Teddy Bear on Swiss Roll?

Do you spot the teddy bear on the swiss roll? The ones you see below is how my swiss rolls have evolved as my decorating skills improved from time to time. More exciting design coming soon, I’m really so into it now. If you can dream/name it, I want to make it onto a swiss roll!!!

Ingredients & Method

Refer to previous post titled "Creative Strawberry Swiss Roll"

See the swiss roll’s top view

I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).

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Creative Strawberry Swiss Roll

With knowing the basic on how to make the swiss roll, I am now taking the new challenge to decorate it. As I always believe that art can be combined in these bake or food too, I decided to draw strawberry on my baked strawberry flavour swiss roll.  It really springs my childhood memory – I LOVE drawing…..

Recipe adapted from this basic of making swiss roll

Ingredients

Ingredients
26g Oil
3 eggs
26g caster sugar
1/2tsp Vanilla Essence
63g caster sugar
47g flour
Green & Red food coloring

Filling
whipped cream

See my swiss roll close-up

Method

  1. Preheat oven to 200ºC.
  2. Grease and line a Swiss roll tin.
  3. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
  4. Sieve flour into mixture and fold very gently using a teaspoon.
  5. Add on oil and vanilla essence.
  6. Spilt the batter into 2 different bowls (1/4 – red colour and 1/3 porportion).
  7. Scoop the 1/4 red colour batter onto the tray, bake for 1 minute. Remove from oven.
  8. Pour the 1/3 remaining mixture into tray carefully.
  9. Cook for 10-12 minutes until golden brown and springy to touch.
  10. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
  11. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
  12. Cut off any hard crusty edges. Spread with jam and roll.
  13. Leave in paper for a few minutes before serving on a plate.
I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).

Vanilla Swiss Roll

I’ve always wanted to make some Swiss roll and just so happen came across this month aspiring baker’s challenge – Swiss Roll. Hence, I taking up this challenge even I’ve been told Swiss rolls are hard to make especially the rolling part. It’ll be a challenge…or a disaster…This is one deliriously joy for my first attempt to make swiss roll: a light vanilla swiss roll with whipped cream. This is best eaten with coffee.

Recipe adapted from this basic of making swiss roll

Ingredients

Ingredients
26g Oil
3 eggs
26g caster sugar
1/2tsp Vanilla Essence
63g caster sugar
47g flour

Filling
whipped cream

Method

  1. Preheat oven to 200ºC.
  2. Grease and line a Swiss roll tin.
  3. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
  4. Sieve flour into mixture and fold very gently using a teaspoon.
  5. Add on oil and vanilla essence.
  6. Pour the mixture into tray carefully.
  7. Cook for 10-12 minutes until golden brown and springy to touch.
  8. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
  9. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
  10. Cut off any hard crusty edges. Spread with jam and roll.
  11. Leave in paper for a few minutes before serving on a plate.
I’m submitting this entry to this month’s Aspiring Bakers #9 themed ‘Swiss Rolling Good Times’ hosted by ‘Obsessedly Involved With Food’ (Details here).

Cotton-like Chiffon Cake

What can I bake within 1 hour time??? Well, this kind of question always bothering me. Baking bread at least needs 4-5 hours (total baking & proofing time) but cake needs much shorter time. The best thing is I will have it for my rest of my days’ breakfast. Generally, when talk about cake, you will think it is buttery and fattening but this little spongy chiffon cake has made me addicted to bake every week. The simple reason is chiffon cake do not contains any creaming of the fat and sugar because the fat is in liquid form (vegetable oil or you can substitute with olive oil. This moist and tender, light and airy cake that has the springy texture of a sponge cake. Chiffon cake below is my self-invented Pure Cadbury chocolate Chiffon Cake.

There are several useful tools for baking successful chiffon cakes despite relies on the whipped egg whites correct method. Description of the picture from left to right as below:

  1. The removable chiffon cake tube pan (20cm in diameter suitable for 3-4 eggs recipe), central tube assured the even distribution of heat to the batter, resulting in cakes that cooked more quickly.
  2. Non-sticky chiffon cake huge tube pan 26cm in diameter (depends on your batter percentage , normally use for 5 eggs and above recipe)

  1. Cake tester to draw any line above your chiffon cake batter before baking or you may use it to test whether the cake is ready after baked.
  2. Small spatula to remove it smoothly from chiffon cake tube pan. I found it is the vital tool.

If you find any difficulties to find these baking tools/molds above, I can help you to place order and send over to you. Just drop me the email to hankerie@gmail.com or click on this Shop page for more details.

Baking have become one of my favorite hobbies, specially to destress after a hectic day. Don’t believe me? Give it a try.

Chiffon cake history: (Excerpted from http://en.wikipedia.org/wiki/Chiffon_cake)
The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to “chiffon cake” and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.[1]