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.