Durian Swiss Roll
This Durian Swiss Roll is not only light and fluffy but with a generous filling of rich durian cream which is a great treat to all durian lovers. The whole cake is full of durian fragrance which is definitely an exotic sweet treat to enjoy with your loved ones.
Ingredients
- 4 egg yolks - used large eggs
- 60 g caster sugar
- 2 tbsp durian puree
- 35 ml coconut milk - or fresh milk
- 35 ml corn oil
- 50 g cake flour/plain flour
- 2 tbsp corn flour (starch)
Meringue
- 4 egg whites
- 50 g sugar
Durian filling
- 250 g durian flesh
- 120 g non dairy whipping cream
Instructions
- Preheat oven temperature to 180 deg C. Sift cake flour and corn flour into a bowl, mix well and set aside. Line 10 x 11 or 10 x 12 inch baking tray lined with parchment paper. Puree durian flesh till fine in a blender (add 2 tbsp to step 2), cover with cling wrap and place inside the refrigerator for later use.
- Combine egg yolks, 2 tablespoons of durian puree and sugar in another bowl, mix well. Add milk mix well followed by corn oil and blend well. Sift in flour mixture the second time into egg mixture and stir well.
- Make meringue - Beat egg whites until foamy. Then add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold 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 for about 15 minutes. Remove cake from pan immediately after baked. Then remove the parchment paper and leave to cool.
- Whisk dairy whipping cream to stiff peaks and fold into the remaining durian puree. Place durian filling in the freezer to thicken a little for about 15-20 minutes for easy spreading on cake.
- Place sponge cake (can use either side) on a plastic sheet or parchment paper (with a dry cloth placing beneath the plastic sheet to prevent slip while rolling up the cake).
- Fold well durian filling again and spread on top of the cake. Gently roll up the sponge cake to make a Swiss roll and chill it to set for at least 2 hours before serving. **I piped some durian filling leftover on cake as deco before serving**
Notes
Please keep in mind that all ovens temperature and baking time varies
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