Durian Rolled Cake [Never Get Enough!]

Durian Rolled Cake

This time of the year many durian recipes will appear on both Malaysian and Singaporean foodies' blog. I have not tried something new yet, for this rolled cake I combined two existing recipes  on My Kitchen. Used T's favourite D14 durian for the cream, he simply loved it.

After first slice, T said he needed only the cream. Meanwhile, little J ate only the cake he tried really hard to scoop out the cream. What a great team they were!

Rolled Cake with Durian Cream

Durian cream:
(from Durian Cake)

200 g fresh cream, whipped
250 g fresh durian, pureed (add more if desired)
1 tbsp gelatin powder
50ml water (soak gelatin in water and set aside for 5 minutes)

  1. Heat gelatin mixture in microwave for 20 seconds, or using double-boil method until gelatin is dissolved fully.
  2. Add warm gelatin mixture into durian puree, mix until well blended.
  3. Gently fold in whipped cream, ready to use.

Sponge Cake:
(from Nutella Rolled Cake)

3 nos. large egg, separated
70g sugar
40g cake flour
1 tbsp milk (I used full-cream)
25g butter, melted

Note: This cake is quite thin, adjust recipe to 4 eggs for thicker cake if desired.

  1. Preheat oven to 180°C.
  2. Line a 30x30 cm baking tray with baking paper, set aside.
  3. Beat egg whites with medium speed till soft peaks then add in sugar gradually and continue to beat with high speed till stiff peaks.
  4. Add in egg yolks at once, beat with low speed for 1 minute.
  5. Add half amount of cake flour, fold in till just combined. Add in milk, fold in briefly then add and fold in the rest of cake flour.
  6. Stir in melted butter and mix till just blended.
  7. Transfer to prepared baking tray, smooth out the surface with a spatula.
  8. Bake for 9-10 minutes or until the surface turns lightly browned.
  9. Prepare a clean kitchen towel, spray with water mist to wet the towel slightly. Invert the cake (immediately out of oven) onto the wet towel, peel off baking paper then roll it up together with the towel.
  10. Cool completely on rack.
  11. Unroll, spread durian cream onto the cake evenly and roll it up again.
  12. Wrap with cling wrap and chill in the refrigerator before serving.

Comments :

9 comments to “Durian Rolled Cake [Never Get Enough!]”
Puan Ros @ Tadika Sinaran Intelek said...

hi,what a yummy looking cake.wana copy the recipe and try it later.

Anonymous said...

Your durian swiss roll looks superb delicious and very neat and pretty with the durian cream. Yummy. Theresa

jul said...

yummy, will try this, have some durians left in the fridge from my mom last visit ere. I dun really eat much durian, maybe turn into a cake or sumtin, i can try to like it more

Shannon said...

Your roll looks so beautiful & neat, will try out soon while it's durian season. However difficult to get cheap durian in KL, not like Penang. Maybe i can substitute with cempedak :)
Really enjoy your blog & keep up the good work!
Shannon @ www.justasdelish.com

wvfy said...

Can i know what type of oven you are using ? Cos i saw your bakes were beautiful ! great blog you have ! keep it up!

Lydia said...

Hi wvfy,
My oven is Hesstar 42L, it comes with auto-rotation option, fan, top/bottom/both heat selection and a temperature control knob.

It is considered as low range oven I think. When I bought it, I did not think I will use it for so long (4th yrs now) was thinking to get cheap on so when let go will be easier. I am happy with my oven so far... used for roasted chicken with the auto rotation option, quite good.

Anonymous said...

Love your rolled cake! the outer skin seems very smooth, how did you do that? Will try your recipe soon :) Thanks for sharing~

- Karen

Lydia said...

Karen, thanks for you kind words. I did not do anything special, not sure spraying water mist on kitchen towel help?

Selina said...

Hi morning

May I know the eggs that u used is abt how many grams?
I never success in baking Swiss roll so hope to make it this time cuz my family love..durian so much:)


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