Green Tea Swiss Roll (Génoise)

I love green tea, unfortunately not the family.  So the only time I can practise Green Tea Swiss Roll will be, to bake and bring for a party.

I remembered I bought a bottle of Bakeable green tea powder but somehow I cannot find it anymore.  So I had to use the one from Korea which does not really give a nice colour to it.  Thus I have add a little drop of green colouring.  Guess it is okay as I won't be feeding this to kids but adults only.

Learning experience: 

I thought that this swiss roll using a Génoise base will be dry.  Though the cake is not cottony texture it turned out really soft that I almost fear that I will not be able to roll it.  Luckily the thickness saves the day.  In fact, this texture is very light, soft and moist.

This time around, I blitz the red bean into a paste and incorporated the whipping cream just to make into a paste. 

Perhaps next time, I will sieve the bean paste to give it a smoother texture.  Thanks J for your feedback.

Shared the remaining cake with the neighbour and she loves this.

What you need: 

150g eggs

60g castor sugar

40g cake flour

10g milk

10g honey

1 tsp matcha powder

Method:

Preheat oven to 190°C.  Lined a 10” pan.

Sift cake flour and matcha powder.  Set aside.

Whisk egg and sugar using bain-marie method until mixture is lukewarm.  Remove.

Warm milk and honey in the hot water.

Continue to whisk egg batter until ribbon stage.

Sift and fold in cake flour.

Remove some egg batter and mix into warm milk mixture.

Pour milk mixture into the egg batter and fold well.

Pour into pan and spread evenly.

Bake for 11 mins.

Remove and cool on rack completely.

Place a piece of parchment paper over and flip the cake.  Remove lined parchment paper.

Spread with frosting.



Enjoy!

Fool proof Egg white Swiss Roll 简单蛋白瑞士卷

I baked this Egg White Swiss Roll 蛋白瑞士卷 few weeks ago and finds it nice so today I shall try again because the last time, I used a bigger pan and the layer is too thin for my liking.

I have been practising my swiss roll but yield no good result except for this recipe.  For my first attempt, I was delighted when it did not crack!!!  So today, I am doing it again just to be sure.

I lined the sweeten red bean to give it some design.  As for the filing, this has become my favourite as it does not melt easily and with less guilt too.

Learning experience: 

The texture is cottony soft and it is really easy to roll.  The sweetness level is just the right balance.

I was trying hard to cook the red bean whole and not mushy, thus the result was a little too hard.  I will need to try again and make it whole yet softer.  Thanks J for the feedback.  Appreciate it.

Am glad that overall, my gardening kakis like it.

What you need:

80g milk

40g vegetable oil

1 tsp vanilla extract

50g cake flour

30g milk powder

170g egg whites

45g castor sugar

½ tsp vinegar

Method:

Preheat oven to 150°C.  Line a 10" square pan.

Whisk milk, vanilla and vegetable oil until fully combined.  

Sift in cake flour and milk powder.  Mix until combine.  Set aside.

In a clean bowl, whisk egg white, rum and vinegar till foamy. 

Slowly drizzle in sugar and beat until stiff.

Add in meringue to flour mixture and mix to loosen.

Fold meringue in 3 additions until incorporated.

Pour into baking pan.  Spread evenly.

Bake for 10 mins (cover with foil) and at 170°C for another 10 mins (without foil).

Remove from tray and cool on a rack.

Trim edge and frost with whipping cream.

Roll and let it set in the fridge before serving.


Frosting:

150g whipping cream
50g yoghurt
20g icing sugar (to taste)


Enjoy!

Black Forest Swiss Roll

This recipe is really unique as it requires no flour, just cocoa powder.

I turned it into a Black Forest Swiss Roll because I had soak some cherries with brandy and wanted to clear it off.

Also thanks to my hubby's friend, SW for bringing home a bottle of kirsch for
me.

Learning: The texture of this cake is soft and cottony.  The chocolate is also intense in this one.  Love it.

I did not crack this cake too badly. Only a small section was affected so I am pretty pleased with it.

I shared this with my neighbour and she said it was yummy.  Glad that she enjoyed it.

What you need:

3 egg 

70g castor sugar

2 egg whites (65g)

35g castor sugar

50g cocoa powder

12g butter

12g milk

Frosting

150g whipping cream
50g yogurt
1 tbsp kirsch
Soaked cherries

Method:

Sift cocoa powder.  Set aside.

Over bain marie, melt butter and milk to 60°C.

Preheat oven to 190°C.  Line a 10” baking pan.

Place bowl into the warm water and whisk egg yolks and sugar (about 50°C).  Remove.

