mint Sprigs
  • 300ml (1 + 1/3 Cups) Thickened/Heavy Cream

 

For the melon ball process, if you dont have a melon baller you can just dice into cubes or use something else altogether, it is up to you. I found the trick to using a melon baller for the dragon fruit is to slice the fruit open in half, dig the spoon down to submerge it. Then twist left and right in all directions to form a ball.

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