Friday, 1 January 2016

Chocolate Swiss Roll | Recipe


Soft and spongy, this swiss roll cake is a must if you like chocolate! I just love swiss rolls- there's something so mesmerising about that characteristic, hypnotic swirl of a swiss roll leaving you wanting to eat more and more! This is so delicious, but also so easy. The trick to a smooth swiss roll with no cracks is to ensure you do not use too high of a temperature to bake this, and also don't over bake it; doing so would result in a dry cake that will be fragile. Give this recipe a go!

Chocolate Swiss Roll Recipe                                                                                                  Recipe by iSaamuel 
Yields one 12" cake roll

3 egg yolks,
 20g of sugar,
15ml of vegetable oil,
10ml of milk,
1 teaspoon of vanilla extract,
15g of cocoa powder,
20g of all purpose flour,

3 egg whites,
30g of sugar
Whipped Cream filling  
200ml of whipping cream,
15g of sugar
Tip: Like with all recipes, make sure all of your ingredients are at room temperature so that they combine well. (e.g the eggs won't separate with the butter and the batter won't split.)
1. Whisk egg yolks and sugar together until the sugar dissolves and the mixture becomes homogenised.  
2. Whisk in the oil and milk briefly.
3. Add in the vanilla extract and cocoa powder. Mix until well combined.
4. Sift in the flour and whisk briefly until just mixed in; do not over-mix.  
5. In a separate mixing bowl, whisk together the egg whites and sugar until stiff and glossy peaks form. This will take around 2-5 minutes depending on your mixer.
6. Loosen up the egg yolk mixture by whisking in 1/4 of the egg whites until the whole mixture is one even color.
7. Fold in another 1/4 of the egg whites gently using stroke-like 'figure 8' motions. Repeat for the rest of the egg whites making sure to maintain the air whipped into them.
8. Pour the batter into a 12" x 12" pan lined with parchment paper. Drop this pan on the table 2-3 times from 25cm above to release all the air bubbles.
9. Bake at 200c for 10 minutes only. Do not over-bake; keep a close eye on the cake while it's baking!
10. Remove cake. Flip the pan on a new sheet of parchment paper (dusted generously with cocoa powder to ensure that it does not stick) and peel off the one attached to the bake cake carefully- making sure you do not rip the corners off. Let it cool.
Drop the cake pan 2-3 times again at this point to prevent/minimise shrinkage.
11. Whip cream and sugar until soft peaks form. Add vanilla extract if desired.
12. Spread an even, but thin layer of cream on top of the whole sheet cake. Don't add too much cream towards the edges or  it may ooze out and look messy. Also, doing so might create pressure when rolling the cake, causing it to crack.
13. Slowly roll the cake using the parchment paper to help. Fold about 1 inch of the at the start and roll while peeling the paper behind. While doing this, make sure you keep your roll cake nice and tight.
Roll the cake by lifting the parchment paper vertically and letting the cake roll and glide to its own accord.
14. Refrigerate the cake for 3-5 hours (preferably overnight) so that the cream can set and that the cake itself will have a chance to retain its rigid rolled shape.
15. To serve, use a serrated knife to trim off the edge pieces. To cut the slices cleanly, take a cup of warm water and a clean cloth/paper kitchen towel, and wipe after each consequent slice.

While rolling the cake, if you are struggling, you may find using a rolling at the back of the cake helps. This means that you can roll while gently tightening the cake for a tight roll.


Vanilla Cupcakes with Buttercream Icing | Recipe

This recipe makes the moistest and softest cupcakes ever! They are so buttery and fluffy and matches this buttercream icing very well. These are great for any celebrations or just to eat on their own. You have to try this recipe and you will never turn back to using those box cake mixes again!

Vanilla Cupcakes Recipe                                                                                                  Recipe by iSaamuel 
2 eggs,
120ml of milk,
100g of all purpose flour,
1 teaspoon of baking powder,
115g of unsalted butter,
100g of sugar

Vanilla Buttercream Icing
75g of unsalted butter,
165g of powdered sugar,
1 teaspoon of pure vanilla extract

Tip: Like with all recipes, make sure all of your ingredients are at room temperature so that they combine well. (e.g the eggs won't separate with the butter and the batter won't split.)

