A swiss roll to start the lunar year of 2014. The Chinese character represents ‘horse’ in reference to the jubilant year of the horse. There are 2 ‘horses’ in my family. The roll is filled with freshly whipped cream and sweet peach slices.
Sakura Matcha roll with cream cheese and very sweet navel orange slices. This is a lady’s roll. Having said that, my hubby absolutely love the matcha infused flavour.
Many of the rainbow recipes use genoise sponge. I prefer to use chiffon sponge for its soft cottony texture. The experiment gave rise to a lightweight cake. As my family doesn’t like too much cream, I have layered minimal swiss meringue buttercream between the cakes and topped it with fresh strawberries. Swiss meringue buttercream is highly manageable in our climate in Singapore. Personally, I would have loved to smear heaps of freshly whipped cream. However, given that there are 6 layers of cake, my female guests may not be so obliging with the portions of whipped cream I have to pile in there.
The final result in surprisingly delightful. I had it for high tea the next day with freshly brewed chrysanthemum. The cake serves approximately 10 pax (with each of the girls having a small dainty slice). Not only does it looks good, but this time, the cake also tasted great. I had a teeny weeny slice leftover and I purposely left it until the 3rd day … the cake passed the freshness test with flying colours!
2 tsp vanilla extract
70g unsalted butter
140g top flour
6 egg white > Split the whites into 3 separate bowls ie 2 whites in each bowl
170g sugar > Likewise for sugar ie 57g in each bowl
180 degree celcius for 12-14 mins
1. Line two 7″ by 7″ tray with baking paper. Prepare 4 additional baking papers for the other layers of rainbow cake.
2. Melt butter in a hot water bath (bain marie method).
3. Add top flour and mix into a dough using a spatula.
4. Pour in the 2 eggs and 6 yolks and mix well.
5. Pour the milk and mix well. Remove from water bath.
6. At this stage, use 6 small bowls to prepare 6 different coloured batter for the rainbow. I use wilton colours. To achieve pastel colours, go sparingly on the colours. Set aside the batter.
7. For meringue, whisk 2 egg whites and slowly add in the sugar. Whisk until glossy and stiff peaks are formed.
8. Split the meringue into 2 portions for two different coloured batters.
9. I started with the darkest coloured batter (ie. purple, blue). Mix half the meringue with purple batter and the other half with blue batter. Carefully fold the mixtures.
9. Pour the purple & blue batters into their respective trays. Gently knock the trays (by dropping it on tabletop) to remove bubbles.
10. Bake in oven at 180 degree celcius for approx. 12-14 mins.
11. While the first bake is in progress, start whisking your second batch of meringue for the next two colours. Follow steps 7 – 9 through.
12. As I have only two 7″ trays, once the bake is done, the layer cakes are immediately removed from trays and left to cool on the racks.
13. Peel off baking paper from bottom and place it on top of cake to allow latent heat to escape.
14. Then quickly line the trays with new baking papers and proceed to pour in the next two coloured batters to bake.
15. Continue until all 6 layers of cake are baked.
16. After all the cake layers are cooled, proceed to assemble the rainbow cake.
17. Place a piece of cake on a cake board. Using a spatula, frost a thin layer of cream before laying on the next cake layer. I use swiss meringue buttercream. You may wish to use freshly whipped cream. Personal choice.
18. Repeat the process for the rest of the cake layers.
19. Refrigerate the cake to let it set for about 30mins.
20. Use a long clean knife. Run it under hot water and wipe it dry. Trim off the 4 sides of the cake (wipe clean your knife after each cut).
21. Chill the cake before serving.
We were celebrating my boy’s birthday earlier on 9th August. Actually, I wasn’t sure if he was going to have a cake. I haven’t thought about it until my hubby asked me if I’m making or buying one. With a couple of hours handy … the rainbow just came and decided it wanted some butter cream in between the layers and a blue elephant propped on it. Everything about the cake is inspired by my boy … his love for colours, elephant being his favourite animal and buttercream topping his list of sweet nothings!
Yet, the cake was not pre-meditated. Which further affirms, if you’re BAKING and HAVING FUN, something great is bound to come out of it. And mind you, I’m no professional baker. So if I can do it, so can you.
Have a great day!
This recipe was adapted from Sallys Baking Addiction. She named them “Death by Chocolate Cupcakes“. But I loved them too much to call such a dark name. Sinful as they may be, they are little starlets of happiness to whoever that care to wallop one down. So I simply call them Sweet Little Darling Choc Cupcakes here. Haha!
I have tried several chocolate cuppie recipes but this is my personal hot favourite. The cake flour gives it a wondrous fluffiness and adding baking chocolate rather than just cocoa powder (don’t say I never warn you) is truly the chocoholic thing to do. After spending one night in the fridge, the chocolate flavor came through even more intense giving the morsel the rightful richness that a true blue chocolate cake should have.
Go or no go … you decide!
Dark Choc cupcakes
115g unsalted butter
2oz semi sweet baking choc buttons
64g (1/2 cup) unsweetened cocoa powder (non Dutch processed)
95g (3/4 cup) plain flour or cake flour for finer texture
1/2 tsp baking soda
3/4 tsp baking soda
1/4 tsp salt
2 large eggs, room temp
100gm (1/2 cup) caster sugar
15g (1/4 cup) light brown sugar
1 tsp vanilla extract
1/2 cup buttermilk (or 1/2 cup milk with 2 tsp of vinegar/lemon – sit for 5 mins)
Choc Ganache (frosting)
6 oz semi sweet baking chocolate
1/2 cup heavy cream
180 degree celcius for 12 mins at middle rack. Recipe bakes 60+ mini cuppies.
1. Preheat oven to 175 degree celcius.
2. Melt butter and chocolate together in microwave oven. Stir in 30 sec interval until melted. Then set aside to cool.
3. Sift cocoa powder, flour, baking soda and powder and salt together.
4. In a separate bowl, whisk eggs, sugar, brown sugar and vanilla together until smooth. Add cooled choc and butter and whisk.
5. Add half of flour mixture, then half of buttermilk. Repeat until everything is added. Stir until combined. Do not overmix. Batter will be thick like pudding.
6. Divide batter amongst the cupcake liners. If you use standard large sized cupcake liners, bake for 18 minutes. My mini Ferrero sized cuppies baked in just 12 minutes.
7. For choc ganache, boil the cream and pour over the chocolate. Stir until smooth and let it cool. Then pipe over cooled cupcakes.
As for my next go at this recipe, I am most definitely going to add some chopped almond nuts to give it a delightful crunch.