Chocolate fudge yellow cake

This was the Chocolate fudge yellow cake which we had for our Saturday dinner. But because we were so full after our dinner, my lil boy decided to skip it, and T and me shared a slice.

I had baked this cake only because there were some egg yolks left-over, and it's quite an eye-sore to see the egg yolks sitting in the fridge. It will be a waste to throw them away either. Yes, this is a pure egg yolk cake!

As my cake doomed quite a fair bit, I was eating the "scraps" after trimming the cake. Comparing, I actually like the cake better on its own, without the frosting. It tasted like good ol' butter cake! T likes the chocolate frostings, and wished I had slabbed more (and more)! Yumz

Yellow Butter Cake
(Recipe adapted from Joy of Baking, but size reduced to 6" round cake)

Ingredients/ Method: 
150g cake flour, sifted
1 3/4tsp baking powder
1/4 tsp salt (I omit)
85g unsalted butter, room temperature (I used salted butter)
132.5g granulated white sugar (I reduced to 120g)
55g egg yolks, about 3 large egg yolk
120ml milk
1 tsp pure vanilla extract

1. In a bowl, sift or whisk flour with baking powder and salt.
2. Using electric mixer, beat the butter until soft and creamy (about 1 -2 mins).
3. Gradually add sugar and beat until light and fluffy (about 3-5 mins).
4. Add egg yolks in 2 batches, beating well after each addition. Scrape down the sides of the bowl as need.
5. Add vanilla extract and beat until combined.
6. With mixer on low speed, add 1/3 flour to batter, followed by 1/2 milk. Then 1/3 flour, remaining milk, and lastly remaining flour. Mix well with each addition.
7. Transfer batter to lined cake pan.
8. Bake in pre-heated oven at 180deg C for 35 - 40 mins, or until skewer inserted in centre of cake comes out clean.
9. Place the cake on a wire rack to cool in the pan for about 10 minutes. Then invert the cakes onto a greased rack.
10. Cool completely before frosting.

Chocolate Frosting
(Recipe adapted from Kitchen Corner, quantity halved for 6" round cake)

Ingredients/ Method: 
37.5g cocoa powder
93.5ml water
150ml evaporated milk (I used whipping cream)
75g sugar
1/4 tsp salt
3/4 tsp vanilla extract
1 1/2 egg yolks
45g corn flour
3/4 tsp instant coffee
45g butter

1. Mix everything in a double boiler except butter and keep on stirring with a hand whisk until the mixture thickens.
2. Lastly add in the butter until a smooth  and spreadable consistency.

Tokyo banana roll

Recently I've been doing a lot of blog-hopping and my to-do list is getting longer and longer. Definitely I won't be able to bake or cook as fast as I bookmarked an interesting recipe. Often times, the 'old' bookmarked recipe get forgotten and the 'new' bookmarked recipe cut the line, like This one.

It looks like a straight-forward recipe and I have 2 over-ripen bananas in the fridge. I'm not fully satisfied with the end result as my custard cream turned out slightly runny, and the sponge cake looks kinda rough when I sliced into halves. That's why you will see that I've some brown banana rolls too.

I guessed if I've followed the originator steps 100%, I should be able to achieve a much better results for the sponge cake. As for the custard cream, I noticed that it was quite runny when cooking it, but thought it will solidify after cool which didn't change much eventually. I may have to add more corn starch the next time I prepare this (which won't be too long...hehehe).

I've copied the recipe here for ready reference. Or you can also watch this Youtube video on How to Make Tokyo Banana Roll  https://www.youtube.com/watch?v=D6wxd72vM_A&feature=youtu.be. 

Banana custard cream 

Ingredients/ method: 
100g banana, without skin
1 egg
1 tbsp corn starch
3 tbsp granulated sugar (I reduced to 2 tbsp)
150ml milk
a few drops of vanilla extract

1. In a bowl, mash banana with a fork
2. Add all other ingredients and mix well.
3. Strain the mixture through the sieve into a saucepan. 
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. Add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag or into a dish covered tightly with plastic wrap. (Make sure the cream sticks to the plastic wrap to keep from drying out). Chill in the fridge. 

