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Tiramisu Cake Roll 提拉米蘇蛋糕卷

Tiramisu Cake Roll 提拉米蘇蛋糕卷

Ingredients:

Four mixture:
6 tbsp cake flour
1 tbsp unsweetened cocoa powder
1 tbsp instant espresso coffee powder

Egg yolk mixture:
6 egg yolks
3 tbsp sugar
2 tbsp milk
2 tbsp oil
1/4 tsp salt

1 tsp golden rum

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Filling:
3/4 cup tiramisu cream– see note below

for brushing (mix well, optional):
1 tbsp strong coffee
1 tbsp golden rum

Method:

  1. Preheat oven to 350°F, place a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan. Combine cake flour mixture.
  2. In a big bowl, whisk egg yolks and sugar with a balloon whisk until it is pale yellow and fluffy, scrape the bowl several times. Add in milk, oil and salt. Mix well.
  3. Sift in cake flour in 3 batches, mix well until the batter is smooth after each addition. Add in rum, mix well again.
  4. Whip egg whites in a dry clean mixing bowl (I use KitchenAid stand mixer) on high speed (KA speed 8) until bubbles are small and no visible clear egg whites. Add in cream of tartar and continue whipping on high speed (speed 8). Scrape down the bowl if necessary.
  5. When egg whites turns white and the bubbles becomes very tiny, slowly pour in sugar. Continue whipping on high speed (speed 8), scraping down the bowl once, until it has a sheen appearance like a pearl. When you lift the whisk upside down, the egg whites will form a soft curl at the end of the tip (this is called soft peak. If the curl is too much then it’s not ready yet– continue whipping). Turn to low speed (speed 4) and whip for another 1-2 minutes. This is to remove any big bubbles in the egg whites so the cake will have a more delicate, fine texture.
  6. Gently fold in whipped egg whites into yolk mixture in 3 batches. Slowly pour batter onto the prepared jelly roll pan. Spread and smooth the top. Tap the pan a couple of times and bake at the middle rack of the oven for 15-18 minutes. Lightly press the top of the cake, if it springs back then the cake is done. Remove from the oven.
  7. Transfer the cake (with parchment) onto a cooling rack. Flatten out parchment paper on 4 sides of the cake.
  8. When the cake is cooled, place another piece of parchment paper (larger than cake) on top of the cake. Carefully and quickly flip cake and 2 sheets of parchment papers over (so the cake crust will face out when rolled up). Now the cake bottom is facing up. Remove parchment paper liner. Brush coffee+rum mixture on the surface if desired.
  9. Spread tiramisu cream evenly on the cake. With the short side facing you, roll up the cake like a jelly roll. Wrap the cake roll in the parchment paper and chill in the fridge before serving.  Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Tiramisu cream— since cake roll only requires 3/4 cup of tiramisu cream, I don’t border making it purposely. I just save some cream when I make tiramisu for the cake roll.
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We always have chocolate cake roll with sweetened whipped cream filling, so I decided to experimenting on a new flavor– just because I’ve wanting to get rid of the lemons in my fridge since long long ago. I personally like it for its refreshing taste, but the rest of the family are not a fan of the lemon whipped cream. Oh well, it doesn’t mean I won’t make this filling anymore, because when it comes to food in our house, I RULE (that’s right, Queen of the Chennaults!).

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷

Chocolate Cake Roll with Lemon Whipped Cream 巧克力蛋糕卷 (檸檬奶霜餡)

Ingredients:
Egg yolk mixture:
6 egg yolks
3 tbsp sugar
2 tbsp milk
2 tbsp oil
1/4 tsp salt
5 tbsp cake flour
3 tbsp unsweetened cocoa powder
1 tsp hot water

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Filling:
3/4 cup whipping cream– see note below
4 tbsp powder sugar
2 tbsp fresh lemon juice, or adjust to taste

Method:

