Team Black’s Swiss Rolls

Bokang’s Strawberry Swiss Roll

1 cup cake flour
1 cup castor sugar
4 egg yolks (separated from the whites)
5ml vanilla paste
¼ oil (add gradually)
¼ water
1 tsp salt
5ml Royal Baking Powder
6 egg whites (separated from the yolks)
¼ castor sugar (incorporated into the egg whites) 

1. Preheat oven to 170 °C with the fan on and line an 18×13cm flat baking tray.
2.  In a bowl combine the flour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside for now.
3. In a small bowl combine the water and oil. Give it a mix and then set aside for now as well.
4. Next separate the yolks and whites from your eggs. Ensure no egg yolks get into the egg whites. Set aside.
5. In a large bowl add and a 1 cup of castor sugar. Next add in the 4 egg yolks and vanilla, and using a hand or stand mixer on a medium speed, whip until the mixture is thick and pale. You should be able to create ribbons with it that settle on the top of the mixture for a few seconds before being absorbed back in. This should roughly take 5 minutes but will vary depending on your mixer. Once done set aside for now.
6. In another large bowl add in the 6 egg whites. Using a hand or stand mixer. Whip for 30 seconds until it’s frothy, and then gradually add in the castor ¼ cup sugar while continuously mixing. Once the sugar is mixed in, continue to whip until you reach soft peaks. This should take about 7 minutes, but will vary depending on your mixer. We don’t want stiff peaks so keep checking the egg whites to check they aren’t being overwhipped.
7. Add half of the whipped egg whites into your egg yolk mixture and using a spatula, gently fold until it’s just combined. Fold gently as we want to try and retain as much air in the batter as possible. Next sift the dry ingredients into the bowl and fold until just combined. Once done, add in the remaining egg whites and fold until just combined.
8. To finish off, add in the water/oil mixture and fold until just combined. Your mixture should be thick and flowy once done
9. Distribute the batter evenly into the lined baking tray and using an offset spatula (or anything that has a straight edge), even out the batter as much as possible. Once done, shake the tray to even out the batter further, and then drop the tray on the counter a few times to remove any large air bubbles. I also like to tap the bottom of the tray with my hands a few times.
10. Bake for 18-20 minutes, or until the top is golden brown, and the sponge slowly springs back when you touch the top. Allow to cool in the tray for 15 minutes.
11. While it’s cooling, prepare a wet kitchen towel that we are going to be using to roll the Swiss roll.
12. After 15 minutes, run a knife along the edges of the sponge that are stuck to the baking tray to help release the sponge, and then turn the sponge out onto the baking paper (golden side down).
13. Roll the sponge up using the baking paper and kitchen towel while its still slightly warm. Set aside to cool (we will unroll it again later)
14. Once the Swiss roll is cool, unroll it gently. Using a serrated knife, trim off the short edges at an angle.
15. Spread a thin layer of the cooled strawberry and raspberry jam on the sponge.
16. Next spread a layer of the cream on the sponge, leaving a small gap at one of the short ends of the sponge, only covering it with a very thin layer of cream
17. Next generously sprinkle on the cooled caramel almond crunch
18. To roll, lift up the edge of the sponge (that is opposite to the end with the thin layer of the whipped cream) with the baking paper, and push the top edge of the sponge into the cream to create an initial tight roll, and then using the baking paper, continue to roll the sponge until you reach the end. You want to push gently while rolling so you have a tight roll, but don’t push too hard otherwise you may push too much of the cream out.
19. Once you get to the end, tighten the roll by holding the bottom sheet of baking paper, and then using the long edge of a knife or off set spatula to push the top sheet of baking paper into the bottom of the Swiss roll
20. Allow to set in the fridge before slicing.
21. Once ready, slice a small piece off of each edge to reveal a wonderful clean Swiss roll.
22. Decorate as desired by adding fresh fruits and a swirl of whipped cream in the top of the roll.

Strawberry Jam

140g fresh strawberry
140g fresh raspberries
20g granulated sugar
1/2 tbsp lemon juice

1. Chop up some fresh strawberries and raspberries and add them to a pot that is simmering over a medium heat
2. Add the granulated sugar and lemon juice
3. Allow to simmer for 10 minutes, stirring continuously while the fruit melt down and the jam thickens
4. Once its ready transfer into a clean bowl
5. Place it in the fridge to completely cool
6. Use once ready
7.  Once done, place the jam onto a wide saucer and spread it out to allow it to cool quicker.

Whipping Cream

250g Cream cheese
300g white chocolate chips
100g fresh whipping cream
250g mascarpone cheese
10g fresh lemon juice
150g powdered sugar

1. Place a medium sized pot with water over a medium flame. Allow the water to come to the boil.
2. In a large bowl add in the cream, white chocolate chips and place the bowl over the pot
3. Mix continuously until chocolate has completely melted in the cream
4. Remove from heat and allow to cool and thicken
5. Once mixture is thickened and cooled, whip it up using a hand mixture, the set aside
6. In another bowl add room temperature cream cheese and mascarpone cheese, mix together with the powdered sugar until thick and creamy
7. Incorporate the whipped-up chocolate ganache into the cream cheese mixture
8. Mix well add lemon to the mixture and continue to mix until it’s well incorporated

Caramel Almond Crunch

50g finally chopped almonds
10g water
30g granulated sugar

1. Place a medium sized pot with water over a medium flame. Allow the water to come to the boil then add the sugar
2. Allow the mixture to boil and reach to 100 ºC.
3.  Once the syrup has reached the right temperature add the chopped almonds
4. The almonds will start to clump up that’s when you know its ready to remove from the heat
5. Place on a baking sheet to cool
6. Use once cooled by adding it onto the cream that will go inside the Swiss roll