Yes, I finally ventured into the swiss roll situation and I’m happy to report it was success: Fully baked and no cracks! This time I’ve made a vanilla roll with a Strawberry Cheesecake filling and topped it all with a white chocolate topping.
So let’s say, as usual, I actually didn’t plan on making the vanilla roll. I wanted to do something a little christmassy so naturally log style cakes came into mind, and the obviously a swiss roll. Basing myself of Sally’s Baking Addiction recipe, I was going to use chocolate and coffee for the base cake. However, I couldn’t find the chocolate powder when I needed it and thought I just didn’t have any. Turns out I did and found it later behind the flour. Anyway it was too late then, so I’ve doubled the vanilla content added a bit more flour, and it turned out great. Not overly sweet at all, with a lovely vanilla taste.
On the topping, if you do the recipe as it is, the chocolate ganache will possibly not set that hard. That’s not what I accomplished here, because I actually had a white chocolate wonderbar to cook with, which technically isn’t pure white chocolate. That meant that when I used the regular ganache recipe with the wonderbar and fresh cream, the topping was too light to cover the cake as I wanted it. Which meant that I then had to melt more white chocolate with less fresh cream and top it all off again. No harm done, just a thicker cover with more snap. So let’s get to it!
For the Cake
- 3 Eggs
- 50g Caster sugar
- 50g Dark brown sugar
- 45g butter
- 2 Tbsp of Vanilla extract
- 60g of plain flour
- 1 tsp of baking power
For the Filling
- 125ml fresh cream
- 125g of Philadelphia Cream cheese
- 1/3 cup Caster sugar
- 4 strawberries, cut in very small pieces
For the topping
- 125ml fresh cream
- 125g of white chocolate
- 4 full strawberries to top
- Peheat the oven at 180C. Spray a 12 x 15inch pan, line it with parchment paper and then spray the parchment paper as well.
- Separate the egg yolks from the egg whites. In a bowl whisk the egg whites with the caster sugar until it forms stiff peaks. Use an electric mixer, this takes about 10-15min to come together. The trick to know they’re done is to hold the bowl upside down and the egg whites don’t fall off the bowl.
- In another bowl, using the the paddle attachment, mix the egg yolks, brown sugar and vanilla extract, until it looks paler and creamier.
- In another bowl mix the flour and baking powder together, and add them to the egg mixture. Whisk them all together until well combined.
- Carefully fold the egg whites into the cake batter. Be careful to not deflate the whites.
- Pour the cake batter into the lined cake tray. Spread and lightly tap the batter on the counter to pop out some of the air and even out the distribution of the batter on the tray.
- Bake it for 9minutes at 180C.
- When the cake is out of the oven, cover it with a clean tea towel and turn the tray onto it. Peal out the parchment paper, and starting on the shortest end roll it with the towel until the end. Put the rolled cake in the fridge until it’s completely cooled. Minimum 45 minutes.
- While the cake is cooling, start the filling. Whisk the cream with the sugar until it forms soft peaks. Add the cream cheese and whisk until it forms stiffer peaks.
- Chop 4 strawberries into very small pieces and add them to the cream cheese mixture. Let it cool in the fridge with the cake.
- When the cake is completely cooled, unroll it from the tea towel. Evenly distribute the filling on top of the cake, and roll it back again.
- Put it on top of a cooling rack, seam side down.
- In a bowl combine the white chocolate and fresh cream. Using 30 second intervals melt them together in the microwave. Pour the mixture evenly over the cake.
- Decorate the top of the cake with 4 whole strawberries and put the cake in the fridge until it’s completely cool.
Voila! I must say I was very very proud the damn thing didn’t crack and was completely baked. The flavor combination is amazing, which I suppose isn’t so impressive since strawberry and vanilla is a classic combo. I do appreciate the extra texture and firmness that comes with using a cream cheese filling instead of the the classic whipped cream filling.
It was a success and it’s all gone now! That was fast! I’m sure I’ll try a few variations of this recipe after Christmas season has passed, the possibilities are endless and the result is so cute 🙂
Alright, you can see the full recipe on the my story highlights on Insta as usual!
Until next time!