"Rainbow sky with clouds" Painted Swiss Roll

 Inspired by the sunrise view from my kitchen window, I decided to make these impressive looking but deceptively easy painted Swiss rolls!

The paint used is from raw/fresh natural food sources, not from any bottled food colouring. The Swiss roll is dairy-free too!

Composition:
- Pandan coconut chiffon sponge

- Non-dairy whipped cream

- Blue pea flower pandan coconut jelly cloud inserts

This class is suitable for parent-child pairs or two adult pairs who are beginners at baking. Please refer to the link below for more class details or to sign up.

https://www.bakersgym.com/service-page/kids-class-painted-swiss-roll

with love,

Phay Shing

Read More »

Sugar-Free Sunflower Gula Melaka Pandan Kaya Cake

I finally got around to making my mum's super belated birthday cake! Dad took much longer than expected to recover from his surgery so we had to postpone her celebration. Thank God all's good now. Presenting the gula melaka pandan kaya cake that I planned to make a few months ago with the design based on one of Mum's Nagomi Art paintings!

This is mum's painting. Doesn't it look like some professional art piece?

I did a "full-dress rehearsal" of the cake over here with a tulip themed Nagomi Art design as my reference if you are interested:

http://lovingcreations4u.blogspot.com/2025/05/gula-melaka-pandan-kaya-painted-swiss.html

Cake composition:

- Sunflower chiffon cake inserts made using only Gula Melaka and prebiotic soluble fibres as the "sugar"

- Green and brown gula melaka pandan kaya pudding with gula melaka as the only "sugar"

- White chiffon sheet cake made using pandan water and no egg yolks to keep the cake white. A sugar replacement and prebiotic soluble fibres were the "sugar" in this cake

Just to share some works-in-progress photos:

Some photos of the cake at the restaurant where we had the celebration 

You may see the reel for the process of making this cake over here:

https://www.instagram.com/reel/DNnVY5XpCy5/?igsh=MXViYzQzZHZ3OTVodg==

I shared the sugared version of the recipe together with my Tulip roll cake reel so please refer to the captions of that reel if you need a reference recipe. 

Needless to say, everyone enjoyed the cake that was tasty but light and refreshing enough to be consumed after a sumptuous meal!

with lots of love,

Phay Shing

Read More »

Spinach Pandan Frog Swiss Roll

This is the last in my series of 5 cute animal Swiss rolls made from baby food puree. Don't be put off by the spinach in this because you don't taste it at all. Great way to sneak in some veggies to feed your kids if they are finicky eaters 🤭. This cake is fragrant and yummy according to my taste testers so do give this a try!

This is the spinach puree I used but you may make your own from fresh spinach leaves. 

I will share the ingredient list here. You may refer to my reel for the method and video of the process:

https://www.instagram.com/reel/DMur5BupsWl/?igsh=MWpxMHNoMWE5bjBhOA==

Frog Swiss rolls

(makes about 9 frogs)

Egg yolk batter:

3 egg yolks

30g neutral oil of choice

30g reduced spinach puree with pandan* 

20g plain yoghurt/milk

1 tsp vanilla extract

1/8 tsp salt

54g cake flour

3/8 tsp (2.2g) sponge gel

Meringue:

110-120g egg whites 

1/4 tsp cream of tartar 

45-60g caster sugar

Cream:

70g whipping cream of choice** 

45g cream cheese, softened at room temperature 

5g milk powder 

10g icing sugar

25g reduced spinach puree with pandan*

1/2 tsp vanilla extract

Eyes, mouth and cheeks:

1/16 tsp charcoal powder or black cocoa powder

Pink gel colouring or strawberry emulsion

5g butter/oil

5g icing sugar

5g egg whites

5g cake flour

* 80g spinach puree + 3/8 tsp (3g) pandan paste. Heat until reduced to 75% original puree weight. I used Popote's spinach puree which has some potato added. You may make your own from 100% fresh spinach leaves for an even more naturally vibrant green.

