Double Chips Cupcakes

Recipe

Ingredients (yield 12cupcakes)
170g unsalted butter (room temperature)
110g sugar
3 eggs
170g self-rising flour
1/4tsp salt
1/2tsp vanilla paste
40g chocolate chips
40g white chocolate chips

Steps:
1. Preheat oven to 180C.
2. Line muffin tin with paper casing and set aside.
3. Sift flour into a mixer bowl.
4. Add sugar, salt, butter, eggs and vanilla paste into the flour.
5. Beat the mixture at low speed until well blended.
6. Then switch to medium speed and continue to beat till smooth and pale, about 3mins.
7. Lastly, fold in both the chips.
8. Spoon batter into the muffin tin until 60% full.
9. Bake in a preheated oven for 25mins.
10.Remove cupcakes from tin and cool on a wire rack.

Mango Swiss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Orange food colouring

100g whipping cream (whipped)
1 mango (diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray, carefully peel off greaseproof paper.
15.Transfer sponge onto wire rack and cool with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced mango around.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Seaweed Pork Floss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Topping:
adequate chopped spring onion
adequate seaweed
adequate pork floss

Filling:
25g mayonnaise
25g butter cream
adequate pork floss

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Scatter topping around the surface of the batter.
11.Bake in a preheated oven for 10mins.
12.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Mix butter cream and mayonnaise together.
2. Carefully transfer sponge onto a greaseproof paper.
3. Spread mayonnaise cream on sponge and scatter pork floss around. (Do not scatter too much pork floss and leave the edge without pork floss so that the sponge can stick together to secure the roll.)
4. Gently roll sponge by using the paper to lift the cake and guide roll.
5. Wrap up swiss roll in a greaseproof paper.
6. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.

Chocolate Toffee Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Toffee syrup:
45g brown sugar
15g butter
40g whipping cream

Toffee cream:
40g toffee syrup
100g whipping cream (whipped)

Chocolate sponge:
3 egg (separated)
50g sugar
1/2tsp chocolate paste
45g cake flour
2tsp cocoa powder
1/4tsp baking powder
40g butter (melted)

35g toasted nut (chopped)
(Use any type of nuts of your choice. I used 'Kangaroo' brand Teriyaki cashew nuts.)

Steps:
Toffee syrup:
1. Pour everything into a small saucepan, cook over low fire.
2. Boil until syrup just thicken.
3. Remove from fire and set aside to cool.

Toffee cream:
1. Fold in 40g of toffee syrup into whipped cream until well blended. (You may add in more toffee syrup.)
2. Cover and chill in fridge.

Chocolate sponge:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift cake flour, cocoa powder and baking powder together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks and chocolate paste,
whisk for another 1min until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold in melted butter into the batter until well combined.
9. Pour batter in the prepared tray and smooth the surface.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper.
2. Spread toffee cream on sponge and scatter chopped nut around.
3. Gently roll sponge by using the paper to lift the cake and guide roll.
6. Wrap up swiss roll in a greaseproof paper.
7. Rest roll in fridge to stabilize it shape.
8. Remove, slice and serve.

Pandan Chiffon Cake (烫面)

Recipe is from here.

Pandan Kaya Swiss Roll

I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Recipe

Ingredients
Pandan Kaya:
200ml coconut milk (Kara brand)
2 large egg
50g sugar
2tbsp pandan juice
1tbsp corn flour
1tbsp plain flour
3blades pandan leaf
(If you prefer a stronger pandan flavor, add 1/4tsp of pandan paste.)

Sponge Roll:
3 egg white
70g caster sugar
4 egg yolk
45g cake flour
10g rice flour/corn flour
1/4tsp salt
40g veg. oil
1/3tsp pandan paste

Steps:
Panda Kaya:
1. Mix coconut milk, eggs, corn flour, plain flour and pandan juice together until well combined.
2. Strain mixture into a saucepan, add in sugar and pandan leaves.
3. Cook over low fire, stir constantly until mixture thicken. (Do not over cook it, once kaya is too thick it will turn lumpy and will be difficult to spread on cake.)
4. Discard pandan leaves and set aside to cool.

Spong Roll:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray, set aside.
3. Sift cake flour, corn flour and salt together, set aside.
4. Use a cake mixer and whisk the egg whites until foamy.
5. Add in sugar gradually and whisk till stiff peaks form.
6. Switch mixer speed to medium and slowly add in egg yolks and pandan paste, whisk for another minute till well blended.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold veg. oil into the batter until well blended.
9. Pour batter in the prepared tray.
10.Bake in a preheated oven for 10mins.
11.Remove cake from tray and cool on a rack with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread pandan kaya on the cake.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

( Note:This is a difference recipe from my past post on Pandan Kaya Swiss Roll.)