Cooking and Baking Recipes (2024)

01/05/2021

Florentine Cookies | Egg and Eggless RecipeFlorentine Cookies – It has been non stop festive season. And this week is Chinese New Year Celebration. I made lots of cookies to give away. This cookie is so delicious, with nougat on top with butter cookie crust on the bottom. Hope you’re inspired to make this. Not difficult at all, preparation and baking time will take maybe 1.5 hour. Enjoy!

FOR FULL RECIPE, visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/florentine-cookies

Ingredients:
- Cookie Crust
Eggless Version
130g (1cup + 1 tbsp) unsalted butter
60g (1/4 cup + 1 tbsp) fine sugar
200g (1 ¾ cup) cake flour

Egg Version
130g (1cup + 1 tbsp) unsalted butter
60g (1/4 cup + 1 tbsp) fine sugar
1 egg white (sorry I made an error in the video, not egg yolk)
220g (2 cup) cake flour

- Almond Caramel
100g (1 ¼ cup) almond flakes
20g (3 tbsp) pumpkin seeds
20g (3 tbsp) sunflower seeds
43g (3tbsp) butter
50g (3 ½ tbsp) heavy cream
20g (1 tbsp) honey
20g (1 tbsp) corn syrup

Instructions:
1. Preheat oven at 170°C/340°F.
2. Add all the nuts on a shallow pan. Spread evenly.
3. Bake in preheated oven at 170°C/340°F for about 10 min or until they are slightly brown.
4. Set aside for cooking.

- Cookies Base
Eggless version
1. Continue with the preheated oven.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Sift the dry ingredients. Use a spatula to fold in until it forms a dough.
4. Transfer the dough onto a shallow pan. Roll out the dough about 2-3 mm thick.
5. Bake in preheated oven at 170°C/340°F for about 18-20min or until the base is a little brown.
6. Set aside for cooling.

Egg version
1. Continue with the preheated oven.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add in the egg white. Mix until well combined.
4. Sift the dry ingredients. Use a spatula to fold in until it forms a dough.
5. Transfer the dough onto a shallow pan. Roll out the dough about 2-3 mm thick.
6. Bake in preheated oven at 170°C/340°F for about 18-20min or until the base is a little brown.
7. Set aside for cooling.

- Almond Caramel
1. In a pot, add butter, sugar, honey, corn syrup and heavy cream.
2. Cook over a medium heat until butter melted and bring it to a boil.
3. Then lower the heat and continue cooking until the sauce is thickened and the volume will decrease.
4. Then add in the roasted flakes and seeds. Continue cooking until the mixture is thick and gluey.
5. Remove from the heat.

6. Immediately transfer over the crust.
7. Use a spatula to spread the mixture as evenly as possible.
8. Bake in preheated oven at 170°C/340°F for about 15 min or until the brown you desire.
9. Cut the cookie while it’s still a little warm. Once it’s completely cooled, the cutting will be slightly more difficult.
10. I used a bread knife to cut as it will give a straight and neat slice.
11. Store them in an air tight container or box them to giveaway.

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01/05/2021

How to Make Easy Classic New York CheesecakeClassic New York Cheesecake – Baked cheesecake is the best cheesecake, and this is one of those. It has always been everyone’s favourite, especially my family. I have always wanting to make this, and now is the best time for the New Year. In fact, this baked recipe is much easier than no bake cheesecake, and so delicious. It melts in your mouth. I hope you’re inspired to give this a try. Enjoy!

FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/classic-new-york-cheesecake

Ingredients:
I am using 6-inch loose base pan

CRUST
85g (10 pieces) biscuits [you can use any biscuits, I am using Lotus biscuit this time]
6g (1 tbsp) desiccated coconut (optional but recommended, I love the texture of the outcome)
Pinch of salt
28g (2 tbsp) melted butter

CHEESECAKE
225g (1 cup) cream cheese
105g (1/4 cup + 3 tbsp) sour cream
65g (1/4 cup + 1 tbsp) fine sugar
120ml (1 cup) heavy cream
1 large egg
1 tsp lemon juice
1 tsp vanilla extract
1 tbsp cornstarch

RASPBERRY SAUCE
2 tbsp raspberry jam
1 tbsp water
_________________________________
EGGLESS OPTION:
All ingredients the same as the recipe above, minus out the egg. Just add 1 tbsp of flour together with the cornstarch. Sift both the dry ingredients together.

