Durian Swiss Rolls

I completely agree with Jean! It's truly a month of durians, durians and more durians! I have been eating durians non-stop, at least twice a week since two weeks ago! Even the $2/pc tasted good, don't need to indulge too much on MSW (猫山王), even though I will still yearn to have some during its season!
After my failed attempt on the durian chiffon cake, I still have some durians pulps left over. I decided to make durian swiss rolls. It seems that, there are endless options of using durians nowadays, compared to previously, where only durian puffs, durian swiss rolls and durian crepes were available commercially! Nowadays, you can still bake durian cheesecake with it!

I made my durian swiss roll using Pook's soft sponge cake recipe. The sponge cake is really very soft, however, I found that it's a bit "rough" for swiss rolls. Perhaps, this recipe wasn't meant for swiss rolls, more suitable for trifles or other whole cakes! Somehow, I found that using whole eggs and separating eggs really made a lot of difference to the texture of the cakes, especially swiss rolls. I still prefer swiss rolls using the traditional chiffon method, followed by separating the egg yolks and egg whites method, and finally the whole eggs method. The whole eggs method is less cumbersome though.

I hope you can try out this sponge cake recipe for swiss rolls and see if you agree with me!
Recipe for Durian Swiss Rolls 

Soft Sponge Cake, extracted from Daily Delicious
Makes approximately 13" x 11" sheet pan

Ingredients:
4 nos  Eggs
85g Fine sugar
80g Cake flour, sift
A pinch of salt
40g Whipping cream (warm)
Method:


  1. Whisk the eggs until lighten, then add the sugar gradually and beat till thick and lighten (Thick ribbon stage).
  2. Sprinkle the sifted flour and salt over the egg batter and fold to combine.
  3. Take 1/4 cup of batter and mix with the warm whipping cream, fold to combine. Pour the batter back, and fold to combine.
  4. The batter will be smooth and thick.
  5. Pour into a lined sheet pan, and bake it at preheated oven of 180C for about 12mins.
  6. Let it cool completely before frosting.
Fillings:
200g Fresh durian pulps
200g Whipping cream
20g Caster sugar

Assembly:
  1. Beat whipping cream with caster sugar till thick (soft peak).
  2. Place the cooled cake on a silicon paper. (I merely used back the lined sheet which was used to bake the cake).
  3. Spread the durian pulps on the cake evenly and thorougly.
  4. Then spread the whipping cream on the cake evenly.
  5. Roll it up tightly.
  6. Let it chill in the fridge before slicing. (I omitted this part and found they were very messy!)
  7. Consume within 2-3 days as fresh durian pulps are perishable, unless it is frozen.
I'm submitting this entry to the Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obessedly Involved with Food.

17 comments:

Kokken69 said...
July 24, 2011 at 4:07 PM

I definitely want to bake something with Durians in the next few days... Sponge roll is a good idea!

passionbaker said...
July 24, 2011 at 4:18 PM

It's the season to explore with durians, isn't it? Can't wait for your sharing!

Anncoo said...
July 25, 2011 at 1:59 AM

Jane, this is my favorite! Looks sooo yummy!

passionbaker said...
July 25, 2011 at 8:41 AM

You too? You can try making this! I'm sure it'll be really good!

Precious Moments said...
July 25, 2011 at 9:14 AM

Jane, i have been thinking and thinking about making one since now it is durian season but yet to kick my butt into the kitchen and get started.

passionbaker said...
July 25, 2011 at 10:24 AM

Haha...don't procrastinate! Just do it, okay? Just like me... comtemplating for so long before finally making this too!

MaryMoh said...
July 25, 2011 at 4:25 PM

This has to be my favourite. But if I have to make this, I don't think there will be any durians left to make this cake...haha. Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com

jo said...
July 26, 2011 at 1:40 PM

Yipeee .. durian season! Gorgeous and delicious roll.

passionbaker said...
July 26, 2011 at 4:23 PM

That's true too, Mary! When the durian is so good, there's definitely no leftovers!

Veronica Krystle Davis said...
July 29, 2011 at 7:49 AM

I just succeeded to make my first swiss roll. The next one will be your durian swiss roll before the durian season is gone. Love the texture of your durian swill roll and the creamy durian filling! OOO! I love durian anything!

passionbaker said...
July 30, 2011 at 10:32 AM

Congrats Veron! I saw how nicely you've rolled your swiss rolls! Yes, you must try durian now that i's in season!

passionbaker said...
July 30, 2011 at 10:33 AM

Thanks Jo!

Juneoong said...
September 7, 2011 at 1:17 PM

Hi...i am planning to do durian swiss rolls with your recipe...it will be my first time doing swiss roll.....and i have kept enough durians in the freezer to make at least 20 rolls ...thanks for sharing your recipes so generously...

passionbaker said...
September 10, 2011 at 9:47 AM

Hi Juneoong,
Hope you have tried it and like the swiss rolls. Thanks for trying!

Cris said...
January 25, 2013 at 10:30 AM

I tried your recipe today and the texture of the cake came out differently, the texture was more fine, smooth and dense...I really wanted it to be like yours, more grainy and fluffy. what cake flour did you use? Any suggestions?

Passionate About Baking said...
January 29, 2013 at 8:22 AM

Hi Cris,
The texture should be fine, smooth and light. Grainy because I think I didn't fold the flour thoroughly. Not supposed to be grainy. :p I used Redman Cake flour. Shouldn't be the flour. It should either be the eggs or the folding.

Cris said...
January 30, 2013 at 6:27 AM

I see, thank you so much for the reply, it was really helpful!! I will try it again.

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