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Yuzu Swiss Roll With Honey Mascarpone Cream

INGREDIENTS

Honey Mascarpone Cream

200g Mascarpone Cheese
115g Whipping Cream
2tsp Good Quality Honey

Mix A

75g Prima Top Flour
25g Prima Superfine Wholegrain Flour
4 nos Egg Yolk
30g Caster Sugar
90g Water
60g Honey Citron Tea
1 tsp Yuzu Concentrate
40g Sunflower Oil
⅛tsp Salt

Mix B

4 nos Egg White
50g Caster Sugar
¼tsp Cream of Tartar

PROCEDURE

– Preheat the oven to 160oC.Line a 12” x 12” baking pan with parchment paper.

Honey Mascarpone Cream

  1. Whisk mascarpone cheese on medium speed until fluffy. Gradually add whipping cream and whisk until it reachesmediumpeak
  2. Add in honey and whisk until combined.

Mix A

  1. Mix and sift Prima Top Flour Prima Superfine Wholegrain Flour and salt. Set aside.
  2. Dissolve the honey citron tea and yuzu concentrate into water. Set aside.
  3. Whisk egg yolk and sugar together until it turns pale yellow.
  4. Gradually add yuzu syrup mixture while alternating with flour mixture and oil. Mix until well combined.

Mix B

  1. In a mixing bowl beat the egg whites on medium-high speed until foamy. Add in cream of tartar and increase the speed to high. Gradually add caster sugar and whisk until it reaches stiff peak and glossy.
  2. Add one-third of Mix A into the egg white mixture and fold gently to combine. Repeat with the remaining two-thirds of Mix A. Do not over-fold otherwise the batter will become lumpy.
  3. Pour batter onto the prepared baking pan and bake for 15 – 17 minutes.
  4. Once baked let it rest in the baking pan for 10 minutes. Remove cake from baking pan together with parchment paper.
  5. Slowly roll the cake away from you and wrap it using the parchment paper. Let it cool completely before creaming.
  6. Unroll the cake and spread a thin layer. Roll up and refrigerate.
  7. Served chilled.