Instructions:
The Crust*
1. Preheat oven at 170°C/340°F.
2. Use a rolling pin to mash the biscuits until coarse like sand. You can also use a food processor to do this. Transfer into a small bowl.
3. Add coconut (optional) and melted butter. Give it a quick stir. It will be like wet sand.
4. Transfer them into a 6 inch pan, greased and lined with parchment paper.
5. Bake it at 170 for 10min.
6. Let it cool. Once cooled, wrap around the rim with aluminium foil. Set aside.
*Baking the crust is optional but I find that I like baking it, so that it will not turn soggy in the outcome later.

Cheesecake
7. Preheat oven at 180°C/355°F.
8. In a large bowl, add cream cheese, sour cream and sugar. Mix until well combined. Make sure to break the lumps of the cream cheese thoroughly until the mixture is smooth and creamy.
9. Add the whipping cream and mix well.
10. Add egg. Mix until combined.
11. Add lemon juice and vanilla extract. Mix until combined.
12. Sift the cornstarch into the mixture. Mix until combined.
13. Pour into the prepared pan. Put the pan on a water bath with about 1 inch height of hot water.
14. Bake in preheated oven at 180°C/355°F for about 30 min. Then lower temperature to 160°C/320°F and bake for another 30min. It's ok if you find the cake a little wobbly after 1 hour cooking time. Off the heat and open the oven door slightly by slotting the gloves in between to allow a small gap. This will allow a gradual reduction of temperature, and the cheesecake will set nicely.
15. Cool the cake on the rack. Once the cake is completely cool, refrigerate at least 6 hours or overnight for best results.

Raspberry Sauce
16. In a pot, add raspberry jam and water. Mix until well combined.
17. Bring it to a quick boil. Remove from heat. Strain the sauce to prevent seeds and lumps. Let it cool and can be used for serving later.

Cake will be ready to serve with the sauce.

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01/05/2021

Butter Cookie Box | Butter & Chocolate Cookie VariationsCookie Box - This is literally my first time making so many variety patterns of cookies. I made a video on my favourite butter cookie last couple weeks. That was just one variation. In this video I am showing you how to prepare a dough for both piping/squeezing and roll out cookie dough. And also both butter and chocolate cookie variations. Super easy, I hope you are inspired to bake with me at this time. By the way, it's Chinese New Year next week, and I am baking lots of cookies and cake to give away. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/butter-chocolate-cookie-box

FAQ:
What's the difference between egg white and egg yolk in cookies?
By adding egg whites, the cookie's outcome will be more crispy and firm; whereas adding egg yolk the cookies will be more moist, hence softer.

What is the eggless option?
Check recipe below.

Ingredients:
• Butter Cookies
- Pressed Dough
150g (½cup + 2½tbsp) butter
80g (¼ cup + 2 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour

Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour

- Chocolate Cookies
- Pressed Dough
150g (½cup + 2½tbsp) butter
60g (¼ cup + 1 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
10g (1 ½ tbsp) cocoa powder

- Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour

• Cookie Frosting
40g (¼ cup) white chocolate, melted
40g (¼ cup) dark or semisweet chocolate, melted
Garnish with nuts (I used crushed pistachio nuts)
_______________________________________________
Eggless Option:
Replace egg white with 2 tbsp of milk. Also add 2 tbsp cornstarch and sift together with the dry ingredients.

Instructions:
Butter Cookies
- Pressed Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add egg white, mix until combined.
4. Sift the dry ingredients in 2 batches. Use a spatula to fold in until it forms a dough.
5. For pressed cookies, you may transfer into a piping bag or a cookie tool like mine, and start having some fun squeezing the dough.