  1. Preheat oven to 350°F, place a oven rack in the middle of the oven. Line the bottom and 4 sides of a 15 x 10 x 1 inch jelly roll pan.
  2. In a big bowl, whisk egg yolks and sugar with a balloon whisk until it is pale yellow and fluffy, scrape the bowl several times. Add in milk, oil and salt. Mix well.
  3. Sift in cake flour and cake flour in 3 batches, mix well until the batter is smooth after each addition. Add in hot water, mix well again.
  4. Whip egg whites in a dry clean mixing bowl (I use KitchenAid stand mixer) on high speed (KA speed 8) until bubbles are small and no visible clear egg whites. Add in cream of tartar and continue whipping on high speed (speed 8). Scrape down the bowl if necessary.
  5. When egg whites turns white and the bubbles becomes very tiny, slowly pour in sugar. Continue whipping on high speed (speed 8), scraping down the bowl once, until it has a sheen appearance like a pearl. When you lift the whisk upside down, the egg whites will form a soft curl at the end of the tip (this is called soft peak. If the curl is too much then it’s not ready yet– continue whipping). Turn to low speed (speed 4) and whip for another 1-2 minutes. This is to remove any big bubbles in the egg whites so the cake will have a more delicate, fine texture.
  6. Gently fold in whipped egg whites into yolk mixture in 3 batches. Slowly pour batter onto the prepared jelly roll pan. Spread and smooth the top. Tap the pan a couple of times and bake at the middle rack of the oven for 15-18 minutes. Lightly press the top of the cake, if it springs back then the cake is done. Remove from the oven.
  7. Transfer the cake (with parchment) onto a cooling rack. Flatten out parchment paper on 4 sides of the cake (see picture below). Cool for 5 minutes until the cake is not too hot to touch.
  8. Place another piece of parchment paper (larger than cake) on top of the cake. Carefully and quickly flip cake and 2 sheets of parchment papers over (so the cake crust will face out when rolled up). With the long side facing you, roll up the cake like a jelly roll (see picture below). This is to hold the shape while cooling and make rolling up later easier.
  9. While the cake is cooling, prepare fillings by whipping cream, powder sugar and lemon juice. Do not over whip (the mixture will start looks clumps) or it will becomes butter (in this case, just add in a little whipping cream and whip again).
  10. Unroll cooled cake, spread lemon whipped cream onto the cake, with a very thin layer of whipped cream at the end of the cake. Roll up the cake again, then wrap up with parchment paper or cling wrap. Chill in the fridge before serving. Before slicing each piece, run knife in hot water and wipe dry with a paper towel to ensure a nice clean cut.

Regina’s Note:

  • Whipping cream: As you can see from the pictures, I used too much whipping cream… should cut down to 1/2 cup whipping cream.
Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷-- cooling the cake on a rack. Why  does it have a wrinkled top crust?

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷– cooling the cake on a rack. Why does it have a wrinkled top crust?

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷-- rolling up the cake and parchment papers  while it's still warm to hold the shape.

Chocolate Cake Roll with Lemon Whipped Cream 檸檬奶霜巧克力蛋糕卷– rolling up the cake and parchment papers while it’s still warm to hold the shape.

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In my family we always have Sunday brunch which is pretty much some breads or baked goods, sausages/smoked salmon, egg dish and fruits. But we ran out of of breads and baked goods, so I decided to make these new flavor pancakes, experimenting the flavor and a change for the taste. I didn’t border to look up recipes online, just used my fluffy blueberry pancake recipe as a reference. I also ran out of unsweetened cocoa powder so my pancake batter was kinda thin this time.

Flavor? You can NEVER go wrong when raspberry meets chocolate. The chocolate flavor is there, even though the pancakes don’t look dark brown like chocolate (because I was short on cocoa powder), and I just love bites of tangy raspberry in the pancakes. The whole family loves this new creation.

What else can you add to basic chocolate pancakes? Fresh bananas, strawberries, or none (though it will need some good amount of cocoa powder/melted chocolate to make it taste this good).

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes Recipe (makes 15-17 pancakes)

Ingredients:
1 1/4 cup flour
5 tbsp unsweetened cocoa powder
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 eggs
3 tbsp unsalted butter– melted
1 cup fresh raspberries– washed and break apart with fingers

Method:

  1. In a large bowl, sift flour, cocoa powder, sugar, baking powder and salt. Make a well in the center.
  2. In a separate bowl, whisk milk and egg to combine. Add in melted butter, whisk to blend well.
  3. Pour the milk mixture to the flour well all at once. Mix to combine until the mixture just becomes moist. Do not over mix the batter. Lightly stir in raspberries.
  4. Heat a griddle or flat pan over medium heat. Drizzle a little cooking pol or spray with cooking spray. Pour batter onto hot griddle, and cook just like with regular pancakes.

