Back
Cumquat Swiss Roll
Recipe by Rue Mupedzi
Recreate this quick and easy, zesty cumquat Swiss roll dessert
- Steps
- Ingredients
Steps
- Preheat oven to 180°C fan-forced.
- Line a 25cm x 35cm tray with baking paper.
- For the Sponge, place egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whisk to soft peaks then gradually add half of the sugar. Continue to whisk to stiff peaks.
- Place egg yolks and remaining sugar and whisk until thick, pale and sugar is completely dissolved. Add milk, oil, zest and salt and whisk until combined. Sieve the flour over the surface and whisk until combined. Gently fold in the egg white, in 3 stages, taking care to avoid knocking out too much air from the mixture.
- Pour batter into prepared tray and spread out to level. Tap the tray on the bench to remove air bubbles and bake for 15 minutes.
- Take sponge out of the oven and dust the surface with icing sugar to avoid sponge sticking when rolled. While still warm, roll sponge up from the short side with paper side out and allow to cool to room temperature.
- For the Cumquat Curd, place a saucepan of water over medium heat and bring to the boil.
- Place sugar, egg and egg yolks in a heatproof bowl until well combined. Add juice, zest and a pinch of salt and whisk to combine.
- Place bowl over simmering water, ensuring the base of the bowl does not touch the water. Whisk mixture continuously until thickened.
- Whisk in butter, a cube at a time, ensuring butter melts and emulsifies before adding the next. Remove from the heat and strain through a fine sieve into a bowl. Cover surface with cling film and set aside in the fridge.
- For the Chantilly Cream, place cream and sugar into the bowl of a stand mixer. Whisk on medium speed to stiff peaks.
- To assemble, gently unroll the sponge and remove baking paper. Spread a 1cm layer of chantilly cream over the sponge, leaving a 1cm gap along the long edges and 1/3 of the sponge plain. Spread some kumquat curd on top of the chantilly cream. Gently roll the sponge, starting at the short end with the cream and curd and refrigerate for 30 minutes to firm. Trim the ends from the roll and slice into thick slices to serve. Serve with extra curd on the side.
