Dark Brown Sugar Swiss Roll



Top flour 40g
Rice flour 15g  (I used 55g cake flour) 
unsalted butter 40g
egg whites 140g
castor sugar 20g
dark brown sugar 70g  ( I used molasses sugar) 
egg yolks 90g

Preheat oven 200d. Sift both flours twice. Line a 28 X 28 cm flat square cake pan with parchment paper and place on baking tray.

Melt butter and set aside.

Place egg whites in a clean bowl and beat until foamy. Add castor sugar and 1/3 of the brown sugar and continue beating for a few minutes, then add remaining brown sugar and beat until egg  whites are glossy and stiff peaks form.

Add egg yolks and fold light. Add sifted flour and fold gently with spatula, then add hot melted butter and fold through. Pour batter into prepared cake pan and spread evenly with a scraper. Bake for 10-13 minutes.


Recipe adapted from Okashi. 

Banana Caramel Swiss Roll


Baked this swiss roll with so much anxiety. I was alone with a baby! And I baked this while he was asleep. But he woke up when I was preparing the cream. Argh. How to focus with a crying baby. Still, I completed this roll cake whine I sat him in the kitchen with me. 




I decided to use my cookbook, the trusted recipe from Okashi. I like the soufflé roll. Soft and most importantly no crack at the top. Zann asked me why I put banana and not strawberries. I forgot about the strawberries in the fridge. She didn’t want to eat initially, but after a first bite she changed her mind. Phew! 




soufflé roll sponge

egg 1
egg yolks 3
vanilla extract 1tsp
unsalted butter 35g
top flour 60g
milk 60g
egg whites 3
castor sugar 85g
Preheat oven to 180C. Line a 28x28cm flat square cake pan with parchment paper.
Combine egg, egg yolks and vanilla extract in  a bowl and beat lightly. Set aside.
Place butter in a sauce pan and heat until melted. Add flour and cook through. Transfer the butter-flour mixture to a bowl. Add egg mixture little by little. Add milk and mix well. Strain mixture and set aside.
Make meringue. Beat egg whites till foamy. Add half of the sugar and continue to beat, then add remaining meringue and beat till stiff peak. Add one-third of the meringue to batter and fold in lightly, then add remaining meringue and fold. Pour batter into prepared cake pan and spread evenly with a scraper.To make caramel cream

sugar 50g
whipping cream 50gPlace sugar into a saucepan and heat until it caramelises. Pour cream carefully into the saucepan and stir until smooth. Leave to cool.

To make whipped cream

whipping cream 120g

sugar 1tspCombine whipping cream and sugar in a bowl. Beat till stiff peak over a large bowl filled with iced water. Spread an even layer of whipped cream on the sponge. Peel and trim the bananas ends and place on the edge of the sponge. Drizzle the caramel over banana and roll up the sponge. Wrap with cling film and chill in freezer to set.

(adapted from Okashi, Sweet treats made with love)

Ice Cream Cone and Dot Japanese Roll Cake


As per Zann’s request, I baked this Ice cream cone and dots roll cake for her. I used Junko’s design from the cookbook, and used the soufflé sponge recipe from Okashi. Forget about the watermelon decoration. Seriously, it’s just a roll cake, could have just eat like that. Why the need to decorate…Kids, just love anything cute. Seeing the girl eating the roll cake happily made me feel my effort so worth it, even though I baked at the wee hours. Oh, I don’t like to eat cakes with cream unless it’s chocolate cake.

Souffle roll sponge (adapted from Okashi) 

Group A:
1 whole egg
3 egg yolks
1 tsp vanilla extract

Group B:
35g unsalted butter
60g plain flour, sifted twice
60g whole milk

Group C:
3 egg whites
85g caster sugar

1. Preheat oven 180 degrees celcius. Line a 11″ square cake pan (28cm x 28cm) with baking parchment.
2. Whisk together group A ingredients and set aside.
3. Group b ingredients: Place unsalted butter in a small saucepan and heat gently until melted. Then add sifted flour to melted butter and cook through. (just like a roux) Transfer the flour and butter mixture into a mixing bowl. Then add group A ingredients a little at a time, gradually, stirring to combine until you get smooth batter. Next, add milk, a little at a time, stir to incorporate.
4. Using a sieve, strain the above batter to remove any lumps, and set aside.
5. Prepare a meringue with Group C ingredients: Whisk egg whites in a grease-free bowl until soft peaks.Gradually add in the sugar and whisk at high speed until stiff peaks. Add in a scoop of the meringue into the already strained batter and whisk. Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until mixture is just incorporated. Pour batter gently onto the prepared pan and spread evenly with a small palette knife. Bake for about 20 minutes until it springs back to touch.
6. When the souffle sponge is out of the oven, cover the pan with cling wrap immediately. You want to cover it when it is still hot. Allow the sponge to cool down entirely before filling it.

Souffle swiss roll with sweet potato cream


I love swiss roll but not with so much cream please. Sometimes I will just scrap it off. Heh. But my photos contradicted my words here. This time I baked a soufflé swiss roll with normal whipped cream. But why sweet potato cream outside?

For Zann. She loves cream a lot. She always asks for extra cream.

Using sweet potato cream to dress up this soufflé swiss roll, isn’t it sweet ? Hub and I love the purple colour. He said the cake looks like a log cake.



I am not confident, but I just want to try using the same recipe again. Fortunately, the cake turned out light and spongy.



Now that I have tried, I feel so satisfied.  I just love to bake! And so now, I want to go back to bake my chiffon cake soon. Heh.

Green tea swiss roll

1 2

My very first green tea swiss roll with butter cream.

But definitely not for myself because I am on diet. 😀 The first half was for Daddy and Zann, the other half was was Mum and brother.


Green tea swiss roll, anyone?



sponge roll

1 egg
3 egg yolks
1 tsp vanilla extract
35g unsalted butter
60g pastry flour (plain flour)
60g Fresh whole milk
3 egg whites
castor sugar 85g

Preheat oven 180C. Combine egg, egg yolks and vanilla extract and beat lightly, Leave aside. Place butter into small pan and heat gently until melted. Add flour and green tea powder to meited butter and add egg mixture one at a time. Add milk and mix well.  Pour batter into prepared cake pan and bake for 20mins.

Red bean paste 120g (I substituted with kidney beans, drain the kidney beans from the can. (Bought from cold storage)
Whipping cream 100g
Castor sugar 2tbsp
Green tea powder 5g sifted
Equipment needed one flat square pan (28X28cm)

Whip cream and castor sugar in a mixing bowl until stiff peaks.
Assemble the  swiss roll. Turn the sponge onto a clean surface and spread the whipped cream and kidney beans. Gently roll up tight. Place in chiller to set.