Chocolate Cheese Lapis Legit Rolled Cake

I made lapis roll before, at that time I just did the original kind. You may view it HERE
This time I did it a little differently, a twist I made from this well known Indonesian kue lapis (we Indonesians call it "lapis legit")

These ugly looking rolled cake slices  can't be judged by their look
The chocolate taste and the crunch from the grated cheese are so perfectly blended together
It has a really soft, moist and really rich texture, just like how normally kue lapis is
As you know, kue lapis is notorious for the amount of egg yolks used, just like the lapis surabaya cake I made the other day


Recipe is from Rima's site
She made pandan and prune version while I did chocolate and cheese :)

What you need:

150g cold good quality butter
1 tbsp sweet condensed milk
12 egg yolks
100g caster sugar
10g hongkong flour
1 tbsp milk powder
1/2 tbsp spekoek powder (I used cocoa powder)
1 tsp pandan paste (I used 2 tsp chocolate paste)
enough finely grated cheddar cheese
enough chocolate rice

Method:

1. Preheat oven to 170degC
2. Grease a 20cm square pan and line with baking paper
3. Beat butter til smooth and white, add in condensed milk and beat well. Set aside
4. In another bowl, beat egg yolks and sugar til white and fluffy
5. In low speed, add in sieved hongkong flour and milk powder, also cocoa powder
6. Lastly, add in chocolate paste
7. Fold in butter mixture into the egg mixture
8. Divide batter into 5 parts
9. Pour the first batter and bake for 7 mins using top and bottom heat
10. Take out from oven, change the oven heat to top heat only
11. Sprinkle chocolate rice and grated cheese
12. Pour the second batter and bake (top heat only) til browned (around 3-5 minutes depending on the oven)
13. Do the same for the remaining layers
14. Before baking the last layer, switch back the oven to top and bottom heat
15. Sprinkle only cheese on top of the last layer and bake top and bottom heat for 7 minutes or til cooked
16. Take out from the oven and let cool in the pan for 5 minutes
17. Take out the cake from the pan (with the baking paper) and transfer to another baking paper
18. Let cool slightly and spread a thin layer of butter, and then roll like how you do when rolling a swissroll
19. Keep it tightly wrapped in the baking paper for around 30 minutes before cutting it

Another delicious alternative to make this cake for Chinese New Year, especially for those don't really fancy spekoek taste

I'm submitting this post to:

* Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations
* Chinese New year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Japanese Rolled Cake

This was truly a challenge to be able to do this cake
It took three trials before I was pretty satisfied with the result, not the cake but more to the painting on the cake itself
The last trial I used slightly different recipe and that was a good decision to get it right
Now I know which recipe I shall use in the future
But will I make this again? I'm not sure. It took at least two hours for me to make, and it gave me a pretty high pile of dishes to wash wew.....
This cake is another example to prove that baking is indeed science
To be able to do it quite successfully does give a certain level of satisfaction and that matters :)

My first try - not too bad, but I burnt a little of the white color and it wasn't so smooth cos some parts were stuck at the baking paper that I had to peel super carefully with knife and arranged it back on the cake

I used Nutella for the filling

My second try - not too bad, either but I didn't like the christmas stocking, the red part wasn't smooth at all - even worse than the first try, and yes, some parts were still stuck at the baking paper
I used chocolate ganache for the filling

 

Finally it's smooth and firmly attached to the cake, I was pretty pleased with this one, except for the small stain on the tree and I used non stabilized whipping cream filling for this cake - it wasn't firm enough, hence the not so round shape of this rolled cake
I used whipped cream and cut strawberries for the filling

My first and second try were using the same recipe from Mba R, this recipe was used by many fellow Indonesian bloggers
It gave me a beautiful texture and yummy cake, it's really a keeper
But somehow, I couldn't be comfortable with the recipe for the batter to do the painting, even after the second try

My third try I used recipe from Miss B of Everybody Eats Well In Flanders
I must thank her for doing the translation and sharing it in her blog, it's a great help!
I was so pleased with the recipe for the painting batter, and the cake was yummy too, but more to thinner side


The recipe for the cake:

