As you can tell from my previous posts, I've been posting up many cake recipes! Well, I'm concentrating on "mastering" it now and hence, signed up for some cake classes. Richard Goh, who teaches at many community centers in Singapore is superb! I'm so glad I'm learning it from him. :DWhat we learnt this time ::::Black Forest Cake and Fresh roll cake! ^__^
4 eggs + 1 egg yolk
100g plain flour
100g butter, melted ( use corn oil)
Decoration: fresh cream, 150-200g, strawberries, kiwi, peaches, pineapple slices, chocolate rice
1. Preheat oven to 180C
2. Grease and line a shallow 11 inches square baking tray with paper
3. Whisk eggs vanilla essence and sugar at maximum speed for about 5-6 minutes until stiff.
4. Fold in sifted flour by HAND, using an upward circulating motion. Add flour slowly, but by bit but not until completely mixed before adding the next batch of flour.
5. Add in warm melted butter and mix well, until batter is shiny. Pour into baking tray and bake for about 13-15 minutes. Turn cake out from baking tray and leave to cool. If cake is not removed from the tray, the cake will shrink. And if batter sinks fast, the cake is not beaten up well.
6. Whisk fresh cream at medium speed until stiff. Spread whipped cream + mango puree or lemon jam ( whatever you like) over the cooled cake and roll up with the aid of a piece of paper. Place a piece of damp cloth beneath the paper to prevent slipping when rolling up cake. Freeze roll for 15 minutes.
***If you want the roll to be very rounded, slice the side of the cake diagonally, and place it at the other end of the cake. Look at the illustration below>>>>
7. Coat the roll with fresh cream and/or chocolate rice. Cut into pieces of 1 inch thick.
8. Spread whipped cream on top and decorate with fresh fruits and glaze with agar agar.
Preparation for agar agar:
1/2 tbsp agar agar powder
Boil all ingredients together.
OR to get a better and clearer look, use >>>
APRICOT GEL ( 100g) + 80 ml water,
Boil until dissolved, use a whisk to stir.