- Roll-out Cookies
6. For roll-out or cut-out cookies, add additional 3 tbsp of flour into the dough.
7. Bake in preheated oven at 170°C/340°F for about 15-18 min
8. Cool completely for boxing up.

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01/05/2021

Basic Macarons | Mocha Macarons Recipe | Valentine's SpecialMocha Macarons – Macarons is one of the desserts that required precisions in terms of measurement. Hence, I didn’t provide the measurements in cups. Using a weighing scale is absolutely recommended. If you do not have a weighing scale, I do not recommend you to begin, as making macarons can be expensive as far as the almond meals is concerned. I have made macarons many times, and this recipe and method is fool proof. I hope you’re inspired to make these lovely macarons for your love ones as a Valentine’s gift. Happy Valentines to you in advance!

For FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/basic-mocha-macarons

Ingredients:
Note: Measurement in grams is recommend

• Basic Macarons
100g almond meal/flour/powder
100g powdered/Icing/Confectionery sugar
72g egg white, room temp (you can age your egg white, but I didn’t)
¼ tsp cream of tartar
63g caster sugar

• Mocha Macarons
100g almond meal/flour/powder
100g powdered/Icing/Confectionery sugar
1 tsp cocoa powder
1 tsp coffee powder
72g egg white, room temp (you can age your egg white, but I didn’t)
¼ tsp cream of tartar
63g caster sugar

• Mocha Ganache
200g dark chocolate
125ml heavy cream

For Macarons Circle Template, click herehttps://29701b43-81fe-4672-a1b8-2639c0bfe8a6.filesusr.com/ugd/ca0f79_3691da77c64f4108a61a9f59e7191a43.pdf

Instructions:
Basic Macarons
1. Add almond meal and powdered sugar in a food processor. Pulse until they are fine. This step is optional if you think your almond meal is already very fine. Sift the dry ingredients into a large bowl.
2. In another bowl, beat the egg white until bubbly. Add the cream of tartar. Continue mixing. Add sugar little by little. Mix until stiff peaks formed.
3. Fold the egg white meringue into the sifted dry ingredients. Use a spatula to fold in a circular motion and press down the batter. Repeat this motion over and over. Occasionally pick up the batter with the spatula, if it drops in a lump, the consistency is not ready. Keep going until the batter drops like a ribbon. That is the perfect consistency, you can stop there.
4. Transfer the batter into a piping bag.
5. I have done up a DIY circle templates, but it is your desire to use your own circle template or the silicone template for macarons will be ideal. Place a parchment paper over my DIY templates. Pipe according to the size of the circles.
6. Let it rest for about 30-45 min or until the batter is dry. Do not attempt to bake right away. I do recommend to dry it. This is one key to the success of making macarons.
7. Preheat oven at 150°C/300°F. Bake it for about 15-18 min. Mine was done at 16 min. This will depend on individual oven. Do not overbake, else your macarons will break on the top.

Mocha Macarons
1. Do not same as the Basic Macarons, except sift the cocoa powder and coffee powder together with almond meal and powdered sugar. Everything else will be the same.

Mocha Ganache
1. Chop the dark chocolate for easy melting.
2. In a small pot, bring the heavy cream to a boil.
3. Pour the heavy cream over the chocolate. Let it sit for about 3 min.
4. Mix it until well combined. Refrigerate it for about 1 hour to harden the chocolate.
5. After 1 hour, mix it to soften it again. The color of the chocolate will eventually become lighter and smooth.
6. Transfer onto a piping bag.

Assemble
1. Find a perfect match of same size for the macarons. One side mocha, and the other side basic macarons. The combination is totally your desire.
2. I drizzled some melted chocolate onto the basic macarons just to give it some color and design. This is totally optional.
3. Pipe the ganache on one side of the macarons.
4. The macarons are ready to serve.

