Baked this swiss roll with so much anxiety. I was alone with a baby! And I baked this while he was asleep. But he woke up when I was preparing the cream. Argh. How to focus with a crying baby. Still, I completed this roll cake whine I sat him in the kitchen with me.
I decided to use my cookbook, the trusted recipe from Okashi. I like the soufflé roll. Soft and most importantly no crack at the top. Zann asked me why I put banana and not strawberries. I forgot about the strawberries in the fridge. She didn’t want to eat initially, but after a first bite she changed her mind. Phew!
soufflé roll sponge
egg yolks 3
vanilla extract 1tsp
unsalted butter 35g
top flour 60g
egg whites 3
castor sugar 85g
Preheat oven to 180C. Line a 28x28cm flat square cake pan with parchment paper.
Combine egg, egg yolks and vanilla extract in a bowl and beat lightly. Set aside.
Place butter in a sauce pan and heat until melted. Add flour and cook through. Transfer the butter-flour mixture to a bowl. Add egg mixture little by little. Add milk and mix well. Strain mixture and set aside.
Make meringue. Beat egg whites till foamy. Add half of the sugar and continue to beat, then add remaining meringue and beat till stiff peak. Add one-third of the meringue to batter and fold in lightly, then add remaining meringue and fold. Pour batter into prepared cake pan and spread evenly with a scraper.To make caramel cream
whipping cream 50gPlace sugar into a saucepan and heat until it caramelises. Pour cream carefully into the saucepan and stir until smooth. Leave to cool.
To make whipped cream
whipping cream 120g
sugar 1tspCombine whipping cream and sugar in a bowl. Beat till stiff peak over a large bowl filled with iced water. Spread an even layer of whipped cream on the sponge. Peel and trim the bananas ends and place on the edge of the sponge. Drizzle the caramel over banana and roll up the sponge. Wrap with cling film and chill in freezer to set.
(adapted from Okashi, Sweet treats made with love)