Happy Cold Saturday, Peeps!
The temperature was -11 C when I woke up around 5 this morning, and we forgot to turn off our fan last night, so inside the house was cold too, boo-hoo ?
It is snowing lightly at the moment. Not too visible in fact, just like dust flying ????
For today’s recipe, I have a Japanese style Swiss Roll with cream cheese filling. My oldest said it tastes like cheesecake ?
1/2 c roasted pumpkin puree
3 tbsp sugar
A pinch nutmeg powder
A pinch allspice powder
A pinch cinnamon powder
3 eggs, separate
50 gm sugar
50 ml whole milk
40 ml vegetable oil
80 gm strong baker’s flour
1 tsp Mexican vanilla essence
a pinch of salt
1 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch
Steps in the video below ?
Autumn Swiss Roll
Japanese style roll cake
Ingredients
Filling
- 1/2 c roasted pumpkin puree
- 3 tbsp sugar
- A pinch nutmeg powder
- A pinch allspice powder
- A pinch cinnamon powder
Batter
- 3 eggs separate
- 50 gm sugar
- 50 ml whole milk
- 40 ml vegetable oil
- 80 gm strong baker’s flour
- 1 tsp Mexican vanilla essence
- a pinch of salt
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Filling 2
- 1 c icing sugar
- 1 block (250 g) cream cheese
- 2 tbsp unsalted butter
Instructions
- Place all ingredients into non stick pan, cook on medium heat, while keep stirring, until mixed and sugar melted. This will take 8-10 mins.
- Set aside to cool to room temperature
- Beat egg yolks and sugar until thicken then beat in oil and milk, a little at a time, followed with essence.
- Beat in flour and salt until completely combined, set aside
- Beat 3 egg whites until frothy, then beat in 1 tbsp superfine sugar, a little at time
- Beat in 1 tbsp lemon juice, followed with 1 tsp cornstarch. Keep beating until stiff
- Fold egg whites into yolk batter, nicely and slowly, trying not to deflate the egg whites much
- Preheat oven to 325 F
- Take out a little batter, color with food coloring of your choice – as this is pumpkin flavored, I themed the decoration with pumpkin, so I colored my batter with pumpkin color
- Place a parchment paper on a rectangular pan
- Pipe pumpkin pattern on parchment paper, bake for 2 minutes
- Take out pan and spread the rest of the batter covering pumpkin pattern
- Bake for 15-18 minutes
- Flip pan, peel parchment paper, and let cake cool to room temperature (8-10 minutes)
- While waiting for sponge cake to cool down, beat 1 c of icing sugar with the pumpkin filling we prepared in the begging, 1 block of cream cheese and 2 tbsp unsalted butter. Cream until combined and creamy
- Spread filling on cake and roll (or you can also use half cylinder pan if you like, by place the cake on the pan and fill with filling)
- Chill cake for at least one hour before slicing and serving
