Wednesday, September 13, 2006

Durian Swiss Roll

Ingredients for swiss roll:

4 eggs
80 gm. castor sugar
90 gm. cake flour
60 gm. melted butter or cornoil
5 gm. green tea powder (optional)
a drop of green colouring


120 gm. whipped fresh cream
100 gm. fresh durian (you can add in more if you like more duriany taste)
1/4 tsp. durian paste
1 1/2 tsp. gelatine powder + 40 gm. water (soak and let it bloom for 5 mins.)


(1) For swiss roll: Whisk eggs and sugar till fluffy.
(2) Sieve and green tea powder into the egg mixture and fold it gently with the melted butter. Add a drop of green colouring.
(3) Pour batter into a rectangular tray (10" x 14") and bake at 200C for about 10 mins.
(4) Take out from tin and leave to cool onto a wire rack.
(5) Microwave the gelatine mixture for 20 seconds.
(6) Add in the durian puree into the warm gelatine mixture and mix till well mixed.
(7) Fold in whipped cream and mix gently till evenly mixed.
(8) Spread cream onto swiss roll cake and then roll it up into a swiss roll.
(9) Chill in refrigerator before slicing.


lousy cook said...

wow!!! really love blog! you're so kind to share your recipes! so many recipes, don't know which one to try first. and pixs....really makes me drool :=)

Anonymous said...

Hi Yochana,

For whipped fresh cream - is it frm liquid president whipping cream and we use the ballon whisk n whisk into cream?

Btw, the coffee swiss roll link is down. Couldnt access your receipe


yochana said...

Hi serene,

President cream is Dairy whip cream and becareful if you whip it. Do not overbeat it. I used the Non-Dairy whip cream. Yes use balloon whisk to whip it.

Thanks for letting me know about the coffee swiss roll recipe.


Anonymous said...

Hi Yochana,

U are welcome! Thanks for clearing my doubts. By the way, so is using non dairy whip cream n whip into cream? When do i stop whisking it?

So, i can say that it applies to all ur receipes that indicate fresh cream rite?


yochana said...

Hi serene,

Most of my recipes will indicate whether it's dairy or non dairy cream.

Be very careful when you whip Dairy cream and their volume is not as high as non-dairy cream.


Serene said...

Dear Yochana,

I'm enjoying browsing through your swiss roll recipes and I noticed in a couple of these postings, my name came up asking you questions, but I don't remember doing this, and as I especially do not use any President brand products, it occurs to me that there might be another Serene here amongst your readers.

Would it be possible to check this? I am sorry to trouble you but I do not want to be mistaken for somebody else. The one and only time I remember clearly wanting and actually writing to you is on a posting where I wrote to say how much I enjoy reading your blogs and drooling over your photos and not to give in to the nasty person's provocations and hoping that you would reconsider continuing to share your recipes. That was me, not this questioner on the rolls recipes. I remember wanting to write to you because of that nasty person's upsetting you.

So sorry again to trouble you here but am not sure how to email you. I truly don't remember writing in your comments except that one time, and I know that President Brand stuff isn't what I use.

Serene Masrene

yochana said...

Hi Serene,

I take note of yr comments.


michelle said...

may i know what is the difference between fresh durian, durian puree, durian pulp and durian paste?

yochana said...

Hi Michelle,

they are all the same - Durian meat except for Durian Paste. The durian paste could mean lotus seed paste cooked with durian meat or durian essence.


Anonymous said...

Hi Yochana,

I'm lucky to find your blog. Wonderful recipes and pictures to entice my baking appetide.

Thanks for your sharing.


EL Tan

Cel said...

Hello Aunty Yochana,

thanks for sharing your recipe!

can i ask, when you mentioned to whisk eggs and sugar till fluffy, does that mean it to be soft peak?

afterwhich, if i sieve in the flour into egg mixture, do i use low speed for fold in the flour, or do u recommend to use a spatula to fold it in?

and do i fold in the flour together with the butter/oil or separate (e.g. use hand to stir in oil gently after the flour and egg mixture are combined together)

Thank you in advance Aunty Yochana