A soft and fluffy Swiss roll cake filled with luscious, creamy durian whipped cream that is rich yet not overly sweet. Perfect for durian lovers, or you can substitute mango or strawberries for the filling.
sugaradded in portions to egg whites and egg yolks separately~100 gest.
wheat flour (or cake flour)~80 gest.
cornstarch~20 gest.
milk~60 mlest.
oil~60 mlest.
whipping creamcold, for whipping~200 mlest.
durianfresh or frozen, seeds removed and puréed~200 gest.
Steps
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1
Using a clean bowl and whisk, beat egg whites at high speed until they become foamy.
2
When the foam becomes finer, gradually add sugar in portions and reduce speed to medium to avoid overbeating.
3
Continue beating until soft peaks form (when you lift the beater, the peaks gently curl over). Transfer to the refrigerator.
4
Beat egg yolks in a similar manner until pale yellow, gradually adding sugar in portions until the yolks reach a very light yellow color.
5
Mix milk and oil together and set aside.
6
Mix wheat flour and cornstarch together. Sift the flour mixture into the egg yolks in portions, gently folding with a rubber spatula.
7
When the batter becomes dry, add the milk and oil mixture and mix well until smooth.
8
Fold the beaten egg whites into the egg yolk batter in three portions, gently mixing until no white streaks remain.
9
Line a baking pan with parchment paper (secure corners with butter), slowly pour batter into the pan. Gently tap the pan to release large air bubbles.
10
Gently poke remaining bubbles with a skewer, including those hidden underneath, to ensure a smooth surface.
11
Bake in a 180°C oven for about 10 minutes. Test doneness with a skewer—it should come out clean.
12
When done, gently tap the pan once. Carefully turn out the cake, remove the bottom parchment, place fresh parchment underneath, and flip again. Peel off the top parchment.
13
While the cake is still warm, use parchment or a kitchen towel to gently roll it up without filling. Set aside to cool to room temperature. This prevents cracking when filling is added later.
14
Pour cold whipping cream into a bowl and begin whipping. Add sugar in portions until the cream reaches the desired consistency.
15
Purée the durian (fresh or frozen, seeds removed) until smooth and fold it into the whipped cream, mixing gently until combined. Ensure enough durian flesh for adequate flavor.
16
Once the cake has cooled to room temperature, carefully unroll it and spread the durian cream evenly over the surface, leaving about an inch of space on the sides.
17
Gently roll the cake as tightly as possible and wrap it with parchment, twisting the ends to secure. Place in the refrigerator to chill (optionally wrap with plastic wrap for extra seal).
18
Chill for at least 30 minutes before serving; overnight chilling is ideal for easier slicing and better flavor. Trim the ends, then slice to desired thickness.
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