Milk and Cream Cheese Roll

Processed with VSCO with f2 presetAnother week coming to a close, another surreal reality coming into focus, continuously playing.

Random things/journal excerpts:

07/05: This has been a foundation of salve and is keeping me sane throughout all the hours of each day and each night. Grateful.

08/05: Stop half-assing things. Full-ass everything. And remember there’s a whole world out there for me (and you) to discover.  Also, drew up a relatively simple Mother’s Day menu of tomato bruschetta, mini avocado toasts, banana-egg pancakes, vegetarian frittata…!

11/05: I have a Pinterest board now for French fashion and pretty interiors and it is making me so very calm and happy. For many years I’ve forgotten how much I love old, moody things. When I was a teen my own Instagram account started out as a more aesthetic page; the food existed as an aesthetic branch too but the reining theme was still wispy, old, pretty things. The delicate heel of a suede ankle boot, my favourite red lipstick smeared on a tissue paper, an elegant striped tee, an unusual floor tile, a messy strand of pasta on the edge of my plate. Coming back to that is very nostalgic in the best possible way.

And now for this sublime thing!

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Words can’t express how stunned I was by how light and fluffy this roll turned out. I got inspiration from a Youtube video and ended up changing most of its recipe so I thought I could make a blogpost out of this little experiment. A weightless sponge just about holding onto a whipped cream cheese filling. I have not played with a gluten-free version of this but that would be fun to experiment with, if you have a gluten-free flour blend or something like almond flour on hand.

It was so satisfying to make the sponge, like handling a bouncy cloud from a faraway dream. I can’t believe this is a sponge, I kept saying to myself as I spread the air-light batter onto the baking tin. The first time I made this there was too much cream cheese, which ended up weighing down the sponge and cracking it far too early. Tasted delicious but wasn’t as pretty. So if you’re not too bothered by that then feel free to add a little more cream cheese to the filling mixture.

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Milk and Cream Cheese Roll (makes one roll, serves 6-7)

Ingredients

For the sponge:

30g (2 tbsp) room temperature butter/melted butter (or flavourless oil)

1 tbsp condensed milk (tried this with ‘sweetened creamer’ too and it worked fine, so use that if you have that instead)

60ml (1/4 cup) milk of your choice

0.5 tsp salt

5 egg whites (vegan sub: use the equivalent in aquafaba, or the liquid from 1 can of chickpease. If using normal eggs, save the yolks for a soufflé pancake, devilled eggs or mayonnaise)

1/2 tsp cream of tartar

75g (3/4 cup) white sugar

60g (1/2 cup) cake flour

2 tsp milk powder (sub: vegan milk powder)

2 tsp cornstarch

 

For the filling:

100g (half a standard package) cream cheese (vegan sub: vegan cream cheese)

150ml whipping cream/double cream (vegan whipped or whipping cream)

2 tbsp sugar

 

Directions

Preheat your oven to 160C (320F). Line a standard baking tin/cookie tray with parchment paper. With a small whisk, whisk together the condensed milk, milk and butter in a microwave-safe bowl and microwave this for 30 seconds. In a separate bowl, briefly whisk together the cake flour, milk powder and cornstarch. Tip this into the wet mix and whisk well. Whisk in the salt. You should have a thick, beige batter that drops off relatively easily off the whisk. In a large, clean bowl, tip in your egg whites and cream of tartar. If using the aquafaba, it will take longer to whip up, around 5 minutes.

Whip the egg whites using an electrical whisk for a minute until frothy. Add half of the sugar and continue whipping until you get soft peaks that easily drop off the whisk. Add the rest of the sugar and continue whipping until you get relatively stiff peaks. Take 2 tbsp of this whipped egg white and add it to your first mixture of milk, condensed milk and butter. Mix this together well with a whisk or spatula until smooth and homogenous. Add this to the rest of the whipped egg whites/ aquafaba and fold until everything is just incorporated. Tip this glorious, whipped mixture onto the baking tin, spread into an even layer and bake in the preheated oven for 12 minutes.

While that’s baking, make the filling by whipping the whipping cream and 2 tbsp sugar  in a separate clean bowl until stiff. Tip in the cream cheese and fold it in well. Leave the mixture in the fridge until ready to use. Once the sponge is done, it will look slightly brown on top. Take it out and leave it to cool for 5 minutes on a cooling tray or heatproof mat, but not too long otherwise the sponge will crack when you roll it. Cut a piece of parchment paper that’s slighter larger than your cake and put it on top of the sponge. After 5 minutes, flip the sponge using the tray as a support. Remove the tray and peel off the layer of parchment that was originally underneath. Add the whipped cream cheese filling to the centre of the sponge and gently spread it evenly over the sponge. Using the parchment as a support, gently and slowly roll the sponge onto the filling. It should be a single, neat roll. Leave to cool in the fridge before cutting into 6-7 rolls with a serrated knife. Best enjoyed with coffee and a dainty fork because you need dainty cutlery for soft, fairylike, dainty desserts like this.