** Use non-dairy for better stability in hot climate. Use heavy cream with at least 35% fat for better taste but add 2 tsp icing sugar & be careful not to overwhip or it will split. Use a combination of creams if you wish.

Here are some pictures of works-in-progress. Plain slices look inviting too!

with love,

Phay Shing

Read More »

"Capybaras Celebrate SG60" Mao Shan Wang Durian Ice-Cream Cake

I will never look at the Merlion the same way again 🤭. When this image popped into my mind, I couldn't help giggling and knew I had to turn my imagination into a loving creation, complete with a cake flavour fitting for the celebration.

Singapore's 60th birthday is just around the corner so I am sharing with you this yummy and simple durian ice-cream cake! I used premium durian with complex flavour for this. 

I will just share the ingredient list in this blog post for your convenience. You may find the video of the process and method in the pinned comments of my reel:

https://www.instagram.com/reel/DM7j4pvpBuf/?igsh=dms0NGtuOXBqbHpt

White chiffon sponge cake (12x12" sheet):

A)

30g oil

40g milk

40g pandan water* (or replace with milk and more vanilla)

1/2 tsp vanilla extract

70g cake flour, sifted

1/8 tsp salt

B)

4 large egg whites (150-160g)

1/4 tsp cream of tartar

60-70g caster sugar

Durian ice-cream:

350g durian puree*

200g whipping cream of choice*

8g gelatin powder*

40g cold water or milk

* Additional Notes:

🔸Pandan water: 

Boil a small saucepan of water with a few knotted pandan leaves for 5min. Leave it to steep for another 5min after taking it off the heat. Discard the leaves. This is optional but I find the hint of pandan aroma with vanilla complementary to durian.

🔸Durian puree: 

I didn't use a blender because I wanted chunks of durian in the ice-cream. I just pulled the flesh off each durian seed and tore any fibres into smaller chunks. You may make the puree smooth if that's your preference. I used a premium durian (王中王(king of kings) 猫山王 (mao shan wang)) which has a complex flavour profile and creamy flesh. Use less durian and more cream if you prefer a milder durian flavour with stronger fresh cream taste.

 

🔸Whipping cream: 

I used 100g dairy and 100g non-dairy whipping cream to get a balance of stability, good taste and ease of whipping. This combination has no risk of overwhipping and there is no need to add sugar because non-dairy whipping cream is pre-sweetened.

If you are using only dairy cream, you may add a little icing sugar to whip together if you wish, and be careful not to overwhip. Non-dairy whipping cream also stays creamy and soft when frozen so it helps with keeping the ice-cream texture creamy and soft.

🔸Gelatin powder: 

Adding gelatin not only helps to stabilize the whipped cream if you intend to serve this chilled instead of frozen, it also helps to prevent ice crystals from becoming large when frozen so the ice-cream stays creamy and soft. You may use fish, beef or pork gelatin. If you need a vegetarian option, skip this and use xanthan gum instead.

Just to share more pictures of the cake...

Painted design using the printing technique shown in the reel. You just need to bake a blank canvas of white sheet cake. No messing around with patterning batter!

A peek at the sides of the cake 

A closer look at the durian ice-cream chock full of durian chunks!

Do give this recipe a try even if the design is too challenging for you. According to the durian lover who received this cake, it's really yummy!

with lots of love,

Phay Shing

Read More »

Carrot Cream Cheese Capybara Swiss Roll

 Here's the fourth in my series of five animal Swiss rolls made from baby food puree -- capybaras!

While my previous three Swiss rolls have the option of making it dairy-free, this contains cream cheese and has a more exciting/complex flavour profile as I add spices, brown sugar and a hint of orange in addition to the carrot puree base and cream cheese.

Why use baby food puree? Because it doesn't contain additives and its smoother than what you usually get from homemade (unless you put in extra effort to make it super smooth).

