Monday, February 23, 2009

Yam Swiss Roll

It's a challenge to make a swiss roll.First if the swiss roll is over baking then it will end up not easy to roll.Second,if the swiss roll is too dry it might turn out not soft(Not enough water or oil).Third,if the swiss roll is under baked(like mine)it will not presentable.It is also very important to adjust the right oven temperature and baking time for swiss roll.Another problem is the egg whites won't beat correctly if the sugar is added at the beginning.Adding it gradually, at the soft peak stage, so that you don't break down the "fluff" of the peaks.

yam swiss roll


4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt


40ml Melted butter/canola oil
40gm milk


Some Icing(for decoration)

Yam filling
A packet of ready frozen yam filling( thawed)
Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.
( Adjust the sugar according to your taste)
Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)
till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.
(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.
Bake for 15-18 minutes.
You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.10)Leave it cool and then spread the yam filling and roll the cake. Sprinkle some icing sugar on top.

Cream Cheese Jelly Layer Cake

I am sure not everyone like No-bake cheese cake.Perhaps they found it horrible and doesn't compare to a baked one.Well,that's including my kids!No-bake cheesecakes are a type of dessert that usually includes gelatin,jelly powder or cornstarch to make it set up.It has silky,creamy and light texture.I rather take the extra time and make a baked one because no one in my family likes it.Baked cheesecake has that firm and slightly crumbly texture.For sure the it is much more tastier.A baked cheesecake is the only true cheesecake.Although it needs extra work but worth it.No-bake cheesecake can be tasty, but are no match for a really good baked cheesecake.


For the jelly layer use:

  • 1 pkt Strawberry Jelly or JELL-O

  • Make the liquid jelly as instructed on the packet.

The base:
  • An 8 inches thin layer sponge cake or cookies for the base.

For the cheese layer, mix:

  • 300gm of philly cream cheese

  • 200gm of cream, whipped

  • 70gm white sugar or more(This amount can be adjusted according to your taste).

  • 2 teaspoon gelatine melted in about 4 tablespoons hot water(1 tbsp lemon juice or vanilla essence) or Jelly powder(2 1/2 tsp with 5 tbsp hot water)

  • Beat the fresh whipping cream. set aside.

  • Put the cream cheese into a bowl with the white sugar.

  • Beat the cream cheese and sugar till light and fluffy.

  • Gently fold in the whipped cream and gelatine or jelly mixture.Set aside.

  • After the jelly has set,put the jelly on the bottom of a round 8 inches cake pan.

  • Then,pour in the cream cheese mixture.

  • Lastly,place the thin layer sponge cake on top of the cream cheese mixture and press lightly.Refrigerate till cheese is firm (usually overnight)

  • Invert jelly cake onto a plate.Serve cool.

Thursday, February 19, 2009

White Chip Chocolate Cookies

The easiest way of making cookies is by using two spoons to drop the soft dough onto the prepared baking tray.Usually it needs more space between dough to allow spreading.I normally like my cookies a little on the crisp side and not the chewy and soft.This recipe makes my chocolate chip cookies thin and crisp.If you like the chewy and soft cookie try not to use white sugar just use brown sugar it work for me or add instant vanilla pudding in your recipe.

70gm Sugar
110gm Brown Sugar
Pinch of salt
160gm Butter
1 Egg
1/2 tsp Vanilla Essence
200gm Flour
1/2tsp Baking Soda
1/2 Baking Powder
100gm White chocolate chips(chopped)

1)Cream (A) light.
2)Then add in (B)and cream till smooth.
3)Lastly add in (D) and mix well.
4)Drop a teaspoonful of dough into greased baking pan.
5)Bake for 15-18 minutes at 170c.

Macadamia Nutty Biscotti

Biscuit or Biscotti is a hard,dry and instensely flavoured cookie which is usually dipped in coffee or milk.They're made by baking a loaf of cookie dough, slicing it and then twice-baked.They come in several flavors including almond, chocolate, hazelnut and etc. Make sure stored it in a dry and airtight container to keep the cripsyness but if you want them soft just don't bake them hard on the second round in the oven so they stay soft.Usually, if biscotti recipes don't have egg whites and rice flour,they have a better chance of being on the soft side.This recipe isn't hard as a rock but crispy.
4 egg whites
110gm castor sugar
Pinch of salt
120gm Flour
30gm Rice flour
100gm Whole Almonds
100gm Macadamias
1 tbsp Almond Extract
(1) Whisk egg white with sugar till light and fluffy.
(2) Fold in flour,nuts and almond extract lightly till till mixture.
(3) Pour into a 2 loaf tin and bake at 175C for 40 mins.
(4)Let it cool and refrigerate for few hours or till harden.
(5)Cut into thin slices about 2mm thick and bake at 150C for another 15 mins. till dry and crispy. Leave to cool before storing into containers.

Cream Puff


250g Water
2g Salt
90g Butter
60g Cooking Oil
200g Flour

4 Eggs(Large)

(1)Put water, Cooking Oil and salt in a saucepan and bring to a boil.
(2)Remove from heat and add the flour in a steady stream.
(3)Mix as quickly as possible with a sturdy wooden spoon.
(4)Stir and cook into a smooth paste.
(5)Bring the mixture into a mixer and add eggs in several portions and mix till smooth.
(6)Fill a pastry bag with the dough to make a cream puff ring.
(7)For cream puffs, Squeeze out balls about the size of ping pong or golf balls.
(8)Bake at 360F for about 20-30minutes.