Kiwi Roru Keki - Golden Kiwi Swissroll
Prep Time 20 minutes
Cook Time 15 minutes
2 large whole egg
3 egg yolks
60g white sugar
20g unsalted butter, melted
40g plain flour
1 tbsp cornstarch
¼ tsp (heaped) baking powder
3 kiwis, peeled
280ml thickened cream
2 tbsp sugar
Cut baking paper to fit a square baking tray.
Peel the kiwis and set them aside. Place the eggs and egg yolks in a mixing bowl and lightly loosen them with a whisk.
Add in the white sugar. Place the eggs in a warm water bath and mix until the eggs reach around 40C. Whisk the eggs and sugar over medium-high until you can draw a distinct figure 8 with the batter.
Sift the flour, cornstarch and baking powder together. Fold into the batter in 3 additions using a whisk. Fold in the melted butter, ensuring that it is as hot as possible. Be careful not to overmix.
Spread the mixture evenly over the surface of the pan. Drop it a few times to knock our large air bubbles. Preheat the oven to 180°C. Bake for 12-15 minutes.
After baking, turn the cake over onto a wire rack to cool. Remove the baking paper from the sides of the cake. When the cake has cooled to room temperature, wrap and refrigerate it overnight.
Whip the cream and sugar together until the cream reaches very stiff peaks. Cover it and place it in the fridge overnight.
The next day, remove the cake from the baking paper and place it on a cutting board, crust side down, lined with baking paper. Spread the whipped cream evenly over the surface of the cake, thinning it out towards 2 opposite edges (otherwise, the whipped cream gets squeezed out when you roll it.) Place the kiwis in the centre of the cake. Using the baking paper as a mat, roll the cake around the kiwi. Gentle press and allow to set in the fridge 3-4 hours or overnight before serving.