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Coconut Chocolate Muffins

Coconut Chocolate Muffins

Coconut & Chocolate Chip Muffins Recipe (makes 12 pieces)

Ingredients:
2 cups all purpose flour
4 tbsp unsweetened cocoa powder
1 tbsp baking powder
3/4 cup sugar
1/2 tsp salt
1/2 cup sweetened shredded coconut
2 eggs
1 small can (5.6 oz) coconut milk
1/2 cup oil
2 tbsp golden rum

Fillings:
bittersweet chocolate chips (about 4-5 chips per muffin)

Toppings:
Sweetened shredded coconut

Method:

  1. Preheat oven to 400°F. Grease muffin pan with cooking spray.
  2. Sift flour, cocoa powder, baking powder, sugar and salt into a big bowl. Stir in shredded coconut.
  3. Combine eggs, coconut milk, oil and golden rum in a medium bowl. Mix to blend well.
  4. Pour egg mixture to flour mixture. Fold together with a spatula until just combined.
  5. Spoon batter into muffin molds, about 1/3 full. Add in chocolate chips (about 4-5 chips in each muffin mold), then cover with more batter. Sprinkle top with some shredded coconut.
  6. Bake at preheated oven for 18-20 minutes or until the tops spring back when gently pressed with a finger.
  7. Remove from muffin molds and cool on a rack. Serve warm.

Regina’s Note:

  • Baking time: I baked for 22 minutes but found out the muffins were a little dry. So maybe 18-20 minutes?
  • Flavor: Full of chocolate flavor, not too sweet, but didn’t taste any rum nor coconut flavor other than from the topping.
  • Texture: the texture was okay, not super fluffy that I was looking for.

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We ran out of breakfast food, so I decided to make chocolate Ogura cake again– I want to fine tune the recipe before it slips out of my mind. Last time, my chocolate Ogura cake was for a 9-inch round cake pan, and it didn’t last my family long. So this time I decided to make it larger– to fit a 9x13x2 inch cake pan. I have adjusted the ingredient proportion. Also, learning from last time when I steamed bake my cotton soft Japanese cheesecake #2, my water pan was too shallow (I used a small jelly roll pan). As a result the water dried out during baking and possibly causing big cracks on the top of the cake. So, this time I used a more shallow pan to hold the water– a 9x13x2 inch Pyrex glass pan with water filled half way up, and it worked out fine this time.

The results–

The Look:

  • The cake batter didn’t spilled over. It rose very nice during baking– then the top started  to crack when it got closer to upper heat source (I place the cake in the middle rack this time). Originally I set the baking time to be 50 minutes at 325°F and planned another 5-10 minutes at 350°F, but when I checked the cake after 40 minutes/325°F, the top cracked pretty badly and I had to remove the cake from the oven (after the toothpick-comes-out-clean cake test). Next time I should try position the cake at the second lowest rack in the oven, right above the water pan.
  • Unlike last time, I let the cake cooled, inverted and inside cake pan, completely before removing from cake pan. What I found out is that there’s a lot of air trapped at the bottom of the cake (between the pan and parchment paper)– as soon as I make a slit cut along cake pan to unmold, the cake started to sink into the pan. Luckily the cake didn’t shrink. Upon removing parchment paper, I was glad the bottom of the cake was not soggy wet!
  • Besides the cracks, the top of the cake doesn’t have that nice smooth solid layer of soft crust (which I REALLY like for the look of a cake)–  my crust seems kinda weak as there are tiny tiny holes (or I should say very very fine cracks) everywhere. And the crust was a bit wrinkled. Why??… 😦

The Taste:

  • The taste is pretty good, not overly sweet and full of chocolate flavor, although a much richer chocolate flavor would be better (yes, I was looking for rich chocolate flavor of a molten cake!)… maybe adding more chocolate chips and/or more cocoa powder and less cake flour?

The Texture:

  • The texture is very very soft– I think it’s the softest cake I have ever made! It’s fluffy and light too, a delight to bite into! But the cake crumb is not evenly fine– some part of the cake has finer crumbs, but other parts have bigger holes.
Chocolate Ogura Cake (Large) 巧克力相思蛋糕 #2

Chocolate Ogura Cake (Large) 巧克力相思蛋糕 #2

Chocolate Ogura Cake Recipe  巧克力相思蛋糕 #2 (makes one 9x13x2 inch rectangle cake)

Ingredients:
Egg yolk mixture:
3 tbsp bittersweet sweet chocolate chips
5 tbsp milk
5 tbsp oil
1/4 tsp salt
7 egg yolks
1 whole egg
1/2 cup cake flour
2 tbsp unsweetened cocoa powder