Storage tips:
1. Store them in fridge, best use before 3-4 days.
2. Place the macarons in a box or container. Position that you can see the ganache, Instead of putting the macarons upright. (refer to video to find out what I meant)

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30/04/2021

Soft Mocha Sponge CakeSoft Mocha Sponge Cake - My birthday is only in a few day's time. I am sort of making this cake for my own birthday. I love this cake especially with the coffee smell and flavor in the cake. The cake is so soft and moist and light too. I am a coffee lover, and I love the coffee everywhere in cake and frosting. You can add the amount of coffee you desire. Hope you are inspired with this cake. Enjoy! By the way, Happy Valentine's Day!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/soft-mocha-cake

Cake Cutter Tool https://s.lazada.com.my/s.01OZv

Ingredients:
I am using 7-inch cake pan, 4-inch height

- Mocha Sponge Cake
5 egg yolks
80g (1/3 cup) fine sugar
80g (1/3 cup + 1 tbsp) corn oil
100ml (1/3 cup + 1 tbsp) milk
2 tsp instant coffee
120g (1 cup) cake flour
30g (1/4 cup) cocoa powder

5 egg whites
80g (1/3 cup) fine sugar
½ tsp cream of tartar

- Mocha Syrup
45ml (3 tbsp) water
35g (3 tbsp) sugar
6g (2 tsp) instant coffee
5g (2 tsp) cocoa powder

- Mocha Frosting
375g (1 1/2 cup) whipping cream
2 tsp instant coffee
22g (3 tbsp) cocoa powder
36g (3 tbsp) fine sugar

- Chocolate Ganache
90g (1 cup) dark chocolate melt
90g (1/4 cup+2 tbsp) whipping cream

Deco: Mocha Macarons
https://youtu.be/fc3hnVgws9k

Instructions:
- Mocha Sponge Cake
1. Melt the instant coffee in the warm milk, set aside.
2. Preheat oven at 150°C/300°F.
3. In 2 large bowls, separate the egg whites and egg yolks. Set the egg whites aside.
4. In the egg yolks bowl, add the sugar. Mix well until well combined. Mix well.
5. Add the oil and coffee milk mixture. One at a time and mix one at a time.
6. Sift in the dry ingredients. Fold in using a spatula until just until the flour disappear. Do not over mix. Switch to a whisk to ensure well mixing.
7. In the other egg whites bowl, add in the cream of tartar. Mix it until bubbly or foamy. Then gradually add in the sugar, little by little. Mix until stiff peaks formed. This is important to achieve rising of the cake.
8. Add the egg white mixture into the chocolate batter. Use a whisk to gently fold in the egg whites. Switch to a whisk and continue folding in a circular motion. This method will help in elevating the cake later. Do it gently. However, do not over mix at this point. Mix just until the whites are gone.
9. Pour into a prepared pan, 7inch, greased and lined with parchment paper.
10. Bake it at preheated oven at 150°C/300°F for 30 min, then reduce to 140°C/285°F for 35 min (to prevent cracking on top). Insert a toothpick to make sure the toothpick comes out clean.
11. Let the cake cool completely before slicing the cake.

- Mocha Syrup
1. In a small pot, add all the ingredients.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture and set aside.

- Mocha Frosting
1. In a small pot, add the whipping cream, sugar, coffee and cocoa powder.
2. Dissolved the ingredients over a low heat.
3. Strain the mixture. Wrap with cling film and refrigerate the mixture for at least 1 hour.
4. In a chilled bowl, add whipping cream and sugar

- Chocolate Ganache
1. In a bowl, add the chocolate melt. Then add in the hot whipping cream. Let it rest for 3-5 min.
2. Mix until well combined. Microwave for 20 seconds if you still find lumps.

