Mocca Chiffon Cake Roll : มอคค่าชิฟฟอนโรล

I don't drink coffee, but I do love its taste and aroma. When I was in Thailand, I didn't know how to bake it myself, so I bought a coffee roll from the bakery at least one time a week. It's always one of my favorite cake :-)

Ingredients :
For the mocca chiffon cake :

• 60g cake flour
• 1 tsp. cacoa powder (My cocoa is used, so I just left it this time)
  
• 1 tbsp. milk powder
• 1 tsp. baking powder
• some chopped mocha bean
• 40g granulated sugar
• 45g milk
• 1 tbsp. instant coffee powder
• mocca aroma
  
• 2 large egg yolks
  
• 30g canola oil
  
• 2 large egg whites
  
• 20g castor sugar
  
• 1/2 tsp. lemon juice
  
• 1 pinch salt

For the caramel cream :

• 25g granulated sugar
• 5g water
  
• 20g whipping cream (A)
• 100 g whipping cream (B)

Instructions :

• Lay a baking tray (25 cm x 32cm) with baking paper. Preheat the oven to 190°C. Parboil milk and dissolve instant coffee powder and milk powder therein. Let it cool.
• Mix together the cake flour, cocoa powder, milk powder and baking powder, two times sifting into a mixing bowl. Add in chopped mocca bean and granulated sugar, stir together and make a hole in the middle of the flour mixture.
• Add cooled milk, mocca aroma, egg yolks, and oil into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
• In another mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add in sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into eggyolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Hold the baked cake out from the oven and allow it to cool off for 1-2 minutes , then turn the cake onto the plastic wrap, roll up the cake with plastic wrap laxly while it is still hot and pliable.
• Caramelize sugar and water together, reduce the heat and stir in whipping cream (A) untill incorporated, cool off. Beat heavy cream until stiff peaks form, beat in cooled caramel just until combined. Unroll the cake and spread with the the cream caramel, reroll the cake. Cover with the plastic wrap and place in the refrigerator for 2 hours before serving.

Decorate with the rest caramel cream and mocca bean in hope to get a better looks. I'm not sure if these made the roll looks better or messier. Anyway, it tastes gut :-)

Chocolate Strawberry Kiwi Roll Cake

Thank Buddha it's finally summer (Well, I'm buddhist :-) ) In Germany we have a chance to go picking strawberries in the farm just about 5 weeks yearly. This year my husband and I were 2 times there. Everytime I was there, I've always been fasinated with these wonderful Strawberries. They're real red, so big and soooo sweet. I could almost not stop picking them. The first time we came home with 5 kilo strawberries and the second time I had to force myself don't be too greedy, so we took only 2 kilo with us. Anyway, it's enough for my cake.

Chocolate Strawberry Kiwi Roll Cake

Ingredients :
50g cake flour
1/2 tsp. baking powder
10g cocao powder

10g almond powder
40g granulated sugar
2 egg yolks, large
45g canola oil
50g milk
1/2 tsp. vanilla extract
2 egg whites, large
1 pinch salt
30g castor sugar

For the filling :
125g whipping cream
15g granulated sugar
6 strawberries, chopped
1 kiwi, chopped

Instructions :

• Lay a baking tray (21 cm x 30 cm) with baking paper. Preheat the oven to 190°C.
  
• Mix together the cake flour, cocoa powder, almond powder and baking powder, two times sifting into a mixing bowl. Make a hole in the middle of the flour mixture.
• Add sugar, egg yolks, oil, milk and vanilla into the flour hole, stir the mixture together just until the flour dissolved. (stir it quickly and shouldn't take longer than 5 seconds)
• In another mixing bowl, beat egg whites with salt until foamy. Gradually add in castor sugar and whisk with high speed until stiff peaks form. Gently fold in whipped egg whites into egg yolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 8-10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Sprinkle a clean dish towel with powdered sugar. Take the baked cake out from the oven and let it cool in the tray for 1-2 minutes, then invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still warm and pliable.
• Beat whipping cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the cream. Place chopped strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours.
  

