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swiss

As i have more leftover chestnut cream from the Chestnut Chiffon Cake, i knew i had to come up with something fast. One of the bakes that i fear baking is probably Swiss Roll Cake. I’ve not tried making it before but i was definitely curious to know how bad my rolling skill was. Heh.

Less than 24 hours later, Bamboo Charcoal Swiss Roll with Chestnut Cream i churned!

Coming up with this combi took me approximately 30 minutes, well probably. The criteria was… something to go swimmingly well with chestnut, the color must contrast beautifully.. and something that bff would go, Wow! :)

Bamboo Charcoal Swiss Roll with Chestnut Cream

Souffle Sponge

Egg Yolk 5
Egg White 4
Sugar 90g
Vanilla Extract 1 tsp

Cake flour 40g
Bamboo Charcoal 5g
Butter 40g (melted) ——–> i totally missed this one out!

Fresh Cream    150ml
Sugar               2tsp

Method

Chiffon Sponge

1. Line a 27cm x 27cm square pan with parchment paper. Preheat oven to 200C.

2. Chiffon Sponge : Whip Egg Yolk with 20g Sugar until a figure 8 can be ‘ribboned’ out without fading quickly into the mixture. Add Vanilla extract and mix well. In a separate clean bowl, whip egg white with 70g sugar until soft firm peaks are obtained. The meringue should still droop when the whip is inverted. (whipping the egg white too stiff will result in the sponge to rise excessively)

3. Chiffon Sponge : Pour Egg Yolk mixture into egg white and fold carefully to blend. Sift flour & Bamboo charcoal into the combined egg mixture. Fold carefully to ensure that flour is well combined. Pour in melted butter and fold to combine.

4. Pour batter into the lined square pan. Spread batter evenly. Bake cake in oven at 200C for 10 -12 mins.

5. After baking, remove cake from baking pan and leave to cool completely in parchment paper. Peel off parchment paper. The top face (brown side) will be creamed.

Cream Chantilly

1. Whip fresh cream with sugar until firm.

Spread whipped cream on to top face of sponge. Roll carefully to form swiss roll. Trip edges.

(adapted from here)

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Yes, i totally missed out the butter!!! Lol! Not sure how i did, but i just did. No wonder i was like, EH? No fats for this swiss roll? Will it work!?!?! throughout. ^_^

Thankfully, it did! And we didn’t miss it one bit. grin — guess we can skip the fats next time eh? Anyway, bff loved it, or so she claimed, and she is no fan of this sorta light cake. Her kind of cake has to be buttery, heavy and rustic. But erm, i’ll take her word for it.. because methinks the cake was pretty amazing too, though the same cannot be said for this first-timer’s rolling + cream distribution. :P

 

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Mummy came to visit 2 weekends ago at the very last minute. Baby sis went travelling so, mum didn’t wanna stay home alone. So, i told her to come down South for a short visit and she agreed readily. Ooh, happiness……..

I’m from a tight-knitted family. We’re all very close and love one another to death. Being away from the family is like eating only 2 course out of the 3 course meal. I’d live but i feel incomplete. I miss hanging out with them all the time. :(

Having mummy down for just 2 days was better than nothing. Once she confirmed her trip, i knew what i wanted to bake for her. :)

In fact, i had 4 bakes which i wanted to make, but seeing the 2 cakes was enough for mummy to put up the STOP sign. Hahaahaha!

Too much, too much…“, she complained. So, 2 cakes it was. :)

Black Sesame & Black Bean Cream Cheese Pound Cake with Whole Chestnut

170g butter
100g cream cheese
140g sugar
4 eggs
170g plain flour
20g oat bran
2-3 tbsp black sesame & black bean powder
2 tbsp black sesame
100g roasted chestnut, chopped

Method

1. Line a 7″ baking tin with baking paper. Preheat oven to 170C.
2. Beat butter, cream cheese and sugar until creamy. Add in eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder. Fold them into butter mixture together with chestnut, black sesame powder and oat bran.
4. Spread batter into prepared tin. Bake in oven for 45-60 minutes or until skewer comes out clean.

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Because i was serving it to mummy — hi-tea style, i made an effort to pipe out some nice fresh cream on it and sprinkled it with green tea powder for better presentation. :)

Verdict :

WE LOVED IT!! I really do.. it’s so good that i kept 2 slices for my tea break the next day and i refused to share, meaning, i ate it only when the boys were away. Hahaha! (yes, i’m a selfish and greedy mom like that. :P)

Other than this Cream Cheese Pound Cake, i also baked Mixed Berries Cheesecake because she lovessssss cheesecake.

IMG_20131101_2

However, i find the recipe is rather mediocre (though others did think otherwise)…. hence, no recipe.

 

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It was an impromptu bake spurred by one’s (read : me) craving. I knew i wanted chiffon cake. But what flavour? I didn’t want the usual since i’ve made almost, or rather, all of the possibly flavour using the ingredients that are readily available on my shelves and fridge.

Then, i thought of this Chestnut Chiffon Cake. Is it possible? Can i do it?

Bearing in mind that if Sweet Potato Chiffon Cake is doable, i was pretty sure Chestnut Chiffon Cake will not be a problem. :)

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Chestnut Chiffon Cake

8 eggs, separated
140g brown sugar
80g oil
150g cake flour, sifted
130-150g chestnut puree, mixed with milk (i used store bought cream of chestnut with chestnut bits that can be eaten as spread from Carrefour)
rum, optional

Method

1. Beat egg whites with 70g brown sugar till stiff peaks.
2. Beat the egg yolks with sugar till well mixed before adding the chestnut puree, oil, rum and lastly the flour.
3. Gently fold in the egg whites into the egg yolk mixture in 3 batches.
4. Using a 21cm chiffon tin + 3 small cupcake liners, i managed to fill the batter almost to the brim for the mentioned molds. Bake in a preheated oven at 170C for at least 30 minutes or until the skewer comes out clean. Shorter time for the cupcakes please.. around 15-20minutes.

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Verdict?

It’s so good that i made it again today!

Together with the fresh cream, creamy chestnut puree and the fluffy cloud-like cake texture, it’s like Mont Blanc minus the guilt. Simply divine!

I <3 chestnut cakes with its puree and fresh cream. Period.

p.s : so glad that i finally used up these jars of chestnut cream and whole after almost a year! SO GLAD! hahaha!

 

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