 

 

Éclair Cake

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The virus has swiftly shifted, uprooted, the entire the world. It came so suddenly, and I was whisked back home before my hair had a chance to get greasy. It’s been a while since my last post, but my suitcase is still half-open, propped up  near my bed, waiting for me to pack it again…  I honestly think we’re going to come out of all this better, in the sense that we’ll be more self-aware: keenly in tune with our emotions, how to work well from home, and with a better understanding of who we prioritise as regular contacts in our lives, or in other words, whose familiar presence, online or not, is gratifying and exciting in a rather ungratifying and unexciting period of our lives.

Below are some journal excerpts and other cool things I’ve learnt recently. I put these here not as a random gesture but rather to embrace the non-sequitur, the random ebbs and flows in everyday life, just like the onset of the coronavirus. The quotation marks are a reminder to myself and whoever reads this that this is coming straight out of my journal:

09/04: “neophobia= the fear of trying new foods. I used to try and learn a few every week and am trying to make that a habit again” and “consumption of fructose favours lipid biosynthesis in the liver”

11/04: “In the heat of the moment, be it conflict with family or self-frustration or feeling behind in anything or everything, it’s okay to try and love yourself”

12/04: “riposte: a retaliatory action”

13/04: “trying to control a disturbing emotion is a bad strategy: it teaches our brain that we can’t handle that emotion, and our distress intensifies-A.A.Gill’ By the way, I highly recommend Gill’s autobiography Pour Me, which was an intense, fun, unputdownable read”

16/04: “There was plenty anger inside me last night. Couldn’t control my tears and lashed out at the smallest thing. It was probably a lot of suppressed anxiety and anger that exploded at a bad time. Need to walk and walk and walk. That always helps. With a mask.”

17/04:”Scientific American: Remdesivir is a popular antiviral known for treating Ebola, and inhibits the enzyme RNA-dependent RNA polymerase, which RNA viruses including SARS-CoV2 uses to replicate their genetic material. Compassionate use of Remdesivir in 53 severe Covid-19 patients found that 63% of those taking it improved, although this wasn’t an RCT”

18/04: “The morning feels peaceful and there is fresh light pouring from my window. Covid-19 or not, Nature reigns supreme. Nature knows no pandemic. It just IS. Existing. Still standing. Feeling lucky to be alive. But I miss Oxford and seeing friends in cafés so terribly much (picture below)!!”

Of course there’s plenty I don’t share from this journal, which is a messy mishmash of science bits and food bits and personal bits.

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Pretty gardens around my college

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This cake was one random, impetuous adventure. It’s not a prissy élan sort of cake made up of little éclairs, rather one which has components reminiscent of parts of an éclair. It has a creamy batter and chewy edges, which reminded me of the milky éclair middle and the chewy choux its encased by respectively, in a typical éclair. Of course, the signature chocolate ganache top. Eaten with yoghurt, sour cream or anything mildly tangy, the chocolatey top and wobbly, chewy middle, it’s unusually perfect. Look at the inside– it’s dense without being tough or chewy, except the edges. I added some homemade salted caramel because I felt that extra posh but of course there’s no need, although I do recommend adding a little more salt on top of the ganache before serving.

Another one-bowl affair. Another sweet moment, and a time to pause.

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Éclair Cake (Makes one dense cake in a 9×5-inch loaf pan, around 6-7 slices)

Ingredients

160g (1.25 cups) flour

1 tsp baking powder

0.5 tsp baking soda

0.5 tsp salt

2 eggs (vegan sub: vegan flax eggs made by mixing 2 tbsp ground flaxseed with 5 tbsp water in a small bowl and setting that aside for a while to gel up)

225g (1 cup) butter, softened to room temperature (vegan sub: vegan butter/ margarine)

100g (0.5 cup) sugar

1 tbsp maple syrup mixed with 240ml (1 cup) milk of your choice (I used whole but feel free to use a vegan substitute)

120ml (0.5 cup) double cream (vegan sub: vegan double cream)

1 cup dark or semisweet chocolate chips

 

Directions

Preheat your oven to 175C (350F) and then butter or line a 9×5-inch loaf pan. Line the pan by cutting a piece of parchment paper that has two sides the same length as the loaf pan itself, and the other two sides a little longer than the pan’s breadth so it will be easy to take out at the end. In a large bowl, whisk together the soft butter, salt and sugar, then add the eggs and whisk well until nicely incorporated. Then add the milk-maple mixture and mix well.

