Sunday, July 24, 2011

Chocolate Cheese Swiss Roll

Finally I arrived in Sydney after 7+hours of flight.  The weather is pretty nice this time, not very cold and chilly although  it's 13*C.  Heard from the taxi driver that it rained heavily on Friday,  fortunate that the weather forecasted sunny in coming week.  Phew!!

When I arrived the hotel, it's already 5+pm and the sky had turned dark.  Nothing much I could do here at this hour since most of the shops had been closed except the cafe and convenience shops.  Things are so expensive here.  I went Seven Eleven to get some stuffs for dinner, an apple cost me A$2 and A$2.45 for an instant noodle (mini cup)!

Since the night is still young, I decided get the chocolate cheese swiss roll pictures posted - this was baked last week  and had no time to do it during weekday.

This recipe is definitely a keeper.  It's so yummy! My family enjoyed eating!  Again, I followed the 孟老師's recipe but with some alternations.

I just realized that I didn't bring along the recipe here and therefore, I could only update this post with more details after returning home.  Cheer!

Updated on July 31.
Finally back in Singapore and hope I'm still able to make it to submit this entry to Aspiring Bakers #9 – “Swiss Rolling Good Times” (July 2011) hosted by Lynn of Obsessedly Involved with Food. 

Chocolate Cheese Swiss Roll Recipe  
Sponge Cake Ingredients
- 25g unsalted butter (melted)
- 2 tsp instant coffee powder + 1 tsp cocoa powder (or 3 tsp instant coffee or cocoa powder)  }
- 20g hot water                                                                                                                 } Premix together
- 80g egg yolk  (about 4 pcs)
- 25g caster sugar
-  45g Cake flour
- 120g egg white (abt 3.5 pcs)
- 52g caster sugar

- Line a baking tray with parchment paper and greased it again. Preheat oven to 175*C.
  1. Microwave butter for 20 sec. Set aside.
  2. Premix coffee/cocoa powder and water together and stir till dissolved.
  3. Beat the egg yolks and sugar under hot water or double boiler till pale and thicken.   
  4. Add in coffee mixture and melted butter, mix till combined.   
  5. Add flour in few separate portions and stir till combined.  Set aside.
  6. In another mixing bowl, beat the egg white and add sugar gradually till mixture is stiff peaks (about 3 mins).  
  7. Take 1/3 egg whites, add into yolk mixture (step 5), fold gently till incorporated.  Repeat the same till remaining egg white finishes.
  8. Pour the batter into the baking tray (36cmx26cm) .  Bake at 175*C for 15-18 mins.   
  9. Remove the parchment paper and leave it cool. 
 Cheese Filling Ingredient

- 175g Philadephia cream cheese
- 50g butter
- 15g sugar
- 3/4 tsp lemon juice
- 50g toasted almond flake
  • Cream cheese, sugar and butter together until light and creamy. Add in lemon juice and blend well.

To Assemble:
  1. Spread the cheese filling onto the sponge cake and gently roll into row.  Spread remaining cheese filling over the outer layer of the sponge and sprinkle with almond flake.
  2. Chill in the fridge to allow the swiss roll to set.  

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