1. Whisk eggs and milk together until well homogenised. Set aside.
2. Sift the flour and baking powder into another bowl. Whisk and set aside.
3. In a separate large bowl, add in the butter and sugar. Beat for 8-10 minutes until pale and fluffy. While doing so, start off on low speed and gradually increase to a high speed.
4. Add in 1/3 of the dry ingredients and mix briefly. While mixing, add in 1/2 of the wet ingredients. Let this mix until well combined.
5. Add in the second third of the dry ingredients, followed by the rest of the wet ingredients. Mix well before adding the rest of the dry ingredients and beating the mixture until completely smooth.

Tip: This is called the Alternating Creaming method and consists of alternating adding the dry and wet ingredients. (Starting off with adding the flour and ending with the flour.) By doing this, everything has an even chance of incorporating and the heavy ingredients (butter) gets introduced to the lighter ingredients (flour, milk)- think of it like lightening up a heavy mixture with egg whites or cream. The result gives a very fluffy and airy product.

6. Divide the mixture with an ice cream scoop between 6-8 cupcake cases. Each cupcake case should be filled about 3/4 way full, allowing room for the cupcakes to rise.
7. Bake at 180c for 15-20 minutes or until a toothpick inserted into the centre of each cupcake comes out clean. They should appear nice and golden brown.

 8. Once baked, let these cupcakes cool completely before decorating.

Vanilla Buttercream
1. Beat butter and gradually add in the powdered sugar. Add in the vanilla once combined.
2. Whisk this mixture on high speed for 5-7 minutes until the mixture adopts a pale yellow colour and it appears smooth.

1. Pipe out the icing onto each cupcake. I like to use a pastry bag fitted with a Wilton 1M star tip/nozzle for a professional look.
2. Decorate with your favorite sprinkles or even chocolate chips.

Friday, 23 October 2015

Nutella & Oreo Mille Crêpe Cake (CREPES) | Recipe

What's better than Nutella and Oreos? A Nutella and Oreo Crepe Cake of course! This is such an amazing dessert and will impress anyone. The sweet Nutella cream compliments the soft crepes really well which contrasts the crunchy oreo cookies scattered throughout the cake. You have to try this!

Nutella and Oreo Crepe Cake Recipe                                                                 Recipe by iSaamuel   INGREDIENTS;
1 egg,
1 tablespoon of melted, unsalted butter,
120ml of milk,
1 teaspoon of pure vanilla extract,
65g of plain, all purpose flour, 
2 tablespoons of sugar

extra butter if your pan isn't non-stick

Nutella cream
320ml of heavy whipping cream,
1/2 cup of Nutella (chocolate hazelnut spread),

8 crushed Oreo (chocolate sandwich cookies),

extra whipped cream and Oreos to garnish

1. Whisk together the egg, butter, milk and vanilla extract in a large bowl.
2. Sift in the flour and the sugar and whisk well until there are no lumps of flour remaining.
Pour the batter through a strainer if there are lumps.
3. Heat a 5 inch non-stick pan on low to medium heat. Use butter to coat the pan if it isn't non-stick.
4. Pour 1/4 cup of batter on to the pan and swirl immediately to form an even circle throughout the pan. If there are gaps where there is no batter, pour in a little bit more.
5. The crepe is ready to be flipped when cooked for about 45-60 seconds and the top appears dry and 'puffed up'.
6. Cook the other side for around 30 seconds or until well golden brown.
7. Stack crepes on top of each other and using a cake mould that is slightly smaller than the crepes (5 inches), cut the edges off the crepes so that all of them are the same size.
8. Let them cool completely and meanwhile, we'll make the Nutella cream.

Nutella cream
1. Whip up the cream to soft peaks on high speed for 3-5 minutes. Make sure you don't over-whip the cream or else it'll start to separate and there is no going back once that happens- you'll have to start again.
2. Add in the Nutella and whisk until just combined.
Personally, I find this cream sweet enough but if you don't feel free to add sugar to taste, or extra Nutella.

1. Take a crepe and smear the cream on top. Sprinkle on the Oreos evenly.
2. Repeat this process while remembering the layers- crepe, Nutella and then Oreos.
3. One you have one crepe remaining, place it on top and smear the Nutella cream on top, but this time, there is no need to garnish with the Oreo crumbs. Instead, garnish with piped whipped cream and whole Oreo cookies.
4. Place the whole cake in the refrigerator and refrigerate for 6 hours till overnight before serving.

