Cheese Swiss Roll

Hi there! I haven't been updating my blog for a while.
I've been busy of my assignment, oh gosh! it makes me sick when i heard assignment.
Anyway, lately i've been craving for swiss roll, especially the one which is from my country, the most famous & well know which called Bolu Meranti (the name of the brand). Their swiss roll have different flavor & the one that i like the most is the cheese flavor.
So yesterday i went down to the kitchen & i baked it.
What really surprise me is that it's actually a very easy cake to make, i never imagine that it's that easy!!
I brought some to Uni today & give it to my friends, they love it!! XD

Cheese Swiss Roll


Sponge recipe :
100gr plain flour
1/4 teaspoon baking powder
4 eggs
110gr caster sugar
50gr unsalted butter, melted

Butter cream recipe :
200gr unsalted butter
100gr icing sugar
Grated cheddar cheese

Method (sponge cake) :

• Preheat oven to 180C
• Sift the flour and baking powder 3-4 times
• Place egg and sugar in a mixing bowl, mix with electrical mixer on high speed until triple in volume, pale, thick and fluffy. It will takes more than 5 minutes, just be patient :)
• Sift flour 1/3 a times over the egg and sugar mixture, gently fold in the flour using a spatula
• Fold through the melted butter
• Grease the baking tray with non-stick baking paper
• Pour in the mixture, make sure that the mixture reached every 4 corner of the tray, you can also use a spatula to make the surface even
• Bake for 10 minutes or until the surface is golden brown or comes away from the sides of the tray
• Lift up from the baking tray
• Flop the cake upside down, using another baking paper as the base, then remove the cake from the baking paper (the one that the cake stick on)
• Cover the cake with a tray to prevent the cake from drying

Method (Butter cream) :

• Place butter and sugar in a mixing bowl
• Mix with high speed using an electrical mixer until pale and creamy

Method (assembling the cake) :

• Put the golden brown skins of the cake as the base
• Spread the cream & grated cheese as desired
• Slowly roll the cake ( I recommended you to watch the video of how they roll they cake before you roll it yourself, it will helps a lot! )

crazy fat awesome single date

Hi, blogger. how do you do?
Haven't been updating my blog for ages but finally i got something interesting to post.
Yesterday is my day off, i don't work, i don't have uni & basically i don't have anything that i need to do yesterday, so the night before yesterday i've planned to explore the city again, which is alone, as usual.
Well, people might think that i'm strange because i love to hang out alone than with others. The reason that i found is that i feel more comfortable, i can do what i want to do regardless about others. I love to take photos, so it won't be comfortable if I stop in one spot to take heaps of photos of same object while someone is waiting besides me.
Ok, enough of the confession, now i want to share about my single date yesterday! (so excited, btw, i can't sleep the night before yesterday because i was too excited XD)

I went out from home at about 9:30, without having my breakfast because i've planned to have breakfast outside. I head to Flinders Lane, just realized there are heaps of cafe & restaurant there, all of them makes me "wow". I should come again to have so coffee or snack.
Then i walked straight to Degraves Lane & randomly got into a cafe to have my breakfast. The cafe that i went yesterday is Degraves Espresso.

 Menu board inside of the cafe

 Skinny Latte

Egg benedict (poached egg with ham + hollandaise on sour dough)

 view from my seat

unique theater seats

I had a lovely breakfast, love them. will came back again..

Then i head to flinders & walk straight through St Kilda Road. I always wanting to take picture of an old building which cover of green leafs that i saw last time when i cross this road. I kept walking & walking, hope that i can quickly reached the spot but when i saw the building, it was a disappointment. The leafs is no longer green because is autumn, i just rememberd, shoot! I lost all my excitement.

I just took several photos here. Any, it's the Victoria Barracks building.

 coffee shop besides the street

 in the end, i decided to make it looks creepy :P

 Red letter box infront of the building

Next destination: Sensory Lab, Little Collins st.

Well, don't judge from it's name, it's not a lab, but it's a coffee shop. It's a terribly unique coffee shop which i ever seen, the staffs are wearing lab cloth, the design of the shop is like a lab. here's several photos that i took.

 again, my skinny latte

Next Destination: Brunetti, Myer

After finished my coffee, i don't feel like having lunch even though it's more than 12 at the moment. I went to Myer, window shopping, then i was tempted to have dessert. this feet took me to Brunetti (inside Myer), I ordered a mini mix fruit tart & another mini cake which i can't remember the name.

I didn't order any coffee here remembering i've had 2 cup of coffee before.

Next Destination: DFO (Direct Factory Outlet), Southwharf.

I actually didn't plan to go to DFO, but since i don't know where to go & I saw a lot of sale brochure, i thought that DFO might have sale at the moment as well. so i catched 96 tram.

Shop for more than 1 hour & bought myself a Puma running shoes.

I was then headed back to city, planning to try the crepe on Market Lane, which is kind of popular but somehow something stops me. It's the fat that i need to control.lol

Final Destination: HOME <3

Milo Chiffon Cake

Last few days i suddenly missed a cake which called Bolu but Chiffon in English.
Yes, i missed Chiffon, it's taste, the spongy feeling when you bite it, everything!! well,remembering this cake make me remember of my home.
Just don't realized that it's almost one year i was apart from my parents & my family.
EEEits, enough of the emo things. this post is about Chiffon, not the missing things.. hehe
Well, because i feel like eating chiffon cake, so i just search for it's recipe & try it in our kitchen this morning.
It's quite easy to make, so..
Preparation time : <30 minutes
Baking time : <30 minutes

Ingredients :
Part 1:
1 1/2 tbsp Milo powder
20ml hot water
2 egg yolks
20gr caster sugar
20ml olive oil
40gr self-raising flour

Part 2:
2 egg whites
1/4 tbsp cream of tart
50gr caster sugar

you also need a 16cm Chiffon pan

Method :
1. Pre-heat oven at 170C
2. Stir Milo powder with hot water until dissolved, set aside.
3. Sieve flour & set aside.
4. Separate egg yolks & egg white, set aside & bring to room temperature
5. Whisk egg yolks & sugar until sugar dissolved & well combined.
6. Add in Milo mixture & oil.
7. Whisk until combined. sieve the flour in & gently fold the flour with spatula until well combined.

8. Whisk egg whites & cream of tartar in a mixing bowl with an electrical mixer in medium speed, mix until frothy & foamy.

9. Then add in sugar in 3 separate addition while beating with high speed. beat until stiff peak form.

10. Add in egg white foam into the egg yolks mixture in 3 separate additions, each time gently fold with spatula until blended.

11. Polish Chiffon pan with butter to prevent cake from sticking on the pan.
12. Pour the mixture into a 16cm ( 6 inch ) Chiffon pan. 

( actually my pan is too big, hehe )

13. Bake for 25-30minutes or until the cake surface is golden brown & skewer inserted into the centre comes out clean.
14. Remove from oven, immediately put the pan upside down.
15. Let cool completely then carefully remove the cake from the pan.

The shape of my cake is not really nice because i didn't polish any butter on the plan, so don't forget or you cake will end up like mine. haha

My recipe is quite different from the original recipe because i think i need more Milo taste on the cake & i think the cake needs more eggs.

I remembered that someone had ever told me that the good Chiffon cake needs a lot of eggs.

So for the conclusion, i think that i'll search another recipe & try again next time. But this cake taste good as well. Enjoy :)