What you need:

5 egg yolks
40g sugar
40ml canola oil
60ml water
80g plain flour

150g egg whites
40g sugar
150g corn flour
1/2 tsp salt

For the painting:
50g egg whites
10g sugar
5g corn flour

For the egg yolk batter:

1. Beat egg yolks and sugar til ribbon stage. In low speed, add in oil slowly, mix well
2. Add in water slowly, mix well
3. Add in flour and mix well til thick. Set aside

For the painting:

1. Prepare swiss roll pan, grease and line with baking paper which has drawing of picture to be painted. Place the drawing facing down
2. Beat egg whites and half of sugar til foamy, add in the remaining sugar gradually while beating in low speed til medium peak
3. Add in corn flour and mix well briefly til well mixed
4. Divide according the need of the painting, how many colors needed
5. Mix each part with each color til well mixed and put it in piping bag
6. Snip a very little hole at the tip of the piping bag and start painting starting from the outline first if there's one, otherwise start from darker color first
7. Bake in preheated oven of 170degC for 1 minute each color
8. Set aside

For the egg whites batter:

1. Beat egg whites and half of the sugar and salt til foamy
2. Add in the balance of the sugar gradually til medium peak
3. Add in corn flour, mix well

1. Scoop out 1/3 of the egg white batter into the egg yolk batter and fold in gently
2. Add in the remaining egg white batter and fold in gently (do not over fold to avoid the batter being deflated)
3. Pour the batter onto the prepared and painted pan, level
4. Bake for approximately 15-20 minutes - do not overbake to avoid difficulty in rolling the cake later on
5. After it's cooked, remove the cake from pan, peel the baking paper slowly and carefully
6. When the cake is cool, flip the cake on another baking paper (now painting is facing down) Spread with filling and roll away from you using the baking paper
7. Keep in the fridge for around 1 hour in the fridge til set before opening up the baking paper

I personally love both the cake recipes, but for the painting batter I definitely will use Miss B's recipe :)


I'm submitting this post to Aspiring Bakers #26 hosted by Alan of Travelling Foodies and LBT challenge this month

Chocolate Sponge Swiss Roll

Ian always loves chocolate swissroll covered in chocolate rice sold in NTUC Hypermarts
This time I baked a similar one for him, but bigger in size and of course, better cos it's homemade :)

Recipe is from Sonia's site which I modified a little

What you need:

5 egg yolks (medium eggs)
50g canola oil
50g milk
20g caster sugar
70g cake flour
15g cocoa powder

5 egg whites (medium eggs)
1/4 tsp lemon juice
60g caster sugar

1. Lightly whisk egg yolk with sugar. Add in oil, stir to combine
2. Add in milk, combine well
3. Fold in cake flour, mix well, set aside
4. Add in lemon juice into egg white, beat til foamy
5. Gradually add in sugar, beat til stiff peak
6. Take 1/3 portion of the egg white mixture, use hand whisk to mix with egg yolk mixture til light
7. Fold the balance of egg white mixture into egg yolk mixture, mix well
8. Pour batter on lined swissroll pan, and bake in preheated oven of 160degC on medium rack for 25 minutes
9. Turn the baked sponge on a piece of baking paper. Slowly peel off the attached paper from the cake
10. Place a new piece of baking paper over the cake, invert the cake again
11. Slice 45deg angle at another end, so the end of sponge will neatly attached to the cake at the end of rolling
12. Make few slits on the whole cake
13. Spread evenly a layer of filling
14. With the shorter side facing you, roll the cake up tightly to form a swissroll
15. Wrap with clingwrap and let it set

I used nutella for the filling and spread a thin layer of buttercream all over the swissroll, and sprinkle chocolate rice on it

Sonia is right, this recipe is a keeper to make swissroll
Spongy, soft and light, taste really good, and most importantly - easy to roll :)

White Xmas Log Cake

This might not be the first swissroll I made but it's definitely the first log cake I did :)
Inside is a chocolate swiss roll with chocolate ganache filling
Whipping cream were used to frost the whole cake, scratched here and there using chopstick to make it similar to a log and then add a simple decoration on top
Definitely not the best log cake, but I am so glad I could do this year :)

