Friday, September 17, 2010

Memories ......

They do so that time heals everything but at this moment, I am not sure .... but I can only hope that it does. Maybe the hurt doesn't go away, you just get numb after a while. At the moment, I am taking things one day at a time! Everywhere I look, memories come flooding back. Every time I receive a condolence email from friends and office colleagues, I have to hold back my tears. I think our two "boys", Benji and Milo, are still unaware that their daddy is never coming back. However I do feel that they sense that something is not right at home.

If you have been following my blog you would know that my dear was never one for cakes. However certain cakes he will partake of. This particular swiss roll happens to be one of the last desserts I had made for him. So for now I leave you with this.

durian swiss 3

durian swiss 2

Matcha Durian Swiss Roll
Recipe Adapted from Creative Culinaire

Ingredients for the Cake Roll:

100g cake flour
1 tsp baking powder
1 1/2 Tbsp matcha powder
1/4 tsp baking soda
50g caster sugar
1/4 tsp salt
60g vegetable oil (like corn oil or canola oil)
75g water (at room temperature)
5 eggs (60g per egg), separate the yolks from the whites
1/4 tsp cream of tartar
70g caster sugar

For the Filing:

1 cup "Whip & Pour" (or thickened cream)
1/2 cup of fresh durian flesh


1) Grease a full size jelly pan and line with parchment paper. Preheat your oven to 200C.

2) Sift together cake flour, baking powder, matcha powder, salt and baking soda into a clean bowl and set aside.

3) In another bowl, whisk by hand the egg yolks, 50g sugar, oil and water until the mixture is light in colour and slightly thicken. This should take about 1 minute.

4) Add the flour mixture to the egg and whisk until smooth. Set aside.

5) In a clean bowl whip the egg whites until slightly frothy. Then add in the cream of tartar and continue to whip for about 1 minute. Then add the remaining 70g sugar and continue to whip until stiff peaks.

6) Fold 1/3 of the egg meringue into the yolk mixture. Fold gently until mixed well. Then add in the remaining 2/3 meringue and continue to fold gently using either a whisk or spatula. Fold only until the white streaks have disappeared. Do not overfold or you may deflate the batter.

7) Pour into the lined jelly pan and smoothen the top to ensure an even surface. Bake for 10 - 15 minutes or until the top is golden brown. Check at 10 minutes baking time - do not over bake or your roll will become hard.

8) Remove from oven and let cool for about 15 minutes before removing parchment paper. The roll should be completely cool before adding the whipped cream.

To Assemble:

1) Trim off the sides of the roll to have clean lines. Place the roll on top of a clean sheet of parchment paper. Place one side of the long end of the roll at the edge of the parchment. This will allow you to roll the jelly roll easily.

2) Whip the "Whip & Pour" (or thickened cream) until stiff. Add the durian flesh and mix until combined. then spread the durian filing on the jelly roll, leaving about 1/2" border on the sides.

3) Using the end of the parchment paper, start to roll away from you. Keep the roll tight as you continue to roll. Once you have finished use the parchment to wrap the entire jelly roll and place it into the refrigerator to set for about 3 hours.

4) To serve dust the roll with some icing sugar.

durian swiss 1

durian swiss 4


Ju (The Little Teochew) said...

Oh, Jo ... :`( *Hugs*

Angie's Recipes said...

Jo, give yourself time...and be gentle to yourself.


Honey Bee Sweets said...

Jo, take care okay. :) This is definitely a lovely Swiss roll. :)

Passionate About Baking said...

Hi Jo,
This roll looks so marvelous. Take care. *pat pat*

Cherine said...

God be with you and hope time heals all the pain you have inside.
The roll is wonderful.
Take care

Pei-Lin said...

Jo, I'm not good talker. So, I'm sorry if what I'll be sharing with you sounds hurtful.

I immersed myself in psychology courses for a few years back in college. The moment I read about your first paragraphs, what I learned quickly came back to me. Actually, the scar will remain there so long as the memory remains. It's just that we'll feel numb and number as time passes by. During the initial stages, we're still trying to convince ourselves, to get ourselves to accept the fact that what was true doesn't hold true anymore, that history has changed. Our lives are thus impacted in that sense. It takes time for every one of us to take in new facts, changes ... everything new. I hope you can understand what I'm trying to convey. Though, I know I'm in no position to be a good person to turn to for comfort. I'm not a good talker. =S

Jo, please take good care, K? I've been wondering how you're doing. I'd love to see you again if you ever travel up to KL for a visit with your family here. Take care, K? Really. Email me should you need people to talk to. =)

Love lots from KL,

noobcook said...

take good care of yourself my friend. you're in my thoughts :)

Unknown said...

Hi Jo, stay strong! Your lovely children need their pillar of support. You have been such a blessing to people around you.The heart weakens at the loss of one's love. Remember your children loves you :)

Bakericious said...

Jo, take care *hugs*. This swiss roll looks great and perfect.

Sonia ~ Nasi Lemak Lover said...

Oh no, Jo, I really feel sad and sorry to know what happened to you. I have been away for few weeks too as my sister's husband also just pass away, I know how you feel..Big hugs..My deepest condolences to you.
Life indeed is very fragile nowadays. Be strong and this is a reminder for all of us to treasure every single moment we have for our love one. My prayers are with you. God bless you! if it helps in any way i can, do let me know.. Be strong, your kids need you.

Edith said...

Hang in there. I know you can do it!

El said...


Anonymous said...

Your swiss roll looks perfect!! I am reading all these durian desserts and I am itching to make them but unfortunately hubby can't stand the smell and no durian at home :(

Shirley @ Kokken69 said...

Jo, this is a lovely Swiss roll- very well made. For now, let's just try to cook up a STORM ! No more condolences... I prefer to cheer you on!

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