I will list the ingredients here. You may refer to my reel for the video tutorial on how to decorate and shape the swiss roll. See the pinned comment of the reel for the method.

https://www.instagram.com/reel/DMH9LOvTHQw/?igsh=MWwxODFxNnpmMWV6aQ==

Egg yolk batter:

3 egg yolks

30g neutral oil of choice

51g reduced carrot puree with spices* 

1/4 tsp vanilla extract

1/4 tsp orange extract or 1/2 tsp orange zest

1/8 tsp salt

48g cake flour

1/8 tsp cinnamon

1/8 + 3/16 tsp cocoa powder (for colour)

Meringue:

110-120g egg whites (about 3 large eggs)

1/4 tsp cream of tartar 

25-30g caster sugar

25-30g light brown sugar

Cream:

50g whipping cream of choice** 

45g cream cheese, softened at room temperature 

5g milk powder 

10g dark brown sugar

25g reduced carrot puree with spices*

Eyes:

1/16 tsp charcoal powder or black cocoa powder

5g butter/oil

5g icing sugar

5g egg whites

5g cake flour

Black edible marker for nostrils and mouth 

*110g carrot puree + 1/2 tsp cinnamon + 1/8 tsp ginger + 1/8 tsp nutmeg. Heat until reduced to 75-80% original puree weight

** Use non-dairy for better stability in hot climate. Use heavy cream with at least 35% fat for better taste but add 2 tsp icing sugar & be careful not to overwhip or it will split. Use a combination of creams if you wish

Stay tuned for the last animal which comes in another exciting flavour!

with love,

Phay Shing

Read More »

Strawberry Cat Swiss Roll

 This is the third in a series of five cute animal Swiss rolls made using baby food puree. Strawberry cats!

See the bear Swiss roll over here and the chick Swiss roll over here.

I made them using strawberry puree from Popote. The puree contains a mix of apple and strawberry but you may make your own pure strawberry puree if you wish.  The great thing about using baby food purees for bakes is it doesn't contain additives and it's super smooth! 

I shared the detailed recipe and video tutorial in my Instagram reel over here:

https://www.instagram.com/reel/DL17i1LJoyb/?igsh=MWw3cHZqNjJ1cWIzMQ==

I will just share the ingredient list for your convenience.

I didn't add any food colouring as the strawberry emulsion already contains some red food coloring.

Strawberry swiss roll

Egg yolk batter:

3 egg yolks

30g oil of choice 

45g reduced puree with strawberry emulsion*

1/8 tsp salt

54g cake flour, sifted 

Meringue:

3 egg whites (110-120g)

1/4 tsp cream of tartar

54g caster sugar

Filling:

25g reduced puree with strawberry emulsion*

75g whipping cream of choice 

Black parts:

5g butter

5g egg whites

5g cake flour

5g icing sugar

1/16 tsp charcoal powder or black cocoa powder

White chocolate chips for white parts of decoration

*Reduce strawberry puree to about 68% original weight. Add 1/2 tsp (5g) strawberry emulsion. Refrigerate until needed

Here are some pictures of the Swiss roll...

These were really fragrant and refreshing!

with love,

Phay Shing

Read More »

Peach Turmeric Chick Swiss Roll

 Get ready for more cute animal Swiss rolls because it's going to be a series of them! After sharing my blackberry banana bear swiss rolls over here, I am going to share peach turmeric chick swiss rolls next!

Everything is made 100% naturally coloured, including the eyes and beaks!

I used peach puree from Popote_sg (Instagram account) but you may make your own if you wish.

The puree from Popote is actually a mix of peach and apple puree, with the latter added as a thickening agent.  Baby food purees are a convenient source for bakers because they are super smooth and do not contain additives! As the puree I used is a mix of fruits, the resulting swiss roll is fruity in flavour but not strongly peach-y. Natural fruit purees should be reduced to intensify the flavour in bakes.

You may find my recipe in the captions and pinned comment of this reel:

https://www.instagram.com/reel/DLPTslCp-Lj/?igsh=MW80NzJ4N2o1eDRieg==

Sharing some pictures of the swiss roll slices before transforming them into cute chicks!

