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Saturday, April 29, 2017

Matcha soufflé roll cake


If you usually bake cakes and fond of making lighter desserts , you've probably seen this roll cake before . This deliciousness is called Dojima roll cake which originated in the Land of the Rising Sun , basically a fluffy sponge roll with cream filling . As with most Japanese-inspired dessert this cake is light in both texture and flavour .

This soufflé sponge cake  is made by cooking the flour in a melted butter ,  a cooked dough that yields a flexible texture that's just perfect for this roll . In making my soufflé sponge , I over-whipped the meringue , again , resulting in a bit runny batter and dense texture after baking . I don't really know the right texture of the soufflé sponge but from the look of my cake , it baked up nicely and thicker ( about 2/3 thick )  than I expected it to be . But then is soufflé supposed to deflate after few minutes , right ? Maybe I'll make a strawberry soufflé roll cake next time .......


The filling is basically a chantilly cream , a simple whipped cream with a bit of icing sugar . I added matcha , just because and strawberry for texture and flavour contrast . Of course , I crossed my fingers that the berries will stay put in the middle of the cake after I rolled it ! Though the berries at both ends still behaved badly and gave a huge sigh of relief when I made my first slice lol 

How did I made this roll almost seamless ? There is no sorcery involved heh ! You just need to cut the top and bottom ends diagonally so that when you roll it , it will connect firmly . The amount of cream is important as well , for this 11-inch / 28-cm square cake , you need about 300 - 350 grams ( give or take a few grams ) of cream for better result . Remember in making this roll cake , the more cream the creamier er the better lol 


Recipe adapted from Okashi : Sweet Treats Made Love

Matcha soufflé roll sponge 

1 egg
3 egg yolks
1 teaspoon vanilla extract
35 grams unsalted butter
60 grams pastry/top/cake flour , sifted twice together with matcha powder
5 grams matcha or green tea powder
60 grams fresh whole milk
3 egg whites
85 grams caster sugar

* Preheat oven to 180ºC . Line an 11-inch / 28-cm square cake pan with parchment paper .

* Combine the egg , egg yolks and vanilla in a small bowl and beat lightly .

* Place butter in a small saucepan and melt over low heat . Add in the flour mixture to the melted butter and cook for about 2 minutes until cooked through . Transfer cooked dough to a bowl and gradually add in the egg mixture , stirring or whisking as you pour ,  until you have a smooth batter . Add in milk and mix to incorporate . Strain batter and set aside .

* Place egg whites in a clean bowl and beat until foamy , add in sugar in 2 or 3 additions . Beat until whites are glossy and stiff peaks form .

* Add 1/3 of the meringue to the batter and fold in lightly , add in the remaining meringue and fold through until just incorporated . Pour batter into prepared pan and spread evenly with a scraper .

* Bake for 20 minutes . When cake is done , remove cake from the pan and place in a large food bag or cover with parchment or plastic wrap to cool completely .

For the easy-peasy matcha cream : 

300 - 350 grams   whipping cream
1 teaspoon or more matcha powder
25 grams or more icing sugar

7 pieces hulled strawberries , depending on the size

* Place bowl and beater in a fridge prior to whisking especially during summer also , prepare an ice water bath and place the bowl with the cream over it to speed up the thickening of cream .

* Place cream in a deep large bowl and sift in the matcha powder . Whisk until soft peaks form then add in the icing sugar continue beating until stiff peaks form .

To assemble the cake : 

* Once the cake has completely cooled , you can scrape the brown crust off the top of the cake ( optional ) . Use a bread knife to slice off a small portion on top and bottom ends diagonally .

* Spread a thin coating of whipped cream on top of the cake , leave a bit of space on each sides .

* Place a big dollop of cream nearly to the middle of the cake , arrange some strawberries on top , about 7 . Cover strawberries with more cream . Roll sponge gently until both edges meet . Wrap rolled sponge tightly with plastic wrap .

* Chill in the fridge to set for at least 4 hours or overnight .

To serve :

* Trim the cake on both ends . Decorate with matcha milk spread and strawberries on top .

* Chill in the fridge again for about 30 minutes before serving .







Monday, March 27, 2017

Nutella mousse cakes


Calling all Nutella lovers ! 

Culling out some of my bread spreads that are near their expiration date . I usually buy them for baking or making frozen desserts rather than consuming with bread or crackers . Most of them though are left lurking in the darkest corner of the fridge 😁 So far , I've got matcha cream , Maltesers' Teasers , Reese's peanut butter chocolate , cherry jam , peanut butter , homemade ube jam and of course , Nutella .