- Assemble the cake
- Cake is ready to serve.
____________________________________

Here is the measurement for 9 inch cake. Just in case you wonder, I changed slightly of the ratio
• Chocolate Sponge Cake
9-inch round pan
7 egg yolks
100g [½ cup] fine sugar
100g [¼ cup+3 tbsp] light oil
100ml [¼ cup + 2 tbsp] milk
2½ tsp instant coffee
½ tsp salt
150g [1¼ cup] cake flour
42g [5½ tbsp] cocoa powder

7 egg whites
¾ tsp cream of tartar
100g [½ cup] fine sugar

- Mocha Syrup
63ml (¼ cup) water
50g (¼ tbsp) sugar
8g (2½ tsp) instant coffee
7g (3 tsp) cocoa powder

- Mocha Frosting
420g (1 ¾ cup) whipping cream
2½ tsp instant coffee
30g (¼ cup) cocoa powder
50g (¼ cup) fine sugar

- Chocolate Ganache
125g (1¼ cup) dark chocolate melt
125g (½ cup) whipping cream

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30/04/2021

How to Make Best Rainbow Cake | Swiss Meringue ButtercreamRainbow Cake - Pretty looking, cute, almost hard to put my knife on it, but there is a price for that. I was exhausted, not the baking part but mixing the color 6 times for the cake and 6 times for the frosting. Well, it's optional to do a rainbow gradients on the frosting, but the outcome just feels so good. So satisfying using the scraper to go around the cake and seeing the gradients of the colours formed gradually. I hope you're inspired after watching this video. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/rainbow-cake-meringue-buttercrea

Ingredients:
I am using three 7-inch round pans. You can use 6 if you have.

- Rainbow Sponge Cake (3 sheets):
4 egg yolks
48g (1/4 cup) fine sugar
64g (1/4 cup + 1/2 tbsp) vegetable oil
80ml (1/4 cup + 1 tbsp) whole milk
1 tsp vanilla extract
¼ tsp salt
120g (1 cup) cake flour
4 egg whites
60g (1/4 cup + 1/2 tbsp) fine sugar
¼ tsp cream of tartar

- Sugar Syrup:
1 tbsp fine sugar
2 tbsp hot water

- Swiss Meringue Frosting:
350g (1 ½ cup + 1 tbsp) unsalted butter
6 egg whites (188g or ¾ cup)
300g (1 ½ cup) fine sugar
1 tsp vanilla extract

Deco:
80g whipping cream
Tip #869

Instructions:
- Rainbow Sponge Cake (3 sheets):
1. Preheat oven at 170°C/340°F. Grease and line parchment paper on a three 7-inch round pizza pans.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk, vanilla extract and salt. Mix until well combined.
4. Sift the flour into the mixture in 3 batches. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Tap the pans few times on the table.
9. Bake in preheated oven at 170°C/340°F for 15-18 min.
10. Repeat the same process for another 3 sheet cakes (the other 3 colors)

- Swiss Meringue Buttercream:
1. Prepare a double boiler.
2. In a bowl, add egg whites and sugar in a heat safe bowl. Place the bowl on top of the prepared double boiler.
3. Continuously whisk the mixture while cooking. Cook over a low heat. Be cautious that high heat will overcook the eggs. This process will take at least 5 min or so. Cook until it reaches temperature between 65-70°C. This is to ensure safety consumption. Once it reaches the temperature, remove the bowl from the boiler.
4. Start whisking on low. The mixture will get a little frothy. Increase speed to high. The bowl is still hot, and by increasing the mixing speed, this will eventually reduce the temperature. Mix until the bowl is completely cool. The meringue will become sticky and stringy, something like a fluff. Make sure the mixture is completely cool (before adding the butter), you’ll know by touching the bowl.
5. Add the butter cubes, add one by one. Don’t get panick when the mixture gets a little curdled and breaking down. As you add the butter towards the end, the mixture’s consistency will come back together. Your mixer paddle will be able to hold the cream, and that’s good to go.
6. Add in the vanilla extract, and mix until combined.

- Assemble the cake.
1. Brush some sugar syrup on the cake.
2. Add the buttercream.
3. Chill the cake while preparing for the color frosting.

- Rainbow color frosting preps
1. For the remaining buttercream, divide into six, however reserved a little more for the red as you’ll need more red to cover the top of the cake.
2. Pipe strips by strips of the colors onto the side of the cake.

- Deco
1. Piping some dollops using whipping cream. You can also use more buttercream if you desire.

Chill the cake before cutting.