Recipe is from Dida, one of talented cook and baker  from LBT

What you need:
(I only used half the recipe below)

6 eggs
100g sugar
75g plain flour
15g cornflour
10g milk powder
125g butter - melted
1/2 tsp vanilla extract
20ml fresh milk
1 tbsp ovalette (optional)
1 tbsp cocoa powder
1 tbsp chocolate paste

Grease swiss roll pan with butter, line with baking paper and grease again, set aside
Preheat oven 200degC
Beat eggs and sugar til frothy on high speed, add in ovalette, continue to beat
Lower speed to low, add in sifted plain flour, cocoa powder, cornflour, milk powder
Followed by adding vanilla and chocolate paste, beat a while more
Add in fresh milk, mix well then change back to high speed and beat til ribbon stage, thick and creamy
Off mixer
Add in 1/4 of the batter into the melted butter and stir til evenly mixed and pour back into the remaining batter, fold in til mixed
Pour the batter into the pan and bake for approximately 12-15minutes
After  cooked, leave to cool and then spread with the desired filling, roll using baking paper and decorate

I'm submitting this log cake to  Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

Also, once again I'd like to participate in White Christmas Challenge organised by Very Good Recipes via Quay Po Cooks

White Christmas Challenge

on Very Good Recipes

Once again, Merry Christmas everybody...enjoy your holiday :)

Lapis Roll

My last submission for this month's Aspiring Bakers event - at the same time to fulfill my craving of this Indonesian traditional cake :)

One of the most difficult cake to bake - time consuming and lots of patience required, but it's really worth to go thru all after you sink your teeth on this moist cake
Often called a thousand layer cake cos of the many thin layers - but this time I made a twist since I myself is busy packing my stuff
I made just four layers and roll it up :)

Recipe is from Rima's site
(a little modified by me)

140g creamery butter (I used Golden Churn)
1 tbsp condensed milk
12 large egg yolks
90g icing sugar - sifted
1/2 tsp vanillin powder
1/2 tsp mixed spice powder (spekoek powder)
10g cake flour - sifted
5g milk powder - sifted

Preheat oven to 160degC
Grease, lay with parchment paper and grease again a square pan (I used 24x24cm)
Beat butter til pale and light, add in condensed milk - beat well, set aside
In a separate bowl, beat eggs, icing sugar and vanillin & mixed spice powder til thick and pale
In low speed, add in flour and milk powder - mix well
Divide the batter into four
Spread the first layer, bake with top+bottom fire for 3 minutes, switch to top fire and bake til golden brown
Spread the second layer, and bake exactly like the first layer
Followed by the third and fourth layer
Final bake with top+bottom fire for 3 minutes
Take out from the oven, let cool on the cooling rack
Roll with parchment paper away from you while it's warm - tighten it
Let it set in the paper for approximately 10minutes
Take out the paper and cut

Such a sinful indulgence - every bite worth the effort :)

I'm submitting this roll to Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved With Food at this LINK

Now, back to packing business - tomorrow is my D-day for moving out
No internet connection from tomorrow and back to normal on Monday evening

Pandan Chocolate Potato Swiss Roll

This is my second time to have pandan swiss roll, only with different filling and this time is not steamed but baked instead, also this used different ingredients

There's a story behind this swiss roll, but let me write the recipe first....

What you need:
(recipe adapted from Ricke's site)

200g potatoes - wash, steam, peel and mash til smooth
150ml coconut milk (I mixed 100ml kara coconut milk with 50ml water)
2 pandan leaves, tie a knot
6 egg yolks
3 egg whites
150g sugar
1/4 tsp salt
1/2 tsp vanillin powder
1 tsp pandan paste
50g plain flour - sift
50g margarine - melt and let cool

Prepare 2 greased and laid with parchment paper square pans - I used 22x22cm
Preheat oven to 200degC
Heat coconut milk and pandan leaves on medium fire til a little oily, off heat and let cool
Beat eggs, sugar and salt til thick and creamy, doubled in volume
Add in vanillin and pandan paste, mix well in low speed
Pour eggs mixture bit by bit into the mashed potatoes and beat with mixer in low speed til well incorporated
Add in plain flour, mix briefly
Add in coconut milk, mix
Add in a little of the batter to the melted margarine and mix well, pour back to the remaining batter, fold in gently til well mixed
Divide the batter into 2 and pour each to the prepared pans and bake for approximately 10minutes

Now, this is the story....

