Yo­ghurt Cream Bis­cuit Roll Cake

Makes one 28-cm roll cake DIF­FI­CULT

Wine & Dine Cookbook - - SHOWCASE -

Del­i­cate sponge cake filled with yo­ghurt cream and topped with fresh fruits.

A se­lec­tion of fresh fruit (kiwi, straw­ber­ries, rasp­ber­ries, man­goes and ba­nanas or canned fruit such as pears and yel­low peaches)

For the bis­cuit sponge

3 eggs

90g caster sugar

1 tsp vanilla ex­tract

90g pas­try flour, sifted twice Ic­ing sugar as needed

For the yo­ghurt cream

200g yo­ghurt

200g whip­ping cream (35% fat) 20g caster sugar

For the whipped cream

100g whip­ping cream (35% fat) 2 tsp caster sugar


1 28-cm square Swiss roll cake pan

1. To make yo­ghurt cream, leave yo­ghurt to drain in a cof­fee fil­ter and drip­per in the re­frig­er­a­tor for at least 3 hrs un­til yo­ghurt is about 100g.

2. Pre­heat oven to 200°C. Line a 28cm square Swiss roll cake pan with parch­ment pa­per.

3. Pre­pare bis­cuit sponge. Sep­a­rate egg whites and yolks. Beat yolks lightly and add half the sugar and vanilla. Whisk un­til mix­ture thick­ens and be­comes pale.

4. Pre­pare meringue. Place egg whites in a clean bowl and beat un­til foamy. Add re­main­ing sugar and beat un­til stiff peaks form and meringue is glossy.

5. Add one-third of meringue into egg yolk mix­ture and fold lightly. Add flour and fold well, then add re­main­ing meringue and fold through un­til just in­cor­po­rated.

6. Spoon bat­ter into a pip­ing bag fit­ted with a 1-cm round pip­ing tip. Pipe di­ag­o­nal lines to fill cake pan. (Any ex­tra bat­ter can be used to make fin­ger-shaped bis­cuit sponges.) Dust bat­ter twice with ic­ing sugar, then bake for 7–10 mins. Re­move cake from pan and place on a wire rack to cool.

7. Pre­pare yo­ghurt cream. Com­bine whip­ping cream and sugar into a clean bowl. Place over an­other bowl filled with ice cubes and water. Us­ing an elec­tric mixer, whisk cream at medium speed un­til stiff peaks form and cream is smooth. Add drained yo­ghurt and mix well.

8. As­sem­ble bis­cuit roll. Turn cooled cake onto a clean work sur­face. Peel off parch­ment pa­per and spread with an even layer of yo­ghurt cream. Ar­range your choice of fruit on cream, then gen­tly roll up. Cover with cling wrap and chill in the freezer for about 10 mins.

9. Make whipped cream. Com­bine in­gre­di­ents in a clean bowl and whisk as with yo­ghurt cream. Spoon cream into a pip­ing bag fit­ted with a 1-cm star tip. Pipe cream to dec­o­rate cake, then top with your choice of fruit.

NOTE: You can use any flavour of whipped cream and vary the se­lec­tion of fruit in the roll cake.

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