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29/04/2021

Eggless Butter Cake | Pound Cake RecipeEggless Butter Cake | Eggless Pound Cake - I made an egg version last year and I got so many eggless request. Finally, today I have decided to make it. It's super moist, soft and cotton like texture. Hope you’re inspired and give this a try. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/best-eggless-butter-cake-pound-cake

Ingredients:
I am using 7x7x3-inch pan

240g (2 cups) cake flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
170g (¾ cup) unsalted butter
150g (¾ cup) fine sugar
218g (¾ cup + 2 tbsp) plain yogurt
1 tsp vanilla extract
1 tbsp whole milk

Instructions:
1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients. Set aside.
3. In a large bowl, cream the butter and sugar. Mix until creamy and fluffy. This will take 3 min on high speed.
4. Add in the sifted dry ingredients in 3 batches, alternate with the yogurt. Mix until the combined, do not over mix.
You might wonder why needed to be so troublesome. But it's worth the work. I used to add in all the flour at one go, the outcome is never as good, and the cake turned out dense. With this method, it's the best.
5. Transfer the batter into a 7x7x3-inch prepared pan, greased and lined with parchment paper.
6. Bake in preheated oven at 170°C/340°F for 45-50 min.
7. Let the cake cool completely before cutting it.
8. Cake is ready to serve.

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29/04/2021

Moist Coffee Pound Cake | Moist Butter Cake RecipeMoist Coffee Pound Cake | Moist Butter Cake – For some of you who may wondering why coffee cake doesn’t contain coffee or espresso in the ingredients, coffee cake AKA kaffekuchen is basically derived from the Europeans who are taught to have come up with the idea of eating sweet cakes while drinking coffee. Hence, it doesn’t mean a cake which contains coffee ingredients, but rather a cake that goes with coffee drinking. I love pound cake or butter cake, and in this recipe has slight difference from my butter cake which I shared about a year ago. Super easy cake, it can’t go wrong in terms of the texture, the aroma, you basically can’t resist. I hope you’re inspired to make this lovely cake. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/coffee-pound-cake-butter-cake-recip

Ingredients:
• Walnut Streusel
63g (½ cup) walnut, chopped
50g (1/4 cup) brown sugar
30g (1/4 cup) flour
1 tsp ground cinnamon
30g (2 tbsp) butter

• Pound Cake
I am using 9x5x3-inch loaf pan

113g (1/2 cup) unsalted butter
100g (1/2 cup) fine sugar
3 large eggs
188g (1 ½ cup) cake flour
½ tsp baking powder
120g (1/2 cup) sour cream
1 tsp vanilla extract

Instructions:
Walnut Streusel
1. Chopped the roasted walnuts and set aside.
2. In a food processor, add sugar, flour, cinnamon, salt and butter. Pulse a few times until they are like wet sand.
3. Add the mixture into the walnuts. Give it a good mix. Set aside.

Pound Cake
1. Preheat oven at 160°C/320°F.
2. Cream the butter and sugar until creamy, fluffy and pale. This will take about 3-5 min.
3. Add in the eggs, mix in one at a time.
4. Sift in the dry ingredients (flour and baking soda) in two batches, alternate with the sour cream.
5. Add the sour cream, alternate with the flour.
6. Add into the prepared loaf pan, greased and lined with parchment paper. Add half the batter into the pan. Then add in half the walnut streusel. Press gently on the streusel, so that it’s sit on the batter stably. Add the remaining batter and then the walnut streusel.
7. Bake in preheated oven at 160°C/320°F for about 45-50min.
8. Let the cake cool before cutting.
9. Cake is ready to serve.