Actually my initial plan was not swiss roll
I was really craving for something with pandan, but not cake - so I decided to try one kind of Indonesian delicacy called "bingka" in pandan flavour - it's a sweet sticky pie like traditional Indonesian snack

The recipe used quite a number of eggs and little flour - very similar to swiss roll recipe (of course minus the potatoes hehe...)
The instruction was to beat the eggs, salt and sugar only til frothy and the sugar diluted
This is where I made the mistake - I overbeat the eggs mixture til almost doubled in volume!
I must have been dreaming to the 7th heaven - cos I was there in front of the mixer staring at it - blank stare :)

I ended up having 2 pans of cake instead, surprisingly the texture is really soft with a very slight chewiness - tastewise, it's delicious!
I scratched my head - wat to do, wat to do....hhhmmmm, should I just eat as it is? But I really feel like doing something about this cake...and then I was thinking, why don't I just roll it up?
Haha...this month's AB event makes me want to roll up whatever thing in front of me hihihihi....

So I transferred the cake on a parchment paper, spread the top with chocolate icing, put a long slice of the chocolate cheese black glutinuous rice swiss roll I made the day before...fortunately there's still a few slices left (put them to sacrifice - messed up its nice and round shape keke...) and rolled it up, spread a little butter on top and sprinkle grated cheddar cheese - voila! :)

Even though I didn't manage to eat the bingka pandan I craved for, I was made happy with something else which is nice in the end :)
And from my mistake, I now know that a nice swiss roll can be made of potato too *grin*

I & my hubby did eat some of the cake before it's rolled, I ended up rolling them up half of the original size, hence the lack of swirls hehe....
The recipe above is to make the swiss roll cake
To make bingka, the ingredients are the same, the only difference is only to beat the eggs and sugar+salt only til the sugar is diluted, or to play safe, use balloon whisk instead
I'll make the real bingka - will post the (same) recipe again :)

I'm submitting this unplanned swiss roll to Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved With Food at this LINK

Chocolate Cheese Black Glutinuous Rice Swiss Roll

I have been curious about bakings which using black glutinuous rice flour, but I simply could not find the flour here in Singapore
I ended up importing it directly from Indonesia - where many bakers use it for cake and brownies, aside from other Indonesian delicacies

I saw many also bake swiss roll using this flour, since it's relevant to this month's Aspiring Bakers event, I decided to give this a try
The result is not bad at all, taste wise - it's really nice, texture wise - it's soft and a little crumbly
Too bad I chose wrong pan size, I had a thick cake which difficult to roll, next time I should use bigger pan or I can just divide the batter into 2 pans
Lucky I still managed to roll it even though I couldn't get nice swirls...

What you need:

A

3 eggs

3 egg yolk

100g sugar

1 tsp ovalette

B

75g plain flour

50g black glutinuous rice flour

C

50g butter

1 tsp chocolate paste

Filling:

some butter and grated cheddar cheese

Beat A til thick (ribbon stage)

Add B (beat in low speed)

Fold in C slowly

Pour batter into a greased and laid by parchment paper pan (2pans of 22x22x4cm)

Bake in preheated oven of 200degC for 10-12minutes (til the surface is dry) - let cool

Put on a parchment paper, spread with butter, sprinkle some grated cheddar cheese and roll away from you using parchment paper

I'm submitting this swiss roll to  Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved With Food at this LINK

Steamed Pandan Swiss Roll With Banana & Nutella Filling

Fell in love the first time I saw this swiss roll at Camelia's site
Indeed it's so yummy :)

After I dipped in chocolate ganache - couldn't do as pretty though :P

What you need:

A

4 eggs

100g sugar

6g ovalette

1/4 tsp vanilla

1/4 tsp salt

100g cake flour

1/4 tsp baking powder

1 tsp pandan paste

50cc vegetable oil

50cc coconut milk

B

6 king bananas, cut into 2parts

nutella

100g chocolate - melted

Prepare a square pan (I used 2 pcs of 20x20x4cm cos I don't have bigger steamer - original recipe used 30x30x2cm), grease with butter (only the bottom, not the sides), lay parchment paper

Beat in high speed eggs, sugar, ovalette til ribbon stage, add in vanilla til evenly mixed

Add in flour and baking powder, beat in low speed til well incorporated

Add in pandan paste, oil, coconut milk, beat in low speed til well mixed

Pour the batter and steam on medium heat for 15minutes

After it's cooked, let cool on cooling rack

When it's cooled, lay the cake on parchment paper, spread with Nutella and sprinkle with chocolate rice, arrange bananas and roll the cake using parchment paper

Cut the roll (I cut mine around 7cm each)

Dip each end with melted chocolate

Note:

* wrap the steamer cover with a clean cloth

* do not open the steamer while steaming

Due to my pan size, I had some leftover batter, I made them to cupcakes, pour a little batter on each liner, put a piece of small cut banana, sprinkle with chocolate rice and pour batter to cover them, bake in preheated oven of 180degC for 15minutes

Makes 6 cupcakes

As soft and fluffy as the steamed ones, but with slightly different texture

I'm submitting these rolls to Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved With Food at this LINK

Strawberry Cheese Swiss Roll

Recipe is from Kevin Chai's book - Elegant Swiss Roll
Found the book at Popular big sale at Brash Basah Complex - grabbed one copy right away - still have high level of curiousity in mastering swiss roll :)
Some other books I managed to get, too - so happy :P

This is one soft, cheesy and yummy cake - my kind of cake, but I think this time I didn't get it real round hihihi.....

What you need:

6 eggs
120g caster sugar
130g plain flour
20g grated parmesan cheese
80g butter - melted
25g cheddar cheese

Preheat oven to 200degC
Grease baking tin and line with baking paper (I used square 25x25x2cm)
On high speed, beat eggs and sugar til light and fluffy (ribbon stage)
Fold in sifted flour and parmesan cheese
Take a few tablespoons of the batter and mix in a small bowl with melted butter, mix back with the remaining batter - mix well until combined
Spread batter on baking tin, sprinkle cheddar cheese over mixture, bake for 10mins - leave to cool on cooling rack

For the filling, I used buttercream - recipe can be viewed HERE
I mixed with 175g cream cheese

Transfer the cooled cake on a baking paper
Spread the filling on the cake, arrange fresh strawberry cut at one side of the cake (the side closer to you where you will do the first folding before rolling the cake
After the strawberries nicely arranged, fold one time to seal the strawberries cut - tighten it and continue rolling using baking paper slowly til the cake completely rolled
Wait for approx 15minutes before you open the baking paper

I'm submitting this cheesy roll to Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved with Food at this LINK

At the same time, I'm submitting this entry to NCC Swiss Roll Week which will end tomorrow :)

Cheesy S'mores Mini Swiss Rolls

Remember my cheesy s'mores whoopie pies? I still have the cream cheese filling and the chocolate ganache sat prettily in the fridge
Such a waste if I don't finish them up

As a new member of NCC Indonesia I'm so keen in participating in their event - right now it's all about swissroll
So here it is - my cheesy s'mores mini swissroll :)

Chocolate swissroll recipe is from Hesti's site - soft and yummy :)
Since I don't have the pan with the size suggested by her - 28x28x3cm, I used my cookie pans - 25x25x2cm - divided the batter into 2
That explained why I had those 2 long mini swissrolls :)
It was such an experience - knowing it's only my second attempt on swissroll - the cakes were so thin I was so scared they could torn into pieces during handling - I was lucky they didn't
I could actually just pour everything into 1 pan if I prefer not so mini roll :)
And I was even luckier to be able to roll them without any crack whatsoever :P

What you need:

8 egg yolks
2 egg whites
1/4 tsp salt
100g caster sugar
30g plain flour
30g cocoa powder
10g milk powder
1/4 tsp baking powder
85g melted butter
1/2 tsp chocolate paste

For filling:
marshmallow fluff mixed with cream cheese - recipe here

Topping:
chocolate ganache (recipe can be viewed at the same link for the filling above)
graham crackers crumbs

Preheat oven to 190degC
Grease pan with butter and top with parchment paper (I used 25x25x3cm - 2 of them for making mini rolls, normal size roll will be best to use 1 pan with size of 28x28x3cm)
Sieve plain flour, cocoa powder, milk powder and baking powder together - set aside
Beat eggs, salt and sugar on high speed til ribbon stage and doubled in volume
Add in sieved flour mixture - fold in gradually slowly till well mixed
Mix melted butter and chocolate paste in small bowl
Add in the butter mixture in the batter - fold in gradually slowly till well mixed
Pour batter on the pan(s)
Bake for approximately 8minutes for mini rolls (a little longer for normal roll)
(the surface should not be dry - spring to the touch, if overbake it can crack during rolling)
Let cool on cooling rack

After cooled, transfer the cake on parchment paper, and spread the filling
After done with the filling, roll the cake using the paper away from you, tighten it and keep the roll in the paper for 10 minutes or so, after that open the paper
Spread chocolate ganache on top of the roll and sprinkle graham crackers crumbs on top

My First Swiss Roll

I have been always such a failure if comes to swiss roll
The problems are....folding in melted butter to the batter and rolling the cake
I have never folded in melted butter perfectly, there's always some leftover at the bottom of the mixing bowl when I poured the batter in the baking pan, it's all floating on top of the cake - resulted in patchy cake, there are wet patches here and there *sigh*
Secondly - the most crucial one, is my way of rolling the cake, somehow instead of turning to rounded cake, I got a squarish one - I guess I just don't have the basic technique knowledge as yet

I have been wanting to try the step by step in making swiss roll in Ricke's blog but still have no courage as yet, but finally I did today
She has 2 different recipes, I chose the simpler one as first timer

For first time trial, I was really pleased with the result

With cheese filling

With chocolate rice filling



If you notice the pics above, the cake with chocolate rice filling is thicker than the one with cheese filling

It's because the recipe is suitable for big square pan - 30 x 30 x 4cm which I don't have, so I split the batter into 2, I used smaller square pans - 21 x 21 x 4cm

I guess I must have split unevenly - the one with chocolate rice filling must be the one with more batter in the pan - made thicker cake :P

Anyhow, this cake is very soft and fluffy, taste yummy!

The next time I will try her other recipe which uses more eggs :)

What you need:

(adapted from Ricke's site)

for (1) 30x30x4cm square pan OR (2) 22x22x4cm square pans

What you need:

6 eggs

90g caster sugar

1 tbsp ovalette

70g plain flour, sieve together with 10g cornflour and 10g milk powder

1 tsp vanilla essence

125g butter, melted and cooled

Preheat oven to 200degC

Grease pan(s) with butter, arrange parchment paper on top and grease again on top of the paper

In a mixing bowl, beat on high speed eggs, sugar, ovalette, flour mixture and vanilla essence together til white, thick and creamy (ribbon stage)

Fold in butter til well mixed

Pour batter on the pan, bake for approximately 12minutes (til golden brown and it's not sticky when touched, but not too dry either - dry cake will have problem during rolling)

After taking it out from the oven, immediately take out the cake of the pan, leave to cool on cooling rack(surface up)

After it's completely cooled, place the cake on parchment paper, spread butter cream and cheese/chocolate rice or whichever filling you prefer, and roll the cake using the parchment paper

Please view the link above for the step by step instruction on rolling the cake (the blog is in Indonesian language though but with pictures too :P)

The next time I make swiss roll, not only trying on her other recipe, but I'll try to make pattern too :P

Btw, I apologize if I still can not reply all comments in my previous postings...I still can't comment in my own blog! Occasionally I can, also to post comments in other's blog but not long before it's back to the problem again *haizzzz*
Please Mr. Blogger....when will this interrupted service be over?????? :(