In a separate bowl, briefly whisk the flour, baking powder and baking soda together. Tip into the wet mix and use a spatula or wooden spoon to mix everything together until just incorporated. Pour the mixture into the loaf pan and bake for 50 minutes. Check at the 45-minute mark- a wooden skewer inserted into the middle should come out clean. While it’s baking, make the ganache by putting the cream and chocolate into a microwave-safe bowl and microwave on high in 30-second increments until melted together. Mix with a spoon after each increment to encourage the melting. It will look like a lovely, glossy pool of thick melted chocolate.

When the cake has cooled for around 20 minutes, slowly pour the ganache on top. You may have some left over, which you can use to spoon on top of ice cream or your PB&J toast because anything in this life, in your life, is possible. Serve a slice with sour cream or whipped cream, and homemade salted caramel

Millionaire’s Shortbread

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21/03: How weird it feels to be somewhat stranded in my own home, wearing a mask and maintaining distance from my own family members. Weirder still to know there is potentially something incredibly deadly I’m harbouring in my own body, because ‘statistically speaking, there was definitely someone with Covid on that plane…’, in the parlance of my friend!  Day 1 of my quarantine started at 8pm last night, after a groggy long flight home. I remember the very sudden, very sad decision I had to make back in Oxford just a couple of days ago, to come home. Mostly to appease family, to at least be (nearer) them during such a strange and curious time. Anyway, walking around the city centre was not the same anymore, this virus which has manifested itself as the anomie of the new decade turning every city we know and love into practical ghost towns.

Maybe you’ve all have seen the statistics, but it’s still worrying to know that despite Italy’s early efforts to contain the virus by shutting down many of its schools and quarantining a dozen towns in its northern regions, 600 people died by 10 March, up from just 100 on 4 March. It’s clear to see how Covid-19’s course has put us all on a trajectory of uncertainty and stress. As imprisoning as it felt to sign the 14-day quarantine form, it was pretty relieving to face the familiar, vigilant, Singaporean healthcare system, knowing I’ll be able to walk and visit cafés (as you do), and see dear friends afterwards. More than 12 hours in and feeling fine, and hopefully some planning and scheduling of distracting yet enjoyable hobbies, together with some mind-ticking activities, will dampen the stress and anxiety that has yet to build up over the course of the next few days. I am lucky enough to have a space at home large enough to see me through hours of sleeping, exercising and writing, with the occasional trip to kitchen because these baking fingers won’t calm down by themselves. These things help. Baking, can help.

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A close friend mentioned his penchant for Millionaire’s Shortbread, something I have only tried once on a whim from a corner store, and only ever seen in the UK (although it’s apparently Australian). It seemed too simple not to try, with its pleasing three layers of crumbly, buttery shortbread, caramel and milk chocolate, in that very order from base to top. I toyed around with a few recipes and utilise a very handy microwavable caramel, an experiment which arose from a combination of laziness and curiosity. And it’s during times like these that that very combination can be so rewarding.

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Easy Millionaire’s Shortbread (makes 16 squares)

Ingredients

For the shortbread:

226g (1 cup) salted butter (add a half teaspoon of salt to the flour if your butter is unsalted), at room temperature

100g (0.5 cup) white sugar

250g (2 cups) plain flour

 

For the caramel:

113g (0.5 cup) salted butter

1 tsp extra salt

300ml (1.25 cup) heavy/double cream

350g (1.75 cup) brown sugar

 

For the chocolate layer:

200g (2 thin bars) milk chocolate

 

Directions

Preheat your oven to 180C and line an 8×8 or 9×9-inch baking pan with parchment, with two longer sides to help you lift the squares out of the pan easily later on. In a medium bowl, cream together the room-temperature butter and sugar with a fork or whisk. The butter should either be a little too cold or just about room temperature, not melting. Add the flour (and salt if you did not use salted butter) and mix everything together with a spoon until it all just about comes together. You should have a crumbly mixture that holds together when you squeeze it with your hands. Tip this mixture into your baking pan and press down until you get an even layer of shortbread. Bake in the oven for 20 minutes or until you see the edges go a very light golden.

While that is baking, make the caramel. Melt the butter by putting it in a microwave-safe bowl and microwaving it for 30 seconds or until just melted. Then add the salt, cream and brown sugar and mix everything together until well combined. Microwave this on high for 3 minutes, then take it out. The mixture will be very hot and bubbly so just be careful here. Stir the caramel briefly, then microwave it on high for another minute. Open the microwave door and leave the caramel to cool for at least 15 minutes.

