This is my second attempt to make Coffee Swiss Roll with cream cheese filling.
The first cream cheese mixture was : 250g cream cheese ,50 g butter , 30 g sugar ,1 tbsp lemon juice and 1/2 of lemon zest.
But I found that lemon cheese cream didn't go well with coffee flavour. And it is a bit hard without some whipping cream.
So , I sat there and thought of a better improvement on the texture of cream cheese combination to go along with my coffee Swiss roll.
Coffee Swiss Roll with cream cheese filling: ( Swiss Roll pan 10 " X 14"X 1" )
Swiss roll sponge ( separated egg method will produce a finer texture). Recipe
Egg yolk batter:
4 egg yolks
50 g superfine flour ( You can use low protein flour for finer texture too)
1 tsp cocoa powder ( too much cocoa powder will become chocolate Swiss Roll)
40 ml hot water + 2 tsp instant coffee. Let cool.
30 ml corn oil
Egg white foam:
4 egg white
50 g sugar ( 60 g or 70 g, if you like it sweet )
1/8 tsp cream of tartar
Click here for Method:
Cream Cheese filling: (* I like the texture of this cream cheese especially under room temperature )
200 g cream cheese ( room temperature)
50 g butter ( room temperature)
70 ml whipping cream ( whip them separately for about 3 mins before combining with the cream cheese and butter mixture)
50 g castor sugar ( I use sweeten whipping cream , so I didn't add sugar into this filling)
1. Beat cream cheese and butter for 5 mins , speed 3 ( I use Philips mixer).
2. Beat whipping cream.
3. Beat cream cheese +butter + whipping cream until smooth .