Black Sesame Swiss Roll 黑芝麻蛋糕卷
This Black Sesame Swiss Roll has a nutty flavour because of the black sesame mousse filling. The mousse filling with a hint of black sesame paste is a perfect match with the spongy cake. You’ll be surprised to find that it is so easy to combine the mousse filling without cooking the black sesame paste. Everything can be done within an hour and you can then place the Swiss Roll to chill in the refrigerator until it is ready to serve. If you’re a great fan of black sesame desserts, this is for you.
Yummy Black Sesame Swiss Roll perfect to serve at anytime of the day!
This might interest you (你也许会喜欢这个） 》》 Black Sesame Chiffon Cake 黑芝麻大理石戚风蛋糕
Black Sesame Swiss Roll
If you're a great fan of black sesame desserts, this is for you.
Ingredients
- 4 egg yolks
- 70 g caster sugar
- 40 g fresh milk
- 35 g corn oil
- 1 tsp vanilla extract
- 70 g cake flour or plain flour
- 1 tbsp corn flour
- 2 tbsp black sesame powder
Meringue
- 4 egg whites
- 50 g caster sugar
Filling
- 2.5 tbsp black sesame paste
- 3 tbsp fresh milk or dairy whipping cream
- 100 g fresh topping cream (non dairy whipping cream)
Instructions
- Preheat oven at 180 deg C. Line 10 x 11 inch baking tray with parchment paper or a 10 x 10 inch square tray.
- In a large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together with a hand whisk, mix well. Sift in flours and black sesame powder, mix well again.
- Meringue - Whisk egg whites to foamy and add sugar in 3-4 batches, continue to whisk egg white to glossy and peaks form.
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold before the next until just combined.
- Pour batter into prepared tray and spread out with a rubber spatula. Gently tap the tray to release air bubbles. Bake in preheated oven at 180 deg C for about 15 minutes. Remove cake from pan, remove the parchment paper and leave to cool.
- Filling - Combine black sesame paste and milk together and blend well. Whisk fresh topping cream to peak form and fold together with the black sesame paste with a rubber spatula. Spread black sesame cream on to sponge cake. Gently roll up the sponge cake to make a Swiss roll and chill it for a few hours or overnight.
- Trim the sides of the cake roll. Use piping bag fitted with Wilton nozzle star tip 1M and pipe the remaining black sesame mousse on top of cake before serving.
Notes
Black sesame paste available at Sunlik Black sesame powder available at IROHA Mart, Singapura Plaza Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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黑芝麻蛋糕卷
材料：
- 4个 蛋黄
- 70克 细砂糖
- 40克 牛奶
- 35克 玉米油
- 1茶匙 香草香精
- 70克 低筋或中筋面粉
- 1 汤匙 玉米粉
- 2汤匙 黑芝麻粉
蛋白霜
- 4个 蛋白
- 50克 细砂糖
馅料
- 2.5汤匙 黑芝麻酱
- 3汤匙 牛奶或动物性奶油
- 100克 植物性鲜奶油 – 打发
- 预热烤箱摄氏180度。准备1个10 x11寸长方型或10×10正方形烤盘，底部铺纸。
- 用手动打蛋器将蛋黄，香精，细糖，油和牛奶混合均匀。筛入粉类，黑芝麻粉再搅拌均匀即可。
- 蛋白霜 – 用电动打蛋器（低速度）把蛋白打致起泡泡，细砂糖分次加入，然后用中速度将蛋白打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 将黑芝麻面糊倒入烤盘中用刮刀抹平，轻轻的敲出气泡。放入预热烤箱烤约15分钟 （*也要根据自己的烤箱温度而定）。蛋糕烤好后，立刻把蛋糕取出，倒扣撕掉底部烤纸，待凉。
- 馅料 – 将黑芝麻酱和牛奶混合均匀。植物性鲜奶油打至呈挺立状态，然后拌入黑芝麻酱混合物涂在蛋糕上，用手推动蛋糕往前卷起来，卷好后的蛋糕放进冰箱冷藏数小时或隔夜。
- 从冰箱取出蛋糕券，切去两边不整齐的边，剩余的黑芝麻馅装入裱花袋(裱花嘴Wilton 1M)挤出花纹即可切片享用。
