Pandan Chiffon Cake

 Pandan Chiffon Cake

This is an overdue post..
On Sunday, just have some sudden craving for Pandan cake... so decide to make 1...
On Tuesday, when I am back from work..

M : How is the Pandan cake? Did you all finish all of them?

S : Yes mummy. All finished and ah b ate a lot..

M : That good

S : Mummy, can you make one for me now again for tomorrow?

M: Em... Okok.. (Cos I still have leftover coconut milk from yesterday) and its just 15 mins work :)

 Ingredients :

A: 5 egg yolk
   20g caster sugar
   85g cake flour
   100ml coconut milk
   30 ml corn oil
   1.5 tsp pandan paste


B: 5 egg whites
    70g caster sugar

Method:

1. Beat the egg yolk and sugar till thick and fluffy. Pour in the corn oil and coconut milk and beat till well mixed. Sift the cake flour into the mixture and fold till well combined.

2. In a separate mixing bowl, beat the egg white till foamy. Pour in about 1/2 of the Sugar and continue to beat. Add in the rest of the sugar and beat till firm peak. Then reduce the mixer speed to lowest and beat for 1min. This will help to reduce the air particles in the mixture.

 3. Pour in 1/3 of the egg white into the egg yolk mixture and fold in gently into the egg yolk mixture. After its well combined, pour in the rest of the egg whites n fold till well combined. 4. Pour the mixture into the baking tin and bake in the preheated oven of 180C for abt 40mins.

Swiss Roll with Coloured Rice

My sons have been asking to me to make this for them for quite a while....

However due to my busy schedule.. I have not been able to try it out...

Finally.. today.... I have some time and my friend is at my house...

So decided to give it a go.....

Here it is.... Swiss Roll... and I am so happy that its rolled so nicely...

Finally... I Got it!! Yippie!

Ingredients:

A   : 5 egg yolks
       25g caster sugar
       85 g cake flour
       45ml corn oil
       45ml milk
      
B   :  5 egg whites
        85g caster sugar

C   :  80g unsalted butter
         20g icing sugar
         40ml milk


Method for the cake:

1. Preheat the oven to 190C . Line the baking sheet in the baking tray.
2. Beat the egg yolks and sugar till thick and fluffy. Add in the corn oil, milk and vanilla extract and beat well.
3. Sift in the flour and mix well using a whisk.
4. In a separate bowl, whisk the egg white and sugar till stiff at high speed till stiff. then beat for at low speed for 1 minute to stablise the air bubbles in the mixture.
5.  Fold in 1/3 of the mixture of into egg yolk mixture. Fold in gently to avoid pressing out all the air in the egg white. Fold in the balance of the egg white till even.
6. Pour the mixture into the baking tray and spread them out evenly.
7. Bake in the oven for 12 mins.
8. Remove the cake from the baking tray once its baked and allow it to cool.

 Method for the cream:

1. Cream the butter and sugar till pale white
2. Add in the milk and beat till mix well with the butter.

Rolling:

1. Flip the cake into another sheet of baking sheet.
2. Spread the cream on the cake evenly
3. Roll the cake and wrap up and refrigerate to set the shape.
4. Apply a thin layer of cream on the outer layer & sprinkle the coloured rice on the cake.