Victorian Design Swiss Roll – The crowning of my blog

Freshly and Lovingly Baked on : 2nd Jun 2013



This particular swiss roll is on the heading of my blog. I have received requests on how to make it and the recipe to do so. This piece was done last year and I have a hard time trying to find the recipe again since it was written on a piece of paper hidden somewhere at home! Finally, I have time to dig it out. In fact, I have use this recipe for a few of the pieces of work as well.

When making this swiss roll, I basically prepared the parchment paper in advanced. First, I draw the design onto the parchment paper. This parchment paper should be cut to fit in the 28 cm * 28cm square cake pan. Basically you draw on the side that will not be in touch with the cake batter.

The Egg yolks Batter
3 Egg Yolks
35g Granulated Sugar
80g Cake Flour (sifted)
1/2 Tsp Pure Vanilla Extract
60g Milk
35g Canola oil

The Egg White Batter
4 Egg Whites
65g Granulated Sugar
A pinch of Salt

Blue colouring
Charcoal Powder


The egg yolks Batter: Sift the cake flour and set aside. Whipped the Egg yolks and sugar till pale and double in size. Add in the liquids (milk,oil and vanilla extract) and incorporate well. Combine the cake flour into the whipped batter and set aside.

Now work on your egg whites batter. Add salt into the egg whites and whipped. As they started to foam, add in the sugar gradually and whipped at high speed till stiff peaks.

Now the fun part begin:
Basically, to create the batter for the design. All you have to remember is in this proportion. 1 part of egg yolk batter to 2 parts of egg white batter.

I took out the necessary amount of batter to create the design. To which I add in 1/2 tsp of charcoal powder to create the colour. Then I piped it over the traced out design. Once that is done, I bake it in the oven for 1 min at 180 degree or you can choose to chill it in the freezer for 10 minutes.

When that is done, I will mix the remaining egg whites batter into the egg yolks batter along with the blue colouring. Once I achieved the uniform colour, I will poured this batter into the cake pan and then baked this for 15 min at a preheated oven of 180 degree.

Once done, I will remove the cake from the pan and remove the parchment paper carefully. I will flip it onto a kitchen towel spray lightly with water and roll the cake before letting the cake dry completely.

Work on the cream while waiting for the cake to cool.

Whipped Cream
300g Heavy Cream
55g Condensed Milk

Whip both heavy cream and condensed milk together until thick peak. That will probably take about 9 mins. I chilled all the utensils needed to whip up the cream in the freezer 30 minutes prior to using it.


Unroll the cake and position it onto a fresh parchment paper. Spread the whipped cream onto the cake and roll it up. Secure with the parchment paper and chill it in the fridge for 1 hr.

Chocolate Financiers. いただきますHidemi Sugino.おいしいですね!

Freshly and Lovingly Baked on : 13th April 2014



A girlfriend dropped by for tea. I have nothing at home to offer. Everything is in the raw form. My fridge is full of sugar, eggs, nuts, extracts, chocolate, cream and etc. Everything is edible but none is edible on its own. I need an easy bake before she died of hunger. :) okie, I am exaggerating, there is no way you can died of hunger in Sunny Singapore.

We baked together. She sifted the flour and I act as the commander in chief. We started at 3 pm and we both sank our teeth into these little chocolatey goodness at 4pm. Ahhh… How nice.

This is probably among the easiest bake of Hidemi Sugino. I love the combination of French and Japanese. Every piece of his work assisted my eyes to look bigger each time. O.o.

The texture.

I did a few changes to the recipe. Enjoy.

Ingredients :

40g Unsalted Butterr
75g Almond flour
75g Granulated Brown Sugar
12g Cornstarch
15g Dutch processed Chocolate powder
2 Egg Whites
15g Honey
Strawberries perserve

Directions :

Melt the butter and browned it over low heat. Set aside.
Sift the almond flour, sugar, cornstarch and cocoa powder together.

Next, whip up the egg whites till soft peak. I added the honey into it and continue whipping it for another extra 10 seconds to combine it.

Thereafter, I use the balloon whisk that is used to whip up the egg whites to stir in the flour mixture in 2 batches. Add in the browned melted butter last and combine well.

I used muffin tin to bake these financiers given I do not have financier molds. Before baking, I dropped small dollops of strawberries perserve into each.

Bake in a preheated oven of 160 degree for 17 minutes.

Let cool and eat!

We both did not have much patience for sure! Yumz…. Its heavenly….


Subsequent baking:

I did this bake again a few days later. This time round, I basically prepared the batter a day in advance and store it in the fridge. I do not know if we are supposed to let the batter returned to room temperature before baking. I did let it warm up in the room temperature for about 30 minutes before baking. It took me longer to bake it through.

The texture after baking was a tad hard on the surface and really soft inside. However, the texture improves tremendously after resting overnight. It still taste fabulous. So this batter works for immediate baking and after chilling it overnight. Enjoy

Water melon anyone?

Freshly and Lovingly Baked : 12th Apr 2014


I attempted a similar bake in 2012. In that bake, the outer layer are made of cookie dough while I use a bread dough for the inner portion. I wonder if I can make a better version this round.

The bake in 2012

The only tedious part is dividing the dough and then adding the colourings. The individual shaping also took me a while to achieve. I was in a hurry to get this done because I am also rushing out a presentation for work on monday. To be very honest, I really hate presentation. But well, thou shall not complain! :)

Enjoy this bake. For those mothers, you might want to consider baking these for your kids. I figured they might just love it!

