Pumpkin Swiss Roll

Have been very slow in blogging recently. Once in awhile, i will tend to feel so exhausted that i hardly had any energy left to blog. Every time, i will just sit down and switch on my com admiring lovely blogger posting and will just waste my time starting blankly.  Here. i am submitting this post to {Event} Natural Colour Bakes hosted by HANKERIE


Ingredients
(A)
180g steamed pumpkin, mashed


(B)
100g plain flour
20g cornflour
1/2 tsp baking powder
1/4 tsp cinnamon powder
60g caster sugar
60g milk
60g veg oil
4 egg yolks
1/4 tsp salt


(C)
5 egg whites
1/4 tsp cream of tartar
60g caster sugar


(D)
5 tbsps of melon seed
80-90g apricot jam (individual preference)


Method

1. Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper and sprinkle melon seed randomly.
2. Sift the flour, baking powder, cinnamon powder and add the salt. Set aside.
3. Whisk the egg yolks and caster sugar until sugar dissolve. Add oil, milk, mashed pumpkin and flour ingredients mix till smooth.
4. Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.
5. Mix the meringue with egg yolks mixture until well incorporated.
6. Pour it into the lined tin and bake it in a preheated oven at 200C for 18 minutes.
7. Unmould it immediately when done. when it is cool spread the apricot jam on the cake and roll it up.
8. Leave it in the fridge for 1 hour. Remove from fridge slice and serve.

Pandan Kaya Roll

A simple Pandan Roll with kaya filling submitting to: Aspiring Bakers #9 July 2011 "Swiss Rolling Good Times" http://obsessedfoodie.blogspot.com/2011/07/aspiring-bakers-9-swiss-rolling-good.html

After 2 flung cases i was a quite dishearten, so secretly i told myself, this is my finally attempt (the deadline reaching, i have no time). The cake was left to cool on my table and my heart was pounding again. I wonder can the cake be roll, will it break into strip or crack. No! These was easy no cracks, no strip and even allow my son to touch too. Actually, my DH requested for a pandan chiffon, he complaint that i did not bake his favourite pandan cake for a long time and he is misses it so much. While preparing the ingredients for the chiffon, i remember that some blogger recommend that Swiss roll can be bake in chiffon method. So i quickly took a tray out and lined it with baking paper and then at the moment i was wondering should i grease it (luckily i did). Now i can finally roll a Swiss roll cake, tho picture was not well taken and roll was not attractive enough; but i was very contented, my family loves it. Especially my son (his golden mouth), he even took the little crumb i trim away from the cake side to eat licking his finger after eating too.

Ingredients

80g plain flour

20g corn flour

1 tsp baking powder

1/4 tsp salt

4 egg yolks

50g castor sugar

11/2 tbsp pandan juice

90g coconut milk

30g canola oil

1/4 tsp pandan paste (optional)

4 egg whites

1/8 tsp cream of tartar

50g castor sugar

80-90g kaya (own preference)

Method

1.  Line all the side and bottom of the 35 x 27 x 3-cm tin with baking paper.
2. Sift the flour, baking powder and add the salt. Set aside.
3. Whisk the egg yolks and castor sugar until sugar dissolve. Add oil, pandan paste, coconut milk and flour ingredients mix till smooth.
4. Whip egg whites until foamy and add in the cream of tartar, following by the sugar. Continue whipping until stiff peak.
5. Mix the meringue with egg yolks mixture until well incorporated.
6. Pour it into the lined tin and bake it in a preheated oven at 200C for 15 minutes.
7. Unmould it immediately when done. when it is cool spread the kaya on the cake and roll it up.
8. Leave it in the fridge for 1 hour. Remove from fridge slice and serve.

Notes:

• For easy folding of meringue with egg yolks mixture, take 1/3 of the meringue and mix well. Then add into the rest of the meringue.
• Pandan paste was added to enhance the fragrance, can be replace with green colouring.
• Trim all side of the cake.
• I just grab the nearest tin around me.

Banana swiss roll

I wonder this Swiss roll was a success or failure again. I flung my previous one, it broke in strip while i tried to roll. These was a modified recipe, i did manage to roll up with slightly crack on the surface. But overall it was still quite good, i mean at least i can still roll up without any breaking in strip or pieces again. But i find it too soft and must really handle with care. It like rubbing lotion on a newborn baby. Phew! Finally manage to roll one after my third attempt. Maybe i should have try to make Swiss rolls like chiffon method.

 I always find that baking chiffon cake are much more easier than sponge cake. Again and again, i end making the same mistake (too greedy) always tried to stuff too many cream and cut my fruit too thick. Oh! Boy look at my fatty Swiss roll, adorable right.... I used the left over cream and play around by piping on the roll. Horrible piping, i know (the cream was not thaw, left in the fridge for two days). But my DH loves this roll alot, he finish the whole roll all by himself. The only complain i receive was the roll was too fragile, must handle with care and his tummy is becoming dibo.

The recipe was adapted from: http://smallsmallbaker.blogspot.com/2011/07/soft-spongy-banana-cake.html 

The original recipe was from: http://wensdelight.blogspot.com/2011/03/soft-spongy-banana-cake.html

Will be posting the recipes soon.