Archive for cakes

Matcha Swiss roll with cream cheese filling

Matcha Swiss roll with Cream Cheese Filling

  • 5 egg yolks
  • 1tsp vanilla extract
  • 30g Oil
  • 50g milk
  • 75g Cake flour + 5g matcha powder
  • 20g castor sugar
  • 5 Egg whites
  • 50g Castor Sugar

Method:

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and matcha powder  together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour mixture into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan (I used 9″x 11″ pan); smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the centre rack, at 185C for 15 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Filling: Cream 60g creamcheese with 30g of icing sugar until creamy, add 20g butter and continue to beat until smooth. Set aside. In a separate bowl, whip up 50g of non-dairy whipping cream until stiff.  Fold this with a spatula into the cream cheese until well combined. May not need not use all the whipped cream. Use this as the filling for this swiss roll.

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Pandan Sponge Cake

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Pandan Sponge Cake

Ingredients:

3 eggs yolks
30g oil
20g coconut milk
35g concentrated pandan juice (blend pandan leaves with some water and let it sit for an hour or two and pour away the clear part on the top. Use the residue dark liquid)
1/8 tsp salt
60g cake flour

3 egg whites
40-50g caster sugar (depends how sweet you want it)
1/8 tsp cream of tartar or a tsp of lemon juice

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invert on to a non stick surface to prevent the crust sticking

Method:

Preheat oven to 170C. I am using a removal bottom pan here so I did not grease or line the pan.

1. In a mixing bowl whisk together first 5 ingredients until well combined. Add in the flour and mix until smooth. Set aside.

2. In a separate clean and dry bowl, whisk the egg whites until frothy before adding the cream of tartar (or lemon juice) and continue to whisk while gradually adding the sugar, until firm peaks.

3. Add the meringue into the yolk batter in 3 portions using the handwhisk to fold it in. After the final portion is added in, switch to a spatula to fold from bottom to the top until no streaks of yolk batter can be seen.

4. Pour into pan and shake gently to even out the top. Place this into a water proofed pan and place these into another larger pan. Pour hot water into the largest pan to about 1/2 cm height and bake with upper heat at 170C for 40 mins. Switch to top and bottom heat, reduce temperature to 150C and continue to bake another 40-50 minutes or until cooked through. Remove the water pan for the last 10 minutes of baking to dry the sides of the cake.

5. Once cooked, immediately remove the cake from oven and invert it to cool completely before unmoulding.

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Christmas Fruit Cake by Mrs Rose Eng

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Recipe adapted from here

For the cake in the photo,  I followed the ingredients in blue and baked in a 7″ square pan

INGREDIENTS for 4 x 6″ round or 1 x 6″ round (ingredients in red) or 1 x 8″ round or 7″ square pan (in blue)

1.3kg dried fruit mix (325g) (650g)
250ml rum, plus more for drizzling (63ml) (125ml-I use more to cover the fruits)
6 Tbs white sugar (1.5 Tbs) (3 T)
12 Tbs evaporated milk (3 Tbs) (6T – I used UHT milk)
560g plain flour (140g(280g) 
2 tsp baking powder (1/2 tsp(1 tsp)
3 tsp mixed spice (rempah kueh) (3/4 tsp(1.5 tsp – 1 used 1 tsp cinnamon powder)
1/2 tsp salt (1/8 tsp)  (1/4 tsp)
300g walnuts, coarsely chopped (75g(150g – only threw in leftover pine nuts and walnut about 50g)
500g unsalted butter, softened at room temperature (125g(250g)
350g brown sugar (85g) (175g – I reduce it to 140g)
8 large eggs (2 eggs(4 eggs)
1 Tbs vanilla extract (1 tsp ) (2 tsp)

For decorating:

125g green glazed cherries, halved (30g) – I use as needed
125g red glazed cherries, halved (30g) – use as needed 
100g whole almonds (25g) – as needed

For glazing: 2 Tbs apricot jam (1/2 Tbs) – omitted

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METHOD

1. Combine the dried fruit and  rum in a bowl and set aside to soak for at least two days at room temperature. (I soaked it  for a couple of months until rum dries up (reason simply because I was procrastinating!) then top up with Limoncello to soak a few days. Drain out extra liquid before used. Left over liquid can be used to soak another batch or use it for other baking needs or add into other cakes for flavor)

2. Preheat oven to 150 deg C and line cake pan with parchment paper. Prepare another slightly bigger pan together with enough cardboards to insert around the cake pan.

3. In a small sauce pan, add white sugar and 4/(1)/(2) Tablespoons of water . Bring to a boil and once sugar has started to caramelize, remove from heat and let it cool for a minute before pouring in the evaporated milk (UHT full cream also works). Place the pan back on low heat and stir until small bubbles appear. Remove from heat and set aside to cool.

4. Sift flour, baking powder, mixed spice (rempah kueh) (I used only cinnamon powder and nutmeg powder) and salt into a large bowl. Set aside.

5. Add the nuts to  the soaked fruits together with 9 Tbs/ (3T)/(5T) of the flour mixture and give it a good stir until evenly distributed. Set aside.

6. In a stand mixer with paddle attachment, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.  Slowly drizzle in the caramel sauce and the vanilla extract.  Add in flour mixture in a few portions and mix on low speed until just combined. 

7. Remove the stand mixer bowl with the cake batter and add the fruits mixture. Use a sturdy spatula to fold in the fruits until evenly distributed.

