Tuesday, July 5, 2011

Durian Swiss Roll








Oh yes... the durian season is here again!  Talk about durian, you either love it or hate it.  Its distinctive strong smell will either bring on a smile or cause you to puke.  I love to eat durian, but only the fresh one from the husk.  Once the durian flesh is removed from the husk and transferred to food containers, it loses its unique fragrance and condensation sets in.  For the same reason, I dislike chilled durian.  But, I ENJOY chilled durian when it is made into desserts.  Its sweet creamy texture is simply heaven!


Ingredients:

Sponge (for 30cm x 20cm baking tray)


(A): Mix together:  15ml melted butter +  25ml milk

(B): 65g egg yolks (about 4 yolks) + 15g caster sugar + pinch of salt

(C): 100g egg whites (about 3 whites) + 45g caster sugar + 1/8 tsp cream of tartar

(D): 50g top flour/plain flour - sifted

Durian filling: Mix together:
150g durian flesh, pureed
100ml whipping cream, whisk till peak



Method:

1) Whisk (B) in a bowl over a pot of hot water till thicken and pale in color.  In another bowl, whisk egg whites mixture on high speed till peak form.  Take 1/3 of whites to mix with the yolks; then fold into the remaining whites till combined.  Gently fold the sifted flour (in 2 to 3 batches) into the batter.  

2) Take a small portion from step (1) to mix with (A).  Pour the mixture into the batter and gently mix to combine.

3) Pour the batter into baking tray lined with baking paper.  Use a spatula to spread out the batter evenly.  Gently knock the tray on table-top to remove air bubbles trapped in the batter.  Bake in preheated oven at 190C for around 10 to 12 minutes.  

4) Remove sponge cake from baking tray immediately and place it on a rack to cool.  After about 5 minutes, flip the sponge onto a clean sheet of baking paper, peel away the backing paper from the sponge and let it cool completely. 


5) Spread durian filling and roll it up.  Chill in the fridge for an hour before slicing.  

[Sponge recipe: Adapted from 孟老师 “美味蛋糕卷”]


I would like to share this post with Aspiring Bakers #9: Swiss Rolling Good Timeshosted by {L} of Obsessedly Involved with Food.  




11 comments:

  1. 榴连口味的还没试过,一定很香吧!

    茄子

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  2. Hehehe...I don't eat durian! But this is rich and filling for an afternoon tea.

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  3. 茄子: 超香的!我邻居小孩老早就闻到我家在做榴连甜点。

    Happy Flour: it's ok, dun eat the real thing, have a virtual slice from here ^_^

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  4. durian的哦,我喜欢呢,每次去买甜点如果看到一定会买:P

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  5. I miss durian a lot. We can't get any good ones here. All we get is frozen Thai ones. Love the look of your swiss roll especially the color. I can see some durian peaking out of the filling :)

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  6. Very nice durian roll! I want a slice too :)

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  7. Too bad I can not do this Swiss roll as the i have use up the durian filling for the choux. Next time I must remember to save some for durian roll, hehehe.

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  8. Over here in the US, I cant find any custard powder for the sponge cake. Can I omit it? Your durian swiss roll looks so tempting. Oh yes, can I use the frozen Thailand durian which the Oriental store sold here? Thanks. Theresa

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  9. Hi Theresa, yes, you can omit the custard powder and use all top flour or plain flour. Frozen durian is fine as well, just defrost before using.

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    Replies
    1. Hello, Ms Fong, thank you so much for your durian roll recipes, after almost nine attempts (various bloggers' recipes), eventually I got it right, I mean with the perfect face baked and rolled up! (This is as suggested by Ms Vivian Pang that I should bake it at 190 celcius)!

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    2. So glad that you manage to get the Swiss roll right!

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