Sponge cake
Ingredients/ Method
2 eggs
50g superfine sugar
35g cake flour
20g milk, room temperature

1. Beat eggs and sugar with whisk in a metal bow. Placed it over the pan of hot water and melt the sugar and warm them up to 40 deg C. (I did not measure the temperature. When the egg white is warm to touch by hand, and there's no sugar grains, it should be ready.) 
2. With an electric mixer, beat the batter on high speed for about 5 mins until white and fluffy. Then on low speed, beat for about 2 mins to set the texture. 
3. Sift in the flour and fold together with spatula for about 10 mins. 
4. Add milk and fold together with spatula for about 50 times until combined. (For Steps 3 & 4 , I used my KA on speed 1.) 
5. Spread the batter in a lined 9" square tin. Drop the pan lightly on the counter to raise the air bubbles out of the batter. 
6. Bake at preheated oven 180 deg C for 11-12 mins or until lightly brown. 
7. When it's done, drop the pan lightly to prevent shrinking. 
8. Remove the sponge cake from the pan by lifting the wax paper and place it on a wire rack to cool.
9. When the cake is cool, remove the parchment paper and place the sponge cake on the parchment paper with brown side up.

Assembly

1. Cut the sponge cake into 4 squares. Then cut them by half horizontally (will have thin slices, about 0.2 inch).
2. Place the cake on plastic wrap (with brown side up), pipe out the banana custard cream, roll and securely twist the ends like a candy.
3. Serve chill. 

Rainbow cake

Another check on my to-do list ~ Rainbow cake! Looking at the cake itself makes one so happy lol.

I'm using my usual vanilla sponge cake recipe to make a 7-layers 4.5" round cake. I'm also using my now-favourite cream cheese frosting. Both the sponge cake and frosting turned out very good!

My frosting skills is still quite bad, so I've to create some "designs" to hide the flaws.

Vanilla Sponge Cake

Ingredients/ Method:
(A)
150g cake flour/superfine flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
10g milk powder

(B)
60g cooking oil
50g water
4 (75g) yolks
80g castor sugar
1 tsp vanilla extract

(C)
4 (150g) whites
90g castor sugar (original 100g)
1/4 tsp (1g) cream of tartar

(D)
Colour gel

1. Sift ingredients (A) and put it aside
2. Whisk yolks and sugar till it turns lemon color
3. Add oil, water and vanilla and mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Whisk (C) till stiff
6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently
7. Divide batter equally into 7 portions and into individual small bowls. (I got about 90g for each portion, but I would reduce it to 60-70g the next time.)
8. Add colour gels into batter and mix well gently, and not to deflate too much air bubbles.
9. Pour batter into lined cake tin. (I used disposable aluminum foil-type 4.5" round tin as I don't have so many cake pans.)
10. Bake in a preheated oven 180C for 10-12 mins or when skewer comes out clean when inserted to the centre of cake.
11. Removed from oven and let cake cool in pan for 5 mins on wire rack.
12. Remove cake from pan and let it cool completely on wire rack.

Notes:

1. If using the same size 4.5" round tin and 7 layers, just need to prepare 2/3rd of this recipe. Alternatively, you can bake the balance 1/3rd batter as vanilla cupcakes.
2. As my oven can only bake 4 small tins at a time, I mix the egg yolk mixture and egg white in 2 batches.
3. I used toothpick when adding and mixing colours to the batter, and using a small spatula to give a last few folds to ensure colours are evenly mixed.
4. Insert straws to hold the cake, especially when this cake base is small and pretty tall. 

Cream cheese frosting
250g cream cheese
170g unsalted butter, softened
70g icing sugar, sieved
1 tsp vanilla extract

1. Using an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, about 2 to 3 minutes.
2. Reduce speed to low. Add sugar in three batches, then add vanilla and mix till smooth and combined, scraping down sides of bowl as needed. (If not using immediately, frosting can be refrigerated up to 3 days in airtight container. Before using, bring to room temperature and beat on low speed until smooth again.)

Red velvet cupcake

A yummilicious pretty cake!

