WHAT IS REQUIRED

Recipe adapted from :kenneth goh's Sugar Roll Recipe

Servings: 9” x 10” baking tray of Swiss Roll

4 eggs – separated into egg yolks and egg whites
100 grams of cake flour
20 grams of condensed milk
80 grams of icing sugar
40 grams of corn oil
1/4 teaspoon of vanilla essence (optional)
1/2 teaspoon of baking powder
Additional icing sugar for dusting the Sugar rolls

Whipped Cream

1/2 cups of fresh cream for whipping
2 tablespoon of icing sugar
STEPS OF PREPARATION
Pre-heat oven to 200 degree Celsius

Line a 9” x 10” baking tray with baking paper. Get another one more piece of paper which is about at least 2 cm longer than the first baking paper. Set aside for later use after the Swiss roll is baked.

In a whisking bowl, put the egg whites. Beat the egg whites until foamy, gradually add in the icing sugar tablespoon by tablespoon. The egg white will expand and reach the soft to hard peak in 2-3 minutes. Add in the egg yolk one by one and follow by the condensed milk. Beat for another 3-4 minutes.

Stop the machine and sift the baking powder and cake flour into beaten eggs. Fold carefully until well mixed. Add in the corn oil and fold in until well combined. Transfer the batter to the baking tin.

Bake in the pre-heated oven of 200 degree Celsius for 10-12 minutes until the top turn golden brown. Meanwhile, get ready the other piece of baking paper, dust some icing sugar on top of the baking paper.

After taking out from the oven, take out from the baking tin. Use something to level the cake if necessary. Quickly turn the cake with the bottom of the cake facing you and placed the cake on top of the piece of baking paper dusted with icing sugar.. Tear off the first piece of baking paper. Take the width of the cake and roll the cake (like the way of rolling the Sushi) and make sure that the ending portion is facing downwards. Let it cool completely in this position. (Note that it is important that you do this as soon as the cake is out of oven and as soon as your hand can handle the heat from the cake. You can use a towel to roll together if you want. When the cake dries up, it will be difficult to roll.)

While the cake is cooling, beat the fresh cream with icing sugar until hard peak. Set aside for later use. Keep in the refrigerator if the cake is not ready and weather is hot.

Once the cake is completely cooled, open the Swiss roll and spread the cream on the cake, roll it back and dust with additional icing sugar. Cut into 2 cm thick and chilled the Swiss roll before serving if necessary.

Strawberry Jelly Hearts Cheese Cake
(Recipe credit Karen Yee from CK Grp)
INGREDIENTS
For the crust -
300g digestive biscuits
150g melted butter

For the cheesecake layer -
500g cream cheese (placed in room temperature for 2 to 3 hours to soften)
1 & 1/2 tablespoons gelatin powder
1 & 1/4 cups boiling water
2/3 cups sugar
1 teaspoon vanilla extract
About 10 to 12 strawberries

For the jelly layer -
1 box of　strawberry OR Raspberry flavoured Tortally jelly (this brand gives a very nice shade of red)
1 1/2 tsp of Bake King gelatin (OR Redman brand)
250ml of boiling water
150ml of cold water (COLD water from the fridge)

DIRECTION

Grease a 13 X 10 X 2 inch glass tray with butter, lay a sheet of baking paper over and grease the baking paper once through.

Pour the crushed digestive biscuits (I used a food processor) and butter over the tray, mix them well till it resembles wet sand. Spread it evenly over teh tray and press firmly to create the crust layer.

Cover and put in the fridge while you prepare the cream cheese layer.

Pour the boiling water over the gelatine and mix till everything is dissolved. Set aside.

In a bowl, cream the cheese and sugar till creamy and fluffy. Add vanilla extract and mix well. Pour the gelatine mixture into the cheese mixture and beat well. It should resemble milkshake.

Bring the tray out and poke some holes all over the crust with a fork. Pour the mixture on top of the crust. Leave it　in the fridge for about 15 mins.

Meantime, cut the strawberries into little heart shapes. Then gently place them on the　cheese mixture. Put into the fridge and let it set for at least 4 hours.

