Kiwi and Vanilla Swiss Roll Cake

Hi everyone! Swiss Roll Cake is one of my favorite Cake to eat and prepare! Today’s version is very refreshing and super tasty. It’s a Swiss Roll Cake filled with Vanilla Diplomat Cream, a Kiwi Insert and some Fresh Kiwis 🥝 It’s decorated with some Kiwi Jelly and Whipped Cream.

For the Kiwi Insert it would be better to have a special mold, yet I’ll show you how to make it without. However, instead of doing the insert you can also spread the kiwi compote over the entire cake (you’ll just have to remove the gelatin).

For a 26cm long Swiss Roll Cake:

Swiss Roll Cake:

  • 3 eggs
  • 42g + 30g of sugar
  • 30g of neutral oil
  • 30g of milk
  • 54g of flour
  • 1,2g of baking powder
  • 1 pinch of salt

Kiwi Insert:

  • 100g of kiwi coulis
  • 10g of sugar
  • 2,7g of powdered gelatin (or sheets) (if you’ll not make the insert, remove)
  • 7g of lemon juice
  • 50g of fresh kiwis cubed

Diplomat cream:

  • 103g of full liquid cream
  • 130g of milk
  • 20g egg yolks (= 1)
  • 5g of corn starch
  • 5g of flour
  • 25g of sugar
  • 8g of butter
  • 2,7g of gelatin
  • 1/2 vanilla bean

Filling:

  • 2 kiwis

Kiwi Jelly:

  • 150g of kiwi coulis (= mixed kiwis)
  • 15g of sugar
  • 3g of gelatin

Whipped Cream:

  • 115g of full liquid cream
  • 11g of icing sugar

We’ll start with the Kiwi Insert:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it bloom for 10min.

2. Mix the kiwis and bring to boil the coulis with the lemon juice and sugar (if you’ll spread this over the cake and will not do the insert, then let it cook until it thickens and add the fresh kiwis afterwards).

3. Off the heat, add the hydrated gelatin and the fresh kiwis cut into small cubes.

4. Keep aside until use if you are not doing the insert. Otherwise, roll out some cling film on your working surface.

5. Pour the coulis over the cling film (~25cm long) and roll to have a tight coil.

6. Freeze until it hardens completely.

For the Diplomat Cream:

1. Hydrate the gelatin.

2. Briefly whisk the egg yolks with the sugar. Add the corn starch and flour.

3. Bring to boil the milk with the vanilla (if you can it’s better to let it infuse for 2h at least).

3. Pour in 3 times over the eggs.

5. Bring everything back to the pan and cook over medium heat, while stirring, until it thickens.

6. Off the heat, add the butter and hydrated gelatin.

7. Wrap with cling film and refrigerate overnight.

The next day:

1. Whip the cream until it forms very soft peaks.

2. Also whip the custard cream to loosen it.

3. Add the whipped cream to the custard cream.

4. Refrigerate until use.

For the Swiss Roll Cake:

1. Preheat the oven to 175°C/347°F fan-assisted.

2. Separate the eggs.

3. Whisk the egg whites by adding the 42g of sugar little by little. It must form firm peaks.

4. Whisk the egg yolks with the 30g of sugar until they whiten and become very fluffy.

5. Gently add the egg yolks to the egg whites.

6. Fold in the sifted flour, baking powder and salt.

7. In a separate bowl, whisk the oil with the milk and 30g of dough.

8. Add everything to the mixture.

9. Spread over a baking tray (mine is 30x26cm) and cook for ~10min. The cake must be golden.

10. Let it cool down before unmolding.

For the Kiwi Jelly (decoration):

1. Hydrate the gelatin.

2. Bring the kiwi coulis to boil with the sugar and lemon juice.

3. Off the heat, add the gelatin.

4. Spread over a tray to a 26x15cm rectangle.

5. Freeze until it hardens.

It’s time to assemble!

1. Spread some cream over the cake.

2. Unmold the kiwi insert and add it to the edge.

3. Cut 2 kiwis into small cubes and sprinkle over the cream.

4. Roll the cake very tightly (starting from the edge with the insert).

5. Make sure that it’s very tight.

6. Unmold the kiwi jelly and cover the cake. Cut the edges for a cleaner look.

7. Whip the liquid cream at medium speed and add the icing sugar when it’s almost done.

8. Place it in a pastry bag fitted with a St-Honore tip and pipe the cream over the cake. Decorate with some cubes of kiwis.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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