Mini Mocha Swiss Roll

Tonight trying a "Coffee Delight" a Mocha Swiss Roll specially made for my mum's request!!! Mmmmm... with coffee aroma.. Yummy !!! 

Here's the recipe:

Untensil: 

26cm x 26cm baking tray

(I would recommend a smaller tray size than my tray size or 2X double up the recipe, if u want your cake layer to be thicker) 

Ingredients:

(A) Egg Batter

Cake flour 20g

Egg yolk 2

Sugar 20g

Cocoa powder 15g

Coffee / milk / water 20g 

(I use espresso coffee)

Oil 20g

Vanilla extract 1/2 tsp

Coffee emulco 1 tsp

Pinch of salt 

(B) Meringue 

Egg whites 2

Sugar 30g

Cream of tar tar 1/4 tsp

(C) Mocha Cream

Whip cream 1/2 cup

Coffee emulco 1/4 tsp

Cocoa powder 2 tsp

Method :

(A) Egg Batter

-Sieve cake flour and cocoa powder together into a bowl. Add pinch of salt.

-Heat oil till bubbles formed but not too hot. 

- Pour oil into the cake flour with cocoa powder and salt. 

- Add in sugar stir it till incorporated.

-Add in egg yolks, coffee and coffee emulco. Stir till well-mixed using hand whisk. 

(A) Egg batter Done!!! Set aside and prepare the (B) meringue.

(B) Meringue 

-Beat the egg whites for a few mins till bubbles formed. Add in cream of tar tar.

-Beat to firm peak, which the meringue can hold onto the balloon whisk.

-Add in 1/3 of meringue into the (A)egg 

batter. Fold with hand whisk.

-Continue fold in the rest of the meringue into 2-3 batches. 

-Finall folding using a spatula till well mixed.

-Line baking tray with parchment paper. (No need Grease)

-Slightly tap the baking tray on worktop a few times to burst out the air bubbles.

-Bake at 180 degree in a preheated oven for 15mins. 

-Insert skewer till it comes out clean.

-Prepare a new parchment paper, sieve icing powder on it. 

-Place the cake facing down on the new parchment paper.

-Rolled the cake , twist on both sides of the parchment paper, let it cooled. 

Time to prepare frosting. 

(C) Mocha Cream

-Freeze the balloon whisk into freezer for 10mins. 

- Pour 1/2 cup whipping cream, whip to soft peak .

-Add in 1/4 tsp coffee emulco. Whip at Low speed.

-Sieve in cocoa powder gradually into 2-3 batches. Whip at Low to medium speed till firm peak. 

Mocha cream it's done!!! Mmmm... I can smell "coffee AROMA"!!! 

-Frost the fresh mocha cream onto the cake. 

-Rolled up with parchment paper slowly. 

Frost your desire Creative design ...

Let it chill in refrigerator for 1-2 hrs b4 served. 

Hope u like this " Mocha Swiss Roll Delight" recipe!!! 

                   Surelicious Bakie

Strawberry Shortcake

OMG!!! "Strawberry Shortcake" it's my all time fav!!! Light strawberry fragrance ...

Vanilla Sponge Cake

Ingredients:

(A) Egg Batter

Egg yolk 4 

Sugar 50g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon 

Full cream milk 80g

Vanilla exact 1 tsp

Pinch of salt

(B) Meringue

Egg white 5

Cream of tar tar 5g

Sugar 50g

8" inch (Fixed) cake pan

Method

(A) Egg batter

-Using electric mixer, whisk egg yolks with sugar till well incorporated.

-Add oil,full cream milk and vanilla exact whisk it till creamy and bubbles formed. Beat until mixture is fluffiness .

-Add flour sieved it gradually into 3-4 addition, using hand whisk mix it.

-Add baking powder and pinch of salt. Well-mixed.

(B) Meringue 

-Using electric mixer, whisk egg whites for secs till bubbles formed.

-Add cream of tar tar.

-Add sugar gradually.

-Whisk meringue to firm peak.

-Add 1/3 (B) meringue to (A) egg batter at a time. 

-I'm using hand whisk to do folding.

- Using a spatula doing the last folding.

-Line a baking paper on the base of the cake pan.

-Pour down the batter slowly. Tap the cake pan on worktop a few times to burst the air bubbles inside.

-Preheat oven @160 degree.

(Mine Rowenta oven,tempt and baking duration still varies on individual oven performance)

-Using water bath baking, means emerge cake pan on a tray of hot water during baking. 

-Baking for 30mins @160 degree. 