Saturday, 19 September 2015

Pancakes | Recipe

Pancakes are one of my favourite breakfast foods ever- they're so easy to whip up and they're so delicious too. Growing up, I would wake up to a huge stack of pancakes that were drowned in maple syrup and so every time I make these, I immediately recall the happy moments of my childhood. Furthermore, these pancakes don't require a mixer to be made- just a whisk and a bowl! Since these pancakes are so foolproof, this has since become my go-to recipe for whenever I crave warm, fresh pancakes. Everybody needs a go-to recipe, and I guarantee you that this will soon become yours too! The thing I love about pancakes too is that they're so versatile- just like bread you can serve them sweet or savoury. For a savoury dish, serve with bacon and maple syrup, or for dessert, serve warm with a big scoop of good quality vanilla ice cream along with a heavy dose of chocolate syrup- yum!
Pancakes Recipe                                                                                              Recipe by iSaamuel 
135g of all purpose flour,
1 teaspoon of baking soda,
2 tablespoons of sugar,
140ml of milk,
1 egg,
2 tablespoons of melted, unsalted butter,

extra butter if your pan isn't non-stick

1. Into a large bowl, sift together the flour and baking soda. Whisk in the sugar.
2. In another bowl, whisk together the milk, egg and the melted butter.
3. Pour the dry ingredients into the wet and whisk briefly until it's just combined. Make sure no lumps of flour remain.
4. Heat your skillet/pan on low heat. Add a tab of butter and spread it out evenly across the pan if it isn't non-stick.
5. Using an ice cream scoop, scoop a dollop of the pancake batter on to the skillet. Using the back of the ice cream scoop/ladle, gently spread out the batter into a circular shape.
6. Cook the pancake for 30 seconds to 1 minute on the bottom, and only about 30 seconds for the other side.
The pancake is ready to flip when the top appears dry and bubbles are formed throughout its surface.
Tip: After you've flipped your pancake, make sure you do not press down/flatten it down with your pancakes in hopes of trying to cook faster- it won't. All it does is it flattens the pancake into a dense and chewy one. So with this in mind, be delicate with them!
7. Once your pancakes are done, stack them on top of each other and serve with a big tab of butter and lots of maple syrup. Garnish with fresh berries and bananas for a great, indulgent breakfast.

Feel free to incorporate chocolate chips into your pancake batter, or why not add fresh blueberries for a refreshing burst of flavour and texture!

Saturday, 22 August 2015

Scones | Recipe

Buttery, flaky and light, these scones will definitely impress anyone who comes over for afternoon tea. Best served with clotted cream and jam and a cup of tea to experience the real British experience.
Make this for your next tea party!

Scones Recipe                                                                                                  Recipe by iSaamuel 
250g of all purpose flour,
1 tablespoon of baking powder,
50g of cold, cubed, salted butter,
50g of sugar,
1 egg,
100ml of milk,

1 beaten egg,
1 tablespoon of milk for the egg wash

1. Sift flour and baking powder into a large mixing bowl. Stir in the sugar until well combined.
2. Add in the butter and using your fingertips, rub until the mixture resembles breadcrumbs.
3. Make a well in the centre and add in the egg and milk. Stir with a spatula until a soft dough forms.
4. Gather the dough together. Flour your work surface and pour it out onto it.
5. Roll the dough until it is an inch thick throughout. Using fluted cookie cutters, cut out the scones.
6. Place the scones on a lined baking sheet and brush on the egg wash for a golden brown finish.
7. Bake at 180c for 10-15 minutes or until golden brown. The scones should be well risen and puffed up.
Let the scones cool before serving with clotted cream and jam. Meanwhile, you can make your cup of tea!

Feel free to replace the milk in this recipe with buttermilk to make buttermilk biscuits which you can then serve with homemade sausage and gravy for a Southern twist. Enjoy!

