Velvety soft with a generous swirl of blackcurrant cream and jam! Smooth and luscious, this Blackcurrant Swiss Roll has just the balance of zest and sweetness. In collaboration with Ribena Singapore, home cook Huda created this new Blackcurrant swiss roll recipe for the upcoming Hari Raya celebrations.
| Servings | Prep Time |
| 10 pieces | 1 hour 30 minutes |
| Cook Time |
| 15 minutes |
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Velvety soft with a generous swirl of blackcurrant cream and jam! Smooth and luscious, this Blackcurrant Swiss Roll has just the balance of zest and sweetness. In collaboration with Ribena Singapore, home cook Huda created this new Blackcurrant swiss roll recipe for the upcoming Hari Raya celebrations.
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Ingredients
Cake Batter [A]
- 3 egg yolks
- 30 g caster sugar
- 1 pinch salt
- ½ teaspoon baking powder
- 100 g hong kong flour sifted
- 50 g ribena blackcurrant cordial
- 36 g canola oil
Cake Batter [B]
- 3 egg whites
- 60 g caster sugar
- 1 pinch cream of tartar
- 1⁄4 teaspoon purple colouring
Cream filling
- 100 g topping cream
- 40 g ribena blackcurrant cordial
Ribena jam filling
- 130 g blueberries
- 110 g ribena blackcurrant cordial
- 140 g water
- 1 tsp cornstarch
Instructions
Step 1: Prepare the Ribena blackcurrant jam
- In a small pan, add in blueberries, Ribena blackcurrant cordial and water. Cook over medium heat until mixture thickens.
- Add in cornstarch. Stir constantly to ensure that the mixture is well mixed. To check if it is ready, use a spatula and draw a line in the middle of the pan. It is ready when the jam becomes a gel-like consistency and line stays visible for a few seconds.
- Switch off the flame. Set aside to let cool.
Step 2: Prepare the cake batter
- (Cake batter A) : In a mixing bowl, add in egg yolk, sugar and salt. Mix evenly using a hand whisk.
- Pour in Ribena blackcurrant cordial and canola oil. Mix evenly.
- Sift in flour and baking powder, whisk till all ingredients are well combined. Set aside.
- (Cake batter B) : In a stand mixer, add in egg white. Whisk at medium speed till air bubbles are formed.
- Add in cream of tartar, continue to whisk at medium speed until it reaches soft peak.
- Add sugar in 2 portions and add colouring, whisk till firm peak.
- (Combine cake batter A & B) : Use a spatula, scoop 1/3 portion of B. Fold into A till well combined.
- Pour the remaining B into A, continue to fold till well combined. Do not over mix as over handling will cause the cake to be dry, thus making it hard to roll.
Step 3: Bake the cake
- Preheat oven to 155°C.
- Pour the cake batter into a 10” x 10” tray lined with parchment paper.
- Tap the tray gently on the table to let the air bubbles out.
- Use this method if you are using a 36L table top oven: Transfer to the oven, bottom tray and bake for 10 minutes or until baked. The cake is ready when the top turns slightly brown.
- Use this method if you are using a large capacity built-in oven: Transfer to the oven, middle tray and bake for 15 minutes or until baked. The cake is ready when the top turns slightly brown.
- Once the cake is ready, set aside to cool till it is slightly warm to touch. It will melt the filling if it’s too hot.
Step 4: Whisk the cream for the cake filling
- Pour the cream filling ingredient into the stand mixer bowl, whisk both ingredients on high speed till it is light and fluffy.
Step 5: Roll up the cake, chill and serve
- Spread the cream filling over the entire cake.
- Place the Ribena jam filling at the end.
- Fold the end and roll. Wrap it with a cling wrap and freeze for at least 1 hour before slicing.
- Let it sit at room temperature for 3 minutes before slicing it to serve.