Ingredients
| ROSE & WHITE CHOCOLATE WHIPPED GANACHE | |
| 5 rose geranium leaves, washed (optional) | |
| 175ml cream | |
| 75g white chocolate | |
| 12 canned lychees, roughly chopped | |
| 5ml rosewater | |
| SWISS ROLL SPONGE | |
| 4 eggs, separated into yolks and whites | |
| 35ml oil | |
| 50ml milk | |
| 2 drops red food colouring (optional) | |
| 10g strawberry or raspberry powder | |
| 50g plain flour | |
| 10g cornflour | |
| 60g sugar | |
| TO GARNISH | |
| 5 canned lychees | |
| 100ml cream | |
| 10g sugar | |
| 4 rose petals |
A light and fluffy swiss roll that is sure to be enjoyed by everyone. You can use geranium leaves from your garden if you have them.
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Instructions
| 1. | ROSE & WHITE CHOCOLATE WHIPPED GANACHE |
| 2. | If using, put the geranium leaves in a pot with 75ml cream. |
| 3. | Bring to a boil, cover then remove from the heat and leave to infuse for 10-15 minutes. |
| 4. | Reheat the cream until it just boils. Remove from the heat and add the white chocolate. |
| 5. | Mix everything together until it is smooth then leave it to set in the fridge overnight. |
| 6. | Put the lychee pieces either on a dry cloth or between paper towels to remove any excess liquid. |
| 7. | Next day, sieve the ganache to remove the leaves and whip with the remaining 100ml of cream to stiff peaks. |
| 8. | Add the rosewater and mix again. Once fully whipped, gently mix in the lychees. |
| 9. | SWISS ROLL SPONGE |
| 10. | Heat the oven to 160°C fan bake and grease and line a 34cm x 23cm tin with baking paper. |
| 11. | Whip the egg yolks until light and fluffy. |
| 12. | In a separate bowl whisk together the oil, milk and food colouring until just combined. |
| 13. | Add the whipped egg yolks to the oil/milk mixture and mix gently. |
| 14. | Sieve the strawberry or raspberry powder, flour and cornflour into the egg yolk mix and mix together until just combined. |
| 15. | Put the egg whites and sugar in a thoroughly clean mixing bowl and whip to medium stiff peaks. |
| 16. | Fold the egg whites into the batter in two or three lots. Pour into the tin and bake for 15 minutes. |
| 17. | While the sponge is baking, prepare two pieces of baking paper slightly larger than the sponge. |
| 18. | Check if the sponge is baked by poking it with a knife to see if it comes out clean. |
| 19. | If not, bake for another 2-3 minutes. Once cooked, remove from the oven straightaway and flip the sponge onto one piece of the prepared baking paper. |
| 20. | Remove the tray and leave the sponge to cool. |
| 21. | TO ASSEMBLE |
| 22. | Carefully peel the baking paper from the swiss roll – the ‘skin’ or caramelised layer should peel off with the paper. |
| 23. | If any skin remains on the sponge, gently rub it off as this side of the sponge will be the outer layer of the swiss roll. |
| 24. | Flip the sponge onto the other piece of baking paper and remove the top piece of baking paper. Position the sponge with the short end facing you. |
| 25. | Put about half the whipped ganache onto the third of the sponge closest to you, creating a log of cream, then spread the remaining ganache evenly along the sponge. |
| 26. | With the help of the bottom piece of baking paper, gently roll the sponge keeping it quite tight and ending with the seam at the bottom. |
| 27. | To make sure it rolls tightly, use one hand to push against the swiss roll and the other to pull on the baking paper. |
| 28. | Wrap with plastic wrap and keep in the fridge until ready to garnish. |
| 29. | TO GARNISH |
| 30. | Put the lychees on a paper towel to remove any excess liquid. |
| 31. | Whip the cream and sugar to stiff peaks. |
| 32. | Place into a piping bag and cut the end of the piping bag on a 45-degree angle. |
| 33. | Remove the swiss roll from the fridge, trim the ends and put onto a board ready for serving. |
| 34. | Pipe the cream along the swiss roll continuously moving left to right. |
| 35. | Put the lychees on top of the swiss roll and garnish with rose petals. |
Recipes & food styling Wendy Lau / Photography Tony Nyberg