Take the cake out of the refrigurator at least 15 minutes before serving. Dust with powdered sugar (or not) and cut.

Apricot Roll Cake : โรลแอพริคอท

I once accidentally dropped by a very creative baker's blog. The name of blog's owner is Aunty Yochana http://auntyyochana.blogspot.com/2007/06/apricot-swiss-roll.html . I saw her apricot swiss rolls. They look so pretty and yummy. So I cadged her idea and baked with my flavorite chiffon's recipe. Thank you auntyyochana for this motivation.

Ingredients :

• 60g cake flour
  
• 1 tsp. baking powder
  
• 35g granulated sugar
  
• 1 tsp. vanilla extract
  
• 2 large egg yolks
  
• 30g canola oil
  
• 45g Milk
  
• 2 large egg whites
  
• 20g castor sugar
  
• 1/2 tsp. lemon juice
  
• 1 pinch salt
  
• 4 dried apricots
• 100 g heavy cream
• 1 tbsp. vanilla sugar
  
• 2 tbsp. apricot jam
  
• melted chocolate for decoration

Instructions :

• Cut apricots into thin sticks. Lay a baking tray (22 cm x 32cm) with baking paper and line apricot sticks on the tray. Preheat the oven to 190°C.
• Mix together the cake flour and baking powder, two times sifting into a mixing bowl and make a hole in the middle of the flour. Add egg yolks, granulated sugar, vanilla, oil and milk into the flour hole, stir the mixture together until smooth. (stir it quickly and shouldn't take longer than 5 seconds to stirring)
• In another mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add in sugar and whisk with high speed until stiff peaks form. Gently fold in the foamy egg whites into eggyolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Hold the baked cake out from the oven and allow it to cool off for 1-2 minutes , then roll up the cake laxly while it is still hot and pliable.
• Beat heavy cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the apicot jam, then spread with the cream above and reroll the cake. Cover with the baking paper and place in the refrigerator for 2 hours before serving.
  
• Lightly sprinkle with the powdered sugar before slice the cake the way you like.

Strawberry Kiwi Roll Cake : สตรอว์เบอรี่กีวีครีมโรล

An easy roll cake which I oftens bake for myself. I like an uncomplicated method, the taste that not too sweet as the others, the way it looks etc.

For the cake :

50g cake flour
1 tbsp. milch powder
1/4 tsp. baking powder
2 eggs, large
1 tbsp. hot water
1/4 tsp. vanilla extract
zest of one lemon
40g granulated sugar
1/4 tsp. salt

Instructions :

Preheatthe oven to 190°C/375°F. Line the bottom of baking tray with parchment paper. Combine the cake flour, mich powder and baking powder together, sifting and set aside.

Seperate egg yolks and egg whites. Put egg yorks in a mixing bowl, add hot water, lemon zest and vanilla extract. Whisk on low speed about 30 seconds. Then turn to high speed and add in sugar little by little while whisking until yolks thick and fluffy.

In another mixing bowl, beat the egg whites with salt until stiff peaks form. Gently fold in the foamy egg whites in the egg yolk. Sift about 1/3 of flour mixture over the egg mixture and fold in carefully with a whisk until incorporated. Sift a futher 1/3 of flour into the batter and fold in, then the rest of flour mixture.

Pour the batter in the baking tray and spreading the cake batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.

Sprinkle a clean dish towel with confectioners sugar, and take the baked cake out from the oven and immediately invert onto a prepared towel. Remove the parchment paper and roll up the cake while it is still hot and pliable.

For the filling :

120g heavy cream
1 tbsp. sugar
10 strawberries
1 kiwi
powdered sugar

Instructions :

Wash strawberries and wipe them up with the paper towel. Then cut the calyx away. Peel Kiwi and cut in 8 sticks. Beat heavy cream with sugar about 2 minutes or until stiff peaks form.

Unroll the sponge cake and spread with the cream. Place strawberries and kiwi on the cream and reroll. Cover the cake with the towel and chill in the refrigerator for 2 hours. Before serving, dust the cake with powdered sugar and decorate with the rest of cream and strawberry.