This stunning roll will soon find its way into your favourites recipe book.
For the swiss roll, pre-heat the oven to 170°C. Whip the cream, icing sugar and ginger together until soft peak. Add the finely grated crystalised ginger and fold in gently. Set aside in the fridge to firm up until needed. Put yolks and 20g of the sugar in a mixing bowl. Gently beat the yolks and sugar until the sugar is dissolved and incorporated with the yolks. Add milk, oil, vanilla and yuzu juice, and mix them well with the yolk and sugar. Sift flour and corn starch into the mixture, mix them well until we have a smooth and fully incorporated mixture. Whip egg whites with salt, cream of tartar and sugar until stiff peak. Fold 1/3 of the meringue into the yolk mixture. Carefully fold in the remaining meringue until a fluffy, foamy and smooth batter is achieved. The batter shouldn’t be too thin or runny. Bake in the middle of the oven, at 170 °C (340 °F) in 15-20 minutes, until the cake is springy to the touch. Take the cake out of the pan and remove the parchment paper. Let it cool down on a rack. When the cake is totally cool, cut off the edges, which are usually dry and easily crack when rolling.
For the white chocolate decorations; Melt 2/3 of the white chocolate over a double broiler. Once melted, take off the heat. Slowly seed the melted chocolate with small pieces of un-melted white chocolate – mix in the un-melted pieces of chocolate until they melt. Stop when no more chocolate melts. Fill a piping bag with the melted chocolate. Pipe 5 small portions of melted chocolate onto a piece of baking paper. Cover with another piece of baking paper and gently press down on each portion of melted chocolate to “flatten” slightly. Peel the top sheet of baking paper off and set each piece of baking paper aside until chocolate sets. Carefully peel the set “petals” off the baking paper. Pipe a small amount of melted chocolate onto a small piece of baking paper and arrange five petals on an around the melted chocolate to “glue” them together. Spoon a small amount of yuzu jam into the middle of each flower. Place the flowers into the fridge to set. Carefully peel the flowers off the baking paper to use.
To assemble, spread the yuzu jam and ginger cream on the cake, leaving 0.5 cm (0.2 inch) on the two side edges and 2 cm (0.8 inch) on the bottom edge (cream will be pushed to the edges when rolling). Carefully roll the sponge. Once rolled, wrap in cling film and place in the fridge for 10-15 minutes to firm up and hold its shape. Unwrap the cling film, place the swiss roll on a plate. Combine icing sugar and ground cinnamon in a bowl. Using a small sieve, carefully sieve the icing mixture over the swiss roll. Carefully place the white chocolate flowers on the swiss roll before serving.
This recipe has not been edited or tested by the Bake Off Food Department
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