Cocoa and Purple Sweet Potato Roll

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: For the Cake

Ingredients

75g Egg whites
45g Caster sugar
40g Egg yolks
40g Milk
25g Vegetable oil
35g Cake flour
10g deZaan Artisan Black Cocoa Powder

Method

Preheat oven to 170°C, line a 8” x 7” flat tray with parchment paper on the base.
Beat egg whites and sugar until med peaks.
Beat egg yolks, milk and oil in a separate bowl until frothy.
Sift flour and cocoa powder into egg yolk batter and mix until homogenous.
Fold egg whites into egg yolks batter until just mixed.
Pour into tray and spread flat.
Bake for about 15-20 minutes until a wooden skewer test comes out clean.
Allow to rest until completely cool.

Part 2: Roll Filling

Ingredients

225g Purple sweet potatoes
15g Fine sugar
5g Salt
180g Whipping cream
35g Mascarpone
20g Caster sugar
1g Gelatin powder (bloom in 5g water)

Method

Cut into small cubes and boil purple sweet potatoes in a pot of water with the sugar and salt until soft, around 20mins.
Drain potatoes and mash through a fine sieve, set aside to cool completely.
Gently heat up the bloomed gelatin to melt.
Whip together whipping cream, mascarpone, caster sugar and melted gelatin.
Fold 75g of mashed sweet potatoes with 75g of whipped cream.

Part 3: Simple Syrup

Ingredients

100g Water
100g Sugar

Method

Heat up both ingredients to dissolve.
Cool thoroughly.

Part 4: Assembly

Method

To create swirl effect in the cream, lay out a piece of cling wrap. Apply a layer of pure mashed sweet potato to the dimensions of 7.5” x 6”. Apply a second layer of sweet potato and whipped cream mixture, and then the third layer of the pure whipped cream. Carefully lift up one side and roll it over until it’s a cylindrical shape. Roll it up tightly in cling wrap and leave in chiller to set.
Brush sponge with a light layer of simple syrup. Once cream has set, remove from cream film and place on top of sponge. Roll it up tightly and leave in chiller to set.
Once roll is completely set, remove cling film and slice off both sides. Slice into 1” thick slices to serve.

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