Posts Tagged chocolate

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), 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.

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.

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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Double Chocolate Chiffon

Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here

Ingredients:

5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)

5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar Read the rest of this entry »

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Vanilla/Chocolate Sponge Cake

 

Vanilla/chocolate Sponge Cake

Ingredients:

6 egg yolks (large eggs)
60g corn oil
1/4 tsp salt
40g castor sugar
60g full cream milk
1 tsp vanilla extract
110g cake flour
25g corn starch
1/4 tsp baking powder (can omit if you wish)

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

1 tablespoon cocoa powder, sifted and blended with 2 tablespoons of hot water

Method:

Line the bottom of an 8″ round baking pan and grease the side. Preheat oven to 160C lowest rack.

1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder (if using) and add into the mixture and mix until incorporated and smooth. Set aside.

2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 60g sugar and beat until firm peaks.

3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add cocoa paste into one portion and gently mix with spatula. Holding the two bowls of batter in each hand, pour the batter simultaneously into the baking pan side by side. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired. Place the baking pan into another bigger pan; this will act as an insulator to help to regulate the temperature and produce smooth and crack-free cake.

4. I used water bath bake method with top/bottom no fan mode at 160C for 90 minutes. Adjust the temperature and time according to your oven.

5. Remove from pan as soon as possible and cool on rack.

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Honey chocolate Herman Chiffon

Honey Chocolate Herman Chiffon

Ingredients:

90g All purpose Flour
50g Herman Starter
80g Corn Oil
70g Milk
30g Honey
1/4 tsp salt
6 yolks (from 65g eggs)
10g flour
10g cocoa power

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

Method:

1. In a large mixing bowl, place yolks, oil, Herman starter, milk, honey, salt and use a hand whisk to whisk until combined. Sift in 90g flour and mix again until lump free and smooth. Divide into two equal portion. One portion add 10g for flour and the other portion with 10g cocoa powder. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved. Divide into 2 equal portions.
3. Fold in 1/3 of one portion of the meringue into the plain yolk batter using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen. Do the same for the cocoa portion.
4. Finally scoop both batters alternatively into a 20 cm chiffon pan to form zebra strips. When completed, tap gently to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bake method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Marble Butter Cake

Marble Butter Cake
Recipe adapted from Barry Apek’s Batik Butter Cake

Ingredients:

230 gm salted butter
100 gm caster sugar
200 gm self raising flour (sifted)
4 egg yolks
1 tsp vanilla extract
1/2 tsp salt (omit if using salted butter)

4 whites
70g caster sugar
¼ tsp cream of tartar

liquid:
45 gm milk for plain batter
45 gm cocoa liquid (dissolve 10gm of cocoa powder in 35gm of warm water)

Instructions:

1. Beat butter, salt and the 100gm of sugar until light & fluffy. Add in egg yolks, one at a time, beating well until incorporated before adding the next one. Add vanilla extract. Add sifted flour in 3 additions, mix until fully incorporated.
2. Divide the batter in (1) into 2 equal portions.
3. Add the 2 liquids into each of the 2 batters; mix well until combined. Set aside.
4. Whisk the egg white until frothy before adding the cream of tartar. Continue to whisk and gradually adding the sugar, to firm peaks. Divide equally into the two prepared butter batter and gently fold in using a spatula.
5. Spoon the batters randomly into an 8″ round bottom lined pan.
6. Bake in preheated oven at 165C for 55-60 minutes or until golden brown. I wrap the cake pan with several strips of baking paper wrapped with foil to achieve an even and crackless top.

 

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Chocolate Banana Chiffon

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Photo taken in day light looks darker.

Recipe adapted from Barry Apek’s

Ingredients:

5 yolks
90 gm cake flour
20 gm cocoa powder
40 gm caster sugar
70 gm corn oil
130g banana puree
50g milk (add this only if yolk batter is too thick – I omitted it totally)
1 tsp vanilla extract
1/2 tsp salt

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

Method

1. In a large mixing bowl, place yolks, oil, banana puree, milk, 40g sugar, salt and vanilla extract and use a hand whisk to whisk until combined. Sift in flour and cocoa powder and mix again until lump free and smmoth. Set aside.
2. Beat the egg white until frothy before adding the cream of tartar and continue to beat while gradually adding the 60g of sugar until a firm meringue is achieved.
3. Fold in 1/3 of the meringue using a hand whisk until fully incorporated. Add the balance in two portions and towards the end, switch to a spatula to gently scoop from the bottom of the bowl and fold up. Keep folding until no streaks of egg yolk batter can be seen.
4. Finally pour batter into a 20 cm chiffon pan. Run a skewer around the batter to break big bubbles.
5. Bake at 160C for 85-90 minutes steam bath method. Place your tube pan into a seamless pan before placing into another bigger pan filled with hot water. Temperature and baking time is a guide only, so adjust accordingly. Remove the water bath at the last 5-10 minutes of baking.
6. Once cooked, remove from oven immediately and invert to cool before unmoulding.

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Chocolate Swiss Roll

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Chocolate Swiss roll

4 Egg yolks (I used 65g eggs)
35g corn oil
40g full cream milk
1 tsp Vanilla Extract
60g Cake Flour
10g Cocoa powder

4 Egg Whites
70g Castor Sugar

Whipped non dairy cream for filling

Method:

Preheat oven 160C. (Smeg oven, middle rack)

1. In a large mixing bowl, using a hand whisk, whisk together egg yolk, oil, milk and vanilla extract. Sift in flour and cocoa powder and blend until smooth. Set aside.
2. Place egg white into the stand mixer bowl, beat until foamy before adding in sugar gradually and beat until firm and glossy.
3. Fold 1/3 of the meringue into the yolk mixture and mix until incorporated before adding another portion.
4. Pour the batter onto a lined and lightly greased baking tray (28cm square) Smooth the top with a spatula and rap the tray a few times on the worktop to remove bubbles and also even out the top.
5. Bake in a preheated oven for 30 minutes or until golden brown and cake springs back when lightly pressed. Please adjust according to your oven time and temperature.
6. Once cooked, remove from oven and invert on another piece of grease proof parchment paper and peel off the paper lining. Roll the still warm cake together with a clean piece of grease proof parchment paper and allow to cool completely before unrolling the cake and apply your filling and re-roll up. Chill a couple of hours before slicing.

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