Wednesday, July 20, 2011

Cranberry Swiss Roll & Stabilised Whipped Cream







Thanks to this month's Aspiring Bakers, I have been trying out Swiss rolls with various fillings - from dairy whipped cream, butter cream, agar agar to mayonnaise with pork floss.  For a sweet filling, I prefer the dairy whipped cream for its light, smooth and airy texture.  It goes well with almost any fillings and flavourings.  Due to its light and airy texture, you can spread more whipped cream on the cake sponge and roll up to a nice round Swiss roll.  Butter cream on the other hand, is much heavier and the texture is slightly hard after storing in the fridge.  You need to thaw the Swiss rolls for at least 15 minutes to bring it back to room temperature before serving.  An alternative to dairy whipped cream will be non-dairy whipping cream (or topping cream).  After being whipped, the cream will double its volume.  The advantage of using the topping cream is it is much stable and hold its shape well, compared to the dairy cream.  It is also much easier to whip, without having to worry that the cream will break down when it is over-whipped.  But somehow, topping cream has that artificial taste that I dislike, so I try not to use topping cream, unless for cake decoration purpose.

While I love the taste of the diary whipped cream filling, transporting the Swiss roll is quite tricky.  We know how fast the whipped cream will melt away in our hot weather (especially the current period!).  I searched online and tried a recipe for stabilised whipped cream.  With some leftover whipped cream, next day I test to see how long it can stays in room temperature before melting away.  By right, I should have another controlled item, i.e. normal whipped cream, to test along with the stabilised whipped cream, so we can tell if the stabilised cream can indeed last longer.  Next time perhaps .... cos I run out of whipped cream!

Test object: One-day old stabilised whipped cream
Time of test:  Noon time
Weather:  Scorching hot sun outside
Place:  Kitchen (with morning sun facing)




The gelatin does not seem to work, as the cream waters out after about 30 minutes at room temperature.  Then I tested again with a slice of Swiss roll:




With the sponge cake acting as a protective layer, the whipped cream last slightly longer in room temperature.  While the cream starts melting away after 60 minutes in room temperature, it still tastes quite good.  I'm not sure if the whipped cream will last longer at room temperature, if I had tested it on the same day that I whipped it.  Also, I found on this link, that by adding more gelatin to the whipped cream, it helps to hold the cream better, but beyond a certain amount of gelatin, the taste & texture of the whipped cream will be compromised.  I have only used 1/2 tsp gelatin in my whipped cream, shall try 1 tsp next time.  I have also read somewhere that adding melted marshmallow to the whipped cream can also help to stabilise it.  It should works since marshmallow contains cornstarch and gelatin.  


Recipe:
Sponge cake - same recipe as here, except:
a) use all top flour, i.e. 45g
b) replace milk with 25ml cranberry tea (immersed tea bag in 1/2 cup hot water)
c) add 2 tbsp dried cranberries and 1 tsp cranberry tea leaves into the cake batter

Filling:
125ml dairy whipping cream
15g caster sugar
1/2 tsp gelatin powder
1 tbsp cold water

Method:
1) Prepare the sponge as per recipe, steps 1 to 4.
2) Sprinkle the gelatin powder over the water and leave it aside for 3 to 5 minutes.  Melt the gelatin by microwaving it or double-boiling.  Remove and leave it to cool slightly.
3) Place your mixing bowl, beater inside the fridge for 15 minutes before whipping.  Get ready some iced water or iced cubes.  Pour the whipping cream into the cold mixing bowl.  Sit the mixing bowl in a bigger bowl, filled with some iced water or iced cubes.  Whisk the cream and sugar till the cream starts to leave soft marks.  Pour in the gelatin mixture and whip to stiff peak (Note: the gelatin mixture must not be hot).
4) Spread the cream on the sponge cake and roll up.  Chill in fridge for an hour before slicing it.


Maybe some of you have better methods to stabilise your whipped cream.  Do drop me your comments!  

I will be sharing this post with Aspiring Bakers #9: Swiss Rolling Good Timeshosted by {L} of Obsessedly Involved with Food.









6 comments:

  1. I noticed you like to amke rolls.Nothing wrong in that,They all look fanatstci and you sure use your imagination to combine good ingredients

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  2. Ha ... frankly speaking, I'm started to get a little bored from making all these rolls. If not for the "constant motivation" from looking at what other Aspiring Bakers have made for this month's theme - Swiss roll, I probably be happy from making 1 or 2 rolls at most!

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  3. This is an attractive swiss roll.
    It seems like we can replace any ingredient as we desire.
    bakery is so fantastic!

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  4. I'm not good at beating up the whipping cream, so I usually add half/half to balance the sweetness of the topping cream and it stays longer.

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  5. Thanks so much for sharing all the useful tips! Hope you're having a great day.
    Kristy

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  6. Fong, thanks so much for the tip! Same to me, I dislike non dairy cream too, must try your cream method soon.

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