Previously I had reservations on baking red velvet cake as I thought alot of colouring went in there. However that changed after I had a very good RVC and when I saw The Sunday Times' Life Style section featuring a red velvet chiffon cake recipe just last week, I was very tempted to try it. Too much colouring once in a while should be ok, isn't it? I also used the cream cheese recipe from Jane and it's finger-licking good ;) All my guinea pigs gave 2-thumbs up for this cake and the cream, I guess it's a keeper!

Red velvet cake
(yields about 21 cupcakes)

Ingredients/ Method: 

2 tbsp cocoa powder
70g hot water
40g milk
50g unsalted butter
1/4 tsp salt
1 tsp vanilla extract
1 1/4 tsp red colouring powder (or 1 1/2 tsp red colouring paste)
90g cake flour
5 egg yolks

5 egg whites
100g caster sugar (reduced from 110g)

1. Dissolve the cocoa powder in hot water. 
2. In a small pot over low heat, warm the milk, butter, salt and cocoa mixture to about 60 deg or until the butter melts completely. 
3. Add the vanilla extract and red colouring powder. Stir and mix well. Remove from heat. 
4. In a large mixing bowl, add the flour and cocoa mixture and whisk thoroughly. 
5. Add egg yolks one at a time whilst whisking the mixture. Set aside. 
6. Whisk egg whites in a mixing bowl. When they turn foamy, add sugar teaspoon by teaspoon. Whisk till stiff peak.
7. Fold in 1/3 egg white to the red velvet batter using a spatula. When the mixture is just combined, add another 1/3 egg whites and repeat until all egg whites are incorporated. 
8. Using ice-cream scoop, fill up cupcake liners upto 3/4 full.
9. Bake at pre-heated oven at 170 deg C for 20-25 mins. 

P.s. Original recipe is for 20 cm chiffon cake. Bake at 170 deg C for 10 mins before reducing temperature to 150 deg C for another 35 mins.

Cream cheese frosting
(recipe reference from Jane, and adapted from Martha Stewart) 

125g cream cheese
85g unsalted butter, softened
35g icing sugar, sieved
1/2 tsp vanilla extract

1. Using an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, about 2 to 3 minutes. 
2. Reduce speed to low. Add sugar in three batches, then add vanilla and mix till smooth and combined, scraping down sides of bowl as needed. (If not using immediately, frosting can be refrigerated up to 3 days in airtight container. Before using, bring to room temperature and beat on low speed until smooth again.)

The cake is good served chilled. 

This post is linked to the event Little Thumbs Up (August 2014 Event: Flour) - organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.

Durian cake & cream puffs

Now it's the durian season again and best time to bake a durian cake and cream puffs for my Aunt Ivy's birthday! Yummy cake, durian cream, cream puffs!

Vanilla sponge cake (makes a 6" round cake) 

Ingredients:

(A)
75g cake flour/superfine flour
1/4 tsp baking powder
1/8 tsp salt
5g milk powder

(B)
30g cooking oil
25g water
2 (38g) yolks
40g castor sugar
1/2 tsp vanilla extract

(C)
2 (75g) whites
45g castor sugar (original 50g)
1/8 tsp cream of tartar

Method
1. Sift ingredients (A) and put it aside
2. Whisk yolks and sugar till it turns lemon color
3. Add oil, water and vanilla and mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Whisk (C) till stiff
6. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently
7. Pour batter into a lined 6" round cake tin
8. Bake in a preheated oven 180C for 25-30 mins or till it springs back when touched
9. Removed from oven and invert the cake on the wire rack until completed cooled.

10. Cut into 3 equal slices. 

Durian cream

3 cups whipping cream

1 tbsp icing sugar 

Durian pulps (approximately 3 durians) 

(Quantity enough to cream the 6" cake and for the cream puffs) 

1. Whisk the whipping cream with icing sugar. 

2. Mix in durian pulps. Keep some fresh durian pulps for assembling the cake. 

Assembly

1. Slice sponge cake into 3 layers.

2. Spread durian cream on the 1st layer and spoon some fresh durian pulps. Repeat the same for 2nd layer. 

3. Spread the top and sides of cake with the durian cream. 

4. Chill well before serving. 

Durian cream puffs (aka Pate a choux puffs)

(recipe adapted from Bisous A Toi, copied here for ready reference) 

