The Baking Diaries since March 30th, 2011

Raspberry Roulade

credits

Recipe:

Sponge Cake: 17g flour, 1 1/2tbsp cornstarch, 2 eggs, 1/4 yolk, 45g caster sugar

Cream Filling: really what i did was just pour cream straight into the bowl, no measurements required, then add a bit sugar when you beat it. But roughly 80ml? 100?

Coating: 2 whites 20g caster sugar

Oh and also raspberries- no defined measurement, it’s your choice really.

Preheat to 200C. Line 28x20cm pan with baking paper. Separate eggs. Add yolk to the yolks. Whisk together flour and cornstarch. Beat eggs at high speed with 1/4c sugar. Sift flour in, fold well. Beat whites until foamy add remaining sugar, beat until stiff. Fold into yolk mixture. Pour into pan. Bake for 8 minutes. Invert sponge cake into baking sheet with sugar, roll it, while its still hot. When cool, unroll, spread filling and with raspberries, roll, spread with coating. Then use blow torch and heat meringue until brown.

Filling: beat cream until soft peaks, add sugar, beat.

Coating: beat whites until foamy, add sugar, beat until stiff. Spread on top of roulade

Raspberry Meringue Roulade, 

credits.Recipe:

Sponge Cake: 17g flour, 1 1/2tbsp cornstarch, 2 eggs, 1/4 yolk, 45g caster sugar

Cream Filling: really what i did was just pour cream straight into the bowl, no measurements required, then add a bit sugar when you beat it. But roughly 80ml? 100?

Coating: 2 whites 20g caster sugar

Oh and also raspberries- no defined measurement, it’s your choice really.

Preheat to 200C. Line 28x20cm pan with baking paper. Separate eggs. Add yolk to the yolks. Whisk together flour and cornstarch. Beat eggs at high speed with 1/4c sugar. Sift flour in, fold well. Beat whites until foamy add remaining sugar, beat until stiff. Fold into yolk mixture. Pour into pan. Bake for 8 minutes. Invert sponge cake into baking sheet with sugar, roll it, while its still hot. When cool, unroll, spread filling and with raspberries, roll, spread with coating. Then use blow torch and heat meringue until brown.

Filling: beat cream until soft peaks, add sugar, beat.

Coating: beat whites until foamy, add sugar, beat until stiff. Spread on top of roulade

Genoise sponge, with cream and berries. four layers ladies and gentlemen.

credits!

Recipe: makes 2 8 in cakes

• 250g golden caster sugar
• 8 medium eggs
• 250g plain flour
• 50g butter

Filling: 500ml cream, 2 tsp vanilla, mixed berries, icing sugar

1. Preheat the oven to 180°C/gas mark 4 and line, grease and dust 2 x round 22cm cake tins with flour.
2. Put the sugar and eggs in a heatproof bowl and sit over a pan of just simmering water. Beat with an electric whisk until hot then remove from the heat and continue to beat continuously for 10 minutes. The mixture will double in volume and should fall in ribbons on the surface when dripped from the whisk.
3. Melt the butter until it starts to turn golden (called a beurre noisette) then with the whisk running add the melted butter. Sieve in the flour and fold very gently into the mixture with a large metal spoon; be careful not to over-mix as this will prevent the cake rising properly.
4. Divide the mixture between the tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then turn out on a wire rack to cool.
5. Once ready to serve, beat the cream with the vanilla sugar until light and fluffy. Carefully slice off the top golden crust from each cake. Don’t throw these away - they can be enjoyed as a teatime treat with jam and cream! Cut the sponges in half horizontally to make 4 sponge layers.
6. To assemble the cake, place the bottom layer on a cake stand or serving plate and spread with a layer of whipped cream. Layer some berries on top, slicing larger ones, then cover with another layer of cream and sit the second sponge on top. Top this sponge with just cream then top with the third sponge. Cover with cream and berries then sit the final sponge on top, cover with cream and berries to decorate. Dust with icing sugar to finish and serve.

Its easier if you make the sponge a day before. 

from left to right: raspberry creme brulee, raspberry+blueberry+strawberry creme brulee, strawberry creme brulee

credits! this was my food tech coursework

Recipe: makes 3 regular sized ramekins

2 egg yolks

3/4c cream

30g sugar

1/4tsp vanilla

Choice of berry

Heat cream. Whisk sugar and egg yolks together, temper cream into yolks, pour into steady stream. Whisk. Pour through sieve. Fold in berries. Pour in ramekins. Bake 25min in water bath

from left to right: raspberry creme brulee, raspberry+blueberry+strawberry creme brulee, strawberry creme brulee

credits! this was my food tech coursework

Recipe: makes 3 regular sized ramekins

2 egg yolks

3/4c cream

30g sugar

1/4tsp vanilla

Choice of berry

Heat cream. Whisk sugar and egg yolks together, temper cream into yolks, pour into steady stream. Whisk. Pour through sieve. Fold in berries. Pour in ramekins. Bake 25min in water bath

credits

credits

raspberry coconut trifle parfait

owned by me

owned by mee