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Avocado Swiss Roll

Updated: Jun 22, 2020



Creamy rich avocado cream with a light vanilla sponge

Izzit basic because I love avocado. Hehehe. I was actually inspired by the avocado swiss roll my sister used to buy for the family back in Singapore. I had my doubts because avocado can sounds tasteless, but it isn't!! Have you tried an avocado smoothie? It has very few ingredients but the taste of the avocado is creamy rich and permeates through. Anyway, if you're not excited about this cake, it just means YOU DON'T LOVE AVOCADO ENOUGH OR HAVE YET TO TRY AN AVO SMOOTHIE. [Maybe you should try my 3-ingredient avocado smoothie recipe first.] The creaminess of the avocado and its slightly nutty fragrance is also accentuated by the light vanilla sponge.

I am really happy with how this turned out!! I love experimenting and especially so when it turned out really good. Honestly, after I made this, I wondered if there's anything that I make that is not nice. HAHAHAHAHAH. (Obviously, yes).

Also, to counter the avocado from browning, I basically froze the cake. YOU HAVE TO FREEZE IT else the cream will brown, as with all real avocados. It freezes very well and just let it warm up on your countertop about 15 mins or so before eating. So that the avocado cream softens. (You're gg to think I'm crazy but when I'm lazy to wait, I zap it like 10 secs in the microwave. HAHAHAHAHA. This is how I live the wild life.)

And you must, MUST use ripe avocado. HOW RIPE IS RIPE? One that is soft to the touch and you can easily scoop it out with a spoon. That's how you get a rich avo taste and a soft smooth texture. But not once that it brown when you open it up, I don't use it because I don't want the colour of the cream to be discoloured. We're looking at a rich beautiful avo green, no colouring at all.

How to roll it up? Steps available in igpost/hightlights at @thebakerslust


Serves 6 pax

Swiss roll

70g plain flour

15g corn starch

1/4 tsp baking powder

80g sugar, divided into 2 portions

3 large eggs, yolks and whites separated

2 1/2 tbsp vegetable oil (or any other neutral smelling oil, OLIVE OIL IS A NO)

2 tbsp coconut milk (or normal milk)

1 tsp vanilla extract

Line a 9x13" rectangular tray with parchment paper. Preheat oven to 180'c.

  1. In a medium size bowl, using a hand mixer or whisk, mix yolks and 40g of sugar until pale yellow and thick. Then stir in oil, milk and vanilla extract till well-combined.

  2. With a spatula, gently fold in plain flour, corn starch and baking powder together.

  3. On a stand mixer on high speed, whisk egg whites till frothy. Add in remaining sugar and whisk till soft peaks.

  4. Take 1/3 of the egg whites mixture and gently fold into the yolk batter, to lighten the mixture.

  5. Fold in remaining egg whites in two portions. The batter should still look light and fluffy. If you have some streaks of whites in the batter, that's okay. Just don't overmix.

  6. Pour into your prepared pan, and tap it on your countertop thrice. This removes the large air bubbles from the batter.

  7. Bake for about 15 minutes or until the top of the cake browns slightly. [Prepare the avocado cream in the meantime]

  8. Remove from oven and slide the cake with the parchment paper onto a cooling rack for about 5 minutes.

  9. Flip the cake over onto another parchment paper and peel off the initial paper at the top, exposing the non-brown side.

  10. Flip it again onto its back so that the brown side is now on top again. Slice it into half (or you can omit this step, I sliced it cos I wanted to achieve the aesthetic of the cream in the middle). Using the parchment paper to help you, gently roll the cakes up and let it sit/cook for about 5 minutes.

Avocado Cream

2 medium size avocados, ripened

120g whipping cream

2 tbsp icing sugar

1/2 tbsp lemon juice (optional)

1. Using an immersion blender/food processor, blend all the ingredients together until it becomes smooth, thick but also fluffy. It should not be watery, if it is, whisk it longer.

Avocado cream

Assemble [Steps available in ighighlights/igpost]

1. Once the cake is slightly cool to the touch, transfer the cake onto a cling wrap.

2. Portion the cream into two, if you cut the cake up earlier.

For the look with the cream smacked in the middle (pictured above)

  • Portion half of the cream and just build the cream in the middle of the cake and so that it becomes a thick "log" of cream in the middle. Then, gently roll one end of the cake over the cream to meet the other end of the cake.

For the normal swiss roll look (spiral)

  • Slather the cream over the surface of the cake, not too much on the end of the roll as it will tend to be pushed out of the cake.

  • Roll up from one end of the cake to the other

3. Adjust the shape and close it up tightly using the cling wrap. Twist it up like a sweet.

4. Freeze it.

5. Thaw it on your countertop for about 15 minutes or so that the cake and cream softens. (OR ZAP IT IN YOUR MICROWAVE FOR 20 SECS. LOLLL)



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