Not just for the album

After hesitating for so long, I have eventually completed this recipe by Valerie. Since starting on this blog, I have been sending her copies of my photographs for the bakes made with her recipes. I'm glad to learn that she found them useful and hope that she will be successful in her recent endeavour. Flipping through the numerous recipes, this cake is one which I hadn't plan on making because of the amount of work involved. To put it on record, four separate days were used, from making the praline to the assembly of the cake. In any case, I soldiered on. Hoping that whilst enjoying on great cake, I can also send Valerie more photographs to assist her in building up her portfolio gradually.

The cottony chocolate sponge cake, coated with the union of almond praline and cream cheese is well worth the effort. Nothing ventured, nothing gained.

Happy Birthday to Us!

It's my birthday today and sis SL's tomorrow. Had a small gathering at mum's and made a cake for sis. Elder sis came with brother-in-law and Fionn and cooked her pumpkin dessert; sis bought some pratas from Jalan Kayu and mum prepared chicken wings and fried wonton. She cooked the traditional sweet birthday noodles too. In additon to the cake, I baked two ham and mushroom quiche since elder sis is willing to be my guinea pig :)

This is a Vanilla sponge with white chocolate cream. I didn't eat any but I know they enjoyed it.

Happy Birthday, Ryan

When I need to make a sponge cake, I'll always be extremely cautious. Comparatively, much more careful than making a chiffon. After making two successfully, this was the final one that were used for making a birthday cake for Ryan. I'm a perfectionist at heart, so I'll try to do the best for every detail. Even though people told me that eventually, the cake would be concealed by the cream and decoration, I just can't cross that hurdle. So I'm glad that the sponge cake came out nicely.

A simple, no frill decoration with Van Houten Chocolate with assortment of nuts.

Happy Birthday, Ryan. I'll always remember that day when you caress my hand which was inserted with a plug for the drip after delivering Nataniel. You were just six years old but you came over to my bedside and gently asked if I were in pain. That moment just melt my heart.

Really worth trying!

I had tried a few methods of making sponge cakes, but this is really unique and yielded an extremely spongy and soft sponge sheet. The method used cooked butter-flour mixture as shown above; after which beaten eggs is added in little by little before milk and straining the batter and adding in the meringue.

The texture is so soft. Even as I bended and flipped the sponge sheet several times, it was still intact and not a cracked was seen.

As I used canned red bean paste instead of home-cooked, I avoid spreading too much since it was sweeter than I can take. On the whole, the swiss roll is rather refreshing and tasty.

Well invested!

Korean strawberries are in during this period of time and I had bought two punnets intending to complete my cake. However, father had suddenly taken ill and I had them left in the fridge untouched. As a result, quite a number turned bad and I therefore supplemented the more expensive air flown japanese strawberries which was bought from Meidi-ya into the cake. I was amazed! They looked so good together and the sweetness really brings out the best of the cake and it is truly a Strawberry shortcake indeed.

I think I won't be doing this often as I will really want to use good strawberries to bring justice to this cake. I had planned to make mum this cake for her upcoming birthday but am doubtful that the sweet and fresh strawberries will be here for another month.

Another accomplished task

This sponge forms the structure of the strawberry shortcake in Chef Daniel's recipe. The most challanging part of the cake is the making of this. Fortunately, the sponge turned out fine and I was able to proceed with the cream and the assembly.

Reminiscence

Many years back, sis SL used to order coffee walnut cake from an elderly lady living in Serangoon Garden. It was a popular ordered item, according to sis and due to health problems, she accepted fewer orders as day passed. Since sis had misplaced the contact number, we have not had the opportunity to try it again. Many culinary teachers have this item on their teaching lists, but non came close to that taste to me. Except for this particular recipe from Valarie, it does have that taste of nolstagia. I have explored the use of different brand of coffee powder used and I have concluded that using International Roast coffee powder churns out the closest in resemblance. This is by far the best and lightest coffee walnut cake that I have had ever learned.

Happy Birthday, SL

It's sis SL birthday today but I made this cake yesterday since mum asked if we'll be 'celebrating' together. Chocolate is not my cup of tea and to get CC and the kids to finish any chocolate cake would also be a challenge. Without getting a valid reason, I won't have a go in doing this cake which I badly wanted to try. Well, it didn't turn out that bad, mum and sis liked it, so did Nicholas. The last I heard was Hazel loved it too, and she brought home mum's share. I'll know who I should give my chocolate cake to the next time I attempt this recipe.

Happy Birthday Nataniel

Today is Nataniel's 7th birthday and coincidentally falls on the same day as father's lunar birthday. I rushed this cake out in the morning before going to parents' house to eat our teochew birthday sweet noodle. Came back in the evening to do the piping and manage to get the cake done around nine. Since CC is not in, the boys agreed to take simple dinner instead of going to the restaurant. Nataniel was elated when he saw the cake.

Happy Birthday, Father

Father only celebrates his lunar birthday, as he has very traditional chinese value. As bro and sis-in-law has to work tomorrow, we had lunch at Miramar Hotel today as a celebration.
I made a yam cream cake for father this year because I felt that I should put what I had learned into practice.

My icing still need more practice but my piping skill did improve. I ran out of time so I couldn't pipe roses on the cake so I substituted with some store bought ones. I'm rather pleased that it has a traditional look.