Strawberry Deco Roll

My first attempt to made deco roll months ago did not succeed.  Thus, it has always been on my mind to give it a second try. Finally managed to be motivated enough to try after looking through lots of online recipe, and watching tons of you tube video.
 

Tiramisu

Ingredients :
3 large eggs (whites n yolk separated)
50g sugar
225g mascarpone cheese
2tbsp baileys
175g heavy cream (more than 35% fats)
20 sponge fingers
1 cup of unsweetened espresso
30g cocoa powder

Method:
Cream
1. With a dry clean whisk attachment, whisk egg egg till stiff peak, set aside
2. In a separate bowl, beat heavy cream till it reached same texture as the cream cheese when it is at room temperature.
3. In a separate bowl, use hand whisk and whisk egg yolks and sugar together, than using bain-marie method (water bath) continue whisking (to prevent yolk from becoming omelette) till sugar is melted.
4. Remove from water bath and add vanilla extract, 1 tbsp of baileys and the mascarpone cheese to mix in the yolk mixture. (Low speed)
5. Add half the whipped cream to the mixture in #4 and fold using spatula. Add the other half and fold using spatula.
6. Fold in all margarita using spatula.

Sponge finger and putting the cake together
1. Make a cup of thick espresso or coffee of your choice (unsweetened) and let it cool.
2. Add 1tbsp of baileys into coffee.
3. Dip sponge finger lightly into coffee (note not to soak the fingers)
4. Arrange fingers into bottom of glass dish
5. Pour half of the cream mixture on top of the layer of fingers
6. Repeat with another layer of fingers and cream.
7. Top it off with cocoa powder.
8. Chill for at least 6 hrs before serving.

 

Soya milk Almond chiffon cake

Colleagues came by for cny visit on 4th day of cny and I spent one morning baking tarts and cakes.

Whipped up Portuguese egg tarts, marble butter cake, soya milk almond chiffon and blueberry chiffon, Tiramisu that I prepared a day in advance was also served.

My colleagues favorite was the Tiramisu and the Soya milk almond chiffon, while all kids loved the Portuguese egg tarts.
 

 

 

Ingredients

Egg yolk batter:

4 yolks

50g sugar
100g plain flour or cake flour

7g corn flour
pinch of salt
2tbsp of almond powder (optional)

1tsp baking powder (optional)
50g canola oil
100ml Soya milk
1tsp almond extract

 

Meringue:
5 whites
25g sugar
1/2 corn flour (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with corn flour till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With a separate bowl, mix canola oil, soya milk and almond extract together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour, almond powder, salt and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan on surface twice or more to release air bubble.
12. Baked for 40 to 45mins.
13. Remove cake in pan from oven and bang pan on surface twice to prevent too much shrinkage.
14. Invert cake in pan to cool to prevent cake from deflating.
15. De-mold when cake is cool.

 

Tips :

Since I started baking chiffon few weeks ago, my chiffon was not always successful, it rises well, stand proud but once I invert the tube pan over for cooling to prevent the cake from deflating, the cake drop out of the pan within 10mins of turning. I have been searching the world wide web for tips and tricks and finally overcome it after trying and trying...almost everything. All I did was to use some batter to coat the side of the tube and pan before pouring batter into the pan, my cake has not drop out of the pan since when I invert my cake in pan to cool.

Happy baking :)

 

*Recipe was improved and updated on 5th Mar 2014

 

 

Lychee martini chiffon cake

Baked this for a family gathering on 3rd day of cny.

The cake was moist, soft and fluffy, it was one of my favorite chiffon so far with the sweet scent of lychee.
 

 

Ingredients

Egg yolk batter:

4 yolks

25g sugar
100g plain flour or cake flour

7g corn flour

1tsp baking powder (optional)
50g canola oil
90ml lychee juice
3tbsp lychee vodka (optional)

 

Meringue:
4 whites
50g sugar
1/2 cream of tartar (optional)

 

1. Preheat Oven at 170°C
2. Beat egg whites with cream of tartar till foamy and add in sugar gradually.
3. Beat till stiff peak. Set aside.
4. In a separate bowl, beat egg yolks with sugar till white and fluffy.
5. With another separate bowl, mix canola oil, lychee juice and lychee vodka together
6. Add liquid mixture in #5 into egg yolk batter in #4. Mix well
7. Sieve flour and baking powder into batter. Mix well.
8. Add 1/3 of the Meringue to the batter and mix well using low speed
9. Fold in the rest of the Meringue.
10. Pour in batter into a 8" tube pan (do not grease pan)
11. Bang pan with batter on hard surface twice or more to release air bubbles
12. Baked for 40 to 45mins or till toothpick inserted into cakes comes out clean
13. Bang pan onto hard surface twice to prevent too much shrinkage.
14. Invert pan to prevent cake from deflating.
15. De-mold when cake is cool.

*Receipe improved and updated on 5th March 2014