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!
Passion fruit and blackberry 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 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)
150ml cream, at least 35% fat
2 tbsp icing sugar, sifted
1/4 tsp vanilla extract
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.
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.