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Tiger Stripe Swiss Roll

Monday, April 06, 2020






A chiffon roulade with the tiger-stripe pattern on the skin....you can, of course, leave the skin out, as this light chiffon roll tastes good of its own.

Swiss RollTiger Stripe
  • 70 g German #405 flour
  • 30 g Cornstarch
  • 2 g Baking powder
  • 60 ml 100% Orange juice
  • 60 ml Corn oil
  • 20 g Sweetened condensed milk
  • 5 Eggs
  • 1/2 tsp Vanilla extract
  • 1/3 tsp Salt
  • 1/2 tsp Lime juice
  • 90 g Caster sugar
  • 7 Egg yolks
  • 40 g Caster sugar
  • 1 tsp Vanilla powder
  • 30 g Cornstarch
  1. Preheat the oven to 190C/375F. Line a 34cmx25cm rectangular baking tray with paper. Sift the flour, cornstarch, and baking powder into a bowl. Separate the eggs. Stir orange juice and sweetened condensed milk in another bowl, gradually beat in the corn oil until fully combined and emulsified.
  2. Sift in the flour mixture, mix roughly and then add in egg yolks and vanilla extract. Mix until incorporated. Beat the egg whites on medium speed, sprinkle in the salt once once combined. Continue to beat the egg whites until foamy. Add in lime juice and whip the mixture until soft peaks form. Beat in sugar in 2 additions until the stiff peaks appear.
  3. Fold the meringue in 3 additions with the yolk batter until incorporated and smooth. Pour the batter into the prepared baking tray and smooth the surface. Bake the cake on the upper rack in the oven for about 20 minutes. Remove the cake and sift some powdered sugar on the surface. Place a parchment paper on the top and then a baking sheet. Turn the tray upside down to unmold the cake. Remove the baking tray and peel away the lining paper. If you prefer to have golden side rolled in, then flip the cake or you can leave this step away. Trim the edges off and set aside, covered with a towel, to cool for about 10 minutes. Fill the cake with butter cream or jam and roll up. Store the cake in the fridge while preparing the tiger stripe.
  4. Preheat the oven to 200C/400F. Place all the ingredients in the mixing bowl and beat at medium-high speed until the volume of mixture has doubled and the colour turned lighter. Pour the batter into a baking tray lined with the paper. Bake in the upper rack of the hot oven for 6-8 minutes until the surface has turned into the golden browned tiger stripes. Remove and turn it on another baking paper. Tear the lining paper off and trim the sides. Spread a layer of the whipped cream or jam over, and then put on the chiffon Swiss roll. Gently roll it up and cool it covered in the fridge for 1 hour before serving.



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Beetroot Chia Seed Chiffon Cake

Tuesday, February 17, 2015

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com




http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

Known for its light, moist, tender texture and rich flavour, chiffon cakes are so versatile and are always made with oil, not butter. It gets its height and airy texture from whipped egg whites. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume as it cools. To dress it up, you can pour a beetroot glaze over the top or decorate with buttercream frosting. I like to dust the top of the cake with powdered sugar and it is great when served with fresh fruit and whipped cream.

On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.


Beetroot Chia Seed Chiffon Cake

inspired by Ann's Chiffon Cakes
Yolk BatterMeringue
  • 160 g Cake flour, sifted
  • 40 g Chia seeds
  • 160 ml Organic beetroot juice
  • 110 g Sunflower oil
  • 2 package NuNaturals White stevia powder
  • 6 Medium egg yolks, at room-temperature
  • 1 tsp Vanilla extract
  • 60 g Fine white sugar
  • 5 package NuNaturals White stevia powder
  • 15 g Cornstarch
  • 6 Medium egg whites, at room-temperature
  • 1 tsp Lemon juice
  1. Sift the flour twice into a mixing bowl. Add in chia seeds. Set aside. Preheat the oven to 160C/320F.
  2. Beat beetroot juice, sunflower oil and NuStevia until well combined and emulsified. Add in flour mixture and stir until just combined. Stir in egg yolks and vanilla extract and stir until combined.
  3. Combine white sugar, NuNaturals and cornstarch in a bowl. Beat the egg whites and lemon juice on medium-high speed until frothy. Gradually add in sugar stevia mixture and beat until stiff and glossy.
  4. Fold 1/3 of meringue into the egg yolk batter to lighten it up, then fold in the remaining meringue and fold until well combined.
  5. Pour the batter into an ungreased 10-inch/25-cm tube pan and bake on the lowest oven rack for about 70 minutes until top springs back when lightly touched. Immediately invert baking pan and cool completely. Run a knife around sides and center tube of pan to remove the cake. Serve the cake with some whipped cream and fresh fruit if desired, or simply dust with some icing sugar.