Prepare the Jelly layer by pouring the boiling water over the jelly powder and gelatine. Mix till everything is　dissolved.

Pour the COLD water into the mixture and stir well.Set aside till it is completely cool. The pour over the Cheese layer slowly.

Pop into the fridge and let it set for another 4 hours.

**You may also make them into individual cups.

Ingredients:
3 Large Eggs
Sugar- 3tbsp + 1 tbsp
(60 grams)
Milk- 2 tablespoons
Oil- 2.5 tablespoons
Flour- 3 tablespoons
Corn flour- 1 teaspoon
Green Tea Powder- 1 tablespoon
Pinch of salt

1. Separate the egg yolks and the whites.
2. Add in 3tbps sugar, eggs whites and a pinch of salt in a bowl and beat until stiff and fluffy.
3. In another bowl add in the egg yolks and the 1 tbsp sugar and beat with a whisk until pale and fluffy. Pour in the oil and beat for 30 seconds. Add in the milk and beat for further 20 seconds.
4. Add in the sifted flour, corn flour, green tea powder(all 3 sift together)and mix to combine with a balloon whisk.
5. Fold in the egg whites into the egg yolks mixture in 3-4 additions with a spatula and try not to deflate the batter.
6. Pour the batter in a Swiss roll pan lined with baking paper.
7. Bake in a preheated oven at 180 degrees for 10- 12 minutes.
8. I didn't wait for the cake to cool. I just flipped the cake onto a baking rack and removed the baking paper, then I flipped back onto a new pc of baking paper and roll without frosting while the cake is still hot. This will prevent cracks. Dont need to roll too tightly. If you don't want to burn ur fingers u can put a pc of cloth underneath the new pc of baking paper.
9. When the cake has cooled, slowly unroll and spread frosting and with the baking paper as a guide, roll into a log. Don't spread too much at the ends or it will be squeezed out. I place the swiss roll onto a pc of cling wrap, tighten the corners and refrigerate before slicing.

Recipe for Shortcut Adzuki Red Bean Swiss Meringue buttercream
114 grams egg whites
226g granulated sugar
226g unsalted butter softened but not warm
Pinch of salt
1 tablespoon vanilla extract
Adzuki red bean paste from Daiso

1.Combine the egg whites and sugar in a heatproof bowl or the top of a double boiler and set over simmering water, stirring periodically, until the sugar is dissolved and the temperature reaches 160 F (71 C) if using cracked eggs.

2.Remove from heat and cool to a cool room temperature, 60-65 F (16-18 C). This can be done in the freezer, refrigerator, an ice bath, or at room temperature.

3.Meanwhile, beat the butter with a pinch of salt in a mixer bowl with the flat paddle attachment on medium-high for about 1 minute until creamy and slightly lightened.

4.Reduce speed to medium-low and gradually add the cooled sugar syrup to the butter. Scrape down the sides of the mixer bowl and beat on medium-high for 2 minutes.

5.Reduce speed to low and slowly add vanilla extract. Increase speed to medium-high and beat for 1 minute until light and creamy. Mix in adzuki bean paste.I use ard 1/3 of a pack. If u prefer the taste to be stronger can add more

Hokkaido Chiffon Cupcakes - 8 Aug 2014
Happy National Day.....
Finished baking at 2am......

Fiona shifu, now is my turn to enjoy the tionk tionk Butter Cake also. Thk U !! Is really soft n spongy ..Yummiest!!!
 recipe link http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html?m=0#links

Recipe:
4 eggs
Sugar 80g
Cake flour 55g
 
Filling:
Whipping cream 150ml
Strawberries & blueberries

  Method:
1) Beat eggs and sugar into a bowl over a hot water bath and whisk til thick.

2) Sift in the cake flour by portions and continue beating. Beat until the batter is smooth and creamy.

3) Pour into the pan with parchment paper. Drop the pan onto table for few times to remove air bubbles.

4) Bake at 180° for 15min. (as my oven is portable & small, so I set 160-170° for abt 25 - 30min.)