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29/04/2021

Amazing Cotton Soft Vanilla Swiss Roll RecipeBasic Vanilla Swiss Roll Recipe – I had not made swiss roll for a long time, literally a couple of years. The making of the cake is not difficult. However, rolling the cake might be a little challenging if this is your first time. There are 2 ways of how the outside skin looks, I chose the brown side because I love the color and the roll seems to look more appealing when comes to the brown skin. You might experience breaking, so here I am showing you some hacks to prevent that. Hope you’re inspired to make this fabulous cake. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/basic-vanilla-swiss-roll

Ingredients:
I am using 28x28cm pan

• Roll Cake
4 egg yolks
40g (3 tbsp) fine sugar
1 tsp vanilla extract
72g (1/2 cup + 1 tbsp) cake flour
¼ tsp baking powder
40g (3 tbsp) vegetable oil
40g (3 tbsp) whole milk
4 egg whites
63g (3/4 cup + 1 tbsp) fine sugar

• Fillings
200g (3/4 cup + 1 tbsp) whipping cream
25g (2 tbsp) fine sugar

½ cup fresh strawberries, chopped (optional)

Instructions:
Roll Cake
1. Preheat oven at 170°C/340°F.
2. Separate the eggs.
3. In the bowl of egg yolks, add sugar and vanilla extract. Mix until creamy, light and volume increased. This is take at least 2 minutes on high speed. IMPORTANT: this mixing is important to get the smooth ribbon like consistency. Once achieved that, set it aside.
4. In the bowl of egg whites, mix it until foamy, then add in the sugar in 3 batches. IMPORTANT: this meringue is very important as it’s the reason your cake rise. Mix until it reaches the consistency when you lift up your mixer paddle, you’ll see a smooth tail.
5. Add in the egg yolk batter into the meringue. Gently use a spatula to fold in until all the whites disappear, and you don’t see any lumps of the whites.
6. Sift in the dry ingredients. Again, gently fold in with your spatula in a circular motion until all the flour disappears. Make sure there is no lumps of the flour remaining. Fold gently is IMPORTANT, as you do not want to deflate the air in the meringue.
7. In a small bowl, mix oil and milk until combined. Add in a small portion of the batter and mix them together until well combined. Mix it well to prevent air bubbles later on in the batter. Add them into the rest of the big portion batter. Again, gently fold in with your spatula until well combined. Gentle mixing is IMPORTANT, as you do not want to deflate the air in the meringue. You will need several folding before the oil mixture is well combined.
8. Transfer the batter in the prepared 28x28cm pan, lined with parchment paper. I didn’t grease my pan, but if you prefer to do that, go ahead. I am using a reusable parchment paper this round, to get a smooth surface of the cake.
9. Move the pan around so that the batter will be evenly distributed at all edges, and even height.
10. Bake in preheated oven at 170°C/340°F for about 25 min, or until the surface is browned.
11. Use an offset spatula to loosen the sides (you can use whatever tools you have). Make sure the top brown part is dry, touch it with your hands. Once dry, you can then flip it with a non-stick parchment paper, then brown part will then face the bottom. It’s important to let the cake cool completely before spreading the fillings.

Fillings
1. In a chilled bowl, add the whipping cream. Place the bowl of whipping cream over another bowl of ice. This method will whip up the cream easily and to get a stable cream.
2. Mix the cream until foamy, add in the sugar. Continue mixing in medium speed until you reach a thick consistency. Stop there once the cream is firm and thick, do not go any further.

Assemble the cake
1. On one side of the cake, cut the end diagonally to get a neat closing of the roll cake later.
2. On the other side of the cake, cut a few strips of about 3mm depth to ease the rolling up later.
3. Spread the whipping cream on the cake surface in a slope. The beginning side with more cream and gradually diminish in volume.
4. At your own pace, gently fold the cake using your one hand to assist pressing down the rolling and the other hand to pull up the parchment paper.
5. Use a ruler or scraper to lock the cake to get a nice round shape. Gently continue rolling it all the way, and then fasten with some sticky tapes. Seal both the sides to keep the cake moist while refrigerating.
6. Refrigerate for about 2 hours to firm up the cake.
7. Gently remove the sticky tapes. Wa lah…the cake is nicely rolled.
8. Slice the cake into the thickness you desire.
9. I piped some cream and decorate with berries, it’s totally up to your desire.
10. Cake is ready to serve. Enjoy the roll cake.

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