Ingredients 

1 cup (250ml) water

115g unsalted butter, cut into cubes

2 tsp sugar

1/2 tsp salt

1 cup (140g) all purpose flour

4 large eggs

Glaze (optional)

1 large egg yolk

1 tsp whole milk 

Method:

1. In a saucepan, add all ingredients except flour. Boil over medium high heat, stirring gently. 
2. Once mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a thick paste and pulls away from the sides of the pan. 
3. Remove from heat and transfer to mixer bowl.
4. Using mixer with paddle attachment, beat the mixture until slightly cool. Add in one egg at a time, making sure each one is completely incorporated before adding the next. 
5. Prepare tray with baking sheet. 
6. Transfer into piping bag with a small tip. Pipe puff about 1 inch in size , leaving 1/2 inch spacing between each puff. 
7. (For puff with shiny glaze, brush the tops of puffs without letting the glaze drip down the sides, which will inhibit rising.)
8. Bake a pre-heated oven 220 deg C for 25 to 30 mins, or until golden brown. Let the puffs rest in oven for 5 mins.
9. Remove from oven and poke each puff in the side with a paring knife so that it releases its steam. Cool completely. 

Assembly

1. Slit the puffs and spoon durian cream.

2. Chill before serving. (I left them in the freezer for fast chilling and it turn out good too!)

Hokkaido chiffon cake

I've been a laggard in baking these yummy Hokkaido chiffon cakes. There are so many recipes out there, and I took the easy way out when I found one in DreamersLoft who has made comparison of 2 recipes. Taking the same cue, I also tried out Reirei's recipe and they are really good - soft & yummy - even when chilled overnight in the fridge! I've copied the recipe here for my future reference.

Hokkaido Chiffon Cupcakes

(Adapted from Reirei of All That Matters, makes 10 cupcakes)
(A)
3 egg yolks
1/8 tsp salt
24g corn oil
24g milk
1/2 tsp vanilla extract
32g cake flour
1/8 tsp baking powder (sift together with cake flour)

(B)
3 egg white
1/4 tsp cream of tartar
50g caster sugar

(C)

90g chilled fresh milk
30g custard powder
1/2 tsp vanilla bean paste or extract
3/4 tbsp icing sugar (optional)
145g dairy whipping cream

Some Snow Powder (optional)

Method
1) Preheat oven to 175℃。
2) In a bowl, whisk egg yolks with salt. Then add oil, milk and vanilla extract, whisk till well-blended.
3) Fold in flour mixture and set aside.
4) In another bowl, beat egg whites , sugar and cream of tartar to stiff peak.
5) Scoop 1/3 of the egg white mixture to the yolk batter, fold well, then pour batter back to the remaining egg whites. Fold lightly till well-mixed.
6) Fill baking cases with about 30-32g of batter. Bake for 20 mins, then leave to cool.
7) In a separate bowl, mix milk, instant custard powder, vanilla paste and icing sugar till mixture is smooth.
8) Pour in whipping cream and beat till the thickness desired.
9) Using a piping tip, insert tip into the cake and pipe for 5 seconds. 3 to 4 seconds if you prefer less cream.
10) Sieve snow powder on top (optional) and chill cake before serving

Lemon Meringue Cake

Today's my birthday and it started with a long day but wonderful and lovely with lots of people closest to me. Before the DAY, I was busy preparing a birthday cake for myself and ended till the wee hours. Although I had in mind a cake to make, I was deliberating whether to bake or not to bake. Ended up I started baking preparation late in the night (like 9.30pm). So I was practically still baking the cake when the clock striked twelve i.e. on my birthday! And the cake was only frosted in the morning, just before the time we were supposedly to leave the house and picked up my family members for brunch! I was rushing. TL commented that I must have rushed to come to this world. Period.

Being a super inefficient and bad planner me, this was a tedious birthday cake to make. If any other bakers were to see me in this state, they would probably looked in exasperation. One thing for sure, I can't bake for a living, hah!

Anyway, whilst planning for my own birthday cake, I was flipping the new recipe book I got last month - "My Birthday Cake" by Kevin Chai. The pictures are all alluring but I finally decided on a Lemon Meringue Cake because I was left with 3 lemons sitting in the fridge for ages. Ironically, I did not followed the recipe in the book, the final cake was an assembly of various recipes.

