Passion fruit and blackberry soufflé swiss roll

Souffle swiss roll cover

Hello there,

May is almost coming to the end. As promised,  here is another passion fruit recipe in the spirit of passion fruit month!

I always adore swiss rolls; they come under the category of simple happy food. I’ve always thought that  a good swiss roll can be quite difficult to make.

For some reason, I remember the horrors of the cracks on the sponge as I attempt to roll it up. Apparently, I am not the only one who experienced swiss rolls woes.  There are many websites and books that talk about the best way to prevent cracks, tips that include scoring a line across one end of the sponge and rolling it while the sponge is still warm.

After  putting these tips into the practice, I still found that the swiss rolls I make can be a hit or a miss.

***

After reading Keiko Ishida’s book on “Okashi”, Japanese term for Japanese sweets, I wanted to try out her version of the swiss roll. I have not looked back since.

Her recipe refers to it as the soufflé swiss roll. True to its name, it is so light, so fluffy and so soft just like most Japanese style swiss rolls. It is most definitely lighter than its Western counterpart and I like this version more. Also, the problems of a cracked sponge just went away with the wind.

While some steps of the recipe may sound unfamiliar to you, I can assure you that it works. You just need to follow the recipe. The sponge remains soft and pliable after it cools down and it is an absolutely breeze to roll without the fear of cracks.

I spread a layer of creme Chantilly over the cooled sponge before topping it with a mix of chopped blackberries and passion fruit seeds. It is absolutely delicious and makes for a less-sweet dessert.

You can also replace the fruits with strawberries which remains my perennial favourite or just make a simple swiss roll with a good homemade raspberry jam.

p.s I just got back from Greece not too long ago. Stay right there while I sort through my photos and write up a post soon!

 

 

swiss roll 1

 

souffle swiss roll

 

Passion fruit and blackberry souffle swiss roll 
Recipe adapted from Okashi by Keiko Ishida
Makes 1 souffle swiss roll

Ingredients:
Group A:
1 whole egg
3 egg yolks
1 tsp vanilla extract

Group B:
35g unsalted butter
60g plain flour, sifted twice
60g whole milk

Group C:
3 egg whites
85g caster sugar

Method:
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 aluminium 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.

Creme chantilly (or whipped cream)

Ingredients:
150ml cream, at least 35% fat
2 tbsp icing sugar, sifted
1/4 tsp vanilla extract

Method:
1. Whisk the cream in a grease-free bowl at high speed and add in the sifted icing sugar and vanilla extract when it is starting to achieve soft peaks. Whisk at high speed until firm peaks.

To assemble:

less than half a punnet of blackberries

Fresh passion fruit seeds (from 1 passion fruit)

1. Turn out the cooled sponge onto a new piece of baking parchment. Trim the sides with a small serrate knife to neaten it.
2. Spread the whipped cream onto the sponge using a palette knife, leaving a small margin along all four sides.

3. Top with blackberries (halved) and fresh passion fruit seeds. Gently roll up the sponge. Trim off the ends and chill it before serving.

slice of souffle swiss roll souffle swiss roll 2

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About jothetartqueen

My first love is eating. A very close second is my love for baking and cooking. I passionately believe that the best form of appreciation of something is almost always through the creation of it. This passion took me on a whirlwind, unforgettable ride through the patisserie diploma course at Le Cordon Bleu (Sydney). Join me on my discovery for the love of food – through the kitchen, through the markets, through experimenting, tasting and loving.
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18 Responses to Passion fruit and blackberry soufflé swiss roll

  1. Philip says:

    Ah Jo that is a stunner. Really beautiful and I can just taste it as I drool over the pics!

  2. sophiebowns says:

    This sounds and looks really delicious!

  3. Lily says:

    You had me at “Passion fruit and blackberry soufflé” Looks delicious:)

  4. Pinned. My mouth actually sagged open a little when I saw this recipe :D
    Stunning!

    Cheers
    Choc Chip Uru

  5. Intrigued by this recipe… I’ll have to try it out. Admittedly, I don’t have many swiss rolls in my repertoire; I just never think of them. Well… now I’m thinking of them!!!

  6. I’ve only ever tried making swiss roll once and yes, it cracked and looked terrible. After reading your post Jo, I’m ready to give it another go! This looks so light and delicious!

  7. Jo this is brilliant! I’m always vexed by the swiss roll cracks but it’s great to know that this recipe is foolproof :D

  8. Swiss rolls are the ultimate test of cake mastery. They’re so impressive, such a treat to enjoy, but so fickle and difficult to roll! My nana has a “famous” chocolate roll cake that I’ve never seen actually rolled, but always in more of a deconstructed trifle format, if you will. That doesn’t stop anyone from requesting or adoring it though. Anyhow, I love the passion fruit version you’ve cook up here; it sounds like such an exotic delight.

  9. pattyabr says:

    what an interesting combination of fruits. beautiful pictures, looks scrumptious!

  10. chlinda says:

    Hello. Looks Delicious
    Just a question, how long does it take to cook the whole thing and can i make put it in the fridge to speed up the cooling time.

    Thanks

    • Hi there,

      I wouldn’t recommend you putting in the fridge to cool it down. Anyway it is a sheet of sponge so it cools down very quickly.

      To make the sponge, I think you would take approximately 30 mins (should be more than enough time) + 20 mins (baking time).

      You can whipped up the chantilly cream while the sponge is baking in the oven. Keep it in the fridge with a cling wrap over it while you wash and cut yr fruits. Then, you need to factor time to trim it down, spread on your cream and fruits, and roll it (about 10- 15 mins).

      • chlinda says:

        Thank you so much. I asked just because i school we have to create our own cafe and cook a dish from it. And this Swiss roll is just marvelous. I just made it an hour ago and it taste fantastic. !!!
        :)

      • chlinda says:

        Sorry but another problem i occurred was that i only noticed recently was that there was some layering. Does it mean i didn’t whip the egg yolk for long enough or i didn’t cook my cake for long enough. It was brown on top. Sponge in the middle and like custard on the bottom.

      • I think you didn’t bake the cake long enough from what u described. It shouldn’t be custard like at the bottom. One way to test is when you touch it with yr finger. The sponge should spring back to touch. Otherwise, you can use a cake tester or a small knife- insert it into the cake and it should come out clean and free frm cake batter.

  11. Pingback: Ube Rolls | Pasta, Polvoron and Popcorn

  12. Pingback: Raspberry and white chocolate swiss roll | Jo the tart queen

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