Steam black sesame cake

I was trying to find ways to finish the bottle of black sesame paste which I first bought to make a black sesame chiffon cake.

I began googling for recipes using black sesame... and that brought me Florence's blog who's also in my blog list. Black sesame steamed cupcakes-- oohh that's perfect! Just what I'm looking for, a simple recipe that can be done without much hassle. I spent much time though trying to smash the black sesame paste which had turned dry at the bottom after storing in the fridge for a months.

The cake turned out great! It was not too sweet, with a subtle black sesame taste. Somehow steam cake is a hit with older generations. Hubby's parents and my parents love it, despite the unattractive colour. I thought they would not be receptive to new flavours (their favourite would be those good'o steamed egg sponge cakes!) :) Do take note that steam sponge cakes doesn't keep well, probably due to the moisture from the steaming so it's best to finish it within two days. ;)

Have you starting your CNY cookie baking? Well, I'm planning to start this weekend. Enjoy!

Updates on our Happy Future Planning

I just wished my hubby a Happy 3 months to our marriage today. :D

It has been three months since the day we solemnised and this is the first time I remember our 3rd month of marriage on the exact day. I always remembered it either a few days before the 10th or after that. Since I can't remember myself, I can't blame hubby too. But of course, come the next 10 Oct, we certainty won't forget. :)

Some people have been asking me how's marriage life but I told them I couldn't feel much difference because we are still living apart with our own parents, besides the calling of each other "laogong" and "laopo" occassionally. But I do feel a sense of a status change especially now that I know I'm no longer single, with that wedding band on my finger that I faithfully wear 24 hours a day (except when I'm baking / washing up) until it already gets scratches in just 3 months... *heart pain* LOL

For the past few months we've been busy planning for our new home renovation, sourcing for banquet locations and choosing of a date for our customary wedding. I'm so happy that we have finally fixed our customary in Jan 2012, and we have booked the banquet location at Orchard Hotel at the Wedding Fair last Saturday. It will be an 8-course Chinese sit-down lunch. Reviews from the Chinese Hua Ting Restaurant in Orchard Hotel has been good so far and hopefully they'd remain the standard and we love the ballrooms! :)

Yeah... finally one item settled and we are on our way to concentrate on our renovation planning, before the keys come in March.

Exactly one more year to go... though I can forsee it wouldn't feel that long cos' this year's gonna be a really busy year for both of us but we are enjoying every moment of it. I'm looking forward to building our nest and the bridal photoshots a few months later. :D :D Will try to update as much as I can. ;)

Rum & raisin cream swiss roll

HAPPY 2011! I am sorry that this came rather late but for those who have not pop by my blog, or those who comes in later, I sincerely wish everyone good health and have had a great start for the new year.

I just wrote my resolutions a few days ago, there were like about ten of them. I would say the long-winded me has been repeating these every year. I am proud to say I have achieved something for each resolution I make, probably 30-50% of what I've resolve to do / change in 2010, so I hope I can achieve 100%, or 80% this year. ;) To resolve to do / change / have something is a slow process, so make it small, and detailed in achieveable steps, so you won't feel disappointed at the end.

I wish everyone would have a positive mindset, this rules everything. Easier said than done, but I believe it's possible. :)

I made this swiss roll just before the christmas in 2010. I was expecting a gritty buttercream frosting because that was what I got whenever I made simple buttercream frosting using butter and icing sugar. This recipe by 孟老師的美味蛋糕卷 was amazing because the end result was a smooth buttercream without the gritty, coarse texture of icing sugar at all. I did take quite some time to cream it as the recipe requires you to slowly add in milk/liquid a little at a time, while beating it buttercream mixture with an electric beater. The sponge cake recipe, using the chiffon method was very soft and bouncy and hubby could immediately tell that it was those chiffon cake texture! He is picking up some knowledge on cakes! You are great, hubby Fong! :D

I added some rum into the cream and spread some raisins on it.

Just after rolling......

More swiss roll recipes on the way, stay tuned. Meanwhile, here's the recipe which you mau like to try before the CNY baking. ;)

Simple Rum & Raisin Buttercream Recipe

Ingredients:

80g unsalted butter

20g icing sugar

40g milk cooled at room temperature

10g rum

Method:

1. When unsalted butter has softened, add icing sugar and mix with the butter using a spoon or a spatula.
2. Using an electric beater, beat the mixture (starting from slow speed and progressing to high speed) until soft and fluffy. The colour should be pale white. You may have to scrape the bowl often with a spatula.
3. Add in milk and rum a little bit at a time, and continue beating with low speed until all the liquid is used up. (You can replace the milk with 50g of whipping cream. According to 孟老師, the flavour would be great).

Swiss Roll Cake Recipe

Ingredients:

85g egg yolks (about 4.5)

25g castor sugar

45g canola/any vegetable oil

45g milk

85g cake flour

170g egg whites (about 4.5)

85g castor sugar

Method:

1. Beat egg yolks and 25g of sugar with an egg whisk until sugar has melted and mixture is even.
2. Add in oil and mix well, followed by milk and mix everything well with the egg mixture.
3. Add in the flour (sifted) all at once into the mixture and mix well with the egg whisk to form an egg yolk batter. Set aside.
4. Make meringue. Place egg whites into a clean bowl and beat until foamy. Add 85g of the castor sugar in three or four additions, and beat until egg whites are glossy and stiff peaks form.
5. Add egg whites (meringue) into the egg yolk batter in three additions, folding after each addition gentle with a spatula, until they are well incopororated.
6. Pour batter into prepared swiss roll pan, and bake in a pre-heated oven at 180°C for about 12 minutes.
7. When done, unmould the cake and let it cool on a wire rack.
8. When cooled, spread buttercream on the cake and roll it gently to form a swiss roll. Chill it in the fridge for about half an hour before serving.

Recipe adapted from: 孟老師的美味蛋糕卷