Cream cheese sugar roll

This is a quick & easy swiss roll recipe which I had baked a few times, with some variations like passion fruit, orange, vanilla and durian. When I baked it last night, I intended to draw some cute characters to attract the little one but I was so lack of creativity and it was pretty late (an excuse!) to do any research. So I thought maybe some little hearts should be very easy, and went ahead. No sweet little hearts... they turned out so faint that it's almost barely there. So I hid these 'fainted' hearts by rolling them inside, and made a sugar roll instead! Not a bad alternative though ...hehehe.... There's a tinge of strawberry flavour as I used strawberry paste for the hearts. I will try harder on creating designs on swiss rolls the next time!

Cream cheese sugar roll 
Ingredients/ Method:
A) 100g egg yolk (about 6 eggs)
20g caster sugar

B) 160g egg white (about 4.5 eggs)
75g caster sugar

40g unsalted butter
55g plain flour (I substituted with cake flour)
2tbsp milk
1/2 tsp vanilla extract  

1. Prepare a baking tray (11" x 14") lined with baking paper. Melt the butter than set a side to cool.
2. Using electric mixer, whisk the egg yolks with sugar in a double boiler until thicken and pale.
3. In another bowl whisk the egg whites with caster sugar until stiff peak.
4. Fold the egg yolks into the egg whites then gently fold in the sifted flour.
5. Pour some mixture (4) into a clean bowl then mix in the melted butter, milk and vanilla extract until well combine. Pour back into the mixture of (4) and mix gently until everything well combine.
6. Pour the batter into prepared baking tray and spread evenly.
7. Bake at 190 deg C for 12 to 14 minutes. Be careful not to over bake it.
8. Remove the cake from the baking tray immediately when it is out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

Cream cheese frosting

63g cream cheese
43g unsalted butter, softened
18g icing sugar, sieved
1/4 tsp vanilla extract

1. Using an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, about 2 to 3 minutes. 
2. Reduce speed to low. Add sugar in three batches, then add vanilla and mix till smooth and combined, scraping down sides of bowl as needed. (If not using immediately, frosting can be refrigerated up to 3 days in airtight container. Before using, bring to room temperature and beat on low speed until smooth again.)

How to Roll 

1. When the cake is cooled, removed the parchment paper.
2. Put a new piece of parchment paper on the cooled cake. Gently turn the cake using another wire rack (or using the sheet pan).
3. Spread passionfruit cream on the entire cake.
4. Putting a clean dry kitchen towel under the cake makes rolling easier.
5. Lift up the parchment paper and roll the cake about 1 inch and hold to set the position. Using 2 hands, start to roll the cake using the parchment paper, and when in rolling motion use one hand to lift up the kitchen towel and continue to roll till the end.
6. Tighten the rolled cake and place the cake seam side down.
7. Fold the 2 sides of the parchment paper (like a candy sweet) to hold the rolled cake and put in the fridge to set the shape.

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.