Mini Chocolate Rice Swissroll

Have you ever seen the black forest cocoa powder before? I found this during my trip to baking store at Batam few weeks ago. As I always prefer darker colour for my chocolate cake, out of curiousity bought a small packet of it. I tried to search on the net, however, cannot find any recipe with it.

This is my first time to use it, and you can see the different colour of the cocoa powder. I used 12 gr of Valrhona and 13 gr of Black Forest, and the result as you can see very very dark, don't you think so?
Next time, I think I will use lesser for the black forest cocoa powder.

Here, my last submission for this month to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Ingredients:
70 gr Boiling water
25 gr Cocoa Powder (here I used mixed of both)
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

3 Egg whites
50 gr Sugar


Filling: Buttercream

Decoration: Chocolate Rice


Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Cut into 2 pieces
- Spread cake once it cool with butter cream, roll it with the help of the greased paper.
- Refrigerate it for a while to set, before spread the butter cream on top swiss roll.
- Sprinkle the chocolate Rice
- Refrigerate it before slicing the cake

Butter Cream

Source : Aunty Yochana



Ingredients : (with modification)

50 gr Sugar

15 gr Water

1 Egg white (approx. 35-50 gr)

150 gr Chilled Butter

Method :

- Boil sugar and water till thick but flowy.

- Whisk egg white till fluffy, then pour in the hot syrup.

- Continue whisking the egg white till well corporated with syrup.

- Whisk the chilled butter separately for a while (no need until too soft or fluffy). 

- Slowly add in the whisked chilled butter to the egg white mixture and let it beat till thick and fluffy.

- Ready to be used.



Other pictures :



Cranberry Swiss Roll

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

Ingredients:

4 Egg yolks
50 gr Sugar
40 gr Milk
40 gr Oil
75 gr Cake four

4 Egg whites
25 gr Sugar

50 gr Dried Cranberry (soaked with little bit warm water for a while, then tap dry)

Filling:
100 gr Whipped Cream

Method:
- Preheat oven 200 degree.
- Placed the soaked cranberry on top the tray (12”x12”x1”) with greased paper.
- Hand whisk egg yolks and sugar until pale. Add in milk & oil, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 25gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour on top of tray that have spreaded cranberry and bake for 10-15 mins.
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream, roll it with the help of the greased paper.
- Refrigerate it before slicing the cake.

Prune Butter Cake

I never expected that I would win when I left message on "Thanks a million" from Sonia's post. As I was busy and almost neglected blogging, it's very kind of Sonia to remind me that I am one of the winners :) and this is my first time too to be a winner :D hahaha ..... 
I received the parcel early this month, however, only now get chance to share with all of you. Here is the picture of the precious gifts from her ..... Thanks again Sonia ... They are lovely & very special to me :)

I could not wait to try out from the recipes book, which have varieties recipes of bread, pastry puff, cakes and cheesecakes. I chose Prune butter cake because it was basic, easy and all time favourite cake. Indeed the cake turn out yummy except I don't know why there were some wet look on some part of the cake.

Source : Wendy Kor - A Profit-Making Bakery Shop

Ingredients:

250 gr Butter

220 gr Superfine flour

2 gr Baking powder

180 gr Castor sugar

2 gr Salt ( I omitted this, cause I used Salted Butter )

240 gr Eggs ( 4 nos )

200 gr Prunes ( Here, I only used 100 gr )

20 gr Fresh milk

Method:

- Preheat oven to 180C

- Beat ingredients butter, flour & baking powder till creamy, add in sugar and salt and for another 5 minutes.

- Add in Eggs one at a time, beat until sugar is completely dissolved.

- Stir ingredients with prune and milk mixture, mix well. Transfer to greased 7" inch round tin.

- Bake for 40-50 minutes.

Mango Swiss Roll

I love anything with mango, the sweetness and the tanginess. :)  Bought some and make this swiss roll. :) 

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

Ingredients:

4 Eggs
75 gr Sugar
90 gr Plain four
10 gr Custard flour
40 gr Milk
40 gr Oil
1/2 tsp Mango paste
A drop of yellow colour (optional)

Filling:
100 gr Whipped Cream
Mango, diced

Method:
- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add combined flour, stir well, then milk + oil + mango paste + colour mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 10-15 mins
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream and diced mango, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.