Once the shortbread is done, take it out of the oven (you don’t need the oven anymore at this point so you can turn it off) and leave it to cool for half an hour before pouring on the cooled caramel.

Now for the easiest part of all the easy parts: Break up your milk chocolate into another microwave-safe bowl and microwave it for 1 minute on high. Take out the bowl and use a fork to mix the chocolate to spread out the heat which will continue to melt the remaining chunks of hard milk chocolate. Leave the chocolate to cool for 10 minutes or until it’s just warm to the touch, before pouring it on the caramel layer. This is an important step because pouring on too-hot chocolate will melt the hardened caramel layer and the chocolate and caramel will merge into one homogenous mess. Not that it won’t taste good, but you want the three separate layers for taste and visual impact.

Strawberry Streusel Cake

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This is, briefly and simply put, absolutely sublime. When I shared this loaf with my godparents, my mother and godsister, they all exclaimed it was incredible, especially doused in some heavy cream, after a lighthearted meal over denser conversation. And I do agree.

I’ll say it first before you get to the ingredients: This is a gluten-free cake. Yes, it is gluten-free, but. A but. I’ve recently become more aware of the effects of gluten not just in myself, but in others. I love my bread and might never stop eating it, however one too many a slice and I will feel it. The bloat, you get it. The carbohydrate may be the most demonised item in this current era of food-demonising, and it’s hard to determine what we could or should eat, if we end up eating anything at all. But this article puts things into nice perspective. That being said, the effects of refined flour cannot be denied and I too have to force myself to take it slow with the not-so-great stuff. There will always be room for dessert, just not every day of the week.

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Therefore, the side effects of a Saturday morning’s adventurous spirit include stepping outside of my little box of refined flour and sugar and trying things like almond flour. And how simple, plain and easy, it was. How joyous, to mix something as nondescript as almond flour with eggs and then boom, a perfectly intact cake is born.

The cake is moist without being gluey, with that perfect golden-brown all over after the single hour in the oven. I used strawberries here but feel free to use any berries you have on hand, and the same goes for the streusel topping which has mixed nuts, in which case you can use whatever nuts you like.

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Strawberry Streusel Cake (makes one 9×5-inch loaf)

Ingredients 

For the filling:

2 cups strawberries (fresh or frozen), stems cut off and diced

100g (0.5 cup) sugar

1 tbsp freshly squeezed lemon juice

0.5 tsp cornstarch

 

For the streusel topping:

45g (0.5 cup) almond flour

handful of chopped nuts (I used a mix of almonds, cashews, brazil nuts and walnuts)

90g (little less than 0.5 cup) sugar

35g (0.15 cup) salted butter, melted

 

For the cake:

3 eggs

50g (0.25 cup) light brown sugar

60g (0.25 cup) caster sugar

150g (around 1.5 cups+ 2 tbsp) almond flour

0.5 tsp baking powder

0.5 tsp baking soda

1 tsp vanilla extract

*Substitution notes:

VEGAN: Make 4 flax or chia ‘eggs’ in replacement of the 3 eggs, made by mixing 4 tbsp ground flaxseed or chia seeds with 8 tbsp water, and setting that aside to gel up for a bit. Substitute the butter with vegan butter.

KETO: Substitute the half cup of sugar with half cup xylitol or two-thirds cup erythritol

 

Directions

Preheat your oven to 180C (350F). We start with the juicy berry filling: In a saucepan heated on medium heat, add the strawberries, cornstarch, sugar and lemon juice and cook until the mixture turns glistening and sticky.

Now for the cake. In a bowl, whisk together the eggs, sugars, vanilla extract, baking powder and baking soda. Then add the almond flour and whisk. The mixture should look pretty wet, but don’t worry since this will set nicely in the oven once it is finished baking.

Make the streusel topping by whisking all the streusel ingredients together with a fork in a separate bowl. Grease a 9.5-inch loaf pan, then add half of the cake mixture. Add the mixed berry mixture evenly on top, and then add the rest of the cake mixture, and then finally the streusel topping. Bake in the oven for 1 hour exactly. Remove and let the cake cool in the pan before serving (with powdered sugar and doused in heavy cream, preferably).

Brownie Sharing Pudding

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Experimenting with writing from home this time. The familiar hum of the washing machine, occasional opening and closing of the café doors, and lack of ambient buzz typically isn’t conducive to any good writing from my own experience, but let’s see how this goes.

