Hojicha Roll Cake

Hojicha Roll Cake

Ingredients:

(A)
43g egg yolks
23g vegetable oil
23g milk
33g Blue Jacket Plain Flour 

10g hojicha powder

(B)
85 egg whites
43g fine sugar

Filling
fresh whipped cream
kuromame (sweet black soybeans)

Method:
1.  In a large mixing bowl, whisk together the egg yolks, sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined.  

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff. 

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter. 

7. Pour batter onto prepared 9" tray. Bake in a preheated oven @ 180C for 12mins.

Merry Christmas 2018

Kiwi Swiss Roll (11" square tin) 

Ingredients: 
Egg yolk batter  
80g egg yolk
30g oil

30g milk
55g Blue Jacket Plain Flour
10g pumpkin powder 
*squid ink 

Egg whites batter 
160g egg whites

60g sugar 

Fillings: 
fresh cream
kiwi

Method:
1. Mix egg yolks, vegetable oil & milk together.
2. Add in sifted flour into egg yolk batter till combined.  
3. Remove 1 Tbsp yolk batter into another bowl. Add in squid ink till combined. Then add pumpkin powder to the remaining batter till combined.
4. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.   
5. Add some whites batter into (3) squid ink batter. Then pipe out the pattern as desired. Bake in a preheated oven @180C for 1min. Fold gently the remaining whites into (3) pumpkin batter to obtain a smooth batter.  
6. Pour batter into the tray. Bake @ 180C for 10mins. Leave to cool.
7. Spread cream evenly on cake. Placed kiwi on top & roll up.

Sakura Swiss Roll

Sakura Swiss Roll

Ingredients:
(A)  

4 egg yolks
45g vegetable oil
45g water
80g Blue Jacket Cake Flour

5g sakura powder

(B)

4 egg whites
80g fine sugar
sakura flowers (soaked in water about 30mins & dried)

Fillings:

100g whipped cream

 
Method:
1.  In a large mixing bowl, whisk together the egg yolks, vegetable oil & water until combined. Sift in flour & sakura powder. Mix until smooth & well combined. 

2. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

3. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

4. Arranged sakura flowers on baking tray lined with baking paper. Pour batter on top & smooth the surface. Bake in a preheated oven @ 180 deg C for 12mins.

 

DOTS Swiss Roll

Basic Swiss Roll 
(Recipe adapted & modify from 孟老师的美味蛋糕卷) 

Swiss roll:
Ingredients:
(A)
5 egg yolks
20g fine sugar
40g vegetable oil
40g milk
80g Blue Jacket Plain Flour

(B)
5 egg whites
80g fine sugar

Wilton colours

Method:
1.  In a large mixing bowl, whisk together the egg yolks, sugar, vegetable oil & milk until combined. Sift in flour & mix until smooth & well combined. 

2. Remove few spoonfuls of egg yolk batter into different bowls & add colourings as desired.

3. In another bowl, beat eggs whites until soft peaks. Add sugar slowly & continue beating until egg whites are nearly stiff.

4. Remove few spoonfuls of egg whites batter & add into (2) & mix well. Put batter into piping bag & pipe out/colour the 'picture'. 

5. Bake the 'picture' in a preheated oven @ 180C for 1-2mins.

6. Fold 1/3 of egg whites mixture into egg yolk mixture. Add the rest of the egg whites & fold gently to obtain a smooth batter.

7. Pour batter over the partially bake picture. Bake in a preheated oven @ 180 deg C for 11mins.
 

Pandan Caramel Banana Swiss Roll

Pandan Caramel Banana Swiss Roll

(Swiss roll recipe adapted & modify from 茄子)

  
Ingredients:

(A)

5 egg yolks
40g vegetable oil
60g milk

1 Tbsp pandan essence  

(B)

80g plain flour

(C)
5 egg whites

80g castor sugar

Fillings

80g buttercream + few Tbsp caramel sauce

sliced bananas

*extra caramel sauce to drizzle

Method:
1.  In a large mixing bowl, whisk (A) until combined. Sift in (B) & mix until smooth.
2. In another bowl, beat egg white & sugar till soft peaks. Add into (1) & fold gently to obtain a smooth batter.
3. Pour batter into the tray & bake @ 180C for 13mins.

