Category Archives: Desserts

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream cheese pound cake is undoubtedly the best flavored , moist pound cake , I ever baked . It has a golden crust , which is bit crisp the day you bake with contrast the soft but dense and moist inside . Mmmmmm just can’t describe as good as it is !!!As you store it , the crust softens . Both being tremendous in flavor . This is a very flavorful and rich cake containing the flavors of butter and cream cheese . The original recipe calls for 6 eggs , I just cut down it to half and still it’s a pretty large cake .

Ingredients:

3 eggs , room temperature
4 oz or half of 1 package of cream cheese , room temperature
3/4 th cup of butter, room temperature
1 and 1/2 cup of sugar , powdered
1 and 1/2 cup of flour
1/2 ( half ) teaspoon baking powder
1/4 th teaspoon baking soda
2 tea spoon of orange or lemon zest ( optional)
1 tea spoon vanilla essence
A pinch of salt , if unsalted butter is used

Procedure:

1. Preheat the oven to 350 FH and grease the bundt pan well . Though pre-heated at 350 FH , the cake will be baked at 325 FH.

2. In a bowl, sift together the flour, baking powder, baking soda and salt .

3. With electric mixer or hand beater , beat the cream cheese and butter until softened . Now add sugar gradually and keep beating until light and fluffy . Add the lemon or orange zest and vanilla essence . Add in the eggs , one at a time . Now after adding egg, don’t beat too much just enough to incorporate the eggs into the cream mixture .

4. Now Add the flour mixture in three additions and just fold in gently . Don’t beat or over mix . Pour the batter into the prepared cake pan and tap for few times . Now immediately place it into the pre-heated oven . Reduce the temperature from 350 to 325 FH and bake for 40-45 minutes or until a toothpick inserted comes out clean . The time may vary depending on the oven .

Meringue Cookies !!!

Meringue Cookies !!!

Meringue Cookies !!

A meringue is an airy mixture of stiffly beaten egg whites and caster sugar , stabilized by adding little bit of acid like lemon , salt or cream of tartar ,often associated with French and Swiss dessert . There are three types of Meringue , French , Italian and Swiss , the process of each being unique though having the same basic ingredients , egg white and caster sugar . Meringue cookies are made by using French meringue . They are dry , crisp but they just melt in your mouth like cotton candy . Since baked at very low temperature for a long period of time , it is named “forgotten cookies ” too . Just put it in the oven and forget !! 🙂 Though the ingredients are very few , but it involves some basic rules to make them right .

Ingredients :

2 egg whites ( room temperature)
1/2 ( half) cup caster sugar ( powdered sugar )
Little lemon juice , 1/2 (half) teaspoon
A pinch of salt
1/2 tea spoon vanilla essence

Other ingredients :

Few drops of red food color for pink cookies
Little bit of instant coffee ( sieved ) for the other one

Procedure:

1. Preheat oven to 325 degrees F . Line baking sheet with parchment paper; set aside. Don’t use any butter/ oil or don’t grease it .

2. Separate egg white from egg yolk . Careful , if a tiny bit of yolk is in your egg white , meringue will not form . Grease , oil prevents the egg white to reach the peak . It’s easier to separate the egg white when the eggs are cold but to make meringue , to get the best volume , the whites should be at room temperature . So after separating , let it stand for 30 or 40 minutes to come to room temperature .

3. Place the egg whites in a dry ,small metal or glass bowl . Plastic bowls , though clean , sometimes may retain grease and oil and prevents the egg white to foam . Beat egg whites with electric hand beater or mixer until foamy. Sprinkle little lemon juice and salt; beat until soft peaks form. Gradually add sugar and beat to dissolve the sugar , one table spoon by one table spoon . Don’t add the sugar all at a time , that would make the meringue runny and ruin completely . Add the vanilla, beating until stiff peaks form. The whole process may take about 5-7 minutes from the beginning if using mixer or electric hand beater . But don’t overbeat , just until the stiff peak form . The meringue is done or the stiff peak formed when it is not runny and when you can hold the bowl of it upside down and none of it drops off.

4 .If desired, divide batter in half and fold in red food coloring in one half and sieve little coffee into the other half.