Update: If you want to increase the fruitiness of the swiss roll, you may add 15g of passionfruit puree to 110g of peach puree before reducing it to 60% original weight. Feel free to increase the turmeric from 1/8 tsp to 1/4 tsp as well.

with love,

Phay Shing

Read More »

Blackberry Banana 爸爸 Bear Swiss Rolls

 Presenting my simple but yummy blackberry banana 爸爸 bear Swiss rolls for a Father's Day bake!

I didn't know that this flavour combination works until I was given a pouch of blackberry and banana puree from Popote_sg (Instagram account) to try!

Although the line of vegetable and fruit purees is intended for babies, it can be used in dishes, bakes and desserts too! Let me show you how by sharing the recipe for this swiss roll that is pretty quick to put together.

Fruit purees in their natural form are tasty and full of flavour on their own but the flavour gets diluted by all the other ingredients in the bake. So in order to intensify the flavour, the puree needs to be reduced by gently evaporating off a percentage of water in it. I would recommend reducing the puree to about 60-65% its original weight if you have the patience to do it, either by using low heat over the stove, stirring often, or using the microwave oven to heat in 10 second bursts, stirring after each cycle of heating.

Please watch the reel to see the process of making the bears. I reserved about 1.5tbs of batter and added 1/4 tsp charcoal powder to make black batter for the sponge for making the eyes, nose and bow tie. White chocolate chip was used for the snout and inner ears.

https://www.instagram.com/reel/DKwaLA-pdc-/?igsh=cDVwM2R1ZHUydGEz

Blackberry banana chiffon sponge

Ingredients:

Egg yolk batter

45g reduced blackberry banana puree

30g vegetable oil

54g cake flour, sifted

Pinches of salt

1/2 tsp vanilla extract

3 egg yolks

Meringue

3 egg whites (from large eggs at least 60g with shell on)

1/4 tsp cream of tartar 

45-60g caster sugar (depending on taste preference)

Blackberry banana whipped cream

Ingredients:

30g reduced blackberry banana puree

90g whipping cream of choice*

* Use non-dairy whipping cream if dairy is a concern or you need superb stability in hot weather. It's also impossible to overwhip. Use heavy cream (at least 35% fat) for better taste and if you don't have to worry about the heat or dairy issues. Add about 1 tbs of icing sugar if you are using dairy/heavy cream as they are not pre-sweetened like most non-dairy whipping creams. Be careful not to overwhip heavy cream or it will split. You may use a combination of both types of creams if you wish.

Other ingredients for making bear design

1/4 tsp charcoal powder

White chocolate chips

Method

1. Preheat oven to 155C fan/170C. Line the largest baking tray that can fit into your oven with parchment paper or Teflon sheet. If making the bear, prepare a separate small tray (doesn't matter what size it is) and line it.

2. Combine all ingredients for egg yolk batter and whisk until smooth. Set aside 

3. Prepare meringue. Beat egg whites with cream of tartar until foamy. Gradually add sugar and whip until firm peaks 

4. Quickly but gently fold meringue into yolk batter

5. Pour batter onto prepared tray and spread it thin. Reserve about 1.5 tbs of batter if making bear design. We want to make the swiss roll sponge thin for the stunning spiral effect.

6. Bake for about 9-11 min or until done. Immediately flip it out of the tray onto a fresh sheet of parchment paper. Roll it up to cool completely.

7. If making the bear, add charcoal powder to reserved batter and mix well. Pour onto small prepared tray and bake for 6-7 min. Flip it out onto fresh sheet of parchment paper and cool completely

8. While the cakes are cooling, whip whipping cream of choice until firm or stiff peaks. Fold reduced puree into the whipped cream. Reserve about 1-2tbs of cream as "glue" and store it in a separate bowl in the fridge.

9. Unroll the sponge. Cut a strip of sponge out and reserve it for making the bears' ears if you are making the bears. Apply a thin layer of cream onto the sheet of sponge and roll it up tightly. Freeze for at least 1-2hours

10. In the meantime, cut out all the bear parts using whatever tools you have at home (see reel for reference). It could be fondant cutters, cookie cutters, piping tips or even straws. Store in a covered container if not assembling yet.

