I Found My Old Notebook Recipe: Kiwi and Custard Cream Roll
I discovered an old notebook where I had written down the recipe for this roll. I used to make it frequently for my friend. You can use any cream or fruit filling you like. Some of my favorite combinations are cherry and whipped cream or strawberry and custard. Today, I’ll show you how to make a kiwi and custard cream filling with whipped cream. I chose this combination because the kiwi in stores this winter looks particularly appetizing.
Tips:
• For the cream, I used sweetened cream with a stabilizer. If your cream is unsweetened, add 40-50 grams of powdered sugar while whipping.
• Chill the finished roll for at least 2-3 hours before slicing.
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Ingredients:
Custard:
• Milk: 250 g
• Sugar: 50 g
• Egg yolks: 2
• Cornstarch: 15 g
• Butter: 50 g
• Vanilla extract or vanilla
Kiwi Filling:
• Kiwi: 250 g
• Sugar: 60 g
• Zest of half a lemon
Sponge Cake:
• Eggs: 4
• Sugar: 60 g
• Flour: 50 g
Additional:
• Cream (33%): 260 g
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Instructions:
1. Make the Custard Cream:
Use a heavy-bottomed pot for the best results. Whisk egg yolks with sugar and cornstarch. Heat the milk with vanilla, but don’t let it boil. Slowly pour the hot milk into the yolks, stirring vigorously. Return the mixture to low heat and cook until thickened, stirring constantly. Once thickened, transfer to a clean bowl, add butter, and mix well. Cover with plastic wrap, let cool to room temperature, and refrigerate.
2. Prepare the Kiwi Filling:
Chop the kiwi into small pieces, add sugar and lemon zest, and cook over medium heat until most of the liquid evaporates. Transfer to a clean bowl, let cool, and refrigerate.
3. Bake the Sponge Cake:
Preheat the oven to 170°C (338°F). Divide the sugar into two portions (30 g each). Use one for the egg whites and the other for the yolks. Separate the whites from the yolks. Beat the whites, gradually adding sugar, until stiff peaks form. Beat the yolks with the remaining sugar until pale and fluffy. Gently fold in sifted flour using a spatula (not a mixer). Add a few spoons of the whipped whites to the yolk mixture and gently mix. Fold the rest of the whites into the batter using light, upward motions. Spread the batter onto a parchment-lined baking sheet and bake for 8 minutes at 170°C (338°F). Let the sponge cool slightly, then wrap it in plastic wrap while still warm to retain moisture. Once fully cooled, the outer crust will soften and can easily be peeled off by hand.
4. Prepare the Cream:
Whip the cream (260 g) to stiff peaks. Add the custard and whip for about 5 minutes until smooth.
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Assembly:
Spread the cream evenly over the sponge, leaving a 3-5 cm (1-2 inch) border on one edge to prevent the filling from spilling out. You can reserve some cream for decoration or use it all. On the opposite edge, spread the kiwi filling. Gently roll up the sponge, starting from the kiwi side and finishing with the cream-free edge. Wrap the roll in plastic wrap and refrigerate for several hours. You can decorate the roll with
the reserved cream or simply with whipped cream. Even without decoration, the roll will look quite appealing.
Enjoy this delicate dessert with green tea! Don’t be afraid to experiment-try adding cocoa or matcha to the batter or choose your favorite filling.
#asmr #asmrcooking #rollcake #kiwi #aesthetic