Updated: Jul 3, 2021
Join me in making this delicious strawberry white chocolate lemon vanilla roulade cake using the choux pastry sponge.
There are many variations in the use of sponge base to make roulade/ swiss roll cake. In this post I will be showing you how to make the Choux Pastry Sponge, which is one of my most favourite versatile sponge to use recently. This sponge has a light texture, is easy to make and flexible to roll without cracking too easily. Before you start making them, just know that this sponge recipe is not a sweet sponge and if that is what you prefer, it is probably not ideal for you.
So, if you are interested to test this out, just scroll on for the recipes. The White chocolate Chantilly do need to be prepared a day ahead to rest otherwise it will not be able to hold on to its form when whipped. Another alternative if you do not have the time is by mixing full cream with at least 35% fat, add some icing sugar and vanilla to your taste, whipping them to a spreadable consistency. If you are opting for sweetened whipping cream make sure that the whipped cream is on the sweeter side as the sponge lacks that, which is why the White Chocolate Chantilly makes a good compliment for this cake.
Makes: 2 x 15 cm Log
Prepare White chocolate lemon Chantilly the night before.
Choux Pastry Sponge
Full Cream Milk 56 g
Unsalted Butter 40 g
Castor Sugar 40 g
Plain Flour 55 g
Egg Yolks 60 g / 3 yolks
Eggs 50 g /1 egg
Egg Whites 120 g
Castor Sugar 55 g
Red Food Colour gel QS
1. Start by making the choux base by placing the milk, unsalted butter and sugar in a pot over medium heat and bring to a boil.
2. Once the milk have come to a boil, remove the pot from the heat, add in the flour and very quickly stir to combine with a wooden spoon. The mix should start to thicken and form in to a dough/"panada". Unlike the panada for choux buns or éclair, do not cook out the panada. Once the ingredients have come together, it is ready.
3. Transfer the panada on to a bowl and leave to cool until it reaches below 60 °C.
4. Whisk the egg and egg yolks together to combine then gradually adding a little at a time in to the cooled panada. Mix with wooden smooth until well incorporated before adding more egg mix.
5. Meanwhile, in a stand mixer bowl, start whisking the egg whites on medium speed until it reaches medium peak and there is no liquid egg whites present anymore. Very gradually sprinkle in the sugar, then the food coloring and continue whisking on high speed until the meringue reaches high peak.
6. Very gently fold 1/3 of the meringue in to the choux base, then the rest of the meringue until they are full incorporated.
7. Spread on a 39 x 26 cm baking tray lined with parchment paper and bake in the oven at 170°C for approximately 8 minutes.
8. Once the choux sponge is baked, release the sides by running a palate knife on all the four edges, careful not to cut through the silicone baking mat if that is what you are using. Place a baking paper on top and place a wire rack over, flip the tray to release the sponge on to the wire rack. Very gently, remove the silicone mat/baking paper and leave to cool.
9. Once cooled, trim the sponge to 20 cm x 30 cm in size and fit in to a similar size cake ring or a baking tray making sure that the skin side is facing upwards.
Strawberry Confit Jelly
Strawberry Puree 140 g
Simple Syrup 60 g (30 g water + 30 g sugar)
Agar- agar 0.9 g
Gelatine Leaves (GOLD) 6 g / 3 leaves
Diced Strawberries 3 large strawberries (cut in to small cubes)
1. Soak gelatine leaves in cold water for at least 5 minutes. Remove from the water and squeeze out excess water and leave on the side until ready to use.
2. Place strawberry puree with simple syrup in to a pot over heat and bring to a boil. Sprinkle in the agar-agar and keep cooking for at least 2 minutes. Whisk in the hydrated gelatine.
3. Add in the diced strawberries and let the confit cool in the pot before pouring over the sponge in the ring and spread to even out. Leave in fridge until the confit have set.
Note: Ensure that the jelly is cold before pouring and the cake ring is secure and flat, otherwise the hot runny jelly will run from the sides. For better assurance place the sponge on to a tray with the ring around it or alternatively, fit the sponge to the size of your tray.
Make sure that baking paper is at the base of the sponge at all times to avoid sticking.
White chocolate vanilla and lemon Chantilly
Cream 35% Fat (B) 85 g
White Coverture Chocolate 115 g
Vanilla bean paste 2 Teaspoon
Lemon Zest 1 Lemon
Cream 35% Fat (B) 85 g
1. Heat cream (A), then pour over white chocolate, vanilla paste and lemon zest. Stick blend until fully incorporated. Transfer in to a bowl, cool, then whisk in the rest of the cold cream (B). Cover with cling film touching the surface and leave in fridge to cool over night.
2. The next day, when ready to use, transfer the Chantilly in to a stand mixer bowl with a whisk attachment and whisk until it reaches a pipeable consistency. Do not over whip.
note: it is ideal to whip the Chantilly straight from the fridge for optimum stability.
3. Spread 2/3 of the Chantilly on top of the strawberry confit jelly and smooth out. Reserve the remaining 1/3 Chantilly cream, transferring it in to a piping bag fitted with a St Honré piping tip.
1. Place the sponge on to a baking paper slightly longer on both ends. From the wider side, start by folding in the edges and with the help of the baking paper both sides of the sponge, start rolling the sponge towards the other end making sure that the open side is sitting at the bottom once finished rolling. Roll the roulade with the parchment baking paper and leave in fridge to firm up slightly.
2. Remove the roulade from the fridge and portion in to two 15 cm log with the serrated knife, dust the top with icing sugar and pipe to decorate with the remaining Chantilly cream. Top with fruits.