Recipes
Pumpkin Yogurt Cream Swiss Roll
Pumpkin Yogurt Cream Swiss Roll
Recipe Details
by Charmaine So and Sarah
Ingredients
Sponge Cake
Pumpkin Yogurt Cream
Step by Step Instructions
Step 1
For pumpkin puree: chop the pumpkin into small cube, then put the pumpkin cubes into a bowl. Cover the bowl with a wet kitchen towel. Microwave with lower heat for 5 minutes, set aside until cool.
Step 2
Drain Greek yogurt: place a sifter and two kitchen towels on a bowl. Add in Greek yogurt and refrigerate for 1-2 hours to make the drained Greek yogurt.
Step 3
For sponge cake: Separate the egg white and egg yolk. Prepare a bowl, mix cinnamon into 20g sugar, then add in egg yolk and whisk together. Add olive oil, milk, and pumpkin puree, make sure to mix all ingredients well.
Step 4
Beat egg white until fluffy. Add 30g sugar in three time gradually. Using the high speed to beat the egg white until firm peak.
Step 5
Add 1/3 meringue into egg yolk batter and mix well. Then add all egg yolk batter and fold it into meringue.
Step 6
Pour the batter into a baking tray. Flatten until smooth. Bake it for 10 minutes in a preheated oven(180 ℃).
Step 7
For pumpkin yogurt cream: mix pumpkin puree, drained Greek yogurt and maple syrup well.
Step 8
Take the sponge cake out of the oven with parchment paper. Cover with another parchment paper on the top, then flip over the cake. Remove the parchment paper and let cool.
Step 9
Spread the filling on top of the sponge cake. Roll it up. Refrigerate for 1-2 hours with a parchment paper. Ready to serve.
Ingredients
Sponge Cake
Pumpkin Yogurt Cream
by Charmaine So and Sarah
Step by Step Instructions
Step 1
For pumpkin puree: chop the pumpkin into small cube, then put the pumpkin cubes into a bowl. Cover the bowl with a wet kitchen towel. Microwave with lower heat for 5 minutes, set aside until cool.
Step 2
Drain Greek yogurt: place a sifter and two kitchen towels on a bowl. Add in Greek yogurt and refrigerate for 1-2 hours to make the drained Greek yogurt.
Step 3
For sponge cake: Separate the egg white and egg yolk. Prepare a bowl, mix cinnamon into 20g sugar, then add in egg yolk and whisk together. Add olive oil, milk, and pumpkin puree, make sure to mix all ingredients well.
Step 4
Beat egg white until fluffy. Add 30g sugar in three time gradually. Using the high speed to beat the egg white until firm peak.
Step 5
Add 1/3 meringue into egg yolk batter and mix well. Then add all egg yolk batter and fold it into meringue.
Step 6
Pour the batter into a baking tray. Flatten until smooth. Bake it for 10 minutes in a preheated oven(180 ℃).
Step 7
For pumpkin yogurt cream: mix pumpkin puree, drained Greek yogurt and maple syrup well.
Step 8
Take the sponge cake out of the oven with parchment paper. Cover with another parchment paper on the top, then flip over the cake. Remove the parchment paper and let cool.
Step 9
Spread the filling on top of the sponge cake. Roll it up. Refrigerate for 1-2 hours with a parchment paper. Ready to serve.