Saturday, October 6, 2007

Strawberry White Roll

actually i'm not fond of roll cake since my couple attempts resulted in broken cake or a bald cake when they're rolled up. but this roll cake is fully egg whites and it resulted in a elastic cake that is quite easy to roll. and it's deliciously fruity. the only matter i still can't release myself from a baldy roll cake, although this is far more better than traditional roll cake, it still unevitably baldy at several section (not quite obvious in the picture, right?)...:p

Strawberry White Roll

100 gram cake flour
25 gram corn starch
1 tsp baking powder
70 gram caster sugar
100ml orange juice (from 1 orange)
Grated orange rind from 1 orange
¼ tsp salt

350ml egg whites
100 gram caster sugar
100 gram strawberry, chopped
100 gram canned mandarin orange, chopped

Prepared a 32cmx2cm square pan, grease and line with baking paper.
Spread the chopped strawberry and mandarin over the pan.
Sift flour, corn starch and baking powder, set aside.
Stir together 70 gram sugar, orange juice, orange rind and salt until sugar dissolved.
Fold in flour in 2-3 phase, stir until combined, set aside.
In another bowl, beat egg whites and slowly drizzle in sugar. Beat until forming soft peaks.
Gently fold egg whites into flour mixture in 2-3 phases.
Spoon mixture into prepared pan and smooth the top.
Bake for 25 minutes or until top is golden.
Remove from oven and unmold the cake into a non-stick mat/paper.
Spread butter cream or jam, roll up.

this recipe is taken from Olahan Lezat Telur from Sedap. i think it's quite like angel food cake. at the time i was running out of mandarin orange so i simply skip it. the orange juice alone is enough to give it a fresh orange taste. i spread store bought butter cream over it and roll it up, but it looks like the roll is not tight enough that we can see in this picture the middle of the cake is loosen.

i really dream of a fine sharp knife for cutting all my cake. (or a perfect cutting skill?)...

Cake ala Taiwan

this recipe is taken from Cake Decorating book by Sedap. this is actually a sponge cake but rather plain since the oil take over all butter. the combination of oil and milk make it very moist and the texture is soft and spongy.

Caka ala Taiwan

100 gram vegetable oil
30 ml milk
¼ tsp salt
2 eggs, lightly beaten
5 eggs
150 gram sugar
150 gram all purpose flour
¼ tsp baking powder

Preheat oven to 180c degree and butter and flour a 22cmx6cm square pan
Bring to a boil oil, milk and salt, stir until foamy. Remove from the heat.
Stir in 2 beaten eggs when warm and stir until thicken.
In another bowl, beat eggs and sugar until fluffy and form ribbonlike trail.
Sift in flour and baking powder and fold gently.
Fold in oil mixture until combine, do not overmix.
Oven 40 minutes

i bought a little durian monthong couples day before. i process the durian with a little water and corn starch then boil it until thick. it's quite a combination.