8. Transfer the batter into the cake pan and level the top. Decorate as desired with cherries and almonds.  Line the bottom of the bigger pan with a layer of cardboard. Place the cake pan in and insert two layers of cardboards in between the pans. You can wrap the cardboards with wrapping paper if it bothers you.

9. Bake for 2.5 hours at 150C. (I baked on the 2nd lower rack for 2 hours, switched off the oven then tent the cake and left it in the oven until almost cooled because I had to go out) The cake is cooked when a skewer inserted into the center of the cake comes out clean.

10. Cool the cake slightly before unmoulding  (top facing down) onto a baking paper placed on a wire rack. Using a skewer, poke holes into the bottom (now facing up) of the cakes and drizzle 5 to 6 tsp of rum over each cake. Flip them over (now top side up) onto a serving place or cake board. (I omitted this part as I have soaked the fruits for a few months before use).

11. Mix the apricot jam with 1/2 Tbs of water in a bowl and microwave it for 30-40 seconds. Stir in 1 tea spoon of rum or Limoncello and use this to glaze the cake if you wish.

12. Chill in fridge over night before slicing and wrap it well to prevent the cake from drying up. I cling wrapped mine in individual slices and take out a piece to enjoy whenever I want. This way, your cake can last for months in the fridge!

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Basic Vanilla Swissroll

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Basic Vanilla Swissroll
Ingredients:-
4 egg yolks
40g Oil
60g Milk + 1 tsp vanilla extract
20g Caster sugar
70g Cake Flour

4 egg whites
50g caster sugar
1/4 tsp cream of tartar

Method:

Mix egg yolks, oil, sugar and milk together and whisk until blended then sift in flour and mix well. Set aside.

Beat the egg whites till foamy then add cream of tartar, continue to beat while adding sugar gradually to firm peaks.

Fold the meringue into the yolk batter in 3 batches then pour into prepared pan (I used 9 x 11″ pan); smooth out the top by gently shaking the pan from side to side. Bake in preheated oven at 170C for 25 mins or until golden brown. Turn the pan half way through baking to get even browning.

Transfer the cake to cooling rack and invert on a plastic board lined with a clean piece of parchment paper. Peel off paper lining and gently roll the cake up together with the clean parchment paper. Leave it to cool before unrolling and apply filling, then re-roll back again.

Basic Swiss Meringue Buttercream

Ingredients:-

Swiss Meringue Buttercream :
3  Egg whites (Large eggs)
130g Castor Sugar
180g Unsalted Butter,  cut into 1 inch cubes, slightly thaw but still cold and firm

Method:
1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted and using a stand mixer, beat the eggwhites for 4-5 mins or until stiff peaks forms and meringue is about room temperature.
3. Add the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Use a spatula to scrap the bowl until evenly mixed.
5. Use an offset spatula to apply filling on to your swiss roll.

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Pandan Butter Chiffon

Pandan Butter Chiffon (cooked dough method)

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
70g unsalted butter
50g full cream milk
40g pandan paste (blend some pandan leaves with water and let it sit until there’s a clear layer on the top. Pour away the clear water and use the thick pandan liquid at the bottom)

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Microwave the butter and milk together until butter has melted. Pour into the sifted flour/salt and use a spatula to mix into a paste. Add the pandan juice and mix till combined before adding the egg yolks. Continue to mix until silky smooth. Cover with a clean towel and set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lightly incorporate the meringue into the yolk batter in 3 portions.
5. Pour in the final batter into an 8″ tube pan and use a skewer to run lightly around the top to smoothen the surface. Reserved a tablespoon of batter and mix with a drop of green and draw the design if you wish.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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Gula Melaka Chiffon

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Gula Melaka Chiffon

Ingredients:-

6 eggs yolks – I used grade A eggs (65g)
60g corn oil
100g plain flour
1/4 tsp salt
50g coconut milk
50g pure gula melaka

6 eggs whites
1/4 tsp cream of tartar (may replace with 1 tsp lemon juice or vinegar)
60g sugar

 

Method:

1. Melt gula melaka with coconut milk and a piece of pandas leave. Strain into a large mixing bowl. Add the oil and yolks and mix well.
2. Add sifted flour and mix with a hand whisk until combined. Set aside.
3. Beat the egg whites until foamy then gradually add sugar to beat until firm peaks form.
4. Add 1/3 of the meringue into the yolk batter and using the hand whisk to mix until combined. Add the next 1/3 portion and whisk again. Finally, add the last portion, whisk briefly before switching to spatula to scoop the batter from bottom and fold up on to the batter to make sure all are combined and no more yolk batter can be seen.
5. Pour into an 8″ (20cm) tube pan and place it into another seamless pan before placing these into a shallow water bath. Bake at 160C for 90 mins. Water bath should dry up towards the end of the baking time. If not, then remove the water pan and continue to bake until cooked.
6. Invert immediately to cool completely before unmolding.

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Limoncello Chiffon

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Limoncello Chiffon

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
25g Limoncello Liqueur
75g Water or milk
Optional: zest from 1 lemon

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, Limoncello and water until well blended. Mix well before sifting in flour mixture and mix until combined. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks.
4. Lightly incorporate the meringue into the batters using a hand whisk and for the final part,switch to a spatula to scoop from bottom and fold on to the batter to ensure even mixing.
5. Pour in the batter into an 8″ (20cm) tube pan. Use a skewer to run lightly around the top to smoothen the surface.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm or less in height.
7. Bake the cake on the lowest rack at 160C for 88-90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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