Pandan & Coconut Cream Swiss Roll

Pandan & Coconut Cream Swiss Roll

I like to think this recipe is pretty standard in that it can be used in any sponge cake setting. All is needed is a little tweaking. Want a richer sponge that can be used as a cupcake? Add some butter. Maybe you want something healthier? Replace all the fat with some olive oil. Maybe you want a coffee sponge or a layered plain vanilla cake? In that case, simply fold some of those flavours in! Maybe you want more of a moussey chocolatey flavour? Just add some melted chocolate. Point is, it doesn’t really matter if you tweak a recipe. Many people think baking has to be super exact but it really doesn’t matter too much.

Pandan & Coconut Cream Swiss Roll

The following recipe is for a pandan swiss roll. Minus the flavouring it can be used however you like. It produces a light moist sponge. If you prefer a sponge with more substance, you can simply use 2 eggs instead of 3. Actually, if you don’t require your sponge to be super light you can simply dump all the ingredients in a bowl and mix for a few minutes! Et voilà!

Pandan & Coconut Cream Swiss Roll

Pandan Sponge

160°C / 15 – 20 minutes

1. Combine 3 eggs + 100g sugar in a bowl and set over a bain marie.

Continue reading

Advertisements

Mother’s Day brunch – a coconut & berry cupcake dessert recipe

Peeking into the oven a couple minutes before they were done and my first thoughts were oh my god, how did I fail again. They had barely risen and were looking somewhat sunken in. How could I have a mother’s day brunch without the finishing dessert? However, when I took one bite I changed my mind. Buttery, moist and rich but at the same time fresh and aromatic – they were perfect and had the perfect texture.

audreysjl

Coconut & Berry Cupcake

Continue reading

Cream puffs – a choux pastry recipe

I find that cream puffs are actually the easiest of all pastries to make. Yet, they are definitely one of the most impressive. Imagine this – a towering cone of choux pastries, a flutter of spun sugar, maybe some edible flowers scattered here and there! Boy oh boy! We’re getting closer to the Ferrero Rocher ad by the minute! And by that I mean food of the gods! Anyway, back to reality. My cream puffs sit scattered on the kitchen bench, still on the tray it was baked on. Recipe Below.

Cream Puffs audreysjl

Continue reading

Birthday Cake – Layered sponge with fresh cream, plums and mixed berry

I made this cake for my dad’s birthday today. Trying to be adventurous I attempted to make an orange flavoured buttercream for the first time but it didn’t go so well. The meringue looked alright but after adding the butter it went all grainy and horrible.. So back to my usual, fresh whipped cream! Luckily I had a few plums in the fridge so I chopped those up finely and mixed it through. I then scattered a few on top along with a few berries. In fact, I think it looks better than it would’ve otherwise!

Unfortunately I made the cake the night before and the fresh fruit went a little limp but it tasted good in the end and that’s good enough for me. I’ve listed my (first!) recipe which isn’t really a recipe but more a rough account of what I did.

Dad's birthday cake audreysjl

Dad's birthday cake audreysjl

The recipe is for a basic sponge. All in cup measurements (and to be honest it doesn’t really matter too much if it’s not too precise). Makes 1 small cake.  Continue reading

Chocolatey.. bread?

Let me start by saying this won’t be an art related post and well.. who cares! To be honest I’m not really a bread person, but everyone should try this at home because making a chocolate baguette is just awesome. Awesome to make, awesome to look at – quite frankly I don’t know why I’ve never come across it before. In fact, why haven’t I tried making bread before.. Bye-bye art blog, helloo bread blog! 

By the way, sorry for the crappy image. Who knew food photography was so hard.Image