Monday, August 23, 2021

The Perfect Cottony Soft Peanut Butter Chiffon Swiss Roll - HIGHLY RECOMMENDED!!!

Another successful bake! Yay!!!

I'm excited because it hasn't been easy for me to bake a cottony soft peanut butter Swiss roll and I did it!!!

perfect best cottony soft peanut butter chiffon Swiss roll
Proudly presenting my Perfect Cottony Soft Peanut Butter Chiffon Swiss Roll

It's a little sweet and salty. Light and cottony soft with lots of smooth peanut butter taste.

Yes. I'm talking about my Peanut Butter Swiss Roll and it is perfect!

It was made by fusing the extra thick Swiss roll recipe that contains an extra egg at HERE with my other cottony soft Swiss roll recipes listed at here that contains a small amount of cornflour and baking powder.

And most importantly, the key ingredient to this success is 100% peanut butter, the same key ingredient that I have used previously to bake the Ultimate Smooth Melt-in-the-mouth Peanut Butter Cookies at HERE. Unlike the regular thick and spreadable peanut butter, this runny peanut butter contains 100% peanut with nothing else added into it. No sugar. No salt. And no oil added. Just peanut!!! Hence, this peanut butter contains 49% fat and should be runny at room temperature.

Can you substitute this 100% peanut butter with the commonly used peanut butter? Sorry that my answer is NO. However, you might be pleased to know that this 100% peanut butter is actually a common item to buy in most supermarkets in Australia, UK and US. If it is not easily available in the place that you are living, you can actually make your own. All you need is roasted PEANUTS! And all you need to do is process the roasted peanuts until smooth and runny when the peanut oil is released. Detailed instructions can be found at here and here.

Instead of using the 100% peanut butter to bake and fill the Swiss roll, I'm actually mix the 100% peanut butter with the regular "sandwich-type" peanut butter in 1:1 ratio in order to get an ideal thick spreadable consistency. Nevertheless, I reckon that the addition of regular peanut butter can be optional and it's ok to use just the runny 100% peanut butter to fill the Swiss roll.

I wonder if you have noticed... There is actually no oil or any other extra fat added into this Swiss roll cake because all of the fat required comes from the added peanut butter.

Another good thing about this cake is it doesn't require any chilling and so the cake skin won't peel off so easily, unlike like the ones that have been chilled.

perfect best cottony soft peanut butter chiffon Swiss roll
Thick. Soft. A little salty. Not too sweet. Peanutty and YUMMY!!!
This is my perfect Peanut Butter Swiss roll!!!

Music: Bensound

Like this yummy recipe? I promise that there will be many of these yummy recipes to come. However, I'm feeling little tired at this moment due to lockdown fatigue and lack of motivation. Thus, I need to have a mini break to recharge for the next few weeks or even up to a month so.

So please support me if you like my recipes and baking tips! Please LIKE, SHARE and FOLLOW my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBCRIBE my YouTube channel at here. Your LIKE, SHARE, FOLLOW and SUBSCRIBE mean a lot to me and will keep me motivated and share more of my tried-and-tested recipes in the future. Thank you! I promise... I'll be back.

Here's the recipe.

IMPORTANT: Please use the exact weight and make sure that all cake base ingredients are at room temperature.

Make one Swiss roll (unrolled size: 35 x 25 cm / 10 x 14 inches)

For the egg white mixture:
210g egg whites - about 6 large but please use exact weight.
about 1 tsp freshly squeezed lemon juice
70g caster sugar - do not reduce this essential amount.

For the egg yolk mixture:
100g egg yolks - about 6 large but please use exact weight.
100g milk
60g smooth peanut butter, made with 100% peanuts - with 49% fat and no sugar no other fat added
70g cake flour
10g cornflour
1 tsp baking powder
1/2 tsp salt

For the peanut butter filling:
50g smooth regular peanut butter, made with added sugar and fat - I'm using the one with 25% fat reduced containing 38% fat
50g smooth peanut butter, made with 100% peanuts - with 49% fat and no sugar no other fat added

Preheat oven to 160°C / 320°F. Do not use fan-forced. Line 35 x 25 cm baking tray with baking paper.

For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites and lemon juice in lowest speed for at least 10 mins to stabilise the egg white mixture.

While beating, proceed to mix the egg yolk mixture:
In a large mixing bowl, combine egg yolks, milk and peanut butter. Use a hand whisk to mix until combined. Sift cake flour, corn flour, baking powder and salt into egg yolk mixture and use a hand whisk to mix until all are well-incorporated. Set aside.

Back to beating the egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.

Combine egg yolk and white mixtures:
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.

Pour batter into the prepared baking tray. Use a spatula to spread the batter evenly and gentle tap the filled tray on the kitchen top to remove any large bubble. Bake for 15 mins. Reduce oven temperature to 140°C / 285°F and bake for another 15 mins or until the cake is well risen and fully cooked.

When done, drop cake from a height of 30 cm immediately to minimize shrinking. Then, remove cake (with its baking paper) from the tray and transfer it onto a wire rack to cool. After about 5 mins of cooling, flip the cake onto a clean baking paper and remove the used baking paper at its bottom. Allow the cake to cool completely.

To assemble:
Mix both types of peanut butter together until smooth and combined.

Place cake with the skin side up on a clean baking paper. Use a knife to trim off about 0.5 cm from both the shorter sides of the cake.

Spread thin layer of peanut butter filling evenly on the cake. Roll the cake from the shorter end (that is closer to you) along the longer side to form a Swiss roll.

Wrap in clean baking paper and then in cling wrap. Allow cake to firm up into its shape for about 1 hr at room temperature.

Trim off both sides of the cake. Slice and serve. Enjoy!!!

Store any uneaten cake in an airtight container at room temperature for up to 3 days.

Happy Baking
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