While I was at spin class last week, the instructor played this song that is not on the usual playlist – “September” by Earth, Wind and Fire. It finally dawned on me that September is here.
I love September because it is my birthday month and also the birthday month of my dad, my mother-in-law, my cousins, and my close friends. Yes, I happen to know a lot of Virgos (and they are pretty perfect people in my books).
With all the birthdays in line, I have been baking a lot of chocolate cakes because it seems that Virgos are also chocolate lovers. The biggest one being my dad.
After the intense chocolate bout, all I want is something more delicate in flavour. As I always have a special soft spot for swiss rolls, I decided to make one with raspberry and white chocolate (yes I know it is still chocolate, yet not quite at the same time).
While a raspberry and chantilly cream swiss roll would have been nice enough, I couldn’t shake off the idea of a white chocolate cream paired with fresh raspberries. I couldn’t be more glad that the idea stuck.
Because I felt like I struck gold with this particular swiss roll. The result was definitely a whole level up from a more traditional raspberry and chantilly cream roll.
It looks and taste like a dream. I wish I could explain that better but I don’t think I can without you having tried a slice of this.
You can have a large slice of it with a cup of tea and not feel that it is overly rich, overly indulgent or overly sweet. It ticks all the correct boxes of a lovely dessert in my books.
I’ve used a souffle sponge, the same sponge that I made and wrote about in my passion fruit and blackberry swiss roll post. It works like a dream and if you have the fear of rolling up swiss rolls, you should definitely try this recipe out (see, no cracks!).
The crucial point of this recipe is in the sponge. I can’t emphasize how important it is to use the recommended baking tray size. Not only would the baking time and temperature differ, the difference in thickness of the sponge may cause problems when you roll it up (proportions may not be correct etc.).
Apart from using the correct baking tray, make sure you bake the sponge immediately after you fold in the meringue to allow the sponge to achieve its maximum rise. Once you baked the perfect sponge, you should have no problems in rolling it up. Even if you don’t have the perfect looking roll, I can assure you that the taste would be well worth your effort.
Enjoy the rest of your September. I know I most definitely will.
At the same time, I am hoping that I can fast forward to the end of September because at that time I would not be making desserts but
hopefully most definitely enjoying some lovely Parisian desserts, petit fours, and pastries..and ooh some buttery and flaky croissant. Why don’t you wake me up when September ends…
Raspberry and white chocolate souffle swiss roll
Souffle swiss roll recipe adapted from Okashi by Keiko Ishida
Makes 1 souffle swiss roll
1 whole egg
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g plain flour, sifted twice
60g whole milk
3 egg whites
85g caster sugar
1. Preheat oven 180 degrees celcius. Line a 11″ square cake pan (28cm x 28cm) with baking parchment. If you do not have a pan this size, use a larger tray,and place some oven safe loaf pans to block out the area you do not want to use. Use an aluminum foil to keep to the two parts separated. It is important to bake the sponge cake in the correct size pan.
2. Whisk together group A ingredients and set aside.
3. Group b ingredients: Place unsalted butter in a small saucepan and heat gently until melted. Then add sifted flour to melted butter and use a wooden spoon or spatula to stir it until it is cooked through (just like a roux). It should come away from the sides of the pot and form a ‘dough’. Transfer the flour and butter mixture into a mixing bowl. Then add group A ingredients gradually, whisking to combine until you get smooth batter.
4. Next, add the milk, a little at a time, stir to incorporate.
5. Using a sieve, strain the above batter to remove any lumps, and set aside.
6. Prepare a meringue with Group C ingredients: Whisk egg whites in a grease-free bowl until soft peaks.Gradually add in the sugar and whisk at high speed until stiff peaks.
7. Add in a scoop of the meringue into the already strained batter and whisk. Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until mixture is just incorporated.
8. Pour batter gently onto the prepared pan and spread evenly with a small palette knife. Bake for about 20 minutes until it springs back to touch. The top should be golden brown.
9. When the souffle sponge is out of the oven, cover the pan with cling wrap immediately. You want to cover it when it is still hot so the steam will keep the cake moist and pliable, making it easy to roll without cracking.
10. Allow the sponge to cool down entirely before assembling it.
White chocolate cream
Enough to fill one souffle swiss roll
80g white chocolate, chopped (I use Callebaut 28% white chocolate)
160ml whipping cream, whipped
1/2 vanilla bean, beans scrapped
1 tsp vanilla extract
1.Stir white chocolate over the top of a double boiler set over simmering water until melted and smooth. Remove from heat and allow to cool to room temperature.
2. In a separate bowl, place cream in a grease-free bowl. Cut the vanilla bean lengthwise and scrape seeds into cream. Add in vanilla extract. Whisk at high speed until firm peaks are form.
3. Whisk in about 1/3 of the whipped cream into the melted white chocolate (making sure chocolate is cool or it will melt the cream). Then fold in the cream gently in two additions. Use immediately or cling wrap it and chill it in the refrigerator until ready to use.
Slightly less than half of a punnet of fresh raspberries
1. Turn out the cooled sponge onto a new piece of baking parchment. Trim the sides with a small serrated knife to neaten it.
2. Spread the white chocolate cream onto the sponge as evenly as you can using a palette knife, leaving a margin along all four sides.
3. Slice the raspberries into halves but keep a few of them whole to decorate.
4. Sprinkle the halved raspberries all over the sponge. Gently roll up the sponge starting from the end nearest to you. You should try to roll it quite tightly to get a nice swirl when you cut it. Chill the swiss rolls slightly before you trim off the two ends to achieve a neat finish. Decorate it with piped white chocolate cream and whole raspberries.