Filling:
1) Add whipping cream (option: add vanilla essence or lemon zest) into a bowl and beat til stiff peak, then freeze it.

2) Spread the whipped cream onto the sponge cake, then place the strawberries & blueberries on it.

3) Roll up slowly, then remove the parchment paper.

4) Wrap in plastic sheet and chill in the fridge for few hours before serving. Enjoy baking 


 There are many versions of recipe for sponge cakes for the cake roll which we can try according to our liking. Still got space to make the texture better. Cheers

Ingredients:
4 eggs
230 gm sugar
Pandan juice 25 cc (add additional green colouring) or 1 tbsp of pandan paste
300 gm plain flour
1 tsp of baking powder
1/2 tsp salt
250 ml of thick coconut milk
2 tsp ovalette
Fresh shredded coconut 1 pkt(250g)
1/4 tsp salt
1 tsp tapioca/corn flour

Method:
Steam shredded coconut for about 5 to 8 mins.
After steaming, add in salt and tapioca/corn flour and mix well.
Place some steamed coconut into the base of a mould.
Use another mould to push the coconut into the mould and press hard on it.
Do the same for all the moulds.
Beat eggs with sugar and ovalette until white and fluffy.
Mix the coconut milk, pandan juice/paste and salt in a jug.
Mix the baking powder with the flour.
Add the coconut milk and flour alternatively into the egg mixture and mix well.
Spoon mixture into prepared mould and steam on high fire for 8-10 mins.
Loosen cake by squeezing the mould. The cake drops out quite easily.

 Is a sponge cake stabiliser but I usually use very little or not at all.

Here is the recipe (adapted from Ann Low)
Ever since I start to Bake (rice cooker)
Wanted to make Chiffon Cake is oways a MUST-TRY-BAKE dream~XD
So here again, ytd nite baked...

Matcha Chiffon Cake!
70g Plain flour
10g Green tea powder
5 Egg yolks
20g Caster sugar
70g Water
60g Canola oil or corn oil

Meringue
90g Caster sugar
10g Corn flour
5 Egg whites
Method:

Preheat oven to 170C

Sift flour and green tea powder together twice. Combine egg yolks and sugar in a bowl and mix well. Add water and corn oil and blend together. Add flour and green tea powder mixture and mix until batter becomes sticky. Set aside.

    Make meringue ~ Combine sugar and corn flour. Beat egg whites until foamy. Add half the sugar and flour mixture and continue beating for a few minutes, then add remaining sugar and flour mixture and beat until egg whites are glossy, with stiff peaks.

    **Add one third of meringue to egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. **I've changed this method the other way round ~ Slowly pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold the mixture well.

    Pour batter into an ungreased 20cm chiffon cake pan. Place in the oven and bake for 50 minutes then switch oven to lower grill for 5 minutes.

    When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan.

    Once cake has cooled completely, carefully run a knife or spatula around the sides of the cake to loosen it. **slowly pour egg mixture into the meringue

**slowly pour egg mixture into the meringue

Yield 2 bottles of jam (250g each)

600g Ripe Papaya - mash or finely chop
2 nos. Oranges - squeeze out juice & grate the rind
200g Fructose - I bought this fr Organic shop. It is a type of sugar deprived fr fruits & suitable for diabetes patients.

- Mix all ingredients & cook over high heat till mixture boils.
- Reduce to low heat & stir continuously for 30 mins till jam thickens.
- Spoon jam into clean & dry jar while it is still hot. Place a piece of doyleys paper on top & cover tightly.
- Let it cool & store in refrigerator.

 Honeydew Lemonade Jam:
1kg Honeydew - remove skin & seed. Blend into puree.
50ml Lemon juice
1 tbsp Grated lemon rind
300g Fructose (sugar bought fr Organic Shop for diabetes)

- Put all ingredients into saucepan (I use glassware) & stir over high heat to brg mixture to boil.
- Reduce to medium heat & stir continuously till mixture is thick (approx 40-50 mins).
- Spoon jam ibto clean & dry container while hot. Place a piece of doyleys paper on top of jar & cover tightly.
- Keep in refrigerator once cool.

