Cocoa Miso Swiss Roll – SNF Cake Ingredients Sdn. Bhd.
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Cocoa Miso Swiss Roll

Ingredients :

Miso Cake Batter :

Cream cheese  250gm

Sugar  50gm

Japanese Red Miso  60gm

Milk  250gm

Avoset Whipping Cream  100gm

Cake flour  95gm

Corn flour  25gm

Egg yolk  160gm

Egg white  300gm

Sugar  160gm

Cream of tartar  2gm

Soy Creme :

Rich's Klasik Creme  400gm

Japanese soy sauce  50gm

Decor :

Anti moist cocoa powder  (as needed)

Make Up Procedure :

Miso Cake Batter :

1. Blend cream cheese, sugar, milk, miso and Avoset Whipping Cream until smooth.

2. Add in cake flour, corn flour and egg yolk and blend until lump free.

3. In a separate bowl, whip egg white, sugar and cream of tartar into meringue.

4. Fold blended mixture into meringue.

5. Spread cake mixture evenly onto a baking tray.

6. Baking temperature : 180°c top heat and bottom heat.

7. Baking time : 15 to 17 mins.

Soy Creme :

1. Whip Rich's Klasik Creme and soy sauce until soft peak.

Assemble :

1. Spread a layer of soy creme onto the miso cake.

2. Roll up to form swiss roll.

3. Spread a thin layer of soy creme onto swiss roll surface.

4. Dust with cocoa powder.

5. Portion into equal slices.

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