5. Pipe the meringue onto the baking sheet . You can use the spoon too. Now reduce the heat of the oven to 200 FH . Place the baking tray to the oven . meringue cookies should be done at low heat . If the oven is too hot , the meringue will get the color , leaving the inside wet . Bake for 1 hour or more at this low temperature or until dry . Let it cool in the wire rack and then store them in an air tight container . 🙂

Notes:

1. Any trace of yolk will ruin your meringue. Same with any drop of oil or grease .

2. Sugar needs to be added tablespoon by tablespoon at the soft-peak stage. Though laborious, but don’t hurry to add the whole lot at once. Undissolved sugar attracts moisture, which can ruin your meringue. Superfine sugar dissolves more quickly and in meringue we use powdered and caster sugar .
The ratio for making crisp meringue cookies is , 1/4th cup of sugar for each egg white . 🙂

3. The oven should not be too hot . Bake it at the lowest temperature as possible . Otherwise , it will be browned too soon , leaving the centre undone and chewy .

4. Try not to make meringue in a humid day as the sugar in the meringue attracts moisture and will make it chewy. It may take longer for the meringue to bake and dry out in the oven too .

5. Don’t grease the baking tray . The meringue will collapse if it comes contact to grease .

Shahi Firni

Shahi Firni

Firni, kheer , payesh always confused me !!!! I always wondered , what could be the difference between them , all being rice pudding and involving the same cooking process !!! Though my mom and grandma always referred the rice pudding with coarse ground rice to be “Firni” , but the age was such to think ” what do they know” !! Sorry Mom and Bubu !!! You are absolutely right !!! It’s not too long , I came to know the difference . Firni is cooked with coarse ground rice , whereas in kheer and payesh , whole rice is used . According to a very wonderful person I know , Amena Apa ;

“Kheer -milk content high. rice minimum

Payesh- rice content higher. Millk does not need to be super reduced.

Firni- ground rice.That acts as a thickening agent. Milk does not need extra boiling off .”

Agreed . But shahi Firni does need thick milk to get the full flavor . For the shahi flavor , don’t forget the good quality rose water and saffron also.

Shahi Firni

Ingredients:

1 liter full cream milk
1/4 th cup evaporated milk or 4 tbl spoon powder milk
1/3 cup of coarse ground rice ( it should not be powdered , must have granules)
1/3 rd cup, nut paste , take almond , peanuts together ( must not be fine paste, it should be coarse in texture)
Sugar to taste ( around 1/2 to 3/4 th cup , depending on your taste)
3 or 4 cardamoms
1 small stick of cinnamon
Saffron
Rose water ( good quality)
Nuts and dried fruits for garnishing

Procedure:

1. Mix the powder milk or evaporated milk with full cream regular liquid milk . Bring it to boil . While boiling , don’t forget to add the cinnamon , cardamoms in it . Now reduce the milk a bit ( not too much ).

2. Add the ground rice and stir in . While adding the ground rice try to mix it with little liquid milk so that it is incorporated well and evenly in the milk. Cook on low flame . Stir continuously or else the bottom may get burnt . Add the ground nuts .

3. Cook the ground rice in milk until thick, around 25-30 minutes . Add the Sugar . Cook another 10 minutes . Add saffron , soaked in little milk . Firni gets thick after cooling , so don’t make it too thick . Add the rose water,around 1 tbl spoon.

4. Before pouring into the serving dish , don’t forget to take out the garam masalas ( cardamom, cinnamon) . Garnish with dried fruits and edible silver foil .
Serve chilled !!!

Notes:

1. Always use heavy bottomed saucepan or pot for making firni or kheer .

2. The milk alwayz rise up to the top of the pot. So to be care free alwayz use a large pot to prevent overflowing and mess.

3. To use the nut paste , blanch the almond and nuts . Don’t take the skin .

4. Many use cinnamon, cardamom powder!!!!!! Please !! don’t do this . It ruins the color of firni or kheer . Just boil the milk with the whole cinnamon and cardamoms, take out them before serving , you will get the best flavor for sure . 🙂

Orange Marmalade Cake

Orange Marmalade Cake

Orange Marmalade Cake

Winter , the season of baking . Winter , the season of orange !!!! What can be better in a chilly winter evening , sipping a hot cup of coffee with bites of heavenly orange marmalade cake!!!! Though I know two or three very nice orange marmalade cake recipes , but sometimes the worm in my head drive me crazy to experiment with new and old ingredients again and again . This is another experimented outcome being it exclusively my own recipe . The condensed milk , evaporated milk along with orange juice ,made it richer , softer and incredibly moist . A must try !!!!

