Team White’s Swiss Rolls

TEAM WHITE'S SWISS ROLLS

RECIPE BY: Renuka and Melicia 

Renuka’s Black Forest Swiss Roll

4 large eggs (separated) 
120 g castor sugar (divided in 2 batches)
50 mls water 
2 Tablespoons oil 
5 mls caramel essence or vanilla essence
120 g cake flour (remove 3 Tbsp of flour)
3 tbsps cocoa powder 
5 mls Royal Baking Powder 
Pinch salt 

  1. Preheat oven to 170 degree fan assisted Line a Swiss roll tin with baking paper and spray with non stick spray 
  2. Separate eggs 
  3. In a mixer add egg yolks and 60 g sugar Beat until fluffy 
  4. Slowly add in water, essence and oil Set aside 
  5. In a separate bowl add dry ingredients Add dry ingredients to egg yolk mix. Fold together 
  6. In a mixer add the egg whites, whip until frothy. Add 60 sugar in 3 batches making sure that each addition dissolves. Whip until stiff peaks. 
  7. Add 1/3 egg white into nix. Fold vigorously. Then add the next 1/3 egg whites and fold in and lastly the remaining egg whites. Be careful not to deflate the air
  8. Pour into pan, bake for 10 minutes until spongy. 
  9. Remove swiss roll, place on damp dish towel and roll tightly

Cherry Compote 

Add 150 grams fresh or tinned cherries 
25 g castor sugar
1 and 1/2 tsp cornstarch 1 and 1/2 tsp lemon juice 1 tablespoon cherry liqueur 60 mls water 
Pinch salt 

  1. In a saucepan Add pitted cherries and all other ingredients except liqueur 
  2. Cook on low heat until thick
  3. May need more lemon juice depending on how tart you want it. Lastly add cherry liqueur 
  4. Leave aside 

Chocolate ganache 

  1. Heat 150 mls Clover cream until hot but not boiling 
  2. Pour cream over chocolate 
  3. 250 grams of chocolate (125 grams milk and 125g dark chocolate) 
  4. Leave to melt 

Chocolate and cranberry bark 

  1. Melt dark chocolate in microwave. Spread thinly on baking paper. Add chopped cranberries, Flaky sea salt
  2. Refrigerate until set
  3. Whipped Clover cream 
  4. Add 250 mls fresh cream to a mixer with 1 tbsp icing sugar and 1 tsp vanilla essence or caramel essence. Whip until cream is stiff. Don’t over whip

Assemble swiss roll 

  1. Unroll swiss roll 
  2. Place a thin layer of ganache 
  3. Then fresh cream 
  4. Add the cherry compote. 
  5. Roll tightly
  6. Spoon on the ganache and smooth with a palette knife 
  7. Pipe fresh cream dollops on top. Can add cherry jam
  8. Decorate with chocolate bark, blackberriesblueberries 
  9. Dust with cocoa powder 

Melicia’s Blue Cheese, Red Pepper and Bacon Swiss Roll

Herb Swiss Roll

8 eggs, separated
5ml sugar
5ml salt
½ cup flour
¼ tsp Royal Baking Powder
20ml chopped parsley

  1. Preheat the oven to 180 degrees Celsius.
  2. Line a Swiss roll tin with a greased parchment paper/ use a silpat mat.
  3. In an electric stand mixer, whisk egg whites to a stiff peak. Remove from bowl. Set aside.
  4. In the cleaned mixing bowl whisk egg yolks and sugar to a thick ribbon stage (pale and thick consistency), using a whisk attachment. 
  5. Add sifted dry ingredients in two additions to the yolk mixture. Gently fold as to not deflate the air created during whisking.
  6. When the dry ingredients have been folded into the yolk mixture, add the chopped herbs and fold in till just incorporated.
  7. Fold in the egg whites in 3 stages.
  8. The first addition of egg whites can be added in to lighten the yolk mixture. No need to be gentle with this addition.
  9. When incorporating the 2nd and 3rd addition of egg whites, be careful to maintain the air by gently folding in the egg whites into the egg yolk and flour mixture.
  10. Gently spread the mixture into the prepared tin, ensuring that the mixture is levelled.
  11. Bake for 10-12 minutes.
  12. Remove from the oven and turn the tin onto a clean, damp tea towel.
  13. Roll into a tight “Swiss roll” shape and set aside to create the shape whilst preparing the filling.


Blue Cheese Mousse

100g Gorgonzola
200ml Clover fresh milk
4g gelatine powder
135g Clover cream

  1. Bloom/Soak gelatine in some cold water. Set aside
  2. Heat milk in a saucepan and bring to a simmer.
  3. Crumble blue cheese into the milk and whisk until dissolved. A stick blender can help to break down the lumps.
  4. Chill the milk and cheese mixture.
  5. When completely chilled, melt gelatine in the microwave for 30 seconds. Do not boil to avoid deactivation of gelatine.
  6. Add some of the cheese mixture to the gelatine and then add it to the rest of the cheese mixture (tempering the gelatine)
  7. Whip cream to soft peak and fold into cheese mixture. 
  8. Chill mixture in a flat baking tin until set-approximately 2 hours.

Pear and Red Pepper Relish

300g pears, brunoise (cut into medium sized cubes)
200g red onion, brunoise
100g red pepper, brunoise
100g brown sugar
150g red wine vinegar
Salt and course ground black pepper to taste

  1. Place all the ingredients in a medium pot and bring to a simmer until all the liquid has evaporated.
  2. The pears and peppers should be slightly softened but al dente.
  3. Cool and set aside until assembly of the Swiss roll.

TO ASSEMBLE:

  1. Gently unroll the Swiss roll from the tea towel.
  2. Spoon over the blue cheese mouse and using an offset spatula, spread in an even layer.
  3. Spread an even layer of pear and pepper relish.
  4. Tightly roll the Swiss roll.
  5. Spread a thin layer of mousse over the entire surface of the Swiss roll and cover the surface with crushed crackers of your choice. 
  6. Garnish with piped blue cheese mousse, crispy streaky bacon, pear and pepper relish and micro herbs.