Posts Tagged cakes

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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Bandung Ombre Chiffon

 

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Bandung (rose flavour fruit tea) Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g rose fruit tea
1 drop of tutti frutti oil

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, tutti frutti oil and rose fruit tea until well blended. Mix well before sifting in flour mixture and mix until combined.  Divide into 3 portions and add some rose red color for the ombre effect. 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. Divide into 3 equal portions for the 3 divided yolk batter.
4. Lightly incorporate the meringue into all the batters.
5. Pour in the lightest batter first into an 8″ tube pan. Even out the sides before gently scoop in the second bowl of batter. Repeat with the last bowl and 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 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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Hurricane Swissroll

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These are all from one swiss roll

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for this design, remove 1/3 batter and add 1.5 tsp of bamboo charcoal powder, mix and set aside. Divide balance into 3 portions and add different colors to mix. Gently scoop in to form 3 line side by side then scoop in the charcoal layer to cover before drawing the lines, starting from long side followed by shorter side and roll up from the short side in order to get this effect.

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Two cakes prepared exactly the same except drawing of the lines started in different directions. See the first picture for result. Always roll  parallel to the last drawn lines.

Hurricane Swissroll

Recipe adapted from EnneTy’s Pandan Swissroll

Ingredients:

4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk

4 egg whites
35g sugar
1/4 tsp cream of tartar

1 tablespoon of Valrhona Cocoa powder

For Lavendar version, omit the cocoa powder and add 2-3 drops of color gel into 1/3 portion of the final batter

Pan: 9″x 11″

 

 

 

 

 

Method:

Preheat oven to 170C. Use middle rack. Line pan with baking paper.

1. Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside

2. Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.

3. Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.

4. Using the end of spatula (the handle part) or the back of a spoon or fork,  slowly draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.

5. Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.

  1. 6. Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack.  NOTE: To get the hurricane effect, roll parallel with the last line drawn. For example, I started my drawing with the long side (horizontally) then draw the short side (vertically), I have to roll from the short end.

7. Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.

Enjoy!

 

 

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Banana Loaf Cake

IMG_1772Banana Loaf Cake

200g self-raising flour (sifted)
1/8 tsp baking soda
85g unsalted butter, bring room temperature
120g caster sugar
2 eggs
165g sour cream
165g mashed over-ripe banana
1/2 tsp salt
2-3 tablespoons of nutella

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Method:

Line and grease a 20cm x 10cm x 10cm loaf pan. Sift flour with salt and baking soda. Preheat oven to 160C.

1. Cream butter with sugar until creamy and light. Add eggs one at a time, beating well after each addition.
2. Add sour cream and using low speed, mix it in.
3. Add 1/2 of the sifted flour/baking soda/salt. Mix well with a spatula.
4. Pour in the mashed bananas and mix thoroughly.
5. Finally add the balance of the flour and stir well to combine.
6. Pour into prepared pan and level it even.
7. Drop small dollops of nutella on the top of the batter and try to swirl as best you can to create some resemblance of a marble effect.
8. Bake in preheated oven for 1 hour or so, until golden brown and skewer comes out clean when inserted into the centre of the cake.
9. Remove from oven and allow to cool for 10 minutes before attempting to unfold.
10. Slice and serve.

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