Cherry Chocolate Swiss Roll, Roule Marquise

It’s another trial of Roger Pizey’s book.  The original is sugar syrup, raspberry jam and some pieces but I replaced it with cherry syrup.  It’s got rich and in-depth chocolate flavour.  However, it’s not to the softness I expected.  It was a very sticky batter and baked for longer time than my normal’s Swiss Roll, sponge.  If I make it again, I’ll definitely refer to my Green Tea Red Bean Swiss Roll.

For cherry syrup, refer to the Chilled Rice Pudding in Cherry Soup.    Dab the cherry syrup onto the sponge.  Whisk 250g gream with 20g of sugar and 1 teaspoon vanilla essence.  Lay the cream over the sponge.  Add stoned cherry pieces.  Curl the sponge into a roll.  Wrap it with parchment paper and place it in the fridge to set.

Green Tea Red Bean Swiss Roll

A friend of mine, Milanese, may need to move to Switzerland to serve his client and grow the business.  A Swiss roll seems appropriate for the situation. 

Hong Kong is still in winter.  Temperature today is around 10°C.  It has been like this for weeks.  Next week is still so.   I want green, pink colours to cheer up.  So, a green tea red bean swiss roll.  The combination of green tea red bean is a great invention from the Japanese.  Even my friend Florence, consciously rejects to go to Japan out of the terrible invasion, loves my green tea red bean cheesecake.  Let’s see how the combination turns out in the form of a Swiss roll. 

This time, I don’t use red beans in can but frozen one from Orange Baking Store.  The good thing is no sugar has been added to the beans.  So, you are not limited by the ‘set’ sweetness.

Swiss Roll
3 egg yolks                 10g sugar      20g milk         35g oil
7g green tea powder    42g cake flour       1/2 tsp baking powder
3 egg whites               sugar 30g

Filling
100g whipping cream    100g red bean       12g sugar

Beat egg yolks and sugar until sugar is dissolved

Add milk and oil and beat until pale and thick

Fold in the sifted flour mixture into the batter

Beat egg white 80% stiff and fold it into the batter in 2-3 batches

Pour it onto greased parchment paper laid on a tray (mine is 30 x 22 x 2cm)

Bake at 190°C for 12 minutes. Let cool.

Whip cream with sugar.  Mix with the red bean.

Spread it over the cake but leave empty at or a thin touch on the edges. 

Roll up the cake and wrap it in parchment paper to get fixed.

Trim the edges and serve.  Or decorate it with a ribbon as a gift.

Chestnut Delights

Wednesday was a public holiday.  It was also a chestnut day.  I made three delights  by chestnut paste.    Chocolate chestnut Swiss roll, plain chestnut Swiss roll and chocolate chestnut cake.  I based on Tony Wong’s receipt to make the chocoate chestnut Swiss roll.  Valrohna chocolate powder was used.  The air was filled with the pure and rich chocolate.  But the roll cracked a bit and was not as soft as my Mango Swiss roll.  It’s a pity.  However, once the shape had been fixed in the fridge,  the texture and softness became good.  It was intended to show my appreciation and thanks for the devotion from Katie and Connie, two young ladies helping a lot on organising an event. 

Only about half of the chestnut paste was used.  I quickly prepare the ingredients for a plain swiss roll.  The portion was sufficient to make a roll and a 4-inch little cake.  So, I went ahead further for an extra chocolate chestnut cake.

The plain swiss roll was soft like sponge.  A bit more sugar was added to enhance the chestnut flavour.  It’s yummy!  The little cake was sandwiched with chestnut paste and lastly covered with chocolate coating.   It has a fabulous presentation with berries.

The two types of rolls were served during our task force meeting.   Team members were relaxed.  The atmosphere was good.  Unfortunately, Susan was ill and could not take a piece. Next time!

Mango Swiss Roll

It has been some time that I would like to try making swiss roll.  It’s a challenge as I can never have consistent success of making sponge cake.  Making a soft roll is no guarantee.  And I did not have a flat tray fit for swiss roll.  But an impromptu pop up.  My mom bought mango.  Yes, let’s go for it though the tray is a bit narrow and the roll got a bit thick.  Experiment, no harm.  Life is full of trials.  Success is never guaranteed.  Success always comes with trial.  No trial, no success ever.

As expected, the short width of the cake pan attributed to a thicker roll.  Not a problem.   It was left cool a bit then lifted up from the baking paper.  To aid the rolling, I laid the cake on another baking paper.   Cream and mango were put on top.  Hey yummy and gorgeous!  I carefully rolled it up but the surface of the cake sticked to the baking paper.    It did not harm the outlook, though.  The roll was wrapped in the baking paper and got fixed in the fridge.  One hour passed, I could not wait longer to check out if the experiment would declare successful.  Yeah, it’s soft and delicious!  Success with chill!   One more dessert to serve in the summer and delight friends.  Ha ha!  My mango monster friend will love it.