Ingredients:

2 eggs ( room temperature)
1 and 1/4 th cup of all purpose flour
2 tbl spoon cornstarch/ cornflour
1/4 th tea spoon baking soda ( little more than 1/4 th tea spoon)
1/2 tea spoon baking powder
1/4 th cup vegetable shortening + margarine
1/4 th cup vegetable oil
1/4 th cup Condensed milk
1/4 th cup evaporated milk ( if u don’t have evaporated milk , take 1/4 th cup milk and add 2 tbl spoon powder milk in it )
2/3 rd cup of powdered sugar
1/4 th cup of fresh Orange Juice
1/4 th cup of orange marmalade

For Garnishing / glaze :

1/3 rd cup of orange marmalade
2 tbl spoon of icing sugar
2 tbl spoon of orange juice
Candied orange peel

Procedure:

1. Pre-heat the oven to 325 FH or 170 centigrade . Grease the pan and line with parchment paper .

2. Sieve the flour , cornstarch , baking soda and baking powder together .

3. Beat sugar , shortening , margarine and vegetable oil until light and fluffy with the electric hand beater . The more lighter and fluffy is this , the softer is the cake . Start with low speed then gradually increase the speed . Add in the eggs , one at a time . Don’t over beat . If you over beat the eggs with the sugar -butter/ margarine/ oil cream , it will become runny and will ruin the texture of the cake . After beating with the eggs , the mixture should be thick . Over-beating will cause it to be runny .

4. Add the marmalade and beat few seconds .

5. Fold in the flour mixture with the cream mixture in three batches alternately with the milk and orange juice , starting with flour and ending with flour . That is , add some of flour first , then milk , then again flour and then juice , then again flour . And fold in gently . Don’t overmix, that would make the cake tight .

6. Pour it in the prepared cake pans , just up to half of the length of the pan ( so that it can rise properly ) , tap the pan few times , cover with aluminium foil like tent ( that would help , even , flat surface without darkening) and bake immediately for 50 minutes or until done . The baking time may vary depending on the oven and pan size . After 30 minutes , remove the foil and check , you will get the idea . Don’t over bake .

7. I baked two cakes with two topping , for one of them , I take it out when almost done and pour some marmalade , whisked with little orange juice over the cake , while it’s still on the pan and again transfer it to oven and bake for another 5 minutes .

8. For the another one , I whisked marmalade , icing sugar and little orange juice and pour it over the cake after taking it out from oven and releasing from the cake pan . Garnish the both cakes with candied orange peel , if you wish.

Notes:

1. Always remember , the temperature is very important in baking cakes . And depending on the ingredients , it may vary . Like cakes like fruit cake or where citrus ingredients are used , it should be baked in low temperature . 325 FH is perfect . One of the reasons being not to taste bitter for using high temperature .

2. Many asked me , how to ensure even baking and smooth , flat top of the cake . The trick I know is to cover them with foil like a tent ( the foil should be little high than the length of the pan , so that the cake doesn’t touch the foil after rising) and bake for half of the baking time or until the cake rises . With this trick , another thing should be followed , that is to tap the pan few times from a little high to release the air bubble and then make an aluminium tent like the pic below and you will see the wonder . Low temperature also ensures even and flat surface .

Look at my smooth surfaced cake!! No crack , no uneven browning!!! isn’t it wonderful!!! Alhamdulillah !! 🙂

3. The reason behind I used vegetable shortening and margarine instead of butter along with vegetable oil is , vegetable oil makes the moistest cake undoubtedly . Vegetable shortening and margarine are solid like butter , though flavorless . Butter has it’s own strong flavor . To keep the orange flavor intact , I chose not to use butter . Moreover margarine also makes cakes moist and help rising fast . They both keep cakes softer for a longer period . Shortening is also responsible for bit coarse texture . I really didn’t want too much light and airy tea cake for this recipe . So wanted to balance with the proportionate use of these three fats . 🙂

Candied Orange Peel

Candied Orange Peel

Candied Orange Peel

The orange season is bidding good bye to most of the Northern hemisphere countries . Though now a days , orange is available all the year long but even then seasonal fruit does have it own flavor and tastes . Orange is a fruit , nothing of which can be wasted . Even the peel can be a yummy thing for sure !! Candied orange peel has so many uses . It can be used in desserts like cakes , cookies , zarda. Can be used to garnish the food . Can enhance the flavor of drinks, like orange tea . Keep them in a box of sugar and your orange flavored sugar is ready !!!! But trust me , they are so easy to make . Just follow the simple tricks !!

Ingredients:

Orange peel of 4 medium oranges ( try to take fresh and spotless oranges)
3/4 th cup of sugar
1 cup of water
1 and 1/2 tea spoon lemon juice
Sugar to coat the peels ( not the icing or powdered sugar , regular granulated sugar is needed)

Procedure:

1. Peel the oranges . Try not to take the pith ( the white part of the oranges) as much as possible , as this white part is bitter . You may have little or a light layer of pith with the peel . Don’t worry,the next step ( #3) will fix the problem . 🙂

2. Now slice the peels as the size or shape you like . I had around a little more than half a cup of thinly sliced peels from 4 medium oranges .’

