Tuesday, 11 March 2014

Cake n Roll - Durian Chocolate Cake Roll


Since the last cake roll I made, I received lot of compliment about how pretty the cake is. So I decide to make another one with leopard skin style. This time I made a chocolate sponge for the roll to create the base of leopard skin. I had search over the Internet for some leopard skin stencil and just realize there are million different color combinations, so I decide to go with my own style.

You may wonder why durian and chocolate? Well I’m always a big fan of durian, it a one of those either you love it or you hate it food. I always have the theory that if you love durian, you would love blue cheese and also smelly tofu (one of my favorite Asian street food).


So I was craving for durian so badly on Friday and my mum was very kind and bought me a durian (Yay!). But it is really depend on luck when you try to buy exotic fruit like durian in Sydney. And this time, it doesn't turn out as great. It is quite an expensive fruit to have in Australia and I do not want to waste it and give it to my bin. So I came up and idea to put in cake roll as filling. Surprisingly it turns out so nice, as the durian was a bit dry before but when I mashed it and blend with cream it turn out just the right texture.

Hope you like this recipe and if you not a smelly food lover like I do, feel free to replace with any other fruit like chocolate & banana or strawberry. 


Cake Roll

Mixture A                                                                        
4 egg yoke
40g sugar
50ml Vegetable Oil
80ml Water
80g plain flour
25g Corn flour (If no corn flour at home and use all plain flour instead)
1 teaspoon cocoa powder

Mixture B
50g of Mixture A
1 egg white
1-teaspoon sugar
1+2 teaspoon cocoa powder

Mixture C
3 egg white
30g sugar

Filling
150ml Thicken Cream
1 tablespoon icing sugar
150g + 150g Durian Mash

1) Line tray with baking paper. Turn on the oven to 170C.

2) Separate all the 4-egg yolk, 3 egg white and 1 egg white into separate bowl. (Make sure bowl is clean, no water, no oil.)

3) Prepare mixture A - Put in 40g sugar and beat with egg yolk until it becomes a pale yellow colour.

4) Pour in the vegetable oil and mix well together. Pour in water and mix.

5) Sift the cocoa powder, plain flour and corn flour together. Sift in the flour while keep stirring Mixture A.

6) Prepare Mixture B Measure 50g of mixture A for our leopard skin pattern, separate into 2 bowls of 25g each. One mix with 1 teaspoon cocoa powder and the other one mix 2 teaspoon cocoa powder.

7) Beat 1 egg white with 1 teaspoon of sugar until it form a soft peak.

8) Divide the egg white meringue into half and fold in with cocoa batter.

9) Put the light brown batter into piping bag, and pipe randomly on the baking paper. (I use a stencil I download from the Internet) 


10) Put in oven for 1 minute until the surface appears dry.

11) Put the dark brown batter into piping bag and pipe around the light brown dot. Put in oven for 1 minute.

12) Prepare Mixture C Beat 3 egg whites until it foamy and mix in sugar. Keep beat in high speed until it forms a soft peak. (Mixture B)

13) Mix in 1/3 of egg white in with mixture A until just combine. Keep mix in the egg white until it all combine. (DO NOT over mix it.)

14) Pour the cake batter into cake pan and spread evenly, tap the cake pan to get rid of the bubble.

15) Bake for 15-18 minutes, put in a skewer if come out clear then it ready.

16) Put a baking paper on top of the cake; turn it over while it still hot.

17) Peel the baking paper out. Put back the baking paper to avoid cake dry out.

18) While waiting the cake to cool down, whip the cream with icing sugar until it firm and put 150g-durian mash and beat until just combined.


19) Once cake cool down change a new baking paper. Slice the edge diagonally. 
20) Spread out the whipped cream evenly and pipe rest of the Durian mash on the cake.

21) Roll the cake and use the baking paper to roll over the cake to adjust the shape. Gently press down to firm the cake roll.

22) Put in fridge for at least an hour before serve.



Bon Appetite.