Mini Tiger Banana Roll

This recipe caught my attention when I was flipping through my collection. The recipe looks simple and easy so I gave it a try. Usually tiger roll has 2 layers, the outer layer is the tiger skin and the inner roll is the normal swiss roll. But this recipe just uses the outer layer so I find it quite unique. This will be my last submission to Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

This is a very rich tasting roll. You will get what I mean when you look at the ingredients. Personally I still prefer a lighter version of swiss roll but some of my colleagues who tried it gave rather good comment. I find it more like nonya kueh than cake...lol! If you are making macarons and have lots of egg yolks to spare may give this a try. 

Chocolate Rice Swiss Roll 可可米蛋糕卷

When I was a kid, I love chocolate rice swiss roll very much! I would be very happy when my granny bought it for our tea break. Of course now I do not crave so much for it anymore but I don't mind to have a slice once in awhile! This is another recipe I try from 孟老师的美味蛋糕卷 and will be submitting this to Aspiring Bakers #9: Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

This chocolate swiss roll uses chiffon method which is slightly more simple as compared to egg separation method but still churned out an equally soft and moist roll.

Mandarin Orange Swiss Roll 香橙蛋糕卷

It's time to submit my assignment...I mean Aspiring bakers...lol! Isn't it so...? Is like an assignment to me where I will try to bake stuff that I don't usually do but when it's the theme of the month, no matter how I will at least try once! Thanks Aspiring bakers for inspiring me on my baking journey! This is my first entry - Mandarin orange swiss roll. I am submitting this to Aspiring Bakers #9 - Swiss Rolling Good Times hosted by Obsessedly Involved With Food.

Using egg separation method which yeilds a very soft and light roll. Refreshingly good!

Green Tea Souffle Swiss Roll

19th Oct 2010

Attempted making this soufle swiss roll, more steps than the usual method but the end result is really nice. The cake texture is finer and softer.

Recipe adapted from Keiko - Okashi

Ingredients:
1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla
35g - Unsalted butter
60g - Top flour (sifted twice)
5g - Green tea powder (sifted with the flour)
60g - Fresh milk
3 nos - Egg whites
85g - Castor sugar

100g - Whipping cream
2 tsp - Castor sugar
3 nos - Strawberry (optional)

Method:
Preheat oven 180 deg C / Line 11" square cake pan (28cm x 28cm) with parchment paper
1. Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
2. Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
3. Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
4. Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
5. When is done, remove from pan and place in a big plastic bag to cool.***
6. Whip cream and sugar in a chilled mixing bowl till stiff peak.
7. Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.

*** I didn't which was a mistake, I roll it up immediately in a parchment paper and set aside to cool so it slightly compressed and densed up the cake. My friend Karen told me to follow Keiko's method and leave the roll in the bag overnight is even better. The next time I will do that.

Tiramisu Swiss Roll

7th Jan 2009

A New Year resolution - try to finish baking all those cakes listed in my personal to bake list. This Tiramisu swiss roll was one of them. Recipe from Aunty Yochana. Very happy that it turn out quite well as I don't have much confident in making swiss roll. However, I think I didn't do it right on the sponge finger because mine all in the center instead of spreading all over the roll. Anyway, still nice!

The flower pot was a surprise New Year gift from a friend, H. When it was delivered to my office, eveyone thought was from my hubby! No it's from a buddy who is almost like a sister to me. Thank you H!