(For Rowenta oven, after 1st 10mins place a tray on the TOP rack to block the heat from burning the cake)

-After 30mins, REDUCED tempt to 140 degree bake for another 10 mins. 

-Inverted let it cooled.

Sad... Cracked TOP!!! But never mind la no worries , coz later the TOP will b slice-off. Hahahaha..

Strawberry Frosting

Ingredients:

Whipping Cream 1 cup

Strawberry emulco 1/4 tsp

Fresh strawberries 2 small boxes

(For decoration)

Easy method:

-Chill the balloon whisk into freezer for 10mins. This is to whip the fresh cream faster.

-Whip the whipping cream to firm peak, lower down to lowest speed add strawberry emulco to well-mixed.

Spread fresh strawberry cube on every layering. (Optional)

Lastly frost the whole cake. Next.. time for decoration... That's my favourite!!!

Nicely sliced serving my guests.

Hope you'll like the "Strawberry Shortcake" recipe , and thanks for browsing ... See you soon!!! 

                  Surelicious Bakie

Blueberry New York Cheesecake

Trying something rich and creamy melt in mouth cheese cake? Try this recipe ... it's a inspiration from my hubby asking me baking a Starbucks New York Cheesecake... Lol!!! 

Here's the recipe ...

Blueberry New York Cheesecake 

Utensil: 6 inch removal pan

Ingredients:

Crust

Digestive biscuits 85g

Butter (melted) 60g

Cheesecake Filling 

Cream cheese 250g (room tempt)

Sugar 35g

Eggs 100g

Finely grated Lemon zest 1 tsp

Fresh Lemon juice 1 tsp

Sour cream 1/2 cup

Vanilla extract 1/4 tsp

Blueberry Topping

Water 50 ml

Gelatine powder 2 tsp

Blueberry jam 5-6 tablespoon or more

Method:

Crust 

-Crush the digestive biscuits in a plastic bag. 

-Add crushed digestive biscuit and melt butter into electric grinder, grind into fines sand crumbs.

-Press the crumbs into the base of the tin.

-Bake for 20mins @180 degree.

Cheesecake filling

-Cut cream cheese into cubes.

-Beat the cream cheese until light and fluffy.

-Add sugar gradually, stop and scraping the side and bottom of the bowl more often. 

-Add eggs, lemon zest, lemon juice and sour cream at a time slowly.

-Stop the mixer and scrap the side and bottom of the bowl.

-Continue beat till smooth creamy stage. 

-Bang the mixer bowl on worktop a few times to burst the air bubbles. 

-Grease the pan with butter.

-Pour mixture into the cooled crust. 

-Wrap aluminium foil on the base of the tin . (I didn't use aluminium foil, coz I do not have a 6 inch removal pan, but I'm using normal pan, using baking paper to lift up the cheesecake)

-Bake for 40mins @180 degree using water bath method.

-After bake Please DO NOT take out from oven , leave it inside oven for another 50min. 

Topping 

-Add gelatine into water and stirs to a bowl. 

-Prepare a pan of water, medium fire boiled, place the bowl of gelatine mixture stir till it melts completely. 

-Take out the mixture, set aside till completely cooled. 

-Add blueberry jam stir into the gelatine mixture, spread evenly and gently onto the cheesecake.

-Place the cheesecake into the chiller for 45min or more... (I place into freezer for 30min to let blueberry topping set faster) and u can eat it immediately.

-Alternatively u can place the cheesecake into the chiller overnight for better taste!!! 

Thanks for browsing ... hope u'll like this rich and creamy melt in mouth Blueberry New York Cheesecake recipe !!!

** Ladies's philosophy: Eat first b4 u think of dieting...LOL!!! Am I right??? Hahahahaha .....

 

Ribena CheeseCake

It's a piece of AWESOME appetising desert that anyone with sweet-tooth should try it... My hubby, dad and Mother in law extremely LOVE it , it taste more like a pudding!!! Maybe next time should make into cups best serving to guests. 

Recipe credit to :

http://dingoozatfood.blogspot.sg/2014/08/the-modified-recipe-of-ribena-marble.html?m=1

I added black currant fruit jam on the topping for better taste with purée. 

Pour Ribena gelatine mixture . Refrigerate  for 45min-1hr b4 serve. 

Although I don't eat cheese even I dun dare to taste it coz I have a probia on dairy products, but I love to see the way my beloved ones eat with great gusto, this is the appreciation of my effort for them. 

Thanks for browsing my blog... Have a AWESOME baking!!! See u...soon!!!