Nutella sponge cake roll

This nutella sponge cake roll is so light and fluffy, Raspberry cream is perfectly balance the taste.

Ingredients:

- 6 large eggs room temperature, separated egg yolk and egg whites
- 1/4 cup granulated sugar and 4 Tbsp
- 3/4 cup nutella

Cream filling
- 1 cup heavy cream
- teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
( beat until stiff peak )

Direction:

Preheat oven on 350 F
Lightly butter sheet pan with spray and flour,lay with parchment paper on top
Beat 6 large egg yolk and granulated sugar on high speed
Add nutella, beat until combine until silky smooth
transfer into large bowl

whisk egg white until foamy, add pinch of salt until soft peak
add 2 table spoon granulate sugar until stiff peak
fold the white egg into egg yolk mixed little bit at a time
do not over mix
pour into sheet pan on parchment paper, spread the batter evenly
bang the pan few time to break up the bubble
bake into the oven for 15-17 minutes
To keep them moist spray the dish cloth with water until dump, cover the cake let them cool completely

release the cake from a sheet pan
spread the filling and roll them

Comments

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this banana white chocolate muffins , white chocolate banana bread , banana pandan waffle and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl, In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil - 2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil and dry seasoning ( dry basil...

Coconut pandan Muffins

Ingredients : yield 16-18 muffins - 2 stick unsalted butter softened - 1 cup sugar - 4 eggs - 1+1/2 cup self rising flour - 1+ 1/2 cup unsweetened shredded coconut - 1/2 tsp pandan paste Preparation : Preheat oven on 350 degree F beat butter and sugar until fluffy add egg one at a time add flour,coconut and pandan paste,just beat until all ingredients combine scoop in to muffin's cup,make about 18 -20 muffins ready to bake into the oven about 25 minutes or until insert tootpick come clean Add caption E N J O Y ,,,,

Rice and Coconut

Search This Blog