http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

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Matcha Spelt Castella

Tuesday, March 20, 2012


http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Castella, (or Kasutera) soft, delicate with sweet aroma, is a highly popular Japanese sponge cake, raised only by the air incorporated into the eggs and oil-free. The origin of castella is believed to have come from Portuguese merchants who introduced European sweets to Nagasaki Japan in the 16th century.
Castella cake is traditionally baked in a wood box, which helps to bake the cake evenly, but a standard baking tin would work just great. Unlike most cakes, castella cake is baked with bread flour (I used spelt bread flour), not cake or all purpose flour.
There are now many varieties of this sponge cake made with chocolate, honey, green tea, and brown sugar. If you have baked other foam cakes before, the process of creating castella is quite similar. Please do drop by Biren of Roti & Rice to read all the detailed instructions with beautiful photos. And if you are interested in learning more background of castella, please refer to Wise Geek.
You can also find castella on
Anncoo Journal
Nasi Lemak Lover
No Frills Recipes

  • 120 g Spelt bread flour
  • 13 g Matcha tea powder
  • Pinch of salt
  • 5 Large egg whites, at room temperature
  • 5 Large egg yolks, at room temperature
  • 130 g White fine sugar
  • 20 ml Medium sweet sherry
  • 20 g Honey
  1. Line an 8-inch / 20x20-cm rectangular baking dish with aluminum foil. Whisk and sieve spelt bread flour, matcha powder and salt together 2-3 times into a mixing bowl. Warm sherry and honey in a bowl over a pot of hot water, stirring until honey completely dissolves. Set aside. Preheat the oven to 160C/320F.
  2. Beat the egg whites in the bowl of your stand mixer at high speed until foamy, about 30 seconds. Beat in sugar in 3 additions until firm peaks form, about 3-4 minutes. Add in egg yolks, one at a time, at medium-low speed until well combined, about 1 minute.
  3. Now add in prepared flour mixture, still at medium-low speed, and stir until just combined. Pour in the sherry-honey mixture and continue to stir for another minute until well-combined and smooth.
  4. Pour the cake batter from a 30-cm / 1-foot height directly into the prepared baking dish. Tap the baking dish on the counter to remove bubbles. Using a spatula, smooth the surface to remove any remaining bubbles.
  5. Bake in the center of the hot oven for 50 minutes until evenly brown. Remove and drop it from a 30-cm / 1-foot height onto the counter to prevent shrinkage. Cool the cake on the counter for 5 minutes. Lift the cake from the pan and invert it onto a piece of parchment paper. Peel the aluminum foil. Wrap the cake with a plastic wrap and store in the refrigerator overnight to preserve moisture.
  6. To serve, trim off the sides of the cake with a sharp serrated knife, then cut up into the even slices.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

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Nobake Cheesecake with Mint and Coconut

Saturday, July 09, 2011

This light and delicious NO BAKE cheesecake is perfect for summer. It is made with lower fat cream cheese, whipping cream, Swiss meringue and garnished with a mix of coconut and mint. I have also added a layer of cake roll in between, but other cake leftover or even Oreo cookies would make a great substitute.
Recipe inspired by Food Network