11. Cut Swiss roll log into slices. I cut them about 3cm thick. Attach the parts of the bear onto the cut slice of roll using reserved cream. Store in the fridge for up to 5 days if using dairy cream, and up to a week if using non-dairy cream. Store in the freezer in airtight condition for longer storage.

Just to share some photos of the Swiss roll in the making.

Hope you are able to share this with your dad for Father's Day. My dad enjoyed his early present from me! 

with love,

Phay Shing

Read More »

Gula Melaka Pandan Kaya Painted Swiss Roll (new technique!)

 I am really excited to share a new game-changing technique that will make painted cakes much easier for beginners without much artistic or baking skills! This is a bake to test the proof of concept and I am very pleased with the results!

Some of you may recognise the style of artwork is Nagomi art. Why the choice of nagomi art style? It's because my mum took up a nagomi art class recently and I was inspired to turn one of her paintings into her birthday cake design. This tulip design is taken off the internet (FortuneArtDream from Pinterest) for my practice run. The choice of cake flavour is because Mum took up a Peranakan cooking course last year and has been practicing making kueh kosui on and off. I thought this flavour profile is reminiscent of the kueh.

Cake composition:

- Pandan gula melaka chiffon sponge cakes for the tulip centers and white sponge canvas for the painting

- Gula melaka pandan kaya pudding in green and brown colours as the roll cake filling

If you have followed me long enough and are familiar with patterned chiffon cakes and swiss rolls, you will know that the standard method is to use a patterning batter that is baked together with the base sponge batter as the cake designs or as guides to mark out areas where additional details are painted in post-baking. Working with patterned batter can result in many challenges where things can go wrong, such as:

1. Cracks along boundaries between pattern and base sponge

2. Pattern stuck to Teflon sheet/parchment paper instead of base sponge

3. Patterning batter turning runny/deflating before piping finish the pattern

4. Difficulty in optimizing oven settings to bake the cake

What I have done in this new technique is to do away with the patterning batter and we start with a blank canvas in the form of a solid coloured sponge (usually white). Baking a single-coloured sheet cake is way easier and faster!

How do we get the pattern on then? By tracing a mirror imaged picture onto parchment paper and printing it onto the cake! I was inspired to try this when I saw reels shared by qeleg_cake (Instagram account) on printing faint outlines onto sponge cake before painting. What I did differently was to use edible marker instead of cake paint, and parchment paper instead of transfer paper.

Here's some pictures of the painted cake halfway through and upon completion.

You may refer to the reel below for the recipe of the cake (see the captions and pinned comments of the reel) and printing technique. Do note that although I made this cake using prebiotic fibres, a sugar replacement and gula melaka, the recipe I shared only uses regular white sugar and gula melaka as the sugar-free version with prebiotics is class material.

https://www.instagram.com/reel/DJRIsoGpLPN/?igsh=MWxkMWRoa3o3dWo4Ng==

with love,

Phay Shing

Read More »

Capybara Strawberry Ice-Cream Roll Cake

 I made a capybara strawberry ice-cream roll cake for my younger kid's birthday, in time for this sudden hot spell! 

It was really delicious and full of berry flavour! I filled the middle with a strawberry-pandan-matcha chiffon cake surprise instead of using whole fresh strawberries as this cake is consumed frozen. Vanilla chiffon sponge is used for the patterned outer sponge.