3. Cover the peels with chilled water in a pot and bring it to boil . Drain out the water . Repeat the process thrice . That is cover it with chilled water and then bring it to a boil . It would remove the bitterness from the peel and the little pith attached to it . This is called “pre-boil” method. Last time wash it with chilled water after draining out the boiling water .

4. In a pot make a syrup with 3/4 th cup of sugar , 1 cup of water and 1 and 1/2 tea spoon lemon juice . Lemon juice will prevent the crystallization . When the syrup is little thick add the peels and let it simmer until glassy and translucent at low flame . It took me around 45/50 minutes . You may need more or less time . Don’t increase the heat or don’t cook the peel in high heat . It may caramelized the peels .

6. The syrup will be almost covered by the peels . Now transfer the peels on a wide plate . In another plate put some sugar and coat the peels with sugar while they r still warm . Don’t try to coat all at a time . Take a little amount and coat . Transfer them in another wide plate and dry out in the air . When dried out , toss off the excess sugar . Don’t throw away the excess sugar . Your orange flavored sugar is ready . You may use it in making orange marmalade too . 🙂

Notes:

1. The pre-boil method can be done in microwave . Just cover it with chilled water in a microwave oven proof bowl and microwave for 2 and half minutes or more , until it comes to the boiling point . Repeat the process thrice .

Linzer cookies

Linzer cookies

Linzer cookies

I’m one of those many people who don’t believe in any particular day to celebrate love !!! Yes , I don’t celebrate valentine’s day !! But , when T asked me to write a guest post for her superb blog , I was super excited; the reason , not only being us , me and my husband , to be the great fan of her cooking but also for , this is somehow an opportunity for me to be a part of her blog “Twisted chef T”- one of the very few blogs I love . I’d also like to take a minute to express my love and respect for a great friend , moreover a great personality , Tunazzina .

I’m going to share the recipe of Linzer cookies, so much loved by the love of my life – my husband .

These cute sandwiched cookies with the layer of jam , preferably raspberry jam , originated in Linz – the third largest city of Austria . Traditionally these cookies are almond flavored , as reasonable amount of grounded almond is used in the cookie dough , but I decided to do something twisted for my Twisted Chef T , and that twist being the use of ground pistachio with almond too . So without much talk , let’s proceed to our recipe .

For the recipe , let’s visit Tunazzina’s superb blog http://twistedcheft.com/ . Here’s the link for my recipe ;

http://twistedcheft.com/2014/02/13/a-celebration-on-love-linzer-cookies-a-guest-post-by-khadizas-kitchen/

Ovaltine fruit cake

Ovaltine fruit cake

Ovaltine fruit cake

So many times I longed for deshi bakery style ovaltine fruit cake !! So many times I missed that heavy , little chewy , ovaltine flavored cake!!! So wanted to give a try at home . I know in the bakeries , they use large quantity of ingredients and at the same time some of the secret ingredients like glucose syrup , golden syrup to make them so delightful . But yes , what I can do , knowing the fact , it won’t have exactly 100% the same flavor like that of Anondo or Yusuf bakery of my own city Dhaka , I can try my best to reach as near as possible . 😀

Before I proceed to the recipe , few things I’d really love to share ;

# The flavor of the cakes get better with time . You will love the cake most the next day after you baked the cake . 😀 But you have to keep them in an air tight container , or else they will dry out .so try not to cut and consume right away for better taste . 😀 Try at least after 4/5 hours . Though it tastes great right after baking too .

# These fruit cake batter should be thick , or else the fruits will sink on the bottom . So the batter is heavier than regular plain cake.

Ingredients :

3 eggs , room temperature
3/4 th cup of sugar, powdered ( 1/2 a cup of brown sugar + 1/4 th cup of white sugar)*
1/4 th cup + 2 tbl spoon butter ( softened, room temperature) + 1/2 ( half) a cup vegetable oil
1 and 1/4 th cup of all purpose flour + 1 tbl spoon
1/4 th cup of Ovaltine
2 tbl spoon Cocoa Powder
2 tbl spoon powder milk
2 tbl spoon of honey
1/2 tea spoon Baking powder
1/4 th tea spoon baking soda
1 teaspoon vanilla essence
1/2 cup of dried and candied fruits

Procedure :

1. Pre-heat the oven to 325 FH for at least 20 minutes . Grease and line the loaf pan with parchment or butter paper .

3. Sieve the flour along with baking powder, baking soda , cocoa powder and ovaltine, mix powder milk with it . Take one fourth cup of flour from it and coat the dried nuts and candied and dried fruits with it . Now mix them with the remaining flour . It will help the fruits not to sink on the bottom .