So many spreads , so little time ....


This creamy , dreamy dessert is a custard base mousse , unlike some recipes that only uses gelatin , this version is made just like a custard-based ice cream . Milk and egg yolks are cooked until it thickens and the rest of the ingredients are added . It yields a smooth and creamy texture that is much better than the matcha mousse tarts I made last time . When I make Nutella ice cream , this recipe will be my inspiration .

I decided to fill 6 of the mousse with Nutella but a Nutella filling will turn a bit hard after several hours of freezing ; defrosting it for an hour will soften the mousse but the filling will take time . I think adding a bit of cream to make it lighter or maybe make a Nutella jelly (?) would be much better instead . That said the mousse alone is worth making .

The mousse recipe I listed below is my slightly tweaked version . I omitted the melted milk chocolate and added more Nutella ; used cream cheese instead of mascarpone and 6-inch mousse ring rather than silicone moulds .


The biscuit base on its own taste like Nutella . I tried the biscuit/joconde recipe from one of my fave food site , substituting ground almonds with hazelnuts . It may not be as thick as I would like it to be , me being the master of over mixing the batter - good thing that I used a smaller pan instead of what is recommended least I'll be scraping the biscuit instead of cutting it lol But still quiet happy with the taste . If you want to try the recipe , double the amount and don't over mix the batter .

Time consuming dessert perhaps but it'll be worth it if you love Nutella .....


Cocoa-hazelnut biscuit

40 grams icing sugar
40 grams hazelnut powder
5 grams ( Valrhona ) cocoa powder
10 grams cake flour
1 egg
1 egg white
10 grams caster sugar
10 grams butter

* Line a 10-inch square baking pan with parchment paper .

* Preheat oven to 190ºC .

* In a mixing bowl , sift in icing sugar , hazelnut powder , cocoa powder and cake flour , mix to combine . Add in the egg and stir until mixture thickens , set aside .

* Melt butter .

* In a clean bowl , beat the egg white and sugar until firm peaks form .

* Add melted butter to cocoa-hazelnut batter , mix well to combine . Gently fold half of the meringue to the batter then mix in the remaining half .

* Pour batter into the prepared baking pan , spread batter evenly . Bake for 10 minutes or until cook through . Once baked , let cool completely before using .

* Using a cookie mould or any round glass ( it should be the same size as the top of the moulds ) cut out 7 pieces 7-cm round biscuits .

Nutella mousse , recipe adapted from Cakes Made Simple by Charles Ho 

Makes six 7-cm dome-shaped  plus two 8-cm flower-shaped mousse cakes 

190 grams whipping cream
50 grams cream cheese at room temperature
150 grams milk
2 egg yolks , about 36 grams
10 grams caster sugar
8 grams gelatin sheets
35 grams drinking water
20 grams custard powder
100 grams Nutella

120 grams Nutella for filling

* Line a baking sheet with plastic wrap . Spoon 6 pieces of Nutella at 20 grams each , about 2-inch round , leave space between each piece . Freeze until needed .

* Prepare the silicone moulds .

* Pour cream in a mixing bowl and beat until firm peaks form , chill in the fridge until needed .

* Place cream cheese in a large mixing bowl and stir until smooth , set aside .

* Place milk in a saucepan and bring to a boil over low heat .

* Soak gelatin sheets in a cold water for 10 minutes .

* Meanwhile , whisk egg yolks and sugar until light and fluffy . When milk is hot , pour gradually into the yolk mixture , whisking as you pour to prevent curdling . Pour back egg-milk mixture into the pan and cook over low heat until thickens , about 6-8 minutes . Strain custard into the bowl with cream cheese , stir until smooth . Mix in the custard powder then add in the Nutella , mix until well combined .

* Squeeze excess water from softened gelatin and place in a heatproof bowl together with the drinking water . Place bowl in a saucepan with barely simmering water , stir until gelatin is dissolved completely .  Stir gelatin into the Nutella mixture and mix until smooth . Add in the whipped cream into the mixture and stir gently until well combined .

* Pour mixture into the silicone moulds , fill each cavity halfway , place a piece of frozen Nutella on top then pour in more mixture almost to the rim of the mould . Top with cut out round biscuits .

* Put moulds in the freezer for at least 4 hours or overnight . Take out moulds from the freezer , unmould each frozen mousse and place in a baking sheet or a serving plate , let soften in the fridge for at least an hour before serving . Top with rocher , if available .