Making patterned swiss rolls need not be a nightmare with this type of "cheat" roll when you have a U-shaped cake mold! Cracked sponges during rolling will be a thing of the past. You may purchase this mold from Qeleg at a discount over here:

https://qeleg.com/products/u-shaped-adjustable-cake-mold?fbclid=PAZXh0bgNhZW0CMTEAAaYgBP6eDjrtx_FQH69wIC4yR9m0hKnD70DFbvH6uMwako_AA_cQvLmUvvU_aem_3sSiuDMoas-oUm_u6AfrFQ

You may also use my discount code: Phay_Shing to purchase any of the wide range of baking tools that Qeleg has in their store or browse their site using this link with all the discounts in-built:

https://qeleg.com/?ref=tan_phay_shing_&fbclid=PAZXh0bgNhZW0CMTEAAaYR-6wAY8qt16D1X5gQ-qumOFIeXXd4sFkdF2nxsWFzqE-nTAZfEUvKoVg_aem_6EgjYfSjZ49pcYU-Swv9cA

This is my second capybara themed patterned roll cake made using the U-shaped mold. You may refer to this post to see the orange themed one. I adapted both orange and strawberry designs from the ones on Qeleg's store so you may purchase the patterns from there too.

Strawberry ice cream

2 egg yolks

20-25g caster sugar

50g white chocolate

200g whipping cream of choice*

30g strawberry jam*

1 tsp freeze dried strawberry powder 

1/2-3/4 tsp strawberry emulsion 

*Strawberry jam: You may use store bought ones but I made my own from scratch without pectin added. I cooked down strawberry puree with 15% sugar until 60% original weight

*Whipping cream: Use dairy, non-dairy or a mix. I used a mixture to get a good balance of stability & taste

Steps:

1. Melt white chocolate, keep warm

2. Heat up jam with emulsion & freeze dried powder mixed together till warm to touch, set aside & keep warm. I keep both melted chocolate and warm jam mix in the oven with light on but heat off.

3. Whip whipping cream to soft peaks, set aside

4. Whisk sugar & yolks over double boiler until sugar is dissolved & 60C

5. Add chocolate, jam mix & 1-2tbs of whipped cream. Emulsify with blender

6. Gradually add 5. to remaining whipped cream. Transfer to a piping bag & refrigerate until ready to assemble. Freeze for 8h in serving cups if consuming as ice-cream straight away. You may prepare this a day or two ahead of time if making ice-cream cake.

Strawberry & Matcha Pandan Chiffon Sponge**

( Two 7x7" sheets)

2 yolks 

20g oil

30g milk/water

1/2 tsp strawberry emulsion

1/4 tsp matcha powder

1/8 tsp pandan paste

40g cake flour

2 egg whites 

1/4 tsp cream of tartar

30g caster sugar

Vanilla roll cake chiffon sponge**

(12x12" sheet)

3 yolks 

30g oil

45g milk/water

1/2 tsp vanilla extract

1/8 tsp salt

54g cake flour

3 egg whites

1/4 tsp cream of tartar

45g caster sugar

** Steps for chiffon sponges: 

1. Line baking trays with teflon sheet. Preheat oven to 170C

2. Make egg yolk batter. Whisk yolks, oil, salt flour, milk/water together. Divide batter for making 🍓in half & add respective flavourings

3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually adding sugar once egg whites are foamy.

4. Fold meringue into yolk batter. Pour into tray. Bake for 15 min or until done. 

Strawberry cutouts from red and green chiffon sheet cakes

Painted vanilla sponge 

I am not able to share my patterning method and recipe at the moment but what I share is enough for you to make a beautiful and delicious strawberry ice-cream swiss roll. You may watch this video tutorial for the process of making this cake:

https://www.instagram.com/reel/DBdmdP2zhYr/?igsh=MTJhaWxzOGc5dzExOQ==

Just some tips on managing a project like this as it can be pretty intensive. Store baked patterned sponge in U-shaped mold overnight & paint the next day if it's too intensive to finish everything in one day. Keep the sponge in mold wrapped overnight at cool room temperature to prevent drying out. Periodically brush the sponge with drinking safe water if you paint slowly like me to prevent it from drying out. Keep sections you are not painting covered to prevent excessive drying.

Everyone in my family is a capybara fan so stay tuned for more capybara birthday bake coming up!

with lots of love,

Phay Shing

Read More »

Capybara in Orangeland Yuzu Orange Swiss Roll

 I have been eyeing the U-shaped cake mold from Qeleg for the longest time. I finally have the chance to try it out! 

