Monday, March 29, 2010

Cream CHEESE Swiss Roll

This is not an ordinary swiss roll. Don't judge it's taste by its look!
The cake itself contains mild flavour of Phila cream cheese, but the filling is creamy rich Phila!

I cut 3 lines (without cutting through) before rolling. It really works! See from my picture? The inner part of the swiss roll is nicely rolled!! That's no "lobang" ! I am delighted for it's look as well as its taste!! It's best serve when the filling cream cheese has set!
I strongly recommeded this recipe for cheese lover!

Receip from Alex Goh

Ingredient A:
60ml fresh milk
50g Cream cheese

Ingredient B:
25ml corn oil

Ingredient C:
65g superfine flour

Ingredient D:
6pcs egg yolks
10g sugar

Ingredient E:
3pcs egg whites
1/8tsp cream of tartar
60g sugar

1. Double boil Ingredient A, then add in Ingredient B to combine.
2. Add in Ingredient C, then stir in Ingredient D to mix well.
3.Beat Ingredient E until hard peak, then mix with the egg yolk mixture.
4. Pour the batter into swiss roll pan. Bake 170C for 25 mins.
5. When the cake is cool, spread the cream cheese filing, roll up. Refrigerate few hours until the cream cheese filling has set.

Ingredients for cream cheese filling:
125g Cream cheese
30g icing sugar
40g butter
1tbsp lemon juice

1. Beat cream cheese until creamy. Add in icing sugar, mix well.
2. Add in butter and beat until creamy. Add in lemon juice.

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