Friday, August 2, 2013

Cempedak Swiss Roll 菠萝蜜蛋糕卷

I was planning to bake a cempedak butter cake but when I saw this cempedak swiss roll in this post, I change my mind ! Now cempedak is in season, this is the best time to enjoy cempedak. Anyway, I am sure will bake a cempedak butter cake later.


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Too bad, I can't get the orange flesh of cempedak
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We can eat the cempedak seeds as well, boiled in water till cooked, it taste like chestnut.
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The other day I found a good swiss roll recipe (I have tried the maple syrup swiss roll, have yet to post)  . Like the flexible cake sponge, easy to roll..
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My friend Yan taught me to use scissor to cut the flesh as to break down the fibre , and cook it to reduce water content in the flesh..
I still have to improve the cempedak filling, maybe I should add some butter next time..I wish to try out the real cempedak swiss roll in Ipoh one day.


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If you want to make this swiss roll, I will suggest you to spread a thin layer of buttercream, as you can see my swiss roll did not stick well.

Cempedak Swiss Roll
(recipe source: swiss roll recipe modified from here, by Sonia aka Nasi Lemak Lover)
*makes a 36cm x26xm

To make Cempedak filling
200g Cempedak flesh
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Method

  1. Use a scissor to cut the flesh as to break down the fibres of the flesh.
  2. Cook the cempedak flesh in a non-stick pan till slightly dry.
  3. Set aside to cool.


To make swiss roll
120g egg yolks
45g caster sugar

8g honey
20g corn oil
15g milk

195g egg white
65g caster sugar
65 cake flour
 
Method

  1. Add 45g sugar with egg yolk, lightly stir well.
  2. Bring the bowl over a bowl of simmering water, continue to stir to sugar dissolved and liquid turned warm.
  3. Add honey, corn oil and milk in a small saucepan, bring to warm till mixture well combined.
  4. Pour the warm liquid into egg yolk mixture, continue to stir (use hand balloon whisk) till light.
  5. Beat egg white till foamy (use electric hand mixer), gradually add in sugar and beat till soft peak.
  6. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk mixture.
  7. Fold in 2/3 of meringue and use a spatula, fold with egg yolk mixture till combined.
  8. Sift in cake flour, gently fold with egg mixture till well combined.
  9. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper. Gently knock the tray on table top to remove air bubbles trapped in the batter.
  10. Bake in preheated oven at 170C (fan forced) at middle rack for around 16-18mins.
  11. When cake is done, immediately remove cake from the pan and place on a wire rack to cool.
  12. Carefully turn the baked sponge cake onto a piece of baking/parchment paper.
  13. Slowly peel off the attached baking/parchment paper from the cake.
  14.  Slice out a small piece of sponge on a 45-degree angle at another end, so the end of sponge will neatly attached to the sponge at the end of rolling.
  15.  Make few slits across the cake with a knife. Arrange the cempedak filling on the cake, roll the cake up tightly to form a Swiss roll.
  16. Wrap with cling wrap, you can either chill in the fridge or just store in room temperature.


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I am submitting this post to Malaysian Food Fest Perak month hosted by 
WendyinKK of Table for Two....or more 
 
I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

48 comments:

Mel said...

Wow, a very different filling flavour from the normal and usual. Great for a change!

Somewhere in Singapore said...

Good afternoon Sonia...

Somewhere in Singapore said...

Is the cempedak planted by you in your garden?

Little blue said...

Very special taste, well....go to market and searching it tomorrow.

Victoria Bakes said...

always so innovative with ingredients.. kudos to you Sonia

鲸鱼蓝蓝蓝 said...

我没有很喜欢吃蛋糕卷
但是这个卷相信能征服我
因为是我喜欢的口味呢:)

Crystal Loh said...

Sonia
这个卷巻好特别咯!。。

真怀疑它的口味;)!!

joceline lyn said...

这个真正的亚洲风味。很棒哦!嘻嘻 。

sabrina 莎莎 said...

老莎很爱Cempedak的^^
太香!!正如娘子说,南亚风^^

Baby Sumo said...

Hi Sonia, thanks for linking this to LTU! Cempedak is one of my favorite local fruit, thanks for letting me know it's the season. I must go and buy the deep fried ones from the stall.

Lite Home Bake said...

Oh yes, cempedak is in season now, my mum fried some for us recently. I didn't even know they make cempedak swiss rolls out there, thanks for sharing a homemade version :)

said...

很特别也很神秘的口味耶!
让我充满好奇,嘻嘻。。。
谢谢分享噢:)

Phong Hong said...

Sonia, I like cempedak especially the fried one hee..hee..Waiting for you cempedak butter cake recipe. This swiss roll must be very yummy with soft sponge and cempedak filling!

