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RECIPES BY: Phumla and Moletwa
Moletwa’s Sweet Swiss Roll
Genoise sponge
1/2 tsp Royal Baking Powder
115g flour sifted
115g castor sugar
pinch of Salt
3ml vanilla
3.5 Eggs
30g Browned butter
- Brown your butter in a saucepan and set aside to cool
- Make Sabayon with sugar and Eggs till (ribbon stage)
- Fold in
- Add vanilla & Salt
- Sift in your flour & Royal Baking Powder and fold in with a silicone spatula or metal spoon
- Fold in your cooled brown butter
- Pour mix into a lined flat tray
- Cook for 10 mins in oven at 170°c
- Once ready flip your cake onto a clean dampened dish towel. Immediately roll into Swiss roll shape and set aside to cool
Roasted Strawberries purée
300g Strawberries cut in half
2 tbs icing sugar
2 tbs balsamic Vinegar.
1tbs rose essence
- Roast in over at 180°c for 20mins
- Once ready Blend till smooth with 1 tbs Rose essence
Filling
250g mascarpone cheese
1 ½ sheets of gelatin
50g strawberry purée mix
1 tsp vanilla paste
Pinch of salt
- Bloom 1 1/2 sheets of gelatin and melt into 100ml of cream in a saucepan. Set aside in fridge to cool
- Whip cream with vanilla till stiff peaks and and then fold in mascarpone cheese, pinch of salt and the blended strawberry mix
Swiss Meringue
170g egg whites
1 tsp White spirit vinegar (stabiliser)
200g Sugar
Vanilla
Pinch of salt
Food colouring
- Over a double boiler place egg whites and sugar and whisk together, once foamy, add vinegar and whisk continuously until the sugar dissolves into the egg whites.
- Transfer egg mix into a mixing bowl with a whisk attachment whisk till stiff peaks form and the mixture is glossy and has cooled.
- Whisk in vanilla, salt and food colouring until desired colour is achieved.
- Transfer to a piping bag with desired piping nozzle and use on the Swiss roll as needed.
