Jackfruit (Cempedak) Cake Roll with Cheese Buttercream - super fragrance and super nice taste - Merry Christmas

Ingredient

Method

Ing A: 4 kampung @ grade B egg yolks　　　 125g LP @ cake flour 70g milk 60g veg oil 20g milk powder 150g riped cempedak flesh. Ing B: 4 kampung @ grade B egg whites 100g caster sugar Or Ing A: 4 grade A egg yolks　　　 130g LP @ cake flour 75g milk 65g veg oil 25g milk powder 170g riped cempedak flesh. Ing B: 4 grade A egg whites 105g caster sugar Filling: 4-5 riped cempedak flesh, cut into half/third cheese swiss buttercream

1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. Blend all ing A except flour in blender until smooth. Transfer to a medium bowl. 3. Add in flour and mix until well combined. 4. Next, add 1/3 of meringue into yolk mixture and mix to lighten the batter. 5. Pour the mixture into the rest of the meringue and fold gently until well combined. 6. Pour into 12*14" prepared tin and bake at 170C for 20-30 minutes or until golden brown. 7. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. Trim off stiff edges of cake if necessary. 8. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 9. Unroll cake and remove towel. Spread the filling, place some jackfruit flesh and roll up the cake. Chill for 1 hour before served.