0620 said...

香香的cempedak swiss roll lol
my mother used to boils the seeds, never miss out de, haha!!

Tze @ Awayofmind said...

like Phong Hong I like fried cempedek. The cempedek swiss roll I believe is yummy too!

Veronica said...

I never would have imagined the combination of cempedak and cake but your Swiss Roll is definitely a to-die- for.

My Little Space said...

Like your custard version cempedak. Looks really tempting too. Enjoy your weekend.
Kristy

Small Kucing said...

No wonder someone fr NZ say wanna eat cempedak la...rupa rupa saw your post

May Law said...

Sonia, 那这cempedak加入蛋糕里, 我相像不到会是怎样的口味, 很想试试它的味道!
你请我吃一片吧!

Ann Low said...

Like roll with a unique flavour :)

Jozelyn Ng said...

This swiss roll looks so special after you add the cempedak fillings :)

xing hui said...

o. this swiss roll must be so fragrant. ya, Sonia, can i ask you a question? if baking a swiss roll is that we just like baking the chiffon put the pan in the low rack?

Rhodesia said...

Never heard of Cempedak, sure I would never find one here :-( I love swiss roll. Have a good weekend Diane

Jessie-CookingMoments said...

Sonia, you pun pandai cari new recipe hoh! The look of your swiss roll is similar to the 新人气小山卷 though I didn't study both recipes. Very pretty swiss roll. When I was young, I love eating the cempedak seeds! Looking forward to see your next swiss roll!

Mich PieceofCake said...

Chempedak filling sounds so delicious in a swiss roll!

catchee said...

我爱波萝蜜~

cquek said...

You should absolutely have your own restaurant! And I would order this straight off. Sounds like a delicious and unusual way to start off the day.

divya said...

looks super yummy :) lovely clicks dear :)

Ice Pandora said...

This looks really great, even
tho I find durian fruit pretty
smelly :P I'd love to try this
cake out! Xx

Siew said...

Sonia, this is very special! I miss cempedak, haven't eaten it for almost 4 years !!

Li Shuan said...

看到cempedak就流口水! 这个cempedak口味蛋糕卷真的很特别

Joanne T Ferguson said...

G'day Very creative indeed Sonia, true!
I never heard of cempedak before, so thank you for today learning something new!
Cheers! Joanne
http://www.facebook.com/whatsonthelist

mui mui said...

Hi Ah Chi,
Thanks for linking this to LTU!

I love chempedak too. Especially those with orange colour flesh. They taste sweeter.

mui

Anne Regalado said...

The ones I've seen back home is what we called " marang " , it looks the same as your cempedak :D Using it as a filling for your Swiss roll sounds wonderful !

Esther Lau said...

Sonia sifu, I can smell the aroma of your cempedak swiss roll!Wanginya!!!haha...

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Cempedak swiss roll!!!! I can even smell it now :)

lena said...

hi friend, sorry for not visiting lately.. been busy and went for a trip. If i have a chance, i will get you the chempedak swiss roll one day..btw, i dont think your swiss roll is less tasty as the ones in ipoh..cos you are a wonder baker!!

Little Corner of Mine said...

Oh yum, I would love to taste that!

Anonymous said...

Hi Sonia,
I am from Ipoh but have not come across any cempedak swiss roll but there is a famous old shop here that sells cempedak cake.
I also just made a cempedak butter cake yesterday!
Emily.

Jess @ Bakericious said...

Sonia, I baked cempedak butter cake before, now looking at your cempedak swiss roll, so tempting!

Caca said...

Yum

Cecilia Yap said...

This is a unique flavour, am sure it taste yummy too. ��

Nami | Just One Cookbook said...

I've never tried cempedak before but I can totally tell how delicious this is by looking at your swill roll! So beautiful!

Zoe said...

Hi Sonia,

This is an interesting flavour for Swiss roll. I find the fragrance of cempedak is a little over-powering for me but wouldn't mind trying a slice of this interesting cake.

Zoe

Sem said...

this swiss roll look so nice,I have never try cempedak swiss roll before, must try.

Mindy said...

I love cempedak, and swissroll is my favourite, i believe these 2 combination sure make a great dessert. i have tried only the jackfruit swiss roll from ipoh, very yummy ^^

Fern @ To Food With Love said...

Haven't eaten cempedak for ages! I can hardly remember what it tastes like... I'm intrigued by this swiss roll though, sounds very exotic! Nice creation!

WendyinKK @ Table for 2..... or more said...

A very good replica!
Looks so like the real thing.
Seriously, When I eat their regular swiss rolls, I scratch my head.. wondering why is it so popular.
I haven't try their filled ones yet, especially cempedak

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