Egg white mixture:
7 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

Method:

  1. Preheat oven to 325°. Fill a shallow tray with tap water to half way and place the tray on the bottom rack. Place another rack in the middle of the oven– this rack is for the cake. Grease and line the bottom of a 9x13x2 inch cake pan.
  2. Place chocolate chips and milk in a big bowl over a double boiler, until the chocolate melts. Alternatively you can melt it in microwave (I microwaved for 30 seconds and continued melting on double boiler). Remove from heat. Use a balloon whisk to whisk in salt and oil until well blended. Cool slightly.
  3. Whisk in egg yolks and whole egg, one at a time, to the chocolate mixture. Mix well after each addition.
  4. Combine cake flour and cocoa powder. Sift flour mixture into yolk mixture in 3-4 batches, whisk to blend really well after each addition. Cover the bowl until egg whites are ready to fold in.
  5. Whip egg whites on high speed (KitchenAid speed 8) until bubbles are small and no clear egg white is visible. Add in cream of tartar, continue whipping on high speed (KitchenAid speed 8). Scrap the bowl if necessary.
  6. When the egg whites does not have visible tiny bubbles and turns white, gradually add in sugar. Continue on high speed (KitchenAid speed 8), scrap down the bowl. When the meringue looks glossy, reduce speed to medium low (KitchenAid speed 6 or even 4– this is to push out big air bubbles, producing a cake with tiny holes and thus a more fine texture). Whip until it is soft peak (soft curl tip on the whisk when lifted upside down).
  7. With a silicone spatula, gently fold in whipped egg whites to the yolk mixture in 3-4 batches, be sure there’s no egg white lumps in the batter. Pour the batter into cake pan slowly (this will avoid big air bubbles and last check for any egg white lump in the batter). Tap cake pan once. Bake for 40-50 minutes.
  8. Remove from the oven and inverted the cake on a cooling rack. Remove cake from the pan when it is cooled completely.

Regina’s Note:

  • Chocolate flavor: Not rich enough for me. Next time should increase amount of chocolat chips and/or more cocoa powder (up to 4 tbsp?) and possibly less cake flour?
  • Cake height: After baking and cooling completely, the cake is about 1.5 tall.
  • Cake position in oven: Next time try positioning the cake at the second lowest level, right above the water pan (so away from upper heat source and possibly less chance of cracking on the top); or even try placing the water pan on the second highest level and cake being at the second lowest level.

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I subscribe to a group on Facebook called “Baking Wonderland”, and recently I saw lots of mouth watering yummy looking Ogura cake photos posted to Baking Wonderland, all kinds of flavors too– vanilla, pandan, chocolate, coffee, mocha, mocha, passion fruit, pomelo honey etc… This is how I get to know Ogura cake. “Ogura” sounds like Japanese so i believe it’s a type of Japanese cake. I looked at all Ogura cake photos and they all have that moist, cotton-soft, fine texture that I always want for cake base, be it a sponge cake or cake roll. I have made sponge cake before but it didn’t turn out well enough for me– too dry, too dense and too rough (texture). I love chiffon cakes with all my heart– they are soft, moist, light and airy, but they don’t have that fine texture of a cake.

Needless to say, I rolled up my sleeves and started my concur on Ogura cake– let’s start the Ogura journey with the chocolate version.

End result? Just like some people said– it’s a cross between chiffon cake and egg-separated sponge cake. It’s moist, soft and the texture is more fine. While chiffon cake is very light, airy and sometimes a tiny bit dry, Ogura cake is moist, soft  and more fine which kinda melt in your mouth, just like Japanese cotton-soft cheesecake– except it’s a chocolate cake. I read about some people complaining about the cake being too wet, I didn’t have this problem this time, and I wonder is it because my baking method is slightly different– I put the cake on a rack, with water tray on the rack below (steam bake method), rather than had the cake pan sitting in the water tray (water bath method)? The top crust of the cake (my favorite part of a cake!) browned very nice and doesn’t get sticky even after cooling (Yay!!). Flavor: full of chocolate goodness and not very sweet, fit our palates just right.