4. Beat brown sugar , sugar , butter , oil together until light , creamy and fluffy . Add egg , one at a time and beat well . Now add the Add the vanilla essence .

5. Add flour mixture to the egg mixture , in three batches , don’t add the flour all at a time . Fold it with light hand in clock wise motion with a spatula . Over mixing can ruin your cake . Add the honey in it . Unlike other cake batter , this batter is heavy .

6. Pour the batter in the cake pan. Tap for few times. cover the cake pan with aluminium foil like a tent . The pic is given in the note section . The moisture locked in it will help even rising and also help to prevent to be colored too early. Remove the tent after 25/ 30 minutes later or when the cake has already risen.
Bake immediately at 325 fh in a preheated oven for 45- 50 minutes or if toothpick inserted come out clean. . It may take a little longer too , depending on the oven . It took me around 50 minutes to get it done . Don’t over bake .

Notes:

1. Try to powder the white and brown sugar before you start beating them with butter-oil . The moisture , while beating the sugar with butter is need can be acquired easily if the sugars are powdered. Not only for this recipe , try this in other cake recipes too . You will see the wonder , light and fluffy within a very shorter period of time .

2. if you don’t have brown sugar at home , substitute with jaggery/ akher gur. Ground the jaggery fine and use .

3. Always use room temperature eggs , butter to get the maximum result .

4. The temperature and timing of oven is very important in this type of fruit cake , since candied fruits are used , it may take little longer to get done . You have to bake the cake at low temperature so that the fruits inside should not taste bitter .

5. Many a time we see the surface of our cake crack or doesn’t rise evenly . Most of the times , the center rise too high than the other parts and crack . For the smooth flat top of the cake , I’d love to share two secrets ;

# Tap the cake pan with batter few times on the counter top , before putting them in the oven .
# Not only tapping , another thing is necessary , cover the cake pan with aluminium foil like a tent like the pic below . The moisture locked in it will help even rising and also help to prevent to be colored too early . Remove the tent after 25/ 30 minutes later or when the cake has already risen . Also the temperature is very important , if the cake is baked at high temperature , the center will rise more than other parts . So the aluminium foil helps direct heating or excess heating . 🙂

There is no batter in the cake pan . 😛 I forgot to take picture while baking . So took a pic later just for demonstration .. 😀

6. For the nuts and raisins over the top of the cake , toss the sliced almond , pistachio and walnut with flour ( don’t add raisins, though I used , they get little burnt ) and then add it on the top when you are removing the aluminium foil tent over the loaf pan . Don’t take out the pan completely from the oven . Your cake may sink . This part is little tricky , if you are not careful , you might burn your hand badly . This little trick I learnt from my beloved sister Tahsin Rahman . 😀

7. Don’t cut the cake immediately . Let it cool completely and then slice them . The cake tastes better with time . I found it more flavorful the next day ( after 10-12 hours )after I baked it . But you have to keep the cake in an air tight container .

Mihidaana or motichoor laddu

Mihidaana or motichoor laddu

Mihidaana or motichoor laddu

making boondia is way too easy than making mihidaana , though they both have the same recipe . Boondia and mihidaana both need special type of instrument, a ladle , kind of perforated spoon to make them . Slotted or perforated spoons that are easily available in the market , can be used for making bondi without any hesitation . But being smaller in size , to make perfect mihidaana is always tough , specialy when you can’t find that special instrument to make that . I have tried so many thing , from colander to grater or even the strainer for the kitchen sink but ended successfully with the tea stariner . 😀 But yes , not only the tea strainer, you need to follow some tricks to make them perfect . 🙂

Ingredients :

For Batter:

1 cup besan/ Benglam gram flour
3/4th cup -1 cup water ( room temperature) + 1 or 2 tbl spoon more ( if needed)
Pinch of baking soda/ powder
Little food color
Little salt

For Sugar Syrup :

1 cup Sugar
1 cup of water
2 green cardamom and a small stick of cinnamon
1 tea spoon ghee ( at the end)

Procedure:

1. Heat oil in a karahi on medium flame . Mihidanas need to be deep fried . In the mean time , start making the sugar syrup with the ingredients mentioned . The sugar syrup must me medium thick . It must not be thin . It must be like that , when you touch the syrup with finger , your finger sticks. But don’t make it too thick that it crystallizes .