Last exam done, and I’m sat here wondering if this truly may be the last exam I ever will have. The past few days have been a blur, and I don’t know if that’s a good or bad thing. Now back to proper weekly experimentation recipes now that all that is over! Feels unreal. Taking a few snippets from the past week’s diary entries, and I’m wondering if anyone can empathise with any of these, even if not in a totally literal sense:

  • Monday, 9.23am: Gail’s chocolate sourdough is to die for
  • Monday, 12.13pm: Omotesando‘s little kashi cakes are also to die for. I appreciate good company here and the cold brew. I should come here at least once more, again.
  • Tues: Things that made me feel good: reading, exercising, food, going to the cinema alone, watching certain things with certain people, massages (oh my god)
  • Thurs: Everyone should go to Bancone here in London for their silk handkerchief pasta, and there’s also a delicious vegan options for you vegans
  • Fri, 7.07pm: Once the brain and blood gets pumping, a little cycle, a little heel kick, an easing of the joints.. everything else seems to fall into place.

And finally, does anyone else hate it when a face or thought can’t seem to escape your brain… ever? Please hit me up with any possible solution. A solution for dissolution.

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In short, the most versatile, the best, the fudgiest and chewiest-edged, brownie. I curated this recipe as a ‘sharing pudding’, which is just my way of saying I underbaked this during the experiment and it turned out still to be a very beautiful thing. It’s very reminiscent of a molten lava cake, except this time it’s meant for sharing.

Brownies are pretty close to my heart, which explains why one of my very first recipes was a brownie with some raspberry jam rippled through because I tried to be cool like that. A brownie may be less versatile than a cookie, but there is something so indulgently satisfying about preparing a disgustingly easy tray bake in less than 10 minutes and have something too moreish for your own good a little while later. It’s incentive enough to do something productive, like read two chapters of a book or call up an old friend or do your nails (if you can do that sort of thing, because I can but then realise it looks terrible), in those 20 minutes of waiting. Who doesn’t want a good, classic brownie recipe. The wonderful thing about this brownie is that it’s a brownie, normal and fudgy and satisfying, and also a sharing unit, something to bring you and family or friends together over whatever else may be occupying your night on any occasion.

If you would rather have this individually you can still split the batter into a muffin tin and cook it at the same temperature for 10-12 minutes. I had some extra batter left the first time I played around, so did that, and it turned out beautifully.

It’s muddy, gooey and all-round chocolatey. It takes 10 minutes tops to put together, 20 to bake. You can prep the batter before guests come round for dinner, then put it in the oven just when dinner is about to wrap up. Then. Then you serve this quick and easy babe of a dessert piping hot and ooey-gooey from the oven when dessert time calls. Hand everyone around the table a spoon and you just dig in. No waiting, no cutting, no fretting about when to cut or how big to cut it. You just do. Vanilla ice cream, or cream, or yoghurt on the side for everyone to help themselves.

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That stretch.

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Brownie Sharing Pudding (serves 6-8)

Ingredients

115g salted butter (normal/vegan), melted (add 1 tsp of fine salt to the wet mixture if you only have unsalted butter)

100g brown sugar

100g white sugar

2 eggs or flax eggs (make the flax eggs by combining 2 heaped tbsp of ground flaxseed with 5 tbsp water in a bowl, then set that aside for a while to set)

1 tsp vanilla extract

60g plain flour

55g cocoa powder

90-100g roughly chopped dark chocolate, or you can use a mixture of chocolates (e.g. dark and white)

 

Directions

Preheat your oven to 180C (350F) and line a standard 9×5-inch loaf tin with a loaf tin liner or parchment paper. Alternatively, simply grease the pan with butter or vegetable oil. If you’re making individual molten cakes, split the batter in a 12-cup muffin tin.

In a bowl, mix the melted salted butter, two sugars and vanilla. Then add the eggs and whisk well. Finally, add the cocoa powder, flour and chocolate, and fold until everything is just incorporated. Pour the batter into your loaf tin/muffin cups and place in the preheated oven to bake for 22-25 minutes (11 minutes if you’re doing the individual molten cakes– check to see if the top and edges have set at the 11-minute mark and leave them in for another minute if it doesn’t look quite dry on top yet). I found that the perfect time for these brownies is 22-23 minutes if you want them extra fudgy, but cook for 2-3 more minutes if you want them slightly more set. A wooden skewer inserted into the middle will reveal a still-wet batter at the 22-minute mark, but that’s what you want, and it will continue to set a little more once you take the tin out of the oven.

Let the brownie sharing pudding cool for at least 5 minutes before serving with ice cream or cold yoghurt. Just let everyone have a spoon for digging in immediately. Perfect.