Ingredients :
325g Bread flour
1/2 Tsp Salt
30g Brown granulated sugar
4g instant yeast
1 egg
160g Milk
1/2 Cup of dried blackcurrants
40g Unsalted Upbutter


Knead all ingredients except butter and blackcurrants together. After 5 mins, add in the softened butter and knead till it passed the window pane test.

I divided this dough into 3 portions ( 325g, 150g, 150g). To the 325g dough, I added red food gel colouring. To one of the 150g dough, I added green gel food colouring. Ensure that all colours are well combined. Then add in the black currants to the red dough. Mix well. Let all 3 portions do it 1st rise.

Its a rainy day and it took longer then necessary to rise the dough.

Once done, I divided up the red dough into 5 portions in equal weightage.

I roll up the red dough into round shape. Flattened the white and green dough. I wrapped the white dough over the red one and set aside. For the green dough, I used some black colouring and drew on it to make it look more like a watermelon before wrapping around the set aside doughs.

These completed fruit are left to rise a second round for 20 minutes before I bake them in a preheated oven of 170 degree for 20 minutes. After 10 minutes, I tent the bake to prevent too much browning.

After bake thoughts: the bread burst as it expanded in the oven. I think if you are going to attempt these. Just reduce the red dough to 55g per dough instead of 70g. That will help.




A different way to dress the cake.

Freshly and Lovingly done up : 6th Apr 2014



Someone called the cake I have done up yesterday an abstract art (see post on the 5th Apr 2014)

Perhaps the way I dressed it up today will look more like a cake.

If you have read the post yesterday ( the link above ), you will have known that I did not use the cream cheese frosting. So I have decided to dress up the cake using the cream cheese frosting that I have prepared instead.

I divided up the frosting into 2 portions. I added 1/2 tsp of charcoal powder into one portion and mix well.

I used a part of the plain portion to crumb coat the cake and let it chill for 1 hr.

After that hour of chilling, I scooped one portion of the plain portion into a piping bag followed by a portion of the charcoal powder cream cheese frosting into the same piping bag.

In this case, I piped the frosting into 5 vertical balls and I use the back of the spoon to create the design by dragging the frosting outward.

To be honest, my first attempt. I am trying to create a graduation of colour look. I used the same technique for the top portion and position black berries in the middle to create the center of a flower.




Black. Any shades of it is perfect in my eyes.

Freshly and Lovingly Baked on : 5th Apr 2014



This cake was conceptualized a few months back but I just did not have the impulse to bake it until rcently. So I am ready today :). Actually I am ready yesterday night, so I did up the cookies dough at midnight and do the preparation.

Its a fabulous Saturday morning today. I woke up to the sweet sound of splattering. It IS raining. It has been so hot that a little cooling agent is more than welcome.

After getting my brew from starbucks, I am ready to get started.

I must say I am not able to get it exactly the same as I have conceptualize. Here is the blueprint I have done up a few months back. Please do not laugh. It looks really juvenile and I am embarassed.


The cake is too heavy for me to stack 4 layers. So I reduced to only 2 layers. The cream cheese frosting which I have prepared was not used as well given the cake does not need it. Anyway, I kept the cream cheese frosting recipe for you. You do not have to piece this up the way I did. You can always coat the cakes layers and the whole cake with the cream cheese frosting.

I know this cake can look better with brighter colours. The reason why I am not doing so is because I want to use natural ingredients to tint the cake. Charcoal powder and ground sesame seed are perfect. Charcoal powder is tasteless and its good for you. I know if I use shades of pink or blue, this cake will be even more perfect. But well, I have always like black and I think Black can be gorgeous too. :)

Ingredients :

The dry ( to be sifted together)
325g All Purpose flour
1 n 1/2 Tsp Baking Soda
1/4 Tsp Salt

The wet ( mix them all in a bowl)
1 Cup Milk
2 Tsp Pure Vanilla Extract
1 Tbsp Vinegar
2 Eggs

165g Unsalted Butter
280g Granulated Sugar


Cream both butter and sugar until light and fluffy in the mixer
Then alternate with the dry and wet and end with the dry ingredients. Ensure that they are well mixed before each addition. So effectively 3 parts of dry and 2 parts of wet. You can simply eye balled it.

Then divide it into 3 portions.

Add in 2 tsp of charcoal powder to one.
Add in 1/2 tsp of charcoal powder to the 2nd one.
Add in grounded Sesame seeds to the last one.

Bake them in a preheated over of 175 degree for 25 to 30 mins.

Once done, take it out and let it cool down for 10 minutes before taking it out of the cake pan and let it cool completely.

The cookies are made of the same recipe in the post on the 14th Dec 2013

The only difference is that I have divided up the dough into 3 portions.

Add 1 Tsp of charcoal powder into 1 portion.
Add 1/2 Tsp of charcoal powder into the 2nd portion.
Add 2 Tbsp ground sesame seeds.

Roll each dough flat and chill it for 2 hrs or overnight.

I prepared 3 different sizes of round cookie cutters. And cut it out this way. Once done, chill it for another 1 hr before filling up the cookies spaces with different colour cookies.










Cream cheese frosting

115g Unsalted Butter
225g Icing Sugar
8oz Cream cheese ( cut into cubes)
1 Tsp Pure Vanilla Extract
A little salt


Mix butter and sugar at low speed until well mixed before switching on to high speed to whip it fluffy and light. Then add in the cream cheese a cube at a time before finally adding in the vanilla and salt.

I prepped this early and store in the fridge.


I use a smaller cookie cutter to cut a hole in each layer before putting in a cookie inside. Stack it up and decorate with cookies in the same that you desired.

The crumbly texture


Did you see the cookies inside the cake? Two textures for your enjoyment. :)