Presenting my simple but yummy blackberry banana 爸爸 bear Swiss rolls for a Father's Day bake!
I didn't know that this flavour combination works until I was given a pouch of blackberry and banana puree from Popote_sg (Instagram account) to try!
Although the line of vegetable and fruit purees is intended for babies, it can be used in dishes, bakes and desserts too! Let me show you how by sharing the recipe for this swiss roll that is pretty quick to put together.
Fruit purees in their natural form are tasty and full of flavour on their own but the flavour gets diluted by all the other ingredients in the bake. So in order to intensify the flavour, the puree needs to be reduced by gently evaporating off a percentage of water in it. I would recommend reducing the puree to about 60-65% its original weight if you have the patience to do it, either by using low heat over the stove, stirring often, or using the microwave oven to heat in 10 second bursts, stirring after each cycle of heating.
Please watch the reel to see the process of making the bears. I reserved about 1.5tbs of batter and added 1/4 tsp charcoal powder to make black batter for the sponge for making the eyes, nose and bow tie. White chocolate chip was used for the snout and inner ears.
Blackberry banana chiffon sponge
Ingredients:
Egg yolk batter
45g reduced blackberry banana puree
30g vegetable oil
54g cake flour, sifted
Pinches of salt
1/2 tsp vanilla extract
3 egg yolks
Meringue
3 egg whites (from large eggs at least 60g with shell on)
1/4 tsp cream of tartar
45-60g caster sugar (depending on taste preference)
Blackberry banana whipped cream
Ingredients:
30g reduced blackberry banana puree
90g whipping cream of choice*
* Use non-dairy whipping cream if dairy is a concern or you need superb stability in hot weather. It's also impossible to overwhip. Use heavy cream (at least 35% fat) for better taste and if you don't have to worry about the heat or dairy issues. Add about 1 tbs of icing sugar if you are using dairy/heavy cream as they are not pre-sweetened like most non-dairy whipping creams. Be careful not to overwhip heavy cream or it will split. You may use a combination of both types of creams if you wish.
Other ingredients for making bear design
1/4 tsp charcoal powder
White chocolate chips
Method
1. Preheat oven to 155C fan/170C. Line the largest baking tray that can fit into your oven with parchment paper or Teflon sheet. If making the bear, prepare a separate small tray (doesn't matter what size it is) and line it.
2. Combine all ingredients for egg yolk batter and whisk until smooth. Set aside
3. Prepare meringue. Beat egg whites with cream of tartar until foamy. Gradually add sugar and whip until firm peaks
4. Quickly but gently fold meringue into yolk batter
5. Pour batter onto prepared tray and spread it thin. Reserve about 1.5 tbs of batter if making bear design. We want to make the swiss roll sponge thin for the stunning spiral effect.
6. Bake for about 9-11 min or until done. Immediately flip it out of the tray onto a fresh sheet of parchment paper. Roll it up to cool completely.
7. If making the bear, add charcoal powder to reserved batter and mix well. Pour onto small prepared tray and bake for 6-7 min. Flip it out onto fresh sheet of parchment paper and cool completely
8. While the cakes are cooling, whip whipping cream of choice until firm or stiff peaks. Fold reduced puree into the whipped cream. Reserve about 1-2tbs of cream as "glue" and store it in a separate bowl in the fridge.
9. Unroll the sponge. Cut a strip of sponge out and reserve it for making the bears' ears if you are making the bears. Apply a thin layer of cream onto the sheet of sponge and roll it up tightly. Freeze for at least 1-2hours
10. In the meantime, cut out all the bear parts using whatever tools you have at home (see reel for reference). It could be fondant cutters, cookie cutters, piping tips or even straws. Store in a covered container if not assembling yet.
11. Cut Swiss roll log into slices. I cut them about 3cm thick. Attach the parts of the bear onto the cut slice of roll using reserved cream. Store in the fridge for up to 5 days if using dairy cream, and up to a week if using non-dairy cream. Store in the freezer in airtight condition for longer storage.
Just to share some photos of the Swiss roll in the making.
Hope you are able to share this with your dad for Father's Day. My dad enjoyed his early present from me!
with love,
Phay Shing
