Pandan Swiss Roll 

5 egg yolks

80