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Because Why Not – Peanut Butter and Strawberry Jam Cake with Peanut Butter Swiss Buttercream Frosting




This joyful looking cake came into existence for two reasons. First, apparently I loved making chocolate desserts too much and I must stay away from it (right?). Second, it doesn’t hurt to go for some classic sometimes. By classic, I mean the marriage of salty and sweet – Peanut Butter & Jelly – made famous by Americans. Of course, this combination shouldn’t be limited to a breakfast/snack sandwich; think about it, if it works brilliantly between two slices of bread, it surely can make a great cake too.

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I originally designed this layer cake for my friend’s birthday, and this is a new recipe modified mainly to improve the cake’s texture. My first PB&J cake was bit on the dry and tough side. Therefore, in my second attempt, I put in more eggs and oil, and I also decided to fold meringue into the cake batter at last instead of incorporating whole eggs. Such changes increased the volume of the cake with richer taste and finer structure.

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One indispensable component of this cake is the jam. The slightly tart strawberry jam with a citrus touch perfectly undercuts the richness of the buttercream. People who have been in my baking life would know that I always prefer making things from scratch, for I want to have great control of my baked goods (here comes the even greater satisfaction afterwards!). I couldn’t resist making my own strawberry jam for the cake (see note for instructions), but again, you can by all means purchase your favourite jam :). Enjoy!

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Ingredients:

(make one 6-inch cake)

For the Cake:

  • 1 ½ cup (188g) cake flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • Pinch of salt
  • ¼ cup (58g) unsalted butter, softened
  • 2 tbsp (30ml) vegetable oil
  • 1/4 cup (60ml) crunchy peanut butter
  • ⅓ cup (75g) granulated sugar
  • 2 egg yolks
  • 2 egg whites + 25g icing sugar
  • 1 tsp vanilla extract

For the Peanut Butter Swiss Buttercream Frosting:

  • ¾ cup (150g) white granulated sugar
  • 5 egg whites
  • 1/4 tsp cream of tar tar
  • 1 ½ ( (345g) cups unsalted butter, softened  
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) creamy peanut butter

For the homemade strawberry jam (or ½ cup store bought jam)

  • 250g  strawberries
  • 4 tbsp white sugar
  • 1/2 lemon, juice and zest of

Toppings:

  • Fresh strawberry slices
  • Extra peanut butter swiss buttercream

Instructions:

For the cake:

  1. Preheat the oven to 350F (175C)
  2. Line one 6 inch cake with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour, baking powder, baking soda, cinnamon and salt.
  4. In another mixing bowl (make sure it’s oil free), add egg whites, icing sugar and cream of tar tar. Using an electric beater, beat on high speed until soft peak forms. Transfer the meringue into another bowl; set aside.  
  5. Using the same mixing bowl you used to make the meringue, beat butter and sugar at medium-high speed for 4-5 mins until pale and fluffy. Add oil and continue beating for 2 min until incorporated.
  6. Add eggs yolks, one at a time, peanut butter and vanilla. Continue to beat at medium speed until well combined.
  7. Add the prepared dry ingredients into the mixture in three batches. Mix on low speed until no flour can be seen.
  8. Finally, gently fold the prepared meringue into the cake batter with a spatula. Mix gently with folding motion until just incorporated.
  9. Pour the mixture evenly into the prepared cake tin. Tap the pans several times to break any air bubbles. Bake for 50 mins, or until a toothpick inserted in the cake’s centre comes out clean.
  10. Cool the cake for 30 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  11. While the cakes are cooling, prepare the peanut butter swiss buttercream.

For the Peanut butter Swiss Buttercream:

  1. Add  egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 140F (60C).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.
  3. Turn to medium-low speed, gradually add the softened butter cubes, one at a time, until incorporated. Continue beating until a silky smooth texture is reached. Add vanilla and peanut butter, and beat until well combined.
  4. Pipe the buttercream onto the cupcakes with a round tip for later use.

Assembly:

  1. Level the cake layers by slicing the top curve of the cakes with a sharp knife to achieve a flat surface.
  2. Cut the cake into three even layers.
  3. Peel the parchment paper from the base of the cake layers and place one layer onto a plate or a cake board placed on a revolving cake stand (if you have it).
  4. Now we do the crumb coat first.
  5. Pipe a generous amount of frosting evenly on the cake layer. Using an offset spatula, spread the frosting carefully and top it a thin layer of strawberry jam.
  6. Top it with the second cake layer and repeat step 5, and top it with the third cake layer.
  7. Frosting the top and sides of the cakes. Get a nice, smooth coat of icing with a bench scraper or a spatula.
  8. Put the crumb-coated cake in the refrigerator for an hour to get the frosting nice and firm. Once the cake is chilled, frost your cake evenly with another layer of frosting using the same method. Get rid of all the peaks and blemishes in the process.
  9. Pipe dollops of cream onto the cake, put thin strawberry slices and spinkle cocoa powder as garnish if desired.
  10. Refrigerate the cake for at least 1 hour.

Note:
Instructions for the homemade strawberry jam: 

  1. Prepare the strawberries by washing them and drying them with a kitchen towel. Remove their stems. Crush strawberries in batches or cut them into small cubes.
  2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil for 5-10 mins until the jam has reached 105C, then turn off the heat.
  3. Let the jam cool to room temperature. Put the jam into jars and refrigerate until ready for use.

Yum




8 comments
Hopeless Romantic – Red Velvet Cake with Cream Cheese Frosting




Red Velvet Cake – always alluring by how romantic and gorgeous it looks. This is a recipe adapted from Sally’s Baking Addiction; her method of separating the eggs into yorks and whites in the process rendered the cake extra light and fluffy. Also, given that it’s my second time making it, I’m proud to say that I’ve adjusted the recipe to get the texture, flavour, and sweetness just right to my taste. My apologies, but how can I miss this chance to declare, that it’s indeed a BLOODY good cake :p?

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You are the one who’s in control of how red the cake should appear: rose, crimson, or even blood red. Start with a few drops of coloring and eyeball it as you go. Just be extra careful when handling with food coloring; otherwise, you may create a domestic crime scene and end up spending a day trying to clean your kitchen (which i may or may not have done it myself).

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In fact , I had difficulties trying to pinpoint what a red velvet cake tasted like. In the most basic terms, its sponge cake’s flavour profile contains three major components, namely vanilla, chocolate, and buttermilk, working with and complementing one another. Essentially, together with the rich cream cheese frosting, a red velvet cake is a light chocolate cake with a little citrus kick. Still a bit confused? Well, I guess the only way to find that out is to try it out yourself, and win the heart of your special someone.

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Ingredients:

Cake

Dry ingredients:

  • 3 cups (360g) cake flour
  • 1 tsp baking soda
  • 3 tbsp (22g) unsweetened cocoa powder
  • 1/2 tsp salt

Wet ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature2
  • 1 1/2 cups (300g) white granulated sugar
  • 3/4 cup (180ml) vegetable oil (I used canola)
  • 4 egg yolks, room temperature
  • 4 egg whites, room temperature
  • 2  tbsp (30ml) vanilla extract
  • liquid or gel red food coloring
  • 1 cup (240ml) buttermilk, room temperature/ or 1 cup (240ml) whole milk + 1 tsp fresh lemon juice

Cream Cheese Frosting

  • 500g full-fat cream cheese, softened to room temperature5
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 cups (360g) icing sugar
  • 3 tbsp (45ml) whole milk
  • 1 tbsp (15ml) vanilla extract
  • pinch of salt

Instructions:

For the cake:

  1. Preheat the oven to 350F (175C)
  2. Line two 8 inch cake pans with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour, cocoa powder, baking soda, and salt (i.e. everything listed under dry ingredients).
  4. In another mixing bowl, using an electric beater, beat butter and sugar at medium-high speed for 4-5 mins until pale and fluffy. Add oil and continue beating for 2 min until incorporated.
  5. Add eggs yolks, one at a time, and beat at medium speed until well combined. Meanwhile, use a hand whisk to vigorous beat egg whites until floamy and thick; set aside.
  6. Add buttermilk (or milk + lemon juice) and vanilla extract to thin out the mixture.
  7. Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
  8. Finally, gently fold the prepared egg whites into the cake batter with a spatula.
  9. Pour the mixture evenly into the two prepared cake tins. Tap the pans several times to break any air bubbles. Bake for 45 mins, or until a toothpick inserted in the cake’s centre comes out clean.
  10. Cool the cake for 30 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  11. While the cakes are cooling, prepare the cream cheese frosting.

For the cream cheese frosting:

  1. Using an electric mixer, beat the cream cheese and butter (at room temperature) at medium-high speed until smooth.
  2. Slowly add in the sifted icing sugar using a tablespoon, and beat until smooth.
  3. Add milk, vanilla, and salt, and beat until light and fluffy.
  4. Refrigerate the frosting for at least 1 hour to get firm so as to hold its shape while you work on it later.

Assembly:

  1. Level the cake layers by slicing the top curve of the cakes with a sharp knife to achieve a flat surface (reserve and crumble the unwanted cake parts into small pieces for decoration).
  2. Peel the parchment paper from the base of the cake layers and place one layer onto a plate or a cake board placed on a revolving cake stand (if you have it).
  3. Now we do the crumb coat first.
  4. Put a generous amount of frosting on the middle of the cake layer. Using an offset spatula, spread the frosting carefully and top it with the second cake layer. Frosting the top and sides of the cakes. Get a nice, smooth coat of icing with a bench scraper or a spatula.
  5. Put the crumb-coated cake in the refrigerator for an hour to get the frosting nice and firm. Once the cake is chilled, frost your cake evenly with another layer of frosting using the same method. Get rid of all the peaks and blemishes in the process.
  6. Transfer the remaining cream cheese frosting into a pastry bag tipped with a tip that you prefer. Pipe dollops of cream onto the cake, sprinkle cake crumbles, stick thin strawberry slices to the side as garnish if desired.
  7. Refrigerate for at least 1 hour. Enjoy!




8 comments
Close up of frosting on Almond Butter Carrot Cake

So yeah, I finally decided to jump on the fall bandwagon, and re-made one of my fav cakes of all time – CARROT CAKE! This cake was dearly loved by many friends of mine when I made it for the first time a while back. Why? Well, flavour aside, maybe they were all fooled by how healthy it sounds. 😉

Close up of frosting on Almond Butter Carrot Cake

I used almonds in three different ways in my version – raw almond, almond milk and most important the mighty almond butter – giving a naughty twist to the classic carrot cake recipe. This particularly nutty take gives the whole cake a richer flavour and accentuates how moist a mouth-watering carrot cake should be. In other words, this is where my nut obsession and the essential carrot cake meet. 

Almond Butter Carrot Cake with Cream Cheese Frosting

Nevertheless, the key elements of an authentic carrot cake are still present and very potent. You get all the fresh shredded carrots making the cake unbelievably moist, not to mention that the spice blend, especially cinnamon, will warm up your palette right away. While the lower sugar take on the iconic cream cheese frosting will round everything out with just the right amount of added sweetness. As you can see, I tried to keep the frosting as light and thin as possible to create a “naked” style. 

Slice of Almond Butter Carrot Cake with Cream Cheese Frosting

P.S. If you want to save the fuss, feel feel to buy store-bought almond butter if they’re readily available in your country. But I think nothing beats a homemade one 🙂

Nuts and frosting on Almond Butter Carrot Cake

Ingredients:

For the cake:

Dry ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground ginger

Wet Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) vegetable oil, I used canola oil
  • 1/3 cup (80ml) homemade almond butter *see notes 
  • 3 eggs, room temperature
  • 1/2 cup (120ml) almond milk
  • 1 tsp (5ml) vanilla extract
  • 2 ½  cups (325g) finely grated carrots
  • 3/4 cup (105g) almond, chopped

For the Cream Cheese Frosting

  • 115g unsalted butter, softened at room temperature
  • 330g cream cheese, softened at room temperature
  • 270g icing sugar
  • 1 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of salt

Instructions:

For the cake:

  1. Preheat the oven to 350F (175C)
  2. Line two 8 inch cake pans with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (i.e. everything listed under dry ingredients).
  4. In another mixing bowl, using an electric beater, beat sugar, oil, and almond butter at  medium speed until well combined. Add eggs, one at a time, to the mixture, and continue to beat at medium speed until well incorporated. Add almond milk and vanilla extract to thin out the mixture. Finally, gently stir in grated carrots and almonds.
  5. Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
  6. Pour the mixture evenly into the two prepared cake tins. Tap the pans several times to break any air bubbles. Bake for 30-35 mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Cool the cake for 30 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  8. While the cakes are cooling, prepare the cream cheese frosting.

For the cream cheese frosting:

  1. Using an electric mixer, beat the cream cheese and butter (at room temperature) at medium-high speed until smooth.
  2. Slowly add in the sifted icing sugar using a tablespoon, and beat until smooth.
  3. Add almond milk, vanilla, and salt, and beat until light and fluffy.
  4. Refrigerate the frosting for at least 1 hour to get firm so as to hold its shape while you work on it later.

Assembly:

  1. Level the cake layers by slicing the top curve of the cakes with a sharp knife to achieve a flat surface.
  2. Peel the parchment paper from the base of the cake layers and place one layer onto a plate or a cake board placed on a revolving cake stand (if you have it).
  3. Now we do the crumb coat first.
  4. Put a generous amount of frosting on the middle of the cake layer. Using an offset spatula, spread the frosting carefully and top it with the second cake layer. Frosting the top and sides of the cakes. Get a nice, smooth coat of icing with a bench scraper or a spatula.
  5. Put the crumb-coated cake in the refrigerator for an hour to get the frosting nice and firm. Once the cake is chilled (the frosting should be dry upon touching), frost your cake evenly with another layer of frosting using the same method. Get rid of all the peaks and blemishes in the process.
  6. Transfer the remaining cream cheese frosting into a pastry bag tipped with a simple round tip. Pipe dollops of cream onto the cake, sprinkle ground cinnamon and a few almond pieces as garnish if desired.
  7. Refrigerate to let the cake set for at least 1 hour or overnight. Enjoy!

 

Notes (Instructions for home-made almond butter):

  • 200g almond
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • pinch of salt

Roast 200g raw almond in an oven at 350F (175C) for 10 mins. Blend or process the roasted almond until completely smooth and creamy. Add honey, cinnamon and salt, and process until well combined.

 

 

15 comments
Earl Grey Honey Lemon Mascarpone Cheesecake decorated with fresh figs

Confession: I have a long love affair with earl grey-infused desserts. This cake is the result of my attempt to give into this love, while also going against the grain by NOT creating one of the obvious fall season treats that are already flooding the food world at the moment (let’s see when I will fail) :p. As with anything tea based, the key to making the flavour work is a reverence for the brewing process. Your focus should be on drawing out the full-bodied flavour that lies within. And being a British tea, this choice of flavour can make for the perfect afternoon drink, as well as the ideal naughty snack.

Earl Grey Honey Lemon Mascarpone Cheesecake decorated with fresh figs

As for the cake itself – with its own inherent citrus undertones, the Earl Grey in this cake is ideally accentuated with the addition of fresh lemon juice and zest. On the other hand, throwing in cream cheese is a new idea, as the taste of the first version of this cake was lacking vibrancy, something which I reckon a great cheesecake should possess. When this is then mixed with mascarpone cheese, you get a superbly rounded flavour packing creamy sweetness and multiple layers of sourness. But that’s not all. Did I forget to mention the finishing touch of fresh figs and drizzles of extra honey on top? All this together, well, it’s a rich, vibrant kick of elegant floral flavour in every bite.

Fresh figs atop an Earl Grey Honey Lemon Mascarpone Cheesecake

In terms of process, just like other cheesecakes, this cake requires a water bath while baking to prevent the cake’s surface from cracking from the heat. Also, it has to be baked at a lower temperature to allow for even heat distribution. This is not a short bake and, I know, I hate to wait just as much as every baker does. But again, patience is the key to everything. How about watching your favourite show on Netflix as you wait? Hope you will enjoy this recipe :)!

A fresh baked Earl Grey Honey Lemon Mascarpone Cheesecake

Ingredients:

For the filling:

  • 500g mascarpone cheese
  • 125g cream cheese
  • 120g good quality honey
  • 1 lemon, juice and zest of
  • 1 tbsp vanilla
  • 5 large eggs, room temperature
  • 450ml whole milk
  • 5 earl grey bag loose leaves
  • 4tbsp cake flour (sifted)
  • 1/2 tsp salt

For the base:

  • 220g graham biscuit
  • 80g melted butter

Toppings:

  • 2-3 medium sized figs
  • honey

Instructions:

For the base:

  1. Line an 8-inch cake pan with parchment paper.
  2. Ground the graham biscuit into a semi-fine texture with some crunch left using a food processor or blender. Add the melted butter and mix well.
  3. Evenly distribute the mixture across the bottom of the pan, before pressing it with a spoon until a firm and even based is formed.

For the filling:

  1. Preheat the oven at 320F (160C)
  2. Add milk and earl grey tea leaves into a saucepan, bring the mixture to boil and mix well. Turn off the heat and let the flavours develop as it cools and then set aside.
  3. Add mascarpone cheese, cream cheese and honey to a large mixing bowl. Using an electric mixer, mix the ingredients on a medium speed until evenly blended and smooth.
  4. One at a time, add eggs to the cheese mixture, mixing at a medium speed until all five are well incorporated.
  5. Add salt, vanilla, lemon juice, zest, and the cooled earl grey milk to the mixture and incorporate gently using a spatula.
  6. Finally, sift in cake flour and mix well. Take care not to over mix – the texture should be smooth.
  7. Pour the completed batter over the base in the pre-prepared cake tin.
  8. Bake the cake in a water bath (e.g. a larger pan with hot water inside) at 320F (160C) for 20 mins. Then lower the temperature to 240F (120C) and bake for 90 mins more. When time is up, open the door slightly to let the cake gradually cool down in the oven.
  9. Once cooled, refrigerate for at least 3 hours.
  10. Lastly, decorate the cake with fresh figs and honey. Enjoy!
4 comments
Tiramisu Crepe Cake cross section
Presenting, a romantic twist on a classic dessert –  tiramisu crepe cake. It’s a work of patience, patience, and more patience. Making this cake was a huge pleasure for me though; by flipping over layer after layer of crepes, I had lots of alone time in the kitchen to ponder on life (lol, jk, or not).  Take this as a chance to think about all the little things and perhaps your own dessert dreams. Maybe you won’t believe it, but I wasn’t always a big fan of desserts. Yet, Tiramisu gets me nostalgic in the best ways, because it was one of my fav childhood treats when dining out with family. Slice of Tiramisu Crepe CakeThis recipe is inspired by a recipe from Tatyana’s Everyday Food, but a lot of changes have been made to ensure the crepe cake fits my own baking style. Tatyana, again, is a beloved Youtuber whose desserts never fail to amaze me. I’m so thankful that she actually was the one who pushed me to try making multi-layer cake in the first place. Tiramisu Crepe Cake cross section

Instead of ladyfingers soaked in coffee in the traditional Italian Tiramisu, there are now coffee-flavoured crepes wonderfully layered with a rich, sweet mascarpone cheese cream filling. If you don’t readily have coffee liqueur at home, feel free to substitute another liquor, such as dark rum, amaretto or the most conventionally used Marsala. Honestly, whatever alcohol you use, it’s going to elevate the flavours and bring your crepe cake to another level. What can I say, it’s the two most iconically romantic western cultures working together to melt hearts. 😉

close up of Tiramisu Crepe Cake

flat lay of Tiramisu Crepe Cake

Ingredients:

For the crepes:

  • 150g (1 1/4 cup) all-purpose flour
  • 5 large eggs
  • 25g white granulated sugar
  • 480ml whole milk
  • 1 tbsp instant coffee powder melted in 60ml water
  • 60ml melted butter
  • 2 tbsp coffee liqueur
  • 1 tsp  vanilla

For the filling:

  • 400ml heavy cream, chilled
  • 250g mascarpone cheese
  • 120g icing sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tbsp coffee liqueur

Instructions:

Components

  1. Prepare the filling before creating any crepes.
  2. In a large mixing bowl, add mascarpone cheese and icing sugar. Using an electric mixer, beat them on medium speed until smooth and creamy. Add heavy cream, salt, vanilla, and coffee liqueur. Continue mixing on medium speed until light and fluffy. Don’t overmix, otherwise the over-whipped cream will be grainy and stiff. Refrigerate for later use.
  3. In a second large mixing bowl prepare the crepe batter. Whisk eggs, sugar, and flour until smooth. Add coffee mixture (make sure it has already cooled down to room temperature), milk, butter, sugar, coffee liqueur, and vanilla. Combine well until no lumps can be seen.
  4. Heat a nonstick pan over medium heat.  Pour 1/4 cup batter into center of the pan; swirl pan to evenly coat the entire base with batter. Cook for about 1 minute or until the edge can be easily lifted with a spatula. Flip crepe; cook for another 20 seconds. Transfer to a large plate to cool. Repeat with remaining batter. The batter should be enough to make 18-20 crepes. Remember to cool the crepes completely before assembling the cake.

When both the filling and crepes are completely cooled, prepare components for assembly.

Assembly

  1. Place a crepe onto a flat surface as your crepe cake base. Drop 1/4 cup filling onto this base and spread the filling evenly to almost the edges. Continue this process with remaining crepes and filling, leaving the last crepe with no filling.
  2. Sprinkle cocoa powder on top of the cake. Cover the crepe cake with plastic wrap or put it in an airtight container. Refrigerate for at least 4 hours or preferably overnight to let the cake set nicely. Enjoy! 




6 comments
Charcoal Black Sesame Cake Roll side view
There are zillions (emphasis on the z) of desserts that I haven’t tried making yet. But I am proud to say I unlocked another achievement today – a soft, fluffy cake roll. And this is a special one. The old saying goes there is light without dark, this dessert embraces this very notion – with its dark outer layers contrasted by its sweet, white whipped cream centre.Charcoal Black Sesame Cake RollHow is it so black though? A blend of two intriguing Asian staples – charcoal and sesame powder. Each of them adds a level of shade to the colour, while the sesame acts as a major source of that nutty, roasted flavour. Also, as I want my cake to be delicately sweet, I simply used whipped cream as my filling. Charcoal Black Sesame Cake Roll side viewNote that a cake roll can be a bit tricky to handle for the first time; but once you got the techniques right, it’s not that hard at all to make. Anna Olson’s tutorial of Jelly Roll Cakes on Youtube was a big help for this. Although I didn’t exactly follow her instructions in preparing the cake batter, I highly recommend that you closely watch how she handles the cake roll when out of the oven, creates the cake roll memories, and then roll it back with fillings. However, please mind that instead of dusting icing sugar onto the towel, I used charcoal powder as I wanted to retain the black exterior of the cake roll. Slice of Charcoal Black Sesame Cake Roll If you want to learn all the basic techniques of baking, do check out her channel. Trust me, Anna is no doubt the best baking teacher. She clearly explains how and why she does what she does in each video. Every time I learn so much from her.Charcoal Black Sesame Cake Roll slice top view Hope you’ll have a great weekend ahead!

Ingredients:

For the cake:

  • 3 egg yolks
  • 40ml milk
  • 40ml vegetable oil (I used canola)
  • 50g cake flour 
  • 8g charcoal powder
  • 8g sesame powder
  • 1/2 tsp baking powder
  • pinch of salt
  • 3 egg whites
  • 50g icing sugar, sifted

Filling:

  • 180ml (¾ cup) heavy cream

For dusting:

  • 2-3 tbsp extra charcoal powder

Instructions:

  1. Preheat the oven to 350F (175C).
  2. Line a rectangular cake tin (25cm x 30cm x 1.5cm) with parchment paper. Slight grease the parchment paper with oil to avoid sticking.
  3. In a mixing bowl, add egg yolks, milk and oil. Mix well – this is your wet ingredients.
  4. In a second mixing bowl, sift in and combine well flour, charcoal powder, sesame powder, baking powder and salt. This mix is your dry ingredients.
  5. Add the dry ingredients into the wet ingredients in 3 in three stages while mixing. Combine well but don’t overmix.
  6. In a third bowl (make sure it’s oil free), add egg whites. Using an electric mixer, beat the egg whites at high speed until foamy. Gradually add sifted icing sugar using a tablespoon, and beat until soft peak forms. This will take about 5 mins. Gently fold the meringue into the cake batter in 3 additions.
    (For the parts below, instructions are copied from the Food Network’s Classic Raspberry Jelly Roll recipe with some changes.) 
  7. Pour the cake batter into the prepared cake tin.
  8. Bake the cake for 11-12 minutes, until the cake springs back when gently pressed in the centre. Remove from the oven and leave to cool for about 2 minutes on a cooling rack before loosening sides with a spatula.
  9. Sift a layer of charcoal powder over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely for about 45 mins (cooling it rolled sets its “memory” so the cake won’t crack once filled). 
  10. 5 mins before the cake is completely cool, prepare the whipped cream. Pour chilled heavy whipping cream into a mixing bowl. Using an electric mixer, beat the cream on slow speed for about 2 mins, then increase the speed gradually until it reaches a soft, creamy texture.
  11. Unroll the cake carefully and spread an even layer of cream over the cake. Gently roll the cake back up again before dusting the top with charcoal powder. Refrigerate for 30 mins to let the cream set. Enjoy!
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Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache
I’m not gonna lie; a fluffy chiffon cake had been on my to-make list for ages, so I’m so thrilled that I finally made it happen! I think some of you might be able to relate – when you’re truly into something, you simply want to do it however you feel that day. Take myself as an example, I think about food almost every waking moment and would use baking as an excuse for EVERYTHING. Like today, feeling beaten up physically after a rough night, I decided to bake off some of the tiredness with this superb recipe👌🏻. Side view of Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey GanacheSo, for this chiffon cake, I went against the normally lighter approach to chiffon cake, and used a combination of Hojicha (aka roasted green tea), dark chocolate and whiskey. They’re three flavours that are equally bitter and complex, instantly invoking a feeling of maturity. What’s more, I only realised later that they’re all elements deeply ingrained in Japanese culture. From the cold tip of Hokkaido down to the summery bays of Okinawa, the core of such tastes is tied to the purity of nature. Doesn’t that sound amazing? 😉

Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

As this is my first attempt of making a chiffon cake, I adapted the recipe of Green Tea Chiffon Cake by Just One CookBook. I am a big fan of the author, as she explains everything slowly and clearly, and I LOVE authentic home-style Japanese food. Feel free to pair the cake with fresh cream or fruits; but I wouldn’t mind having it on its own. Make this delicious treat for yourself and let me know how it goes!!

Close detail of Hojicha Chiffon Cake with Hazelnut Dark Chocolate Whiskey Ganache

Ingredients:

For the cake:

  • 3 egg yolks, room temperature
  • 30 g caster sugar
  • 3 tbsp (40ml) canola oil
  • 4 tbsp (60ml) milk
  • 75 g (⅔ cup) cake flour
  • 1 tbsp (10g) hojicha powder
  • 1 tsp baking powder
  • 1 tsp vanilla

For the meringue:

  • 3 egg whites, room temperature
  • 60g caster sugar
  • pinch of salt

For the ganache:

  • 100g 70% dark chocolate, chopped
  • 100g heavy cream
  • 20g butter
  • 2 tbsp whiskey

For the toppings:

  • 1/4 cup hazelnuts, chopped

Instructions:

For the cake:

  1. Preheat oven to 340F (170C).
  2. In a large mixing bowl, whisk egg yolks and caster sugar (30g) until light and pale. Add canola oil, milk and vanilla, and whisk until well combined.
  3. Sift in cake flour, hojicha powder, and baking powder to the egg yolk mixture. Mix until totally incorporated.
  4. In another bowl (make sure it’s oil free), add egg whites and salt. Using an electric mixer, beat the egg whites at high speed until foamy. Gradually add the caster sugar (60g) using a tablespoon, and beat until all sugar dissolves and soft peak forms. This will take about 5 mins. Gently fold the meringue into the cake mixture in 3 additions.
  5. Pour the mixture into the ungreased 17cm chiffon cake pan (please do NOT grease your pan or otherwise your chiffon cake won’t stick to the pan and therefore collapse while baking). Tap the pan a few times to release air bubbles.
  6. Bake for 30 minutes or until a toothpick inserted comes out clean.
  7. The cake must be cooled upside down; balance the chiffon pan on a tall heavy bottle using the pan indent. Leave until the cake is completely cool before removing it.
  8. To remove cleanly, keeping the pan upside down and use a thin sharp knife or thin offset spatula, running it gently around the cake.
  9. Place the serving plate on top of the cake (which will now become the base of the cake) and flip over. The cake should pop out easily.

For the ganache:

  1. Add the chopped chocolate in a mixing bowl. Set aside.
  2. In a saucepan, add cream, butter, and salt. Bring it just to boil over medium-high heat. Turn off the heat.
  3. Pour the cream mixture over chocolate. Let stand for 10 mins and don’t stir to prevent it from going grainy.
  4. Stir the mixture with a whisk until smooth and shiny. Add whiskey and mix well.
  5. Pour over the chiffon cake and top it with chopped hazelnuts.
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The Ultimate Dream – Raw Pistachio Avocado Coconut Ice-cream Cake
I don’t know why I didn’t do it earlier, but what happens when all of my favourite ingredients, i.e. pistachio, avocado, and coconut, are put in one single cake? A DREAM COME TRUE. I just finished 75% of my ielts test this morning, so I feel like I have to write about food to celebrate life a bit. OLYMPUS DIGITAL CAMERAAnd although it is slowly reaching Autumn here in Hong Kong, whenever I step outside, I literally melt into pieces. Even still, I can’t always resort to bubble tea to cool myself down right? Well, can I?!?OLYMPUS DIGITAL CAMERAI think people who love pistachios would understand how hard it can be to enjoy these tiny yet unbelievably expensive nuts; every one of them counts. I always wanted to save money by getting those with shells, and one time while I was shelling them at home for over an hour and was caught by my brother, and he laughed at my lonely solitude time. Whoops.

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This cake is inspired by the PISTACHIO & ORANGE BLOSSOM RAW AVOCADO CAKE by Unconventional Baker – someone who creates tons of beautiful, raw and healthy desserts. Being as greedy as always, I threw in a dash of coconut goodness, i.e. dessicated coconut and coconut milk, into the cake base and cake filling respectively. In both the original and my own take, every mouthful It is all about freshness brought by the cake’s natural, raw components. With that said, how can I honestly make it sound even better? How about by telling you that  this cake is a frozen ice-cream cake? This way, every mouthful feels both icy and creamy in texture, and entirely nourishing and satisfying in feel. In other words, this is the perfect treat for a sunny, warm day when you just want to hide inside a fridge that’s probably too small for you.

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Ingredients:

Crust:

  • ½ cup raw pistachios (~55g), pre-soaked and drained
  • 1/2 cup desiccated coconut (~50g)
  • 5 soft medjool dates, pitted (~95g)
  • 1 ½  tbsp maple syrup
  • ⅛ tsp salt

Filling:

  • 2 medium size avocados, peeled and pitted (~230g)
  • 1/2 cup (120ml) maple syrup
  • 1 cup (240ml) coconut milk
  • 1 tbsp lemon juice
  • ⅛ tsp salt
  • ¼ cup raw pistachios
  • tsp vanilla

Optional Toppings: 

  • Raspberries and chopped pistachios

Instructions:

For the base:

  1. Line an 8 inch cake pan with parchment paper.
  2. Using a blender or food processor, ground the crust ingredients into a semi-fine texture with some crunch left.
  3. Evenly distribute the mixture on the bottom of the pan and press with a spoon until the base is even and firm.

For the filling:

  1. Using a clean blender or food processor, blend all the filling ingredients in high speed until smooth and creamy.
  2. Pour the mixture into the prepared cake tin.
  3. Freeze the cake for at least 3 hours to let it set. 
  4. If preferred, decorate the cake with raspberries and chopped pistachio just like I did. Enjoy! 🙂

*To enjoy the ideal texture, please first leave the cake to soften a bit in room temperature for about 10 mins. 

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Meringue on Lemon Curd Meringue Mousse Cake
Lemon Curd Meringue Mousse Cake with Macadamia Crust flat layAs promised, the hero of this post is lemon curd (that hopefully you’ve successfully made at home :p). You won’t believe it, but this beautiful lemon curd mousse cake is downright my proudest creation throughout my 1 ½ -year-baking-life – so it’s already happily sitting on my still-imaginary-cafe’s menu waiting to be ordered and devoured!Lemon Curd Meringue Mousse Cake with Macadamia Crust top view

In my baking philosophy, balance is as important as flavour. The best desserts are those that deliver multiple complementary tastes and textures. In this balancing act, there is meringue and whipped cream, gently folded in, contributing to the lightness of the mousse. Then, I specifically chose macadamia as the cake base as it is crunchy and light. With the help of butter, it keeps the lemon from completely dominating the taste. 

Slice of Lemon Curd Meringue Mousse Cake with Macadamia Crust

So, from top to bottom, you get the marshmallowy softness of meringue, the creaminess of lemon curd, the airy feel of mousse, and the crunch of macadamia. They all come together to create the perfect mousse cake eating experience.

Freshly sliced Lemon Curd Meringue Mousse Cake with Macadamia Crust

All of that aside, don’t get intimidated by the numerous components of the cake. All you need is time and patience – something I didn’t have at all. Even I of all people am still learning to appreciate the beauty of it every time I’m in the kitchen. Good luck, and have lots of fun with this recipe!

Ingredients:

For the mousse:

  • 180g homemade lemon curd *for its instructions, please refer to the previous post
  • 13g gelatin
  • 150g/ml water
  • 5 egg white
  • 180g caster sugar
  • 1/4 tsp cream of tar tar
  • 200ml heavy cream

For the base:

  • 320g macadamia
  • 50g butter, melted  

For the toppings:

  • 50g homemade lemon curd

Instructions:

For the base:

  1. Preheat oven to 350F (175C).
  2. Line an 8 inch cake pan with parchment paper.
  3. Ground the nuts in a food processor or blender into a semi-fine texture with some crunch left. Add the melted butter. Mix well.
  4. Evenly distribute the mixture on the bottom of the pan and press with a spoon until the base is even and firm.
  5. Bake for 10 mins until golden brown. Set aside and let cool.

For the mousse:

  1. Mix the gelatin powder with water in a small bowl. Slowly melt the gelatin by placing the bowl in a hot water bath; alternatively, you can microwave the gelatin-water mixture for 15-20 seconds.
  2. In a large mixing bowl, add lemon curd and gelatin mixture; mix well.
  3. In another bowl, add egg whites, cream of tar tar, and salt. Using an electric mixer, beat the egg whites at high speed until foamy. Gradually add the caster sugar using a tablespoon, and beat until thick and glossy. This will take about 5-7 mins. Gently fold the egg whites into lemon curd mixture in 3 additions.
  4. Using the same bowl and electric mixer, beat cream until soft peaks form (do NOT over mix). Gently fold whipped cream into the mixture in 3 additions.
  5. Pour the mousse mixture into the cooled cake pan. Refrigerate at least for 3.5 hours for the cake to set.

For the lemon curd topping:

  1. Sift 50g of your homemade lemon curd to remove any lumps or zest.
  2. Evenly spread the curd over the top of the cake. Enjoy!! 

*Feel free to put meringue decoration just like I dd

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Tea-rific Tofu Treat – Tofu Matcha Cheesecake with Coconut Nutty Base

 

Side view of Tofu Matcha Cheesecake with Coconut Nutty BaseIf you are Asian or familiar with Asian cuisine, “matcha and tofu” may seem pretty normal for you, but in the west, they are quite literally the flavour of the month. After multiple attempts, I am so glad that I have finally come up with the perfect recipe to share with you all. This is a no-bake dessert, so even if you don’t have an oven at home, it’s no problem at all.

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