Monday, 8 October 2012

Coffee Swiss Roll with cream cheese filling

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 .

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