2. Make batter with the ingredients mentioned for batter . Don’t add extra 1 or 2 tbl spoon of water unless needed . The batter should be medium thick . It must not be thin or else you won’t have the perfect shape . And if you make it too thick , it won’t pour into the oil through the strainer or spoon . It should be just like the cake batter .

3. When the oil is ready to fry , hold the strainer just 2 inches above the hot oil . If you hold it above this height you won’t get the perfect round mihidaanas . Hold it as near as possible to the oil . Now pour a little amount of batter onto the strainer with a spoon and from the back of the spoon press a little . You will see small balls r dropping in to the oil . It should fall with intervals , then the perfect round shape will come . But if it falls like a line , you won’t have the shape . So little amount of batter one at a time . Must not be thin and press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . 🙂

4. Fry the mihidaanas or small bundis until little crispy . Not too much , but yet crispy . remove them from the oil with another spoon . When all the batter is exhausted , all the mihidaanas are fried , take little amount from it to crush into powder . Not too much a little amount . But yet , it is optional .Put the remaining mihidaanas in the hot sugar syrup until they get soft . Remember the syrup should be boiling hot . when you put the boondis , the stove must be turned off , but after adding the boondi turn on the stove and cook the boondis at very low flame for at least 5/6 minutes until the boondis absorbed almost all the syrup and turned very soft .

5. Now while they are hot transfer half of them into the food processor and blend . Just because your sugar syrup is thick, they won’t be blended easily so add little hot , boiling water to blend well . Don’t put too much at a time . Just enough that is needed . If you mistakenly add too much water or it gets too thin , then add the remaining mihidanas with it and blend . that will balance the consistency . Now transfer it to a bowl . Mix with the crushed boondis/ mihidaanas . You may add little maowa too .

6. Grease your hand with oil/ghee and start making laddus . Everyone says to make laddus while they are hot , but what I do , I put the mixture into the deep fridge chamber for 5/ 10 minutes and then I find it easier to shape . When I start doing it while they are hot , they tend to be flat . But after keeping them in the fridge for a while , it is easier to make perfect round shape .. 😀

Notes:

1. The consistency of batter is very important . If it is too thin , that when you put them on the spoon or strainer and it starts falling off , you will never get the perfect round shape . Or if it is too thick that no matter how hard you press the batter with the spoon or hand , it does not fall easily through the spoon or strainer , you won’t get the perfect shape too . It should be medium thick . But not thin at all .

2. Always place the strainer or the spoon as near to the oil as possible for the perfect shape .

3. Don’t put too much batter on the strainer or spoon at a time . That will ruin the shape . Small quantity at a time . Press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . 🙂

4. Try to clean the spoon after every batch. That would help smooth flowing.

Jam Roll / Swiss Jam Roll / Jelly Roll

Jam Roll / Swiss Jam Roll / Jelly Roll

Jam Roll / Swiss Jam Roll / Jelly Roll

I love making Swiss Rolls !! Believe me , they are the most fun type of cake to make . As I told earlier , it just needs few techniques to be perfect . I’m definitely going to share those technique . 🙂 You just need very few ingredients to make it . The cake needs only flour , sugar and egg . yes , few drops of vanilla essence too . And for the filling use cream , jam , fruits whatever you like . But for jam roll , it is only jam .

Ingredients:

3 eggs ( room temperature)
1/3 rd cup of all purpose flour + 2 teaspoon ( level) cornstarch/ corn flour
1/3 rd cup of caster/ powdered sugar
1 tea spoon of vanilla essence

Other ingredients:

Jam , beaten

You need 1 kitchen towel , damp with water and squeeze the water out . You also need a butter paper larger than your pan , dusted with powdered sugar to fold the cake .

Procedure:

1. Pre heat the oven to 375 FH or 190 Centigrade for 20 minutes .

2.Grease a thin pan , usually called jelly roll pan and line with parchment or butter or wax paper . Use rectangular or square pans . The edges of the pan should not be high .

