The Baking Diaries since March 30th, 2011

Banana Swiss roll

Recipe- 11x8inch pan

120g egg whites (around 8-10)

60g sugar

80g Egg yolk (approx 5)

20g sugar

60g oil

60g milk

80g flour

1/2 tsp baking powder and vanilla

1/4tsp baking soda

Whipping cream

Banana- around 1

180C

Beat whites until foamy, then add 60g sugar, and beat until stiff peaks. Set aside

Beat yolk with 20g sugar until pale yellow and stiff.

Add milk and oil, and beat, then add vanilla. 

Sift in flour, baking powder, baking soda. Beat. 

Fold in meringue, and pour mixture into pan, lined withbaking paper. Bake for 15 min

Take out and leave to cool.

Beat cream with some sugar until soft peaks (for whipping cream)

Spread cream on swiss roll and arrange chopped bananas on top.

Roll cake into a swiss roll, and wrap with cling film, then refrigerate for one hour.

(Source: Flickr / bakingexplosion)

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

Happy Father’s Day!

Chocolate Blueberry Meringue Roulade

credits

7g flour,5g cocoa (depends how chocolatey u want) 1 1/2tbsp cornstarch, 2 eggs, 1/4 yolk, 45g caster sugar

blueberries

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 and cocoa. 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 blueberries, 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. 

(Source: Flickr / bakingexplosion)

Green Tea Swiss Roll with Azuki Bean Cream Filling

Recipe: makes on 27x20cm pan with just a bit extra (make it as one cupcake if you want)

120g egg white

60g sugar

80g yolk

20g sugar

60g oil

60g milk

80g flour

bking powder 1/2 tsp

1/4 tsp baking soda

1 1/2tsp green tea powder

180C. Line pans with baking paper ,Beat whites until foamy, add 60 sugar, beat until soft peaks. Set aside

Beat yolks until foamy, add sugar, whisk until pale and yellow. Pour in milk and oil. Sift in flour, baking powder, soda, green tea powder. Fold in meringue. Pour mixture into 8x8 pan until you see the thickness is about 2cm. Leftover, pour in 27x20cm pan. Bake 15min. Cool, do not roll.

Filling: cream + sweetened red beans +sugar

Beat cream add some sugar (sweetness depends on your own taste)

After whipping the cream to stiff peaks, spread on cake. Put some red beans on top, as a column. Roll, Chill.

Serve

Vanilla Swiss Roll with Vanilla cream

credits!

Recipe: makes 1 8x8 cake AND 1 27x20cm pan (which is what you want, 8x8 is just leftover)

120g egg white

60g sugar

80g yolk

20g sugar

60g oil

60g milk

80g flour

bking powder 1/2 tsp

1/4 tsp baking soda

vanilla cream: 200g cream, 20g sugar,1/2 tsp vanilla, 1/4 tsp rum

180C. Line pans with baking paper ,Beat whites until foamy, add 60 sugar, beat until soft peaks. Set aside

Beat yolks until foamy, add sugar, whisk until pale and yellow. Pour in milk and oil. Sift in flour, baking powder, soda. Fold in meringue. Pour mixture into 8x8 pan until you see the thickness is about 2cm. Leftover, pour in 27x20cm pan.

Separately (another occassion) if you want a more moist but not rollable and will break so not suitable for swiss roll sponge pour everything into 27x20cm pan. It is amazing, that sponge, suitable only for tea snacks.

Bake 15minutes. Cool. Do not roll or do anything with it.

Vanilla Cream: Beat cream until foamy, gradually add sugar, beat until soft peaks, add vanilla and rum, beat until stiff.

Spread cream on sponge. Roll. Decorate with melted chocolate.