Saturday, 25 July 2015

Coffee and Walnut Cream Cake (Father's Day) | Recipe

These delicious coffee scented sponge cakes paired with softly whipped cream is just so perfect. The toasted walnuts add a crunch which contrasts starkly against the soft and fluffy cake. Try this out to see what the hype is about. Treat your dad to this delicious cake in place of his morning cup of coffee on Father's Day for his hard work throughout the year and he'll be surely impressed!

Coffee and Walnut Cream Cake Recipe                                                                                                                                          Recipe by iSaamuel 
4 egg yolks,
130g of sugar,
2 teaspoons of pure vanilla extract,
5 tablespoons of vegetable oil,
6 tablespoons of milk,
140g of cake flour,

2 tablespoons of instant coffee,
2 tablespoons of hot water,

4 egg whites

375ml of heavy whipping cream,
5 tablespoons of sugar,
toasted walnuts

1. Whisk the egg yolks and sugar until thick and pale.
2. Add in the vanilla, oil, and milk and mix until well homogenised. Sift in the cake flour and stir gently until well combined- don't overmix.
3. Dilute the instant coffe with the hot water and add this mixture into the egg yolk mixture.
4. In another large bowl, whisk the egg whites until stiff peaks form.
5. Fold the egg whites into the egg yolk mixture in different increments so that they get mix in thoroughly.
6. Pour this batter into two lined 7 inch cake tins. Bake at 180c for 17-20 minutes or until they become nicely golden brown and a toothpick inserted into the centre of each cake comes out clean.
Let the cake cool before decorating.

1. Whip cream with sugar until soft peaks form.
Use this to decorate the cake

1, Spread 1/3 of the cream on top of the 1st layer of cake. Sprinkle on some toasted walnuts.
2. Place the other layer of cake on top.
3. Use the rest of the cream to cover the whole cake, while leaving some behind to pipe decorations according to the occasion you are make it for.

Saturday, 27 June 2015

Chocolate Mousse Cake | Recipe

Who doesn't love chocolate? This cake takes it to another level- it has three forms of chocolate (chocolate cake, chocolate mousse and chocolate ganache all combined) and it's so easy to make! The soft and moist chocolate cake compliments the airy mousse well, along with the ganache that adds depth to this recipe. This cake is so delicious that I may or may not have eaten half of it already (oops!) Give this recipe a go and let me know how it turns out.

Chocolate Mousse Cake Recipe                                                                                   Recipe by iSaamuel 
3/4 cup of all purpose flour,
3/4 cup of sugar,
3/4 cup of cocoa powder,
1 teaspoon of baking soda,
1 teaspoon of baking powder,
1 cup of milk,
1/2 cup of vegetable oil,
1 egg,
1 cup of hot water

Chocolate mousse
100g of semi-sweet chocolate,
250ml of heavy whipping cream,
2 egg whites

50g of dark chocolate,
150ml of heavy cream

1. In a large bowl, sift the flour cocoa powder, baking soda and baking powder. Add in the sugar and whisk well.
2. Make a well in the centre of the dry ingredient with a spatula and add in the egg, milk and oil.
3. Whisk together briefly. Add in the hot water and stir with a spatula until a thin batter is formed.
Tip: Adding the hot water thins out the batter creating a moist cake with a tender crumb.
4. Pour batter into two 7 inch cake pans lined with parchment paper.
5. Bake at 180c for 20-15 minutes or until a toothpick inserted into the center of each cake comes out clean.
Let the cakes cool thoroughly before decorating.

1. Chop the semi-sweet chocolate with a knife, into small pieces.
2. Heat the cream until it simmers on medium low flame. Do not boil.
3. Pour the cream on top of the chocolate and leave this for 5 minutes without stirring.
4. Stir with a whisk after 5 minutes until no lumps of chocolate remain, and you'll be left with a smooth ganache.
5. Transfer into a large bowl. Using a mixer, whisk until soft peaks are formed.
6. After, gently heat up the egg whites using a water bath while whisking constantly to ensure it doesn't cook.
7. Whisk the egg whites until soft peaks are formed. Fold this into the chocolate/cream mixture until no streaks of egg whites remain.

1. Repeat steps 1-4 as above for the mousse.

1. Place half of the mousse on top of the first layer of cake. Spread evenly.
2. Place the second cake on top and place the rest of the mousse on top of that,
3. Spread evenly, decorate with whipped cream and pour the ganache as desired.