  • 2 tbsp White rum
  • 2 tbsp Fresh lime juice
  • 1 envelope / 7 g Gelatin
  • 650 g 17% Cream cheese, softened
  • 100 g Whipping cream
  • 3 Egg whites
  • 120 g Sugar
  • 5 slice Swiss rolls
  • 2 tbsp Desiccated coconut
  • 10 Mint leaves
  1. Combine the rum and lime juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
  2. Beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm.
  3. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions.
  4. Line a 25x13x6 cm /10x5x2 inch loaf pan with plastic wrap and set aside. Pour half of the filling into the prepared loaf pan, then the Swiss rolls and lastly the other half of the mousse. Cover and refrigerate until at least 6 hours or overnight until set.
  5. Use a vegetable chopper to process the desiccated coconut and mint leaves until well combined. Remove the cake from the form and place it on a serving plate. Sprinkle the coconut-mint mixture all over the cake.

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Chiffon with Dulce De Leche Whipped Cream and Blueberries

Wednesday, May 11, 2011

Layers of soft sour cream chiffon cake nestle between spread of stabilized whipped cream flavoured with rich ducle de leche and top with fresh blueberries. Vanilla buttercream would be a great substitute for whipped cream.
Adapted from Food and Wine

Dulce De Leche Whipped Cream
  • 3 disc 10-inch Sour cream chiffon cake (without cranberries)
  • 400 g Blueberries, rinsed and dried
  • 2 tbsp Apricot jam
  • 1/2 tbsp Water
  • White chocolate curls or mint leaves to garnish
  • 450 ml Heavy cream, chilled
  • 120 g Dulce de leche, chilled
  • 4 sheet Leaf gelatin
  1. Soak the gelatine sheets in cold water for 5 minutes to soften. Remove the gelatine from the water, squeeze it between fingers to remove any excess water. Melt the squeezed out gelatine in a microwave on high power about 10 seconds.
  2. In a large bowl, combine the heavy cream with the dulce de leche. Beat the cream until slightly thick, then slowly add in the dissolved gelatin and beat until the cream holds soft peaks.
  3. Place one cake layer, cut side up, on a round cardboard. Spread 1/3 of whipped cream over cake.Repeat procedure twice. Smooth the top of the cake with the flat edge of your spatula. Hold a decorating comb on the side of the cake and run around the cake to form ridges.
  4. Arrange the blueberries on the top. Heat the apricot jam and water in a microwave until melted. Strain the jam through a fine strainer to remove any fruit lumps. Gently brush on the blueberries. Garnish with white chocolate curls or mint leaves.

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Blueberry Tea Cake Rolls

Saturday, March 19, 2011

A soft spongy cake roll prepared with eggs, sugar, flour and ceylon tea bags with a delightful blueberry flavour. Those cake slices taste very nice on its own, but they can be served with whipped cream, or ice cream.

Yolk BatterMeringue
  • 4 Large egg yolks
  • 30 g Maple syrup
  • 50 g Vegetable oil
  • 50 g Milk
  • 90 g Cake flour
  • 9 g Blueberry tea (about 3 tea bags)
  • 2 g Baking powder
  • 5 Large egg whites
  • Pinch of salt
  • 1/2 tsp Lemon juice
  • 100 g Caster sugar
  1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
  2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
  3. Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

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Matcha Kasutera Honey Sponge Cake

Tuesday, May 11, 2010

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.from Wikipedia

Kasutera is a traditional Japanese sponge cake made of sugar, flour, eggs, and honey. There are now many varieties made with ingredients such as matcha green tea, cocoa or brown sugar.

  1. Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl. Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.
  2. Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved. Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.
  3. Sift in the flour in a few additions and whisk on low speed until fully incorporated. Pour the batter into the prepared wood box or the pan. Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.
Matcha Kasutera Honey Sponge Cake
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Angel Food Cake With Lemon Icing

Sunday, April 25, 2010

Angel food cakeis a type of foam cake whereas the devil's food cake is a type of butter cake.Angel food cake requires that the egg whites be whipped until they are stiff, and gently folded into the other ingredients. After baking, the cake pan is inverted while cooling to prevent the cake from falling in on itself. Angel food cake is sometimes frosted but more often has some sort of sauce, such as a sweet fruit sauce, drizzled over it.

Angel Food CakeLemon Icing
  • 9 large Egg whites, at room temperature
  • 1/4 tsp Salt
  • 1/2 tsp Lemon juice
  • 1 tsp Lemon extract
  • 1 tsp Vanilla extract
  • 330 g Sugar (I use only 200 grams)
  • 115 g Cake flour, sifted
    1 cup Confectioners sugar, sifted 2-3 tbsp Fresh lemon juice 1 tbsp Finely grated lemon zest
  1. Preheat oven to 160C/325F. Beat egg whites until frothy, add salt, lemon juice and extracts. Add sugar a little at a time; continue beating until whites are glossy and stiff.
  2. Using the rubber spatula, gradually fold in the flour, 1/3 at a time, until flour is incorporated. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring.
  3. Pour batter into an ungreased, 26cm tube pan. Bake one hour or until top is golden brown. As soon as the cake is done, turn the tin upside down and suspendd its funnel over the neck of a bottle. Let cook, about 1 hour.
  4. While cake is cooling prepare the icing. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little.

Angel Food Cake With Lemon Icing
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Seaweed Swiss Roll

Monday, April 19, 2010

  • 70 ml Water
  • 80 g Corn oil
  • 100 g Sugar
  • 80 g Cake flour
  • 25 g Cornstarch
  • 2 g Baking powder
  • 2-3 g Chicken or vegetable bouillon
  • 1 g White pepper powder
  • 125 g Egg yolks
  • 200 g Egg whites
  • A few drops of white vinegar
  • 2 g Salt
  • 8 g Seaweed crumbs
  1. Mix water, 20 grams of sugar and corn oil in a bowl. Whisk until the mixture is emulsified. Sift cake flour, corn flour, baking powder, chicken powder, and white pepper powder into the liquid mixture. Add in egg yolks and mix until well-combined.
  2. Whip the egg whites with a few drops of vinegar and salt until foamy, add 1/3 of 80 grams of sugar and beat until soft peaks form when the beater is raised. Beat in another 1/3 of sugar and continue beating vigorously for another 1 minute. Beat in the remaining sugar and beat until they hold firm peaks.
  3. Add about 1/3 of the whites to the egg yolk mixture and mix. Add in seaweed crumbs and combine. Fold the remaining whites and fold in with a spatula until combined.
  4. Spread the mixture into one 30x40 cm or two 25x20 cm cake roll pans lined with baking paper. Bake in a preheated 190C/375F oven for about 15-18 minutes.
  5. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the the paper liner and then invert again the baked side-up to cool on a wire rack. Trim the edges of cake. Spread the surface with whipped butter or mayonnaise and roll it up. Chill for about 1 hour and slice.

Seaweed Swiss Roll
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Strawberry Tea Loaf Topped With Carrot Chiffon

Wednesday, April 14, 2010

Strawberry Tea LoafCarrot Chiffon
  1. To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into four even portions. Round up, cover with plastic wrap, and allow to rest for 10 minutes. Line two loaf pans with parchment paper.
  2. Sealing side down roll each dough out to match the length of your baking pan. Turn the dough over and roll it up. Seal the ends closely. Place them seam-side down into the pans, each pan with two loaves. Cover and let rise until almost doubled, about 30 minutes.
  3. While the bread ferments, we start to make the cake by beating the oil, carrot juice and vanilla sugar until creamy and emulsified. Sift in the flour and stir until just combined. Add in egg yolks and mix completely.
  4. Whip the egg whites, salt and lemon juice until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the cake batter over the bread. Sprinkle some coconut flakes over and bake in a preheated 165C/330F oven for about 45-60 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.


Thank you, Aux Delices des Gourmets
! Strawberry Tea Loaf Topped With Carrot Chiffon on FoodistaStrawberry Tea Loaf Topped With Carrot Chiffon
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