CategoryDesserts & Kuih
Easy swiss roll recipe with useful tips for the most delicious durian cake
My family and I keep in touch via video call almost daily. That way, I get updated with the latest going ons over on their side or they would tempt me with the delicious food they are enjoying. It had been months since my family kept singing praises over a particular type of swiss roll. Well, it is not the ordinary cake as it consists of durian which you either love or detest. Durian is one of my favourite fruits and I get to enjoy it only when it is in season. Anyway, my mom first told me about the Durian Swiss Roll (榴莲瑞士卷), raving about its deliciousness yet without being overpowering sweet and its pleasant aroma. My sister, who really dislikes durian readily seconded my mom's opinion and even went on to describe the texture of the luscious and creamy durian that was spread on the swiss roll. I feel frustrated not being able to actually taste it and could only allow my imagination to run wild. As a Malaysian living abroad, I always try to recreate Asian food with their authentic flavours using ingredients that I can get my hands on. Thus, in this case, I found some frozen durian and recreated this delectable cake that my mom and sister had been raving about. The goal of this recipe is to get a soft and light Swiss Roll with perfect whipped cream like those sold at most Asian bakeries. Organic eggs work great in Swiss Roll recipes as they do not have a strong icky smell. For those who are living in Germany, I am using 405 wheat flour which is equivalent to the normal cake flour in other countries. I used a cake pan which is 33 x 23 cm but if you like to have a thicker Swiss Roll cake, I would suggest that a slightly shorter cake pan is used. For example, a cake pan of size 27 x 23 cm would be perfect. In both cases, you would still have a fluffy light cake. Please note that it must be cooled to room temperature before spreading a layer of durian/whipped cream on it. If not, you may end up with a watery creamy mess! Besides durian, I had also experimented using fresh mangoes and strawberries when they were in season. The results were really great too. Feel free to come up with your creation using the fruit you love. I am sure you will be just as amazed.
Related Recipe Ideas
- 5 grams corn flour
- 25 grams wheat flour
- 2 tablespoons oil
- 1.5 tablespoons milk
- 3 egg yolk(s)
- 3 egg white(s)
- 30 grams sugar
- 200 grams durian
- 15 grams sugar
- 200 grams whipping cream
Steps to Prepare
- Beat egg whites at high speed until it starts to have a layer of large froth. Then, add 15g of sugar a little at a time. Once the froth gets finer, reduce to medium speed and continue beating until it forms a soft peak.
- Beat egg yolks at medium speed. Add sugar a little at a time. Continue beating until colour of egg yolks turns a pale yellow.
- Sieve mixture of wheat flour and corn flour into beaten egg yolks. Mix well using a spatula.
- Add milk and oil to the egg yolks mixture.
- Fold in 1/3 of egg whites into egg yolks mixture. Continue until all egg whites are thoroughly mixed.
- Pour batter slowly into a rectangular cake pan lined with baking paper.
- Tap cake pan on kitchen top a few times or run a skewer through the batter to get rid of air bubbles.
- Bake in a preheated oven at 200 degrees Celcius for 10 minutes or until golden brown.
- Once cake is removed from oven, tap cake pan a few times on kitchen top.
- Remove cake from pan.
- Roll cake into a log using baking paper or a clean kitchen towel.
- Beat cold whipping cream with sugar until stiff.
- Then, mix blended durian into whipping cream and set aside.
- When cake had cooled to room temperature, unroll it to spread whipped cream/durian and carefully roll it back. Refrigerate cake for at least 2 hours before serving.