Thursday, March 25, 2010

Cream Cheese Swiss Roll/ Cream Cheese RullaTårtar

Cream Cheese swiss roll

Another recipe from Alex Goh's Baking Code, this was one of those projects I never really gotten the courage to do it until now, and I was happy it turned out pretty well, except that Johan commented the cake part needs a tad more sugar. I gave one roll to my in-laws and they liked it too.

One of the obstacles to making this cake was the rolling part - 1) I thought I don't have a swiss roll pan 2) I thought the rolling part was difficult. I solved both of the obstacles - I already have a Swiss roll pan, or if  you don't have it, just use the baking trays that comes with your oven, just make sure to grease it well and use baking paper. The rolling part? Just let the cake cool for a minute or so after you take it out from the oven, then with the baking paper (or you can put a piece of cloth underneath the baking paper with the cake still on it and roll it up. There might be some cracking on the top of the cake but its OK, since it will be the side the filling will go on. After you roll it up, unroll it again and let it cool down before you put on the filling. That's all to it!

Den här är en tårta som jag var rädd att göra för att jag tror det blir svårt för jag har ingen swiss roll form. Men här kommer igen ett recept från Alex Goh som är lätt att göra, så prova det snart!

Part A
60g milk
50g cream cheese
25g neutral cooking oil
65g flour
6 egg yolks
10g sugar

Part B
3 egg whites
60g sugar
pinch of salt
1/8 teaspoon cream of tartar

Part C
125g cream cheese
40g icing sugar
40g butter
1 tablespoon lemon juice
1/2 lemon zest

  1. Cook the milk and cream cheese in a pan over low heat until the cheese melts. You should get a thick milky consistency. Turn off the heat and add in the oil and mix thoroughly. Next, add in the flour, egg yolks and sugar (which you may like to increase if you like it sweeter), making sure each ingredient is mix well before adding the next one.
  2. Whip the egg whites, sugar, salt and cream of tartar until you get stiff peak, then fold it into the egg yolk mixture until well incorporated.
  3. Pour into a Swiss roll pan or a rectangular pan which measures 40 X 25 X 3cm. Of course if you are using a larger pan or tray, you have to make allowance on how thick or thin the cake will come out to be as it will rise slightly after baking. Bake it at 175 degrees Celsius for 20 minutes. The top of the cake should be golden brown.
  4. While baking, you can beat the cream cheese until smooth (which should be at room temperature), add in the icing sugar, then butter (also at room temperature) until it is light and smooth. Finally add in the lemon juice and zest to balance the taste and it will be ready to use for the Swiss roll.
Cream Cheese swiss roll
Baked Swiss Roll before rolling

Cream Cheese swiss roll
Swiss roll after first roll and with cream cheese filling

Cream Cheese swiss roll
Swiss roll with uncut sides

Cream Cheese swiss roll

Cream Cheese swiss roll
Have it while fresh from the oven, really nice :)

swiss roll with cream cheese
Wrap it with plastic wrap and store in the fridge for about 2 days is best.

1 comment: