Exciting Chocolate Swiss Roll

Hello, hello, hi!!! Guys, what are you doing now?? If the answer is NOTHING, Come and Join me baked the exciting chocolate swiss roll. I'm sure, you will not get bored..hehehe..

First step: Make sure you make some preparation such as:

1. Line a 34x 24cm baking pan with baking paper.



2. Mix the batter in one direction only so that the cake will be well baked.



3. Preheat the oven to 160C.

Second step: We must prepared the ingredients:

1. 30gm cocoa powder, sifted
   
2. 80ml hot water
   
3. 5pcs egg yolks
   
4. 60gm icing sugar, sifted
   
5. 30ml evaporated milk/whole fat milk
   
6. 50ml vegetable oil
   
7. 100gm superfine flour, sifted
   
8. 2gm baking soda, sifted
   
9. 4gm baking powder, sifted
   
10. 5pcs egg whites
    
11. 1gm salt
    
12. 80gm icing sugar, sifted
    
13. 100gm whipping cream
    
14. 20gm cocoa powder, sifted
    

Third step: We can start make this exciting chocolate swiss roll by following the method below..

Method:

1. Dissolve cocoa powder in hot water and set aside.
2. Whip egg yolks and sugar vigorously with a hand beater until the mixture is lighter in color.
3. Pour in the evaporated milk, and the vegetable oil, then stir well with a spatula in one direction only.
4. Add the cocoa mixture and mix well. Add in ingredients and blend well with the spatula.
5. Whip egg whites, salt and sugar with a balloon mixer at medium speed until soft peaks are formed.
6. Mix 1/3 of whipped eggs whites with egg yolks batter. Blend well with the spatula.
7. Then pour the mixture into the whipped egg whites. Mix the batter with the spatula until fully incorporated.
8. Pour the batter into the baking pan, and spread evenly with the spatula. Bake at 160C for 20 to 25 minutes until it is well baked.
9. Whip the whipping cream in a clean and dry bowl with an electric mixer at medium speed until soft peaks are formed. Sprinkle the cocoa powder little by little and blend well with a hand mixture. The chocolate chantilly can be kept in the refrigerator to last for 2 to 3 days.
10. Remove the cake from the oven and peel off the baking paper on the sides to avoid the cake from shrinking. Place the cake on a wire rack to cool off.
11. Turn the cake up side down and place it on a fresh baking paper. Peel off the baking paper on top off the cake. Spread the chocolate chantilly all over the cake evenly.
12. Roll up the cake carefully by wrapping it with the baking paper underneath. Set it aside for 15 minutes. After the chocolate roll is set, peel off the paper and serve immediately or it can be kept in the refrigerator to last for 4 to 5 days.

Then, you can already serve for your lovely family..hehehe.. they will be surprise!!!!=) DON'T FORGET TO TRY IT at home...

Request fOr Chocolate mOvie and recipes of chocolate cake

Any request for chocolate movie previous part or any recipes chocolate cake that might you want to try, please let me know by giving a comment to this title..I will try my best for you..=)

Marvelous Chocolate Chiffon Cake

MARVELOUS CHOCOLATE CHIFFON CAKE

Hi guys!! Nice to meet you again. Sorry coz make you waiting for the recipes..Okay, come join me if you have nothing to do for today.. If you follow my blog, the previous post I was told you about cake types right?? So, today let we do some practical, I'm going to give you a recipe of chocolate cake.

First of all, we are going to make a chocolate chiffon cake which is one of form cake type.

As a preparation, you must:

1. Prepare or make 10 muffin paper molds.
   
2. Mix the batter in one direction only so that the cakes are well baked.
3. Preheat the oven to 170 C.

For the ingredients:

1. 30gm cocoa powder, sifted.
2. 80ml hot water
3. 5pcs egg yolks
4. 60gm icing sugar, sifted
5. 50ml evaporated milk/ whole fat milk
6. 50ml vegetable oil
7. 100gm superfine flour, sifted
8. 2gm baking soda, sifted
9. 4gm baking powder, sifted
10. 5pcs egg whites
    
11. 1gm salt
12. 60gm icing sugar, sifted
13. 200gm whipping cream
14. 8pcs fresh strawberries
    

Okay, we have done for the ingredients, so now, lets we start the practical.

Method:

1. Dissolve cocoa powder in hot water.
2. Whip egg yolks and sugar vigorously with a hand beater until the mixture is lighter in colour.
3. Pour in the evaporated milk, and the vegetable oil, then stir well in one direction only.
4. Add in the cocoa mixture and mix well.
5. Add in ingredients (3), and blend well.
6. Whip egg whites, salt, and sugar with an electric balloon mixer at medium speed until soft peaks are formed.
7. Mix 1/3 of whipped egg whites with egg yolks batter. Blend well with a rubber spatula.
8. Then pour the mixer into the whipped egg whites. Mix the batter with the spatula until fully incorporated.
9. Fill the batter into the paper molds up to 3/4 full. Let the batter set evenly in the molds.
   
10. Transfer the cakes into the baking pan. Bake at 170 C for 25 minutes until they are well baked.
    
11. Remove the cakes from the oven. Dig a small hole in the center of the lukewarm cakes.
12. Whip the whipping cream with an electric mixer at medium speed until fluffy. Spoon 1 tablespoon of whipping cream into the hole. Place a strawberry for garnishing. These marvelous chocolate chiffon cakes should be served cold and can be kept in the refrigerator to last for 4 to 5 days.
    

Now!!!! You can enjoy your Marvelous Chocolate Chiffon Cake with your family....Nice Try!!=)

CAKE TYPES...Question to be answered

CAKE TYPES: Hi there!! =) I have a story to share with you... During my holiday last week, I fill my free time to learn baking a cake. My mom was guiding me. I've making Chocolate Sponge Cake and Chocolate Pound Cake. From this experience, I realize that method I'm used to make the both cake is totally different. For Chocolate Pound Cake, I need to mix shortening(fat), margarine or butter with sugar first until it very creamy then i adding others ingredients. But... to make Chocolate Sponge Cake, no shortening (fat) are used. It just uses air that is beaten into either the whole eggs or eggs whites to leaves them.

Then,I search for the types of cake in internet. Here, want Ii just found about cake types.

Cake fall into two groups, foam cake and shortened cake (butter cake).

1. Form Cake - This cake have largest proportion of egg than butter cake. It does not contain fat and also called as unshortened cake. To make them be light and soft, they need the air beaten into them along with eggs whites for the soft, rich and light texture. Examples of foam cakes are Angel Food Cakes and Chiffon Cakes.
   
2. Shortened Cake (butter cake) - Also called creamer cake, contain fat, margarine, or vegetables shortening. Frequently, fat we used are in solid form and high ratio of eggs to flour. The uses of fat will add finely textured, and moist cake. Examples of butter cake are pound cake, fruitcake, cheese cake and brownies.

So, after this explanation about cake types, if you understand it, can you give me what type of cake for my Chocolate Pound Cake and Chocolate Sponge Cake that I've been make during my holiday?