Banana Cream Cheese Swiss Roll

Banana Cream Cheese Swiss Roll (All time favourite soft and Fluffy)

I always feel hesitated to try out as I have tried a few times in making of sponge cakes and it fails terribly. From a sponge cake it turns to be stiff and cracks when rolling it up. So finding out what goes wrong again and again, I decide to give a try again. Looking for the mistakes of my past failure:

1)      The eggs whites are not beaten in high peak!

2)      The high peak beaten egg whites are deflated during the mixing in!

This time, I got it right! HA HA HA. My efforts are really paid off! Thanks to blogger’s advice and youtube clips. Here it is:

Swiss Roll Cake Ingredients:

4      Egg whites

3      Egg yolks
80g    Cake flour
60g    Sugar
60ml   Water
2tbsp  Vegetable oil
¼ tsp  Vanilla extract

Cheese Fillings Ingredients:

150g   Mascarpone Cheese

150ml  Dairy Whipping Cream

40g    Sugar  
2tbsp  Milk
2      Ripe Bananas

Making of Swiss Roll Cake 

1. Line 11 x 11 inch square pan with parchment paper
2. Preheat oven at 180 degree Celsius
3. Sift the flour for 3 times and set aside

Tips:  Sifting flour more is mainly:

• to introduce air to the flour and improve the consistency of the texture
• to remove any particles or lumps from flour

4. Beat lightly the egg yolks and half of sugar
5. Add in water, oil and vanilla extract
6. Add gradually flour into the egg mixture and whisk
7. Beat egg white and remaining sugar until it reaches stiff peak
8. Fold in the egg mixture to peak egg white

Tips: Mixing egg whites and egg mixture are very essential step, make sure do not over mix that deflate the egg whites

9. Pour in combined mixture to baking pan
10. Bake for 15mins 

Making of Cheese Fillings:

1. Whisk Mascarpone cheese till soft
2. Add in sugar and milk to cheese and mix combined
3. Beat whipping cream till soft peak
4. Add in cheese mixture and fold into peak whipping cream

Assembly Time:

1. Spread cheese filling over the cake
2. Add banana over the spread
3. Roll cake up
4. Chill cake for 2 hours in refrigerator
5. Serve cake with sprinkled chocolate powder