3. Beat the eggs with electric hand mixer/ beater very well at maximum speed , until triple in volume or becomes very stiff and thick . It should be like , when you take the beater out from the batter , it doesn’t drop . Don’t add the sugar while beating the egg . Beat the eggs first . Beating the eggs is very important for Swiss roll . For the perfect texture , many separates the egg yolk and egg white . But you can achieve the same result beating the whole egg well . It took me almost 9-10 minutes to get the right consistency . The eggs should be of room temperature ,otherwise the volume won’t be that much . So beat the eggs until they are triple in volume , are foamy and stiff . When you will see , the mixture doesn’t falls off from the beater , it means you have the right texture .
It should look like this ; the egg is so stiff , it’s not even falling off from the beater;

4. Now beat with sugar , until it dissolves . Another 2/3 minutes, add the vanilla essence .

5. Sieve the flour and cornflour/ cornstarch together . Now fold in with the egg-sugar mixture with a spatula in three batches . Always fold in clock wise motion, that will ensure even mixing . Pour in the pan and immediately transfer it to the pre-heated oven and bake for only 10-12 minutes . Don’t over bake . Check after 10 minutes . it took me 10 minutes .
Always remember while pouring them in the pan , don’t make it a heavy , thick cake . Thick cake will break apart while rolling out . So it should always be a thin layer of batter . But yes not too thin 🙂

6. While the cake is baking, sprinkle some powdered sugar over a butter paper larger than your cake pan and get one damp kitchen towel ready . The damp towel will help to retain the moisture and the butter paper dusted with powdered sugar will do the same after rolling it out .

7.Once the cake is baked, immediately turn it over on the tea towel. Peel off the parchment/ butter paper and immediately roll cake into the tea towel while it is still warm . Do it quickly . If you hesitate to roll out or take time , it may break apart . If you don’t roll it now , if the cakes cool down the cake will tend to break apart while trying it to roll .
Now place it on the powdered sugar dusted butter paper, sprinkle some powdered sugar over the cake and roll again . Let it cool compeletly and then keep it in the fridger for 20- 30 minutes , before you spread the jam and cream.

8. Now spread the jam . The jam should be beaten . And always use jam, not jelly .Roll out . Keep it in the refrigerator , before you cut it into pieces .

Notes:

1. Whipping or beating the eggs is very important . Keep beating the eggs with electric hand beater or mixer at high speed until triples in volume and stiff . The mixture should not be runny , so when you takes your beater off the mixture , it should be stiff; should not be runny . Whipping of egg is important , because it produces a more flexible sponge cake that doesn’t crack when rolled. For this reason , to ensure more , some whip the egg whites and egg yolk separately . But if you beat the whole eggs well , that’s good enough.

2. Always use room temperature eggs to get the more volume .

3. Don’t beat the eggs and sugar together . Add sugar after your eggs are beaten thick , when it has reached triple in volume and becomes stiff . If you add the sugar , from the very beginning , the egg won’t rise that much and won’t get that stiff the way we want .

4. I don’t use baking powder or any other leavening agent in Swiss cake , though some people does . But it always seems risky to me , because if the cake rises too much it may crack or break apart while folding it .

5. Pan size really matters . Use a pan , that doesn’t have the higher edges . If the cake is too thick , the cake will break apart while folding . So lay a thin layer of batter on the pan , but not too thin . You have to remember the cake won’t rise that much . So keep it in mind pour your batter on to the pan.

6. Don’t over bake and sponge cakes are usually baked on high temperature than the usual ones . I prefer 375FH or 190 centigrade . Just bake for 10-12 minutes . Check after 10 minutes , if the toothpick inserted come clean , it’s ready .

7 . Prepare a damp towel and a butter paper dusted with powdered sugar , a little larger than the pan to fold the cake . Damp towel and powdered sugar would help to retain the moisture .

8. Roll immediately while it is still hot . Do it quickly .

9. After spreading jam and cream and folding , don’t try to cut the cake immediately . Try to set it in the refrigerator for at least 1 hour .

Easy Choco Swiss Roll / Roulade

Easy Choco Swiss Roll / Roulade

Swiss roll always seemed to be the hardest type of cake to make . Many complained of cracking and breaking apart at the time of rolling out , while some complains about it’s drying out too soon . But I tell you this is not hard at all , if you just follow some simple technique . 🙂 Many of you email me or personally inbox me saying that , you are afraid of trying many recipes as a beginner , just because you don’t want to waste .I’d love to take the opportunity to say that my priority while cooking has always been the budget and affordability of the ingredients . I am always concerned about the mass , the ingredients should be affordable to every one . So I never use cake flour or ready made cake mix to make any cake , not even the self rising flour or even if I make something with the ingredients that may not be found every where , I do mention the substitutes . 🙂

Many of you don’t want to try Swiss roll as many recipe requires 6/8 / 10 eggs lest it should be wasted . I understand as a beginner it’s better to try with small quantity . This recipe only requires 3 eggs and you will get 7-8 large pieces after cutting it into pieces . 🙂

Ingredients:

3 eggs ( room temperature)
1/4 th cup of all purpose flour + 1 tbl spoon, heaped
2 tbl spoon good quality Cocoa powder ( heaped)
1/3 rd cup caster sugar ( powdered sugar)
1 tea spoon of vanilla essence

For the cream:

4 tbl spoon Butter
4 tbl spoon Cream cheese
12 tbl spoon of Icing/ powdered sugar
Few drops of vanilla essence

Other ingredients:

Any jam of your choice , Strawberry , apricot , raspberry .

