Tuesday, February 17, 2009

Chicken Farm Bakers' Project # 7: Always together? Yes, we are new couple! White Chocolate and Sesame Chiffon Roll

February is the month of LOVE, so Chicken Farm Bakers' Project # 7: Always together- The host (my dear friend, Bua) want us to pair the ingredients, the couple that will be great together. Actually, there are many couple in this baking world, orange and chocolate, strawberry and cream etc. But for me, I want to try something different, sesame and white chocolate!

The black sesame seed has its own special fragrance, and the nutty flavor, while the white chocolate has a mild and sweet flavor. So when they are together, they become great couple.
I choose the chiffon to be the base of this recipe because the sesame seed can be too heavy for sponge and it's easy to make.
The white chocolate mousse is very easy to make too, just remember to bloom the gelatin before melting the chocolate, (I made this mistake before so, don't want you to make it too, haha)
So, this month of love, let me introduce you to our new lovely couple "white chocolate and black sesame seeds", hope their love are forever too.

White Chocolate and Sesame Chiffon Roll



Sesame Chiffon




70g

Egg yolks

80g

Milk

60g

Vegetable oil

65g

Cake flour

25g

Roasted and grounded black sesame seeds

½ tsp

Baking powder



180g

Egg white

70g

Caster sugar



White Chocolate Mousse




5g

gelatin

175g

white chocolate, coarsely chopped

300g

heavy cream




White Chocolate Curls (for decoration)




Preheat the oven to190°C
Line the base of 30X30 cm pan with baking paper.
Sift the flour sesame and baking powder together.

Beat the egg yolk until light, then gradually add the oil and milk.

Pour the flour mixture into the egg mixture, whisk to combine.

Beat the egg white with sugar until stiff peaks form.
Fold the egg white into the egg and flour mixture, until combine.

Pour the batter into the pan, level the batter.
Bake for 15-18 minutes or until golden.

While baking the cake, spray the clean table clothes with water.
As soon as the cake came out of the oven turn the cake over the clothes, pull the baking paper off.
Roll the cake with the clothes, then let the cake cool on the wire rack.

Make the white chocolate mousse:

Soften the gelatin in cold water (if using powder gelatin mix with 2 tbsp of water).
In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.

Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly

Whip the remainder of the cream until stiff, then stir in ½ cup (100g) of whipped cream to the chocolate mixture.
Pour the chocolate and whipped cream mixture bake into the whipped cream bowl, fold to combine.
Refrigerate for 20 minute to firm up the mousse.

Unfold the cake and spread the mousse over the cake.
Reroll the cake.
Frost the cake with the rest of the mousse and sprinkle with white chocolate.

Chicken Farm Bakers' Project # 7: Always together? Yes, we are new couple!

-White Chocolate and Sesame Chiffon Roll-

7 comments:

Anonymous said...

Thanks so much for sharing this recipe. It looks absolutely amazing. Love your blog and the recipes posted here. Excellent!

Nguyen

Anonymous said...

Wow... the swiss roll looks really GOOD!. Is it difficult for a beginner baker like me?
Thanks.

Justina

dailydelicious said...

Hi, Justina
No, it's not difficult, chiffon cake is very easy to make. (^_^)

Anonymous said...

Hi,
For 70g egg yolks and 180g egg white, how many eggs are there? Is it around 4 egg yolks and 5 egg white? Or should I use 3 egg yolks and 4 egg white? MH

dailydelicious said...

70g egg yolk is about 4 (or 3and a half)
and 180g egg white is about 6 (30g/ egg).
So, I suggest using 4 egg yolk and 6 egg white, ^ ^.
Pook

Phoebe said...

hi

i wonder if i can use this recipe in a in tube cake tin and make a chiffon cake? i have a 8 inch pan, not sure if this works?

dailydelicious said...

Yes you can use 8 inches pan.

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