Cotton Cheese Roll with Mocha Cream

My husband is out of town again, and that means I don't have to work for few days..hehe! Good, then I'll pamper myself with some shopping, meeting with old friends and also alittle pedicure & manicure..haha!
Let's start with some cakes for my supper later.........
I want some cheese cakes, and the same time I want some coffee cakes. Well, at the end I combined both...;p This was the first time I went into a bakery supply store without my list. I just grabbed some cream cheese and butter and hopefully I have everything I need at home..;p When I reached home I just started off with what I have and turn my idea into a swiss roll....a cheese cake roll...LOL!


I'm quite satisfied with the result actually. The texture turns out good and the cheese and coffee I wanted in the cake were there too...so it's DONE!! Let me show you what I did.....;p

The ingredients for the cheese sponge:
120g sugar
6 egg whites
1/4 tsp cream of tartar

50g butter
250g cream cheese
100ml fresh milk
6 egg yolks
1 tbsp lemon juice

60g superfine cake flour
20g corn flour

** 2 tsps cocoa powder (for the flower prints ) ~ optional

First, I melted the cream cheese, butter and milk over a double boiler. Then cool the mixture completely. Then Add in egg yolks and lemon juice and mix well.
Second, I whisk the egg whites with cream of tartar until bubble forms and add in the sugar gradually and whisk until a soft peak forms.
Third, I took out 1 tbsp of egg yolk batter and 1 tbsp of egg white mixture and add with the cocoa powder. Spoon into the piping bag and piped some flower prints on the prepared tray. Bake this flower prints at 180'C preheated oven for 1 minute then remove from oven and set aside.
Fourth, I fold in the egg whites into the egg yolk batter and mix well. Pour onto the prebaked printed flowers and level the top. Back into the oven and bake at 180'C for 20 minutes.


Notice that the steps are similar to the printed Strawberry Swiss Roll? Yeah, I've converted the whole thing here but I realized that the finale bakes for the sponge cannot be 12 minutes. Think its because of the cream cheese added and the sponge needed slightly another 5 minutes.
Lastly, spread the whipped Mocha cream on to the cooled sponge and gently roll up the cake. Please becareful while rolling, this sponge is alittle heavy compare to the normal swiss roll.

Ingredients for the Cream:
1/2 cup non-dairy cream (whipped)
1 tsp mocha paste
1 tsp coffee paste
** Mix everything together and its ready for spreading.

The sponge texture and taste are quite similar to those Japanese Cotton Cheese Cake. It really goes well with the Mocha cream. Trust me, if you like to have a light cheese cake and some coffee cream, this is definitely for you.

Submitting this to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved with Food.

Cheers!!