Mini chocolate-rice roll

Received good reviews when I made this Chocolate roll. My kids and Sister-in-law enjoyed it. And in fact, I'd burnt the bottom layer of the cake! Seemed easy recipe but kinda of 'petty' cake as well, need much care and attention. To settle the chao tar bottom, I scraped it away as I do not wish to waste it.

Recipe and method adapted by Happy Flour.

Ingredients:

• 3 egg (separated) 
• 50g sugar 
• ½ tsp chocolate paste
• 45g cake flour 
• 2 tsp cocoa powder 
• ¼ tsp baking powder 
• 40g butter (melted) 
• butter cream 
• chocolate rice

Method:

(Cake)

• Preheat the oven to 200°C.
• Lined and greased 9 x 12" baking tray, set aside.
• Sift cake flour, cocoa powder and baking powder together and set aside.
• Whisk the egg white till foamy.
• Add in sugar gradually to the egg whites and beat till stiff peaks. 
• On medium speed, add the egg yolks one by one and chocolate paste, whisk till well incorporated.
• Fold the flour mixture gently to the egg white mixture in 3 portions till well incorporated.
• Fold in the melted butter till all are well incorporated.
• Pour batter onto the tray, smooth it out and punch on the table top to remove excess air.
• Bake for 10-15 min (I baked for nearly15 min)
• Transfer the cake to a rack and let it cool. (skin facing up)

(Butter cream)

Ingredients and method by My sugar n spice.

I've halve the recipe.

• 200g of unsalted butter
• 70g of egg white
• 70g of powdered sugar (icing sugar)
• 1 tsp of vanilla extract

Method:

• Whisk the egg white in a clean bowl till bubbles
• Add in powdered sugar graudually and beat till stiff peak (not dry form), set aside
• In a clean bowl, beat the butter till creamy and pale yellow
• Add in the egg white mixture gradually to the butter mixture and mix until all are well incorporated. 

The butter cream can be stored in an air-tight container inside the fridge for couple of weeks. Just defrost in advance when you need it.

Yule log cake

Ahhhh... very late post since X'mas has been over for couple of weeks! I was contemplating if I should post this log cake out? Cos' it look terribly horrible! LOL. I should have start with some easy 'stunts' first instead of doing a ice-cream log cake when basic skills are not there yet! Anyway, the cake is pretty soft due to ice-cream. (aiyah, it's due to prolong soakage in the ice-cream)

The swiss roll recipe adapted from Thelola789789 and the ice-cream log cake's recipe adapted from here.

The flavour of the ice-cream is Mocha Crumble from WALL's.

Swiss roll

Done my very first swiss roll. (And I'd rolled the swiss roll on the wrong side! HAHA.) This is part of a process to do a X'mas log cake too. :) Go watch on YouTube for tips for rolling up the swiss roll and recipe.

There's so much things for me to embark on. Feeling so excited about it! Fondant the next, then cake decorations, etc. :) 

Recipe and method adapted by Thelola789789.

Ingredients:

(A)

• 4 Egg Whites 
• 30 g Sugar 

(B)

• Pinch of salt 
• 4 Egg Yolks 
• 10 g Sugar 
• 35 g Oil 
• 20 g whole milk 
• 1/2 Tsp Baking Powder 
• 50 g Cake Flour (sift 2 times)

Method:

• Preheat your oven to 190°C.
• Grease your baking pan with butter/oil, line a parchment paper onto it and grease again. Set aside.
• Sift cake flour and baking powder two times. Set aside.
• In a big bowl, beat the egg whites and add the sugar a little bit at a time till stiff peaks. Set aside.
• In a big bowl, beat the yolks with 10g of sugar and salt.
• Add oil and milk to the yolk mixture.
• Once the mixture turned pale yellow and creamy, add the flour mixture and beat well. 
• Add the egg white mixture one portion at a time (total 3 portions) to the flour mixture.
• Once everything folded in and well incorporated, pour the batter onto the baking pan and spread evenly.
• You may pump on the table top for couple of times to remove excess air in the batter.
• Bake for about 8-10 min. You know it's done when toothpick goes in and comes out clean.
• Once slightly cooled, bring the cake out of the pan and place it on a metal rack.

Tips:

• Prepare a parchment paper (about same size of your cake), spread icing sugar evenly on it. This is to prevent the cake from sticking on the paper when we flipped over. Remove the old parchment and replace with a new one.

Fillings:

• 200 ml of heavy whipping cream.
• 2-3 tablespoons of preserved raspberry jam.

Method:

• Beat the whipping cream till stiff. Or at least not runny form.
• Add the preserved raspberry jam and beat till well incorporated.
• Spread on your cake (base) evenly. Avoid spreading on the edges of the cake.
• Roll up the cake and let it get set in the refrigerator for around 1 - 2 hours.
• Enjoy your swiss roll!