Back to Blogging..... and the best roll cake ever!

After a two year hiatus, I am finally back to blogging!  Whoot!  The past two years have been a roller coaster but life has seemed to sail into calmer waters and I'm feeling gooo-od!

I'm also feeling extremely cheerful because I have finally found THE roll cake recipe!  After several attempts in this elusive search.....  I'm am finally satisfied. 

The texture is fine and soft, and the crumb small and tender.  There is no eggy smell nor taste, which is sometimes quite apparent in cakes, and does not find favor with me.  So if your cake preference involves a heavy egg flavor, then this will not suit you.

Without further ado - here is the recipe adapted from Evan's Kitchen Ramblings:

Original recipe source : 模様入りロールケーキ　デコ★ロールもっと作っちゃお！ キャラ＆動物編 by junko

Ingredients (makes one 10"/25cm roll) :
for the cake :
3 egg whites
1 egg yolk 
65g caster sugar
60ml water
40ml neutral vegetable oil
drop of vanilla extract
80g cake flour (for the cake)
2 tsps cornstarch

Filling :
150ml whipping cream
14g sugar
two types of fruits of your choice, sliced (you could try canned cling peaches and canned pears)

Directions :
1. Preheat oven to 170C.  
2. Make the yolk batter, lightly whisk 1 egg yolk in a bowl. 
3. Add in 1/2 of the sugar (30g) and 1/2 the veg oil (20ml) and whisk until combined. 
4. Add in the water, the rest of the oil & vanilla extract and whisk until combined. 
5. Sift over the 80g cake flour and fold until lumps disappear.
6. Whisk the remaining 3 egg whites, rest of the sugar (35g) and 1 tsp cornstarch until stiff peaks.
7. Fold into the remaining yolk batter and pour batter directly onto the tray.
8. Level with spatula and bake in a preheated oven of 170C for 14 mins until golden.
9. Remove baking paper gently, roll Cake and leave to cool.5. To make the filling, whisk whipping cream and sugar until soft peaks. using a spatula, spread filling evenly on cake and line the filling onto the cake. roll up cake with the parchment paper and refrigerate to set. 

I can't wait to experiment with the different variations; Pandan, Chocolate, Lemon....mmmm...... which is your favorite roll cake flavor?  Stay tuned!   

Sugee Cake

Sugee cake is a very rich, buttery, almondy cake with a grainy texture. Its sort of a traditional Eurasian celebration cake, and often makes its appearance at events such as weddings and christmas. Semolina, which is granulated wheat flour is the special ingredient in the cake is what makes the cake texture so special.

I made this cake using my husband's family sugee cake recipe. When the cake was baking, the aroma of the cake filled my kitchen and diffused into my hall and I couldn't wait for it to be ready. After it was done, the cake was warm and tasted slightly dry, however, after sitting for a day to let the flavors blend and merge, the cake was perfect!

Carrot Cake

Cordon Rose Banana Cake

I guess anything that indulges our senses, smell, sight, taste can bring us back to a a memory, be it a happy or sad one. I have always liked banana cake. I think it has something to do with the smell. The sweet scent that reminds me of family, comfort and it does tug at your heartstrings.

Having read very good reviews on this banana cake from Rose Levy Beranbaum's "The Cake Bible", I decided to purchase the book and this recipe was the first one that I would try. I had some bananas which were grown organically in my mother's garden, and gave it a go.

I used the Nordic Ware Bouquet Pan, which gives me two roses, two daises and two sunflowers. The little cakes rose in the oven and erupted in the center! I had to adjust the baking time as the time in the recipe was for a normal sized cake. After they were cooked, I flipped the pan over and placed it on a wire rack for about 3 minutes, placing some pressure on the pan so the erupted dome would retreat and I would get a somewhat flat bottom. It worked and here's a photo of my rose.

Cordon Rose Banana Cake (adapted from Rose Levy Beranbaum's The Cake Bible)
Ingredients
2 large ripe bananas, at room temperature
120g sour cream
2 large eggs (about 60g with shell), at room temperature
1 1/2 tsp vanilla extract
200g sifted cake flour
170g caster sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
142g unsalted butter, softened
Icing Sugar for Dusting

Method
Preheat oven to 175C.
Using a food processor, process bananas and sour cream till well combined. Add eggs, lemon zest and vanilla in. Process till smooth and set aside.
Combine the flour, baking powder, soda, salt and sugar using an electric mixer for about half a minute. Add butter and half of banana mixture in, beating batter on low speed till just combined. Increase speed to medium and beat for about a minute and a half. Add remaining banana mixture in 2 batches, beating for 20 seconds on low speed after each addition.
Pour batter into prepared Nordicware Pan, filling each mould till about three quarters full. Bake for about 22- 25 minutes or till skewer inserted into the middle comes out clean. Remove from oven and then from pan and let cakes cool completely on a wire rack. Sprinkle Icing Sugar before serving.