I adapted the "Capybara in Orangeland" design from the orange template on Qeleg's store. I forgot to position all the important elements such that they are visible from one angle when rolled 😅. Here are more views from different angles so you have a better view.

I have been making patterned swiss rolls on and off for almost 11 years and finally settled on a recipe and method that I am satisfied with. I prefer using a pattern that has a similar texture to the base sponge, has fine pores and most importantly, stable enough because I work slowly 😅.

Using the U-shaped mold means that the roll cake is made of a U-shaped patterned piece and a flat rectangular piece for the base. Both pieces are cut from a 12x12" sponge:

I used cake paint from Sweet Sticks for painting in the details.

The U-shaped mold was really handy for assembling the yuzu whipped cream and fresh sweet mandarins! There's no worry about the sponge cracking since this is a "cheat" method of making roll cakes 🤭

Here's the video of the process:

https://www.instagram.com/reel/DA0m442ylQS/?igsh=MXY4aW84eWpwd2lkcg==

Capybara in Orangeland roll cake recipe

Feel free to use any patterning method/ recipe you like. I developed my own for a more stable patterning batter that doesn't crack at the boundaries, produces sponge with fine pores suitable as a painting canvas & has a similar soft texture as the base sponge. I am not ready to share the method and recipe for the pattern I developed at the moment.

Sponge:
(Makes one 12x12" thin layer of sponge)
Egg yolk batter
3 egg yolks*
30g oil in
45g yuzu jam tea**
54g cake flour, sifted
Pinches of salt
1/16tsp orange emulsion (optional)

Meringue
3 egg whites*
1/4 tsp cream of tartar
45g sugar 
Cake Filling:
25g yuzu jam, blended
100g whipping cream of choice
4 small sweet mandarins, halved
Extra yuzu jam tea

* Large eggs at least 65g with shell on
** Blend 40g of yuzu jam with rind in 40g hot water. Sieve through fine sieve. Use the liquid for making sponge & brushing sponge before filling

Method: 
1. Preheat oven to 170C. Make cake pattern using your preferred method & recipe

2. Make egg yolk batter. Whisk egg yolks, orange emulsion, salt & oil together. Add flour & yuzu jam tea in alternating additions, whisking until well combined each time

3. Make meringue. Beat egg whites with cream of tartar until firm peaks, gradually add sugar once egg whites are foamy

4. Fold meringue into yolk batter. Pour over pattern. Bake for 15 min or until done

5. Cut the patterned U shaped piece & rectangular piece for the base. Paint the sponge as desired

6. Whip whipping cream until firm peaks, fold in blended yuzu jam. Transfer into piping bag

7. Place sponge pattern side down on parchment paper. Brush sponge with some yuzu jam tea. Put in U-shaped mold from Qeleg

8. Fill the sponge with cream & mandarins. Cover base with rectangular sponge. Freeze for 30-40min. Flip the cake over onto serving plate/cakeboard. Keep chilled in airtight condition. Consume within 3 days

Additional notes:

1. If it's too intensive to complete the whole project in a day, you may bake the sponge on day 1 & paint/assemble on day 2. To do so, store U shaped patterned sponge in the U shape mold lined with parchment paper overnight. Cling wrap the whole assembly & store at cool room temperature to prevent the cake from drying out

2. Keep sections of sponge that you are not painting covered with parchment or cling wrap to prevent drying out. You may also dab sections of sponge with drinking safe water if exposed for a long time as some designs may take a long time to decorate 

3. Use dairy, non-dairy or a combination of whipping creams according to your preference and serving ambient conditions. Be careful not to overwhip if using only dairy cream. Use stabilizers if using dairy and serving in a fairly warm place

4. Adjust baking temperature and time according to your oven 

You may use this link to browse Qeleg's website with the discounts already in-built or use my promo code: Phay_Shing. They have a wide range of silicone molds, metal trays, cookie cutters, fondant molds and more!

with love,

Phay Shing

Read More »