Archive | February, 2016

Rainbow birthday cake

27 Feb

I have been looking forward to making the first birthday cake for my daughter for a year! We are here not just to celebrate Ellie’s birthday but also to celebrate we as a family have survived for a year – the toughest year ever! Watching her growing and blossoming, my heart is filled with unspeakable joy. I hope she is healthy and happy throughout the year, her life is as colorful as the rainbow! 🙂

I made a 6 inch vanilla chiffon cake, covered with buttercream and sprinkles. It was done in a rush, the decoration could have been done better (tried to get the cake ready and light the candle before she went to bed). Anyway there was no complaint from her, haha. I believe she had a good time on her birthday, that is all that matters. 🙂


Strawberry Cream Roll

21 Feb

I learned this recipe a few years ago but had never tried it on my own because I was too scare to roll a cake. Even now I have made this twice, the roll is still not perfect.
The sponge cake itself was very yummy – soft, moist and airy. If you are not a fan of roll then you can be baked it in a normal round cake pan, add some whipped cream, curd or jam, it will still taste amazing.

The recipe came from a commercial baker therefore everything is measured in grams (all about accuracy). It was chocolate flavor but I changed it to vanilla and pair with strawberries.

Strawberry cream roll

Sponge cake

  • Water 50g
  • Vegetable oil 75g
  • Caster sugar 38g+80g
  • Plain flour 96g
  • Baking soda 1g
  • Egg yolk 96g
  • Egg white 160g
  • Lemon juice 4g
  • Salt 1g
  1. Preheat the oven at 160ºC. Line a piece of baking paper on the size 25cm x 38cm baking pan.
  2. Mix water, vegetable oil and 38g caster sugar together.
  3. Sift the flour in the mixture, then add the egg yolk. Mix everything together until the flour is fully incorporated, but don’t over mix it.
  4. Use a electronic mixer to beat the egg white until foamy, add the lemon juice (can replace with 1 tsp cream of tartar) to stabilize the egg white. Beat the egg white mixture in high speed until it reaches soft peaks, add 80g caster sugar and salt. Beat in high speed again until it reaches stiff peaks.
  5. Scoop 1/3 of egg white into the flour mixture, mix well. Then add the remaining egg white into the mixture, mix until no more egg white is visible.
  6. Pour the batter in the baking pan and bake for 25-30 minutes or until the cake is cooked.

Whipped cream

  • Cream 200g
  • Caster sugar 2 Tbsps

Whisk the cream and sugar together until it reach stiff peaks.

To assemble

  1. Spread out a piece of baking paper (slightly larger than the pan in size) on a work surface . Turn or invert the pan onto the baking paper, and then carefully remove the pan and baking paper from the bottom of the cake.
  2. When the cake is cool, spread the whipped cream over the cake, leaving a 1cm border. Spread some chopped strawberries in the center of the cake (I didn’t measure how much, as long as you can wrap them with the cake). With the longest side facing you, roll up the cake away from you, then transfer to a plate. Chill the roll in the fridge for 15 minutes before serving.