Ingredients: (A)
5 egg yolks
20g sugar
1/4 tsp salt
40g vegetable oil
80ml milk

100g cake flour or low protein flour

(B)
6 egg whites
1/4 tsp cream of tartar
50g sugar

(C)
65g Oreo (crumb)
* Put into plastic bag, lightly crush with rolling pin.

Resepi
Sponge vanilla cake
8 egg yolk
4 white egg
1 tsp sponge gel
130 gr sugar
110 gr plain flour
30 gr milk powder
25 gr corn flour
100 gr butter melted
Method..
1. Kocok telur.sponge gel.gula sampai kental dan berjejak
2. Masukan bahan tepung aduk balik dgn spatula
3. Masukan butter aduk balik rata
4. Tuang ke loyang 8 square tray
5.panggang 180 selama 25 menit atau sampai matang
For filling using whipping cream
250 gr whipping cream
60 gr icing sugar
Method..
Kocok sampai mengembang
For strowberry filling i use i pack strowberry

SERI AYU

3 eggs
250gm sugar
250gm flour
Three quarter bowl coconut milk (santan)
1 ½ teaspoonful ovalette
A drop of green colouring
Mix together ½ a bowl of fresh grated coconut, pinch of salt and ½ tsp cornflour

Method:
Beat eggs and sugar till white.
Add ovalette.
Mix in the flour, mix well.
Add in the coconut milk.
Add in one drop of green colouring.
Line the mould with coconut and fill the mould with the green mixture.
Steam at high flame for 7-8 minutes or until cooked.

recipe link :  http://nasilemaklover.blogspot.sg/2012/06/puteri-ayu-steamed-mini-pandan-sponge.html

4 cups flour (500gm), 
4 cups water (1litre), 
4 eggs, 
1/2 cup oil , 
1 tsp turmeric powder, 
1/4 tsp salt.

Makes one 9" or two 5 to 6" cake tins.

(1) 120 Grams Cake Flour (1 Cup)
(2) 6 Large Eggs (Separated)
(3) 125 Grams Granulated White Sugar (1/2 Cup + 2 Tablespoons OR 10 Tablespoons)
(4) 50 Grams Granulated White Sugar (1/4 Cup OR 4 Tablespoons)
(5) 2 Teaspoons Baking Powder
(6) 1/4 Teaspoon Salt
(7) 50 Grams Unsalted Butter (6 Tablespoons)
(8) 1Tablespoons Water
(9) 2 Teaspoons Pure Vanilla Extract
(10) 1/2 Teaspoon Cream of Tartar (Optional).

Preheat fan oven for 160° or normal 170°
Mix the cake flour with the baking powder and salt and set aside. Melt the butter and combine the melted butter with the water and set aside too.
Separate the egg yolks from the whites. Place the egg yolks and 125 grams of sugar in the bowl of your mixer and beat at high speed for 5 to 8 minutes. Add the 2 teaspoons of pure vanilla extract and beat till incorporated
Take the mixing bowl of the mixer. Pour in the melted butter and water mixture and fold in with a spatula. The butter mixture will sink to the bottom of the bowl when you pour it in. Fold till blended. Make sure you get to the bottom of the bowl when folding.

Add the flour in to yolk mixture slowly.
In a saperate bowl pour in the egg whites (at room temperature) and beat at high speed. As soon as it starts to form, add the cream of tartar and continue beating.Next, add in the remaining 50 grams of sugar a tablespoon at a time and beat until gets stiff peaks.
Then fold the egg whites into yolk mixture in portions and bake it about 30 mins

  Inspired by french vanila sponge cake recipe by Terry Adido with a lil bit of changes 

 Filling
200 ml heavy whipping cream
50gm caster suger
I tsp gelatin.
2tbsp water
 Mix the gelatin in water n put a side for 3 to 4 mins.
Whip the cream for 3 to 4 mins n then add suger one spoon at a time. When cream is getting thick add gelatin mixture in it and beat untill stiff peaks..

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