Chocolate Ogura Cake 巧克力相思蛋糕 #1

Chocolate Ogura Cake 巧克力相思蛋糕 #1

Chocolate Ogura Cake Recipe  巧克力相思蛋糕 #1 (makes one 9-inch cake)– adapted from Jane’s Corner: 巧克力相思蛋糕

Ingredients:

Egg yolk mixture:
2 tbsp bittersweet sweet chocolate chips
50 ml milk
52 ml oil
1/4 tsp salt
5 egg yolks
1 whole egg
1/3 cup cake flour
1 tbsp unsweetened cocoa powder

Egg white mixture:
5 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Method:

  1. Preheat oven to 325°. Fill a shallow tray with tap water to half way and place the tray on the bottom rack. Place another rack on top of it– this rack is for the cake (so it is positioned at lower half of oven). Grease and line the bottom of a 9-inch cake pan.
  2. Place chocolate chips and milk in a big bowl over a double boiler, until the chocolate melts. Remove from heat. Use a balloon whisk to whisk in salt and oil until well blended. Cool slightly.
  3. Whisk in egg yolks and whole egg, one at a time, to the chocolate mixture. Mix well after each addition.
  4. Combine cake flour and cocoa powder. Sift flour mixture into yolk mixture in 3-4 batches, whisk to blend really well after each addition. Cover the bowl until egg whites are ready to fold in.
  5. Whip egg whites on high speed (KitchenAid speed 8) until bubbles are small and no clear egg white is visible. Add in cream of tartar, continue whipping on high speed (KitchenAid speed 8). Scrap the bowl if necessary.
  6. When the egg whites does not have visible tiny bubbles and turns white, gradually add in sugar. Continue on high speed (KitchenAid speed 8), scrap down the bowl. When the meringue looks glossy, reduce speed to medium low (KitchenAid speed 6 or even 4– this is to push out big air bubbles, producing a cake with tiny holes and thus a more fine texture). Whip until it is soft peak (soft curl tip on the whisk when lifted upside down).
  7. With a silicone spatula, gently fold in whipped egg whites to the yolk mixture in 3-4 batches, be sure there’s no egg white lumps in the batter. Pour the batter into cake pan slowly (this will avoid big air bubbles and last check for any egg white lump in the batter). Tap cake pan once. Bake for 50 minutes.
  8. Remove from the oven and inverted on a cooling rack until completely cooled.

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I had 4 egg whites residuals sitting in my fridge for quite some time now. Finally I got tired of looking at it every time I opened my fridge, so this was what I made out of it. Typically this cake takes 4-6 whole eggs, but I only used 2 whole eggs plus the 4 egg whites leftovers. The cake turned out delicious with good amount of chocolate flavor. One thing though: after the cake cools down, the top of the cake starts to stick– to plastic wrap, to little fingers touching it… and leaving the top with ugly patches everywhere!! Why??? Can anyone help me here?…

Chocolate Sheet Cake

Chocolate Sheet Cake

Chocolate Sheet Cake (makes 1 sheet cake 9″ x 13″)

Ingredients:

Egg yolk mixture:
2 egg yolks
4 tbsp sugar
5 tbsp unsalted butter– melted and cooled
4 tbsp milk
1/4 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup cake flour

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
3 tbsp sugar

Method:

  1. Preheat oven to 325 degree. Line a rectangle 9″x13″x2″ cake pan with parchment paper. Combine cocoa powder and cake flour.
  2. In a big bowl, beat egg yolks and sugar with a ballon whisk until sugar dissolves and the mixture turns fluffy and pale color.
  3. To the yolk mixture mixture, add in melted butter, milk, vanilla extract and salt. Mix well with the ballon whisk.
  4. Sift flour mixture over the yolk mixture in 3 batches, mix well after each addition.
  5. In a stand mixing bowl, whip egg whites and cream of tartar until frothy, gradually add in sugar, one tbsp at a time. Continue whipping on high speed for 1-2 minutes. Scrapping down sugar on the side of the bowl with a spatula. Turn down to medium low speed and whipped until peak forms.
  6. Add 1/3 of whipped egg whites to e yolk mixture, whisk to mix well. Then gently fold in remaining egg whites in 2 batches.
  7. Pour cake batter to the cake pan, smooth the top. Bake at preheated oven for 20 minutes. Cool the cake in parchment paper on the rack.

Regina’s Note:

  • I noticed after the cake cools, the beautiful top gets stickier and stickier. Why?
  • This cake can be rolled up and becomes a chocolate swiss roll. I didn’t want to deal with whipping the cream for the filling, and my kids totally didn’t mind it at all!

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