Monday, 18 July 2022

Avocado Gula Melaka Pecan Swiss Roll

Someone requested for an avocado cake that is not chocolate based. I have never made an avocado cake before so a test bake is necessary. I usually make mini swiss rolls for taste test of a new flavour because they bake and assemble fast. Avocado gula melaka milkshake happens to be one beverage that I drink other than water and unsweetened teas so I am glad I can taste the drink in there but with a toasted nut crunch added! This cake is so soft & moist that I accidentally dented the sides while transporting the swiss roll for photography 🙈. No oil or butter is used as avocado has a high fat content.


(makes two 7x7" mini rolls or one 9x11" roll)
Avocado Chiffon Sponge:
Egg yolk batter
-2 egg yolks
-80g sieved avocado yoghurt puree*
-1/2 tsp vanilla extract
-1/8 tsp salt
-5g finely chopped coconut palm sugar (gula melaka)
-40g cake flour

-2 egg whites
-1/4 tsp cream of tartar
-35g caster sugar

*Avocado Yoghurt Puree:
-1 medium avocado, sliced
-60g plain yoghurt (I used Meiji's Bulgaria yoghurt which is not too thick & less sour than greek yoghurt)
-5g lemon juice

Avocado Gula Melaka Cream:
-75g non-dairy whipping cream (may replace with heavy cream)
-60g heavy cream
-2 gelatin sheets, bloomed
-50g finely chopped gula melaka
-1/8 tsp salt
-1 drop pandan paste (optional)
-leftover avocado puree from above (about 20-30g)

Garnish & Filling:
- Toasted pecans/walnuts/pistachio (optional if you don't like nuts but I find it a good addition to break the monotony)
- Granulated gula melaka


Chiffon Sponge 
1. Line baking trays with teflon sheet/parchment paper. Preheat oven to 170C (no fan)
2. Prepare avocado yoghurt puree by blending the ingredients* together. Press through fine sieve. Weigh out 80g for sponge.
3. Prepare egg yolk batter. Whisk together egg yolks, gula melaka, avocado puree, vanilla & salt. Gradually sift in cake flour & whisk until no trace of flour is seen.
4. Make meringue. In clean metal bowl, beat egg whites with cream of tartar until stiff peaks, gradually adding sugar in.
5. Quickly but gently fold meringue into egg yolk batter in 3 batches. Pour into prepared tray(s) & smoothen out with spatula.
6. Bake for 15-17 min or until skewer comes out clean. Due to high fat & moisture content, this chiffon needs to be baked longer than regular chiffons.
7. Immediately flip the cake onto fresh sheet of parchment & roll up to cool completely.

Freshly baked avocado gula melaka chiffon sponge

Avocado Gula Melaka Cream
1. Gently heat heavy cream, salt & gula melaka until sugar is melted. Do not boil. Add a drop of pandan paste if you wish. Chill in fridge until cold.
2. Bloom gelatin in ice water. Squeeze out excess water. Microwave for 10 seconds at low power to melt.
3. Add non-dairy cream to chilled heavy cream with gula melaka. Whip until firm peaks. I used a mixture of creams  due to Singapore's hot weather & it's also impossible to overwhip as compared to full dairy 😊.
4. Add leftover avocado puree to melted gelatin. Mix well.
5. Gradually drizzle gelatin mix into whipped cream while whisking the whipped cream. Transfer into piping bag for assembly & garnish. 
The garnish is optional so you may leave it out if you wish.

with love,
Phay Shing

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