Saffron Swiss Roll
The softest sponge cake rolled with saffron custard and topped with a white chocolate glaze and crunchy caramelized almonds.
Ingredients
Cake:
3/4 sugar
6 egg whites
4 egg yolks
1/3 cup rose water
1/3 cup oil
vanilla
1 tsp baking powder
1 cup flour
Filling:
2 cups milk
1/4 cup cornstarch
1/3 cup sugar
vanilla
saffron
4 egg yolks
50g butter
1 cup whipping cream
Glaze:
100g cream
200g white chocolate
Topping:
1/4 cup water
1/2 cup sugar
1 cup almonds
Method
Cake:
Preheat the oven to 180°C/350°F and line a 16*12 in baking sheet with baking paper.
Whisk the egg whites with 1/4 cup sugar until stiff peaks form.
In another bowl, whisk egg yolks, the rest of the sugar, vanilla until pale.
Whisk in the water, oil, and dry ingredients until combined.
Fold the egg whites into the egg yolk mixture in 3 batches.
Pour the batter in the prepared tin and bake for 15-20 min and allow to cool completely.
Filling:
In a saucepan, heat the milk and saffron.
In a bowl, combine the sugar, vanilla, cornstarch, salt, and yolks.
Add some of the hot milk to the egg mixture and whisk.
Return the mixture back to the pan and boil until thickened.
Add the butter and whisk.
Strain the mixture into a bowl.
Lay a sheet of plastic wrap directly over the cream. Refrigerate it.
In a bowl, whisk the whipping cream until stiff. Fold the cooled custard in.
Glaze:
Place the chocolate in a bowl. Heat the cream and pour it over the chocolate.
Let sit for 1 min then stir.
Topping:
In a saucepan over low heat, add the sugar and water and cook until the sugar dissolves without stirring.
Increase the heat and allow to caramelize. Add the nuts and mix quickly.
Place on a baking sheet and allow to cool completely. Break it up.
Assembly:
Pour the filling onto the cake and spread it leaving some space on the sides, so the cream doesn't pour out.
Roll the cake like a log and chill in the fridge.
Place the log onto a rack and pour the coating on top until the excess chocolate falls.
Place the breaked up topping on the roll.
