Good morning dear readers! Firstly I would like to apologise for the long hiatus. It’s been an exciting and eventful coupe of months as we warmly welcome the newest addition to our Ho family (: That’s right! Lochlan Ho was born on the 8th of August and he has been an absolutely blessing and gem to every one around him!
Having this precious boy in our lives is the best thing that has happened to us (: We can’t love him enough!
But I’m slowly coming back with posts from months back and I hope you can be patient with me as I try and get my routine back in place. Thank you all so much for your constant support, even though I haven’t been posting! It’s very encouraging and makes me wanna get back to it as soon as possible!
So to celebrate my return, I decided to share one of my favourite recipes that I’ve baked a few times before bubba arrived! One that was shared by my cousin-in-law and enjoyed by everyone!
I have an obsession with swissrolls and just love making them! Of course, needless to say, I love to eat them too! hehe To date, I’ve made a matcha swissroll with azuki cream, chocolate with cream and fresh raspberries and this has to be my favourite, japanese sponge with fresh strawberries! A light and fluffy sponge that is not too sweet, paired perfectly with fresh strawberries and freshly whipped vanilla bean cream! NOMS! So if you’re a fan of swissrolls, do give this recipe a shot! I’m very sure you will enjoy it as much as I did!
Japanese Sponge Strawberry Swissroll
3 egg yolks
35g castor sugar
50ml water, room temperature
40ml olive oil
80g cake flour
3 egg whites
30g castor sugar
1 tsp corn flour
200ml whipping cream
1 tsp vanilla bean paste
2 tbs icing sugar
8-10 fresh strawberries, cut into small cubes
1) Preheat oven to 160 degrees Celcius. Line the bottom of a 27×27 baking tray with greaseproof paper. Do not line the sides.
2) In a standing mixing bowl, cream the yolks and 35g of sugar until pale. Combine the water and olive oil into a cup and pour into the yolk mixture. Sift the cake flour into the mixture and continue mixing till combined. Set aside.
3) In another clean mixing bowl, whisk egg whites till foamy and add 30g sugar. Add corn flour and continue whisking till firm peaks form.
4) Add the whisked egg whites into the yolk batter in 3 portions. Spread the batter into the baking tray. Bake the cake for 14 minutes, turning the cake at the half way mark to ensure even baking.
5) Take the cake out of the oven and drop it a few times to reduce the shrinkage. Remove the cake for the baking tray and place it on a flat surface. Cover it with another baking tray to make sure it doesn’t dry out. Allow it to cool completely before filling it.
6) Whip the cream till stiff peaks form and add the vanilla bean paste. Gently stir the vanilla bean paste till well combined.
7) Release the edges of the baking paper of the cake. Cover the cake with another sheet of baking paper, and flip it over. Slowy and gently remove the baking paper from the bottom of the cake. Place the paper on the bottom again and flip it back, in the upright position. Using a serrated knife, cute of the short edge furthest away from you with a diagonal cut.
8) Place the whipped vanilla bean cream onto the cake and using a spatula spread it out evenly, having a slightly thicker amount on the side closer to you. Add the strawberries evenly onto the cream. Fold the edge of the cake, pushing the paper forward, rolling the cake. Once rolled, wrap the cake with the clean sheet of baking paper, making sure it’s tightly wrapped. Cover with a plastic wrap and allow it to cool in the fridge.
9) To serve, unwrap the cake and place it on a long plate. Sift some icing sugar on top of the cake and slice it to the thickness of your liking. ENJOY!
Japanese Layered Sponge with Fresh Fruits
If you want to make a layered sponge cake instead of a swissroll, after releasing the cake from the tray, cut it into three even pieces, and layer the first two layers with freshly whipped vanilla bean cream and fresh fruits of your choice! To be honest, I did this only because my sponge kinda broke when I tried to roll it. haha So don’t stress if that happens!
I used fresh strawberries and blueberries! The only thing about the strawberries is that you gotta cut it into similar sizes so the cake will be flat enough for the next layer!
How pretty is the colour of the strawberries in contrast with the sponge? I love it! hehe So do give this recipe a try! It’s seriously one of my favourite recipes and a crowd pleaser!
PS : Thanks Liyun for sharing the recipe with me and giving me tips! (:
Remember to always cook and bake with love! Till the next post, xx