Lemon Curd
(Recipe adapted from The Little Teochew)

60g unsalted butter
200g sugar
2 eggs + 2 egg yolks
120ml fresh lemon juice (from 2.5 lemons)
1 tsp grated lemon zest, or more if you like (depending on how strong you want the flavour of lemon)

1. In a large bowl, whisk all the ingredients except the butter*. Mix well. Place the bowl over a bain-marie** (water bath) and stir constantly. The mixture may look curdled, but it will smooth out as it cooks.
2. If you want a more subtle taste of lemon, do not add the zest at this stage. Set aside with the butter.
3. Once the mixture thickens - it should leave a path on the back of a spoon - turn off the flame and add butter in 2 or 3 additions. If you have not added in your lemon zest, add it in now and stir to mix well.
4. Allow the curd to cool slightly before transferring to a clean jar or bowl. Strained the curd to get a smooth curd. Make sure it is covered to prevent a skin from forming. Chill in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Genoise Cake Batter
(Recipe adapted, doubled and slightly modified from Honey Bee Sweets)

86g clarified butter (or unsalted butter)
1 tsp vanilla bean paste
2 large eggs + 1 egg yolk (100g + 18g)
100g caster sugar
66g cake flour
66g corn flour

1. Preheat the oven to 175C.
2. To prepare the butter, in a microwavable bowl, warm the butter until hot. Stir in the vanilla bean paste, cover and keep warm.
3. To prepare the egg mixture; in the bowl of a stand mixer set over a pan of simmering water, heat the eggs, yolk, and sugar until just lukewarm to the touch, stirring constantly with a long handled whisk to prevent curdling.
4. Immediately remove the bowl to the stand mixer and attach the whisk beater. Beat on high speed for a minimum of 5 minutes. It will more than quadruple in volume and very thick and airy.
5. Remove almost 1/2 cup of the beaten egg mixture and whisk it thoroughly into the melted butter.
6. Sift about half of the flour over the remaining egg mixture, fold it in gently but rapidly until almost all the flour has disappeared. Repeat with the remaining flour until all traces of the flour have disappeared.
7. Fold in the butter mixture until just incorporated. Make sure you reach into the bottom of the pan to be sure to moisten all the flour.
8. Pour the batter into the prepared 7" cake tin.
9. Bake for about 30 minutes, or until golden brown and the skewer inserted into the cake came out clean.
Note: To prevent the collapse of its delicate foam structure, while still hot, the genoise must be unmould as soon as it is baked.

Meringue
(Recipe adapted from My Birthday Cake by Kevin Chai)

70g egg whites
60g caster sugar (reduced from 70g)
40g ground almond
25g dessicated coconut
10g plain flour

1. Beat egg whites until soft peaks form.
2. Gradually add in sugar, continue beating until stiff peaks form.
3. Combine ground almond, dessicated coconut and flour, and fold into egg white mixture.
4. Spread meringue onto 2 sheets of 7" diameter of round greaseproof paper.
5. Bake at 170 deg C for 25 mins or until golden brown.

Crystallized Lemon
(Recipe adapted from My Birthday Cake by Kevin Chai)

Half a lemon (sliced) - this is what I had left
50g caster sugar
25ml water

1. Bring sugar and water to boil.
2. Add in lemon slices and continue to cook on low heat until sugar thickens.
3. Remove and leave to cool.

Lemon Curd Cream
1 cup whipping cream
Slightly more than 1/4 cup lemon curd

1. Whisk whipping cream until stiff peak.
2. Add in lemon curd into whipped cream and continue to beat at low speed until well combined.
3. Stored in fridge until ready to use.

Assemble the Cake

1. Slice the cake into 3 portions.
2. Spread lemon curd cream onto a slice of cake and sandwich with meringue.
3. Continue step (2) and cover with another slice of cake.
4. Coat the entire cake with remaining cream.
5. Decorate crystallized lemon slices onto the cake.
6. Pipe lemon curd on the cake in any design.

