Seeds Roll (Sesame Swiss Roll)

Source: Chrys's recipe

Ingredients:

A.      100g      self-raising flour

   15g      Powdered sesame seeds

   15g      Powdered lotus seeds

     1/8 tsp       salt

       ½ tsp       vanilla essence

   30g      castor sugar

       4       egg yolks

              3 tbsp       corn oil 

B.        60g      castor sugar

       4       egg whites

¼  tsp     cream of tartar.

C.      15ml     grape jam / whipping cream

Method:

1. Bake sesame seeds and lotus seeds in preheated oven at 120’c for 10 minutes.
2. Grind the roasted lotus seeds and sesame seeds to a rough powder consistency
3. Combine self-raising flour, salt, sugar and powdered seeds and mix well.
4. Mix powder ingredients with remaining ingredients A in a mixing bowl to form smooth batter.
5. Whisk C till stiff. Add batter A and mix in one direction till well-combined.
6. Pour mixture into a lined and greased 28cm*28cm square cake tin. Bake in preheated oven at 220’C for about 10-15 minutes till lightly golden brown
7. Remove from oven.
8. Invert cake onto a clean sheet of grease-proof paper and remove the lining paper from the cake.
9. Spread cake with whisked whipping cream / grape jam.
10. In order to ease your rolling process, you may use a knife to cut a few line on the cake’s surface lightly.
11. From one end, start to roll up. Use paper to complete the rolling by pulling it.
12. Wrap the cake with the paper and leave to cool before cut into slice.

Lotus Seeds (Before and after grind)

Step 3

Step 6 (Before)

Step 6 (After)

Step 9 & 10

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Swiss Roll

Source: Amended recipe from Baking Made Easy by Agnes Chang

Ingredients:

                A.      120g      self-raising flour

     1/8 tsp       salt

       ½ tsp       vanilla essence

                   50g      castor sugar

       4       egg yolks

              3 tbsp       corn oil  

                 B.        40g      castor sugar

                        4      egg whites

¼  tsp     cream of tartar.

                 C.      30ml     whipping cream

3 tbsp     chocolate rice

Method:

1. Mix all the ingredients A in a mixing bowl to form smooth batter.
2. Whisk C till stiff. Add batter A and mix in one direction till well-combined.
3. Pour mixture into a lined and greased 28cm*28cm square cake tin. Bake in preheated oven at 220’C for about 10-15 minutes till lightly golden brown
4. Remove from oven.
5. Invert cake onto a clean sheet of grease-proof paper and remove the lining paper from the cake.
6. Spread cake with whisked whipping cream and sprinkles chocolate rice.
7. From one end, start to roll up. Use paper to complete the rolling by pulling it.
8. Wrap the cake with the paper and leave to cool  before cut into slice.

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Banana Chiffon Cake

Source: Baking Made Easy by Agnes Chang

Ingredients:

 A.       200g       self-raising flour, mix with

       ½ tsp       bicarbonate of soda and

       ¼ tsp       salt, sifted

         B.     100g      castor sugar

                    8       egg yolks

       6 tbsp      corn oil

         1 cup      mashed banana

       1/8tsp      banana essence

          C.    100g      castor sugar

                     8       egg whites

        ½ tsp       cream of tartar

Method:

1. Mix all the ingredients A & B in a mixing bowl to form smooth batter.
2. Whisk C till stiff. Add batter (1) and mix in one direction till well-combined.
3. Pour mixture into a 25cm/10” chiffon cake tin. Bake in 150’C till lightly golden brown. Increase heat to 170’C and continue to bake till golden brown and cooked (about 1 hour).
4. Remove from oven, invert tin and leave to cool. Slice and serve.