All time favourite

My mum used to buy chocolate rice swiss roll for my sisters & I when we were younger. It costs $0.60 per piece back then. I suddenly had a craving for them recently & decide to make a roll myself.   

Chocolate Rice Swiss Roll

(Recipe adapted from Wen's Delight)

Ingredients:
20g cocoa powder
40g hot water
4 egg yolks
45g sugar
50g oil
30g milk
75g plain flour
 
4 egg whites
60g sugar

Ganache 
Chocolate rice 

Method:
1. Mix cocoa powder with hot water into a paste & set aside.

2. Use a electric hand mixer, whisk egg yolk & sugar till creamy.

3. Add in cocoa mixture (1) & mix well.

4. Add in oil & milk & mix till well incorporated. Stir in sifted flour & set aside.

5. In another mixing bowl, whisk egg white till foamy. Add in sugar & whisk till stiff peak.

6. Fold 1/3 of  the egg white mixture into the egg yolk mixture (4). Then add this mixture into the balance egg white fold till well mixed.

7. Pour mixture into the prepared tray & bake in preheated oven for 12 mins.

Mandarin Orange Swiss Roll

 

SunMoon fruit cups are available in 3 delicious variants- mixed fruits, mandarin orange or peach. They are picked at the peak of ripeness, peeled, prepared & sealed in 100% pure apple juice. They serve as a healthy snack for all ages as no artificial flavours/colourings, preservatives & sugar are added. Let me share with you a simple recipe using SunMoon peach fruit cups. Do check out my other fruit cups recipe (mixed fruits yoghurt popsicles & peach cupcakes) as well.

 

Mandarin Orange Swiss Roll (11” square tin) 

Ingredients: 

Egg yolk batter 

80g Egg yolk

30g Oil

30g apple juice (SunMoon fruit cup)

65g Plain flour 

Egg whites batter 

160g Egg whites

60g Sugar 

Fillings: 

2 SunMoon mandarin orange fruit cups

80g Non Dairy whipped cream
*Add in 2 Tbsp apple juice into whipped cream & whipped until spreadable consistency. 

Method: 
1. Mix egg yolks, vegetable oil & apple juice together.

2. Add in sifted flour into egg yolk batter till combined.  
3. Whip egg whites till frothy. Add in sugar gradually & whipped till stiff peak.
4. Add into (2) & fold gently to obtain a smooth batter.  
5. Pour batter into the tray & bake @ 180 deg C for 10mins. Leave to cool.
6. Spread cream evenly on cake. Placed mandarin oranges on top & roll up.

Blogger Chef Workshop

I am so happy that my blogger chef workshop on 8 June 2014 (collaboration with Lessons Go Where) was a hit. It was indeed a very fun workshop with a bunch of lovely ladies. All of them were very enthusiastic in creating their own patterned swiss roll, some even mentioned that my miu miu (giraffe) was the reason why they joined :). There was lots of sharing of baking knowledge amongst the whole group, with all of us learning from each other and improving our baking skills.

Me demonstrating my favorite giraffe patterned roll =)

All participants received a goodie bag from Lessons Go Where.

I would like to take this opportunity to thank all the lovely ladies for attending this workshop,

 not forgetting E-fei & Tra (our photographer) from Lessons Go Where & Lena from The Baking Loft =)

Blogger Chef Workshop

Lessons Go Where is Singapore’s first online marketplace for FUN lessons! They aim to provide users with a one-stop online location to select and book, as well as compare & review the widest selection of recreational lessons in Singapore, across all areas of interest & different vendors. They have a large variety of lessons & courses such as sports, music, cooking & baking.

Yes, you heard me right~ baking! Once in a while, they will bring in a guest chef to spice things up a little! I am pleased to be one of the guest chefs to launch a workshop in June. I will be sharing my signature patterned swiss roll with beginners.

Date: 8 June 2014, Sunday
Time: 10 - 12pm
Venue: The Baking Loft
Do sign up here & join us for this fun workshop if you are new to baking =)

Minion Rolls

 

Traditional Logcake

Counting down to Xmas~ Ho Ho Ho!