Unfortunately, the genoise sponge cake did not work for me this time and I strongly believe it's because I didn't manage the techniques required. The texture was densed although not dry. I must work very hard to get THE sponge cake. Overall, the combination of lemon curd/cream, genoise sponge cake and meringue is a twist to a conventional cake, rather refreshing I would say. As usual, my family members are very supportive and finished up the cake!


I'm submitting this to Aspiring Bakers #5: Fruity March hosted by Jess of Bakericious.

Passionfruit Swiss Roll

This week has not been a good week for me. I'd not been feeling well since last weekend after Zak's birthday celebration. First came the body ache and fever, and followed by gastric. I didn't know that gastric pain can be so excruciating, and there's this nagging cramp every now and then. Hopefully it'll self-recover by next week.

Seeing that I go to bed much earlier than before, and knowing that I'd been to the doctor, my boy appears to be very concerned. On couple of nights, he would come to my bed side and ask me whether I'm feeling better and stroked my forehead, chest and stomache. Ohh... whatever pain there is would have been soothed. Just today, after hearing that I'm still not well, he asked me to go to the doctor again "...and if I still don't recover, can see the doctor 1000 times". So innocent and yet so lovable and touched.

Regardless, I've been thinking of baking something else to contribute to this month Aspiring Bakers , to use up all the egg whites and to make something out of the 3 lemons that have been sitting in my fridge for a long time.

I'm glad that I've at least accomplished baking something today. Not only that, I overcome my fear of making a swiss roll - fear that it will not roll up at all, fear that it will crack and break mid-way, fear that it will be too dry, etc. I'm also more ready to try it because I got a proper sheet pan (which I just bought and used it to make Zak's Strawberry long bus cake), and there's a highly recommended recipe for sponge cake/ swiss roll ( which I'd also used it for Zak's Strawberry long bus cake).




Afterall, the rolling is not as daunting as it seems to be *phew*. And I'm satisfied with the texture and appearance, this being my first try. You can be assured that I'll be trying out other flavours and designs in time to come.

Passing the pulps through the strain to extract the juice

Passionfruit Sponge Cake
(Recipe adapted & slightly modified from Kitchen Corner)

Ingredients/ Method:

A) 100g egg yolk (about 6 eggs)
20g caster sugar

B) 160g egg white (about 4.5 eggs)
75g caster sugar

40g unsalted butter
55g plain flour (I substituted with cake flour)
2tbsp passionfruit juice (extracted from 2 passionfruits, see above picture)

1. Prepare a baking tray (11" x 14") lined with baking paper. Melt the butter than set a side to cool.
2. Using electric mixer, whisk the egg yolks with sugar in a double boiler until thicken and pale.
3. In another bowl whisk the egg whites with caster sugar until stiff peak.
4. Fold the egg yolks into the egg whites then gently fold in the sifted flour.
5. Pour some mixture (4) into a clean bowl then mix in the melted butter and passionfruit juice until well combine. Pour back into the mixture of (4) and mix gently until everything well combine.
6. Pour the batter into prepared baking tray and spread evenly.
7. Bake at 190 deg C for 12 minutes. Be careful not to over bake it.
8. Remove the cake from the baking tray immediately when it is out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

Passionfruit Cream
1/2 cup whipping cream
3 passionfruits

1. Whisk whipping cream until stiff peak.
2. Add in passionfruit pulps into whipped cream, one at a time until well combined.
3. Stored in fridge until ready to use.

How to Roll
1. When the cake is cooled, removed the parchment paper.
2. Put a new piece of parchment paper on the cooled cake. Gently turn the cake using another wire rack (or using the sheet pan).
3. Spread passionfruit cream on the entire cake.
4. Putting a clean dry kitchen towel under the cake makes rolling easier.
5. Lift up the parchment paper and roll the cake about 1 inch and hold to set the position. Using 2 hands, start to roll the cake using the parchment paper, and when in rolling motion use one hand to lift up the kitchen towel and continue to roll till the end.
6. Tighten the rolled cake and place the cake seam side down.
7. Fold the 2 sides of the parchment paper (like a candy sweet) to hold the rolled cake and put in the fridge to set the shape.



I'm submitting this to Aspiring Bakers #5: Fruity March hosted by Jess of Bakericious.

This cake is very soft and fluffy, and the passionfruit cream gives a refreshing taste! Do give it a try :))