Easy Choco Swiss Roll / Roulade

Procedure:

1. Pre heat the oven to 375 FH or 190 Centigrade for 20 minutes .

2.Grease a thin pan , usually called jelly roll pan and line with parchment or butter or wax paper . Use rectangular or square pans . The edges of the pan should not be high .

3.Beat the eggs with electric hand beater until triples in volume and becomes very stiff . Don’t add the sugar while beating the egg . Beat the eggs first . Beating the eggs is very important for Swiss roll . For the perfect texture , many separates the egg yolk and egg white . But you can achieve the same result beating the whole egg well . It took me almost 8/9 minutes to get the right consistency . The eggs should be of room temperature ,otherwise it won’t get the volume that much . So beat the eggs until they triples in volume , are foamy and stiff . When you will see , the mixture doesn’t falls off from the beater , it means you have the right texture .
It should look like this ; the egg is so stiff , it’s not even falling off from the beater;

4. Now beat with sugar , until it dissolves . add the vanilla essence .

5. Sieve the flour and cocoa powder together . Now fold in with the egg-sugar mixture with a spatula in three batches . Always fold in clock wise motion, that will ensure even mixing . Pour in the pan and immediately transfer it to the pre-heated oven and bake for only 10-12 minutes . Don’t over bake .
Always remember while pouring them in the pan , don’t make it a heavy , thick cake . Thick cake will break apart while rolling out . So it should always be a thin layer of batter . 🙂

6. While the cake is baking, sprinkle some powdered sugar over a butter paper larger than your cake pan and get one damp kitchen towel ready . The damp towel will help to retain the moisture and the butter paper dusted with powdered sugar will do the same after rolling it out .

7.Once the cake is baked, immediately turn it over on the tea towel. Peel off the parchment/ butter paper and immediately roll cake into the tea towel while it is still warm . Do it quickly . If you hesitate to roll out or take time , it may break apart . If you don’t roll it now , if the cakes cool down the cake will tend to break apart while trying it to roll .
Now place it on the powdered sugar dusted butter paper, sprinkle some powdered sugar over the cake and roll again . Let it cool compeletly and then keep it in the fridger for 20- 30 minutes , before you spread the jam and cream.

8. Now spread the jam and the cream . The jam should be beaten . And always use jam, not jelly .Roll out , the cream will tend to come out , don’t worry , it’s pretty normal . 🙂

9. Don’t cut the Swiss roll immediately . Keep it in the refrigerator and when set , cut it into pieces . 🙂

Notes:

1. Whipping or beating the eggs is very important . Keep beating the eggs with electric hand beater or mixer at high speed until triples in volume and stiff . The mixture should not be runny , so when you takes your beater off the mixture , it should be stiff; should not be runny . Whipping of egg is important , because it produces a more flexible sponge cake that doesn’t crack when rolled. For this reason , to ensure more , some whip the egg whites and egg yolk separately . But if you beat the whole eggs well , that’s good enough.

2. Always use room temperature eggs to get the more volume .

3. Don’t beat the eggs and sugar together . Add sugar after your eggs are beaten thick , when it has reached triple in volume and becomes stiff . If you add the sugar , from the very beginning , the egg won’t rise that much and won’t get that stiff the way we want .

4. I don’t use baking powder or any other leavening agent in Swiss cake , though some people does . But it always seems risky to me , because if the cake rises too much it may crack or break apart while folding it .

5. Pan size really matters . Use a pan , that doesn’t have the higher edges . If the cake is too thick , the cake will break apart while folding . So lay a thin layer of batter on the pan , but not too thin . You have to remember the cake won’t rise that much . So keep it in mind pour your batter on to the pan.

6. Don’t over bake and sponge cakes are usually baked on high temperature than the usual ones . I prefer 375FH or 190 centigrade . Just bake for 10-12 minutes . Check after 10 minutes , if the toothpick inserted come clean , it’s ready .

7 . Prepare a damp towel and a butter paper dusted with powdered sugar , a little larger than the pan to fold the cake . Damp towel and powdered sugar would help to retain the moisture .

8. Roll immediately while it is still hot . Do it quickly .

9. After spreading jam and cream and folding , don’t try to cut the cake immediately . Try to set it in the refrigerator for at least 1 hour .