You may be familiar with the traditional swiss roll or vanilla roulade cake, even with the chocolate and jam varieties of a chocolate log or a jelly roll...
But, this recipe is a special one! It is a Double cheese cheesecake roll.
The Sponge that wraps the cream is an adaptation of the Japanese cotton cheesecake, which is essentially a cheesecake sponge. We added aged Parmigiano reggiano into the batter which makes it slightly so special *lol* It enhance the flavours of the cake really well.
After finishing the sponge recipe, we thought it would be so cool and inception -y to use a cream cheese frosting as the filling which is totally the right choice... yum~
Our cream cheese frosting is good for a lot of other cakes like red velvet, carrot cake, banana cake, chocolate cake... etc oh so many!
This cheese sponge is so moist and soft it is out of the world, I am sure you will love it~ Bookmark our page!
Infographic Recipe will be updated soon!
Cheesecake Swiss Roll
Yields 10 servings
Ingredients
Cake:
4 large Egg yolks
150g (5.3 oz) Cream cheese, soften
65g (1/4 cup + 1tsp) Milk
55g (4 tbsp) Butter
40g (3 tbsp + 1 tsp) Granulated sugar
40g (1/4 cup + 3 tbsp) Cake flour, sifted
10g (1 tbsp) Parmigiano reggiano, finely grated
5g (1tsp) Lemon juice
2g (1/2 tsp) Vanilla extract
4 large Egg whites
60g (5 tbsp) Granulated sugar
5g (1 tsp) Lemon juice
Cream cheese frosting:
7g (2 tsp) Meringue powder
30g (2 tbsp) Warm water
50g (1/4 cup) Granulated sugar
75g (1/3 cup) Butter, cubed and soften
75g (2.7 oz) Cream cheese, soften
2g (1/2 tsp) Vanilla extract
Pinch of salt
Method
Cake
1. Preheat oven to 150°C (300°F)
2. Line a 30cm x 23cm (12 x 9 inch) baking pan with parchment paper
3. Combine butter, cream cheese, sugar and parmigiano reggiano in a heatproof bowl
4. Set it on a bain-marie to melt the mixture, stirring constantly
5. Remove it from the heat and stir in the milk until smooth
6. Mix in the egg yolks until incorporate and add in lemon juice, stir to combine
7. Add in the sifted cake flour and mix it until no lumps/ dry flour, set aside
8. Beat egg whites until frothy and add the lemon juice
9. Turn on the beaters and slowly add in the sugar
10. Beat egg whites until stiff peaks form
11. Gently fold in 1/3 of the egg whites to lighten the batter
12. Fold in the remaining egg whites gently until just combine
13. Spread the batter on the pan evenly
14. Bake for 20 to 15 minutes, or until springy to touch
15. Invert the cake on a clean dish towel on your working surface
16. Remove the top parchment paper carefully
17. Roll the cake carefully while it’s still warm
18. Let it cool, still wrapped, completely
Frosting
1. Dissolve the meringue powder in the warm water in a heat proof bowl
2. Add sugar and whisk it until frothy
3. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved
4. Remove the bowl from the heat and beat it until cooled with firm peaks
5. Slowly incorporate 1 cube of butter at a time and beat it
6. Beat it until everything is uniform, smooth and creamy (if the mixture looks curdle, continue beating it until it comes back together, if it still doesn't come back together, it will after adding the first spoon of cream cheese)
7. In another bowl, beat cream cheese until whipped and smooth
8. Add spoonful’s of whipped cream cheese into the buttercream and beat until incorporate
9. Repeat until whipped cream cheese is used up
Assemble
1. Unroll cooled cake and top it with a layer of buttercream
2. Spread it with a spatula until even
3. Re-roll the cake gently with the help of the towel
4. Wrap parchment around the rolled cake and tighten lightly
5. Refrigerate for 3 hours before serving
Tips
I. You can use fresh egg whites for the in the cream cheese frosting, sub meringue powder and warm water with 1 egg white
II. Be careful not to over bake the cake, as dry cake lack the flexibility to roll and may crack
Ingredients
Cake:
4 large Egg yolks
150g (5.3 oz) Cream cheese, soften
65g (1/4 cup + 1tsp) Milk
55g (4 tbsp) Butter
40g (3 tbsp + 1 tsp) Granulated sugar
40g (1/4 cup + 3 tbsp) Cake flour, sifted
10g (1 tbsp) Parmigiano reggiano, finely grated
5g (1tsp) Lemon juice
2g (1/2 tsp) Vanilla extract
4 large Egg whites
60g (5 tbsp) Granulated sugar
5g (1 tsp) Lemon juice
Cream cheese frosting:
7g (2 tsp) Meringue powder
30g (2 tbsp) Warm water
50g (1/4 cup) Granulated sugar
75g (1/3 cup) Butter, cubed and soften
75g (2.7 oz) Cream cheese, soften
2g (1/2 tsp) Vanilla extract
Pinch of salt
Method
Cake
1. Preheat oven to 150°C (300°F)
2. Line a 30cm x 23cm (12 x 9 inch) baking pan with parchment paper
3. Combine butter, cream cheese, sugar and parmigiano reggiano in a heatproof bowl
4. Set it on a bain-marie to melt the mixture, stirring constantly
5. Remove it from the heat and stir in the milk until smooth
6. Mix in the egg yolks until incorporate and add in lemon juice, stir to combine
7. Add in the sifted cake flour and mix it until no lumps/ dry flour, set aside
8. Beat egg whites until frothy and add the lemon juice
9. Turn on the beaters and slowly add in the sugar
10. Beat egg whites until stiff peaks form
11. Gently fold in 1/3 of the egg whites to lighten the batter
12. Fold in the remaining egg whites gently until just combine
13. Spread the batter on the pan evenly
14. Bake for 20 to 15 minutes, or until springy to touch
15. Invert the cake on a clean dish towel on your working surface
16. Remove the top parchment paper carefully
17. Roll the cake carefully while it’s still warm
18. Let it cool, still wrapped, completely
Frosting
1. Dissolve the meringue powder in the warm water in a heat proof bowl
2. Add sugar and whisk it until frothy
3. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved
4. Remove the bowl from the heat and beat it until cooled with firm peaks
5. Slowly incorporate 1 cube of butter at a time and beat it
6. Beat it until everything is uniform, smooth and creamy (if the mixture looks curdle, continue beating it until it comes back together, if it still doesn't come back together, it will after adding the first spoon of cream cheese)
7. In another bowl, beat cream cheese until whipped and smooth
8. Add spoonful’s of whipped cream cheese into the buttercream and beat until incorporate
9. Repeat until whipped cream cheese is used up
Assemble
1. Unroll cooled cake and top it with a layer of buttercream
2. Spread it with a spatula until even
3. Re-roll the cake gently with the help of the towel
4. Wrap parchment around the rolled cake and tighten lightly
5. Refrigerate for 3 hours before serving
Tips
I. You can use fresh egg whites for the in the cream cheese frosting, sub meringue powder and warm water with 1 egg white
II. Be careful not to over bake the cake, as dry cake lack the flexibility to roll and may crack
Links to Supplies:
 |
| Quarter Sheet Pan |
 |
| Offset Spatula |
 |
| Kitchenaid Hand Mixer |
Hope you guys enjoy this weeks [How To's]
See you next week :)
xo
D
This looks so decadent. And I bet it would be great with strawberry fruit.
ReplyDeleteHannah
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