Continue to whisk until ribbon stage.

In a clean bowl, whisk egg white and sugar until firm peak.

Sift cocoa powder into the yolk batter.  Fold to 80%.

Add in melt butter mixture.  Fold well.

Remove 1/3 of the meringue and transfer the remaining meringue into the batter.  Fold well.

Pour into pan and even out.

Bake for 12 mins or until cooked.

Remove and cool on rack.  Peel off baking paper.

Frost and roll.

Chill for an hour or 2.


Frosting

Whipped cream and yogurt until stiff.

Add in kirsch and give it a quick whisk.  

Chill until ready to use.

  
Enjoy!

Pandan Swiss Roll

I like pillowy texture Swiss Roll, just like Polar's.  In fact, at one time, I was crazy over their sugar rolls.  With increasing prices, these days, eating cakes is expensive. 

Guess that is why more and more people are baking at home.  It is more economical and also healthier as we will use the best quality ingredients and no preservatives in our bakes.

I have made this for hub's meet up session with his classmates and they all like it.  Unfortunately, I didn't take any pictures. 

So today, I am baking this Pandan Swiss Roll just for the family.

Learnings: I should have tapped the tray a little harder to release the air bubbles.  The cake is moist and compact and the pandan flavour is there.

I have not used any artificial flavouring or colouring.  The colour came out just the way I liked it.  Adding in sugi leaves helps to intensify the colour.

Talking about the sugi plant, initially, I was looking for it.  Came across a lady who bragged about hers during a baking class.  When I approached her for a stem cutting, she behaved as if I was asking for money.

Subsequently, a kind friend gave me a pot.  For those who are interested in growing, please let me know.  Now I have got plenty and am glad to share it with you.

Drop me a note in the comment box or head over to my Facebook page if you are interested. (only in Singapore)

What you need:

Group A:

1 egg
3 egg yolks
1 tsp vanilla extract

12 pandan leaves

8 sugi leaves
3 tbsp water

Group B:

40g coconut oil
50g plain flour, sifted
10g cornflour, sifted
70ml coconut milk + pandan juice

Group C:

3 egg whites
85g caster sugar

Method:

Preheat oven to 180°C. Lined an 11″ square cake pan with baking parchment.

Wash the pandan and sugi leaves and cut them into 2-3” lengths. Blitz them in a blender with a little water.  Extract juice.

Add pandan juice and top up coconut milk to make 70ml. Set aside.

Whisk egg, egg yolks and salt well.  Set aside.

Sift the flour and cornflour twice.

Heat coconut oil in a pot. 

Add sifted flours to the hot coconut oil immediately and use a wooden spoon or spatula to stir it until it is cooked through (just like a roux).  Once the dough leaves the side of the bowl, it is done.

Transfer the flour mixture into a mixing bowl.  Then add the egg mixture gradually, whisking to combine until you get a smooth batter.

Next, add the coconut milk/pandan juice, a little at a time, and stir to incorporate.

Using a sieve, strain the above batter to remove any lumps, and set aside.

Whisk egg whites in until foamy. Gradually add in the sugar and whisk at high speed until stiff peaks.

Fold ⅓ of the meringue into the egg batter.  Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until the mixture is just incorporated.

Pour batter gently onto the prepared pan and spread evenly with a spatula.  Give it a gentle bang before putting it into the oven.

Bake for about 20 minutes, the top should be golden brown and the skewer comes out clean.

When the souffle sponge is out of the oven, cover the pan with cling wrap immediately. (Use the steam to keep the cake moist and pliable, making it easy to roll without cracking).

Allow the sponge to cool down entirely before assembling it.

Gula Melaka creme chantilly

What you need:

160ml cream, at least 35% fat

1 tbsp coconut cream
30g gula melaka*, shaved if using blocks
1 tsp vanilla extract

Method:

Melt the shaved gula melaka over low heat until it has completely dissolved into a syrup. Leave it to cool completely.

Whisk the cream on high speed and slowly drizzle in the gula melaka syrup and coconut cream when it is starting to achieve soft peaks. Whisk at high speed until firm peaks.

To assemble:

Turn out the cooled sponge onto a new piece of baking paper.

Slice off the top end at 45°C. (to ensure a nice end)

Spread the creme chantilly onto the sponge using a palette knife, leaving a small margin on the side furthest away.

Gently roll the sponge. Apply a little pressure on the end nearest to you and follow up by gentle motion while rolling.

Wrap up the swiss roll with the baking paper. 

Chill the swiss roll in the fridge for an hour. 

Trim the two ends of the swiss roll.  

Slice the swiss roll while it is cold.  Serve cold.