Orange Chiffon Cake

Source: Baking Made Easy by Agnes Chang

Ingredients:

A.     150g       self-raising flour

          65g       castor sugar

             5         egg yolks

5 tbsp       corn oil

5 tbsp       orange juice

        1 tsp       grated orange rind

    

                B.        70g       castor sugar

     5         egg whites

              ½ tsp        cream of tartar

Method:

1. Mix all the ingredients A in a mixing bowl, use a whisk and stir in one direction until smooth and well-combined.
2. Use high speed to whisk egg whites and cream of tartar till frothy.
3. Add in sugar slowly. Continue to whisk until stiff but not dry (egg whites can form into small peak)
4. Pour in mixture A and stir in one direction till well-combined.
5. Pour mixture into a 22cm chiffon cake tin (Do not grease or line). Bake in 150’C for 30 minutes till lightly golden brown. Increase heat to 180’C and continue to bake till golden brown and cooked.
6. Remove from oven, invert tin and leave to cool completely before removing cake from tin. Slice and serve.

Japanese Light Cheesecake

Source: unknown

Ingredients:

BASE

1 Slice 8” sponge cake*

CREAM CHEESE

A.     250g       cream cheese

370g       fresh milk

  60g       plain flour, sieved

B.           5        egg yolks

  20g       lemon juice

C.          5        egg whites

100g       castor sugar

Method:

1. Preheat oven to 180’C. Line a 8” round cake tin with grease proof paper and put in a piece of prepared sponge cale.
2. Double-boil fresh milk and cream cheese until dissolved. Add plain flour, stir and cook until the mixture has thickened. Remove from heat and leave to cool. Add B and stir well.
3. Whisk C at high speed until soft peak is formed. Slowly mix in mixture (2).
4. Strain the cheese mixture on top of sponge cake
5. Steam bake the cake in a preheated oven at 180’C for 20 minutes. Reduce the heat to 140’C and bake for another 1 hour and 45 minutes or until cooked.
6. Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for 4 hours. Remove cake from tin and place onto a cake board. Cut into pieces and serve.

Recipe for Sponge Cake*

Ingredients:

            4       eggs

  80g       plain flour, sieved

¾ tbsp    cake emulsifier

35g         fresh milk or 2tbsp water

60g         castor sugar

50ml       corn oil

Method:

1. Preheat oven to 180’C. Line a 8” round baking tin with grease proof paper.
2. Whisk sponge cake ingredients at high speed until fluffy. Lower the speed, add in corn oil and stir well.
3. Pour the batter into the prepared baking tin and bake in the preheated oven at 180’C for 25-30 minutes or until cooked. Remove cake from tin and leave to cool on wire rack.
4. Slice the cake into 3 layers.

Note:-Wrap the sliced cake separately with plastic wrapper and store in the freezer. Remove from freezer, leave to thaw for 1 hour before using.

Green Tea Mushi-Pan 日式蒸蛋糕

Source : http://ellenaguan.blogspot.com/2011/05/japanese-steamed-chocolate-cake.html

Ingredients: (makes 7 cupcakes)

85g 70g   Cake Flour (replaced with Self-raising flour coz out of superfine flour)

1 ½ Tbsp Green Tea Powder

1 Tsp       Baking Powder

1 Large    Egg

2 Tbsp     Drinking Water

3 ½ Tbsp Caster Sugar

2 Tbsp     Corn Oil

Method:

1. Sieves cake flour, baking powder and green tea powder together. (sieves at least twice)

2. Using a balloon whisk, beat egg and sugar till foamy and pale (about 5 minutes).

3. Stir in water and oil in sequence then follow by the flour mixture till well combined.

4. Lastly toss in 1.5 tablespoons of chocolate chips. Spoon mixture into prepared foil/ramekins cups that are lined with paper liners.

5. Place the cups in steamerwok (with boiling water in it), cover and steam over high heat for about 10 - 12 minutes(depending on the size) or until a skewer inserted into one of the buns and comes out clean.

Note for improvement:

1.   Will try again with cake flour and reduce flour volume coz the cakes’ texture are not as soft and smooth as expected with self-raising flour.

2.   Need to add in more sugar coz original recipe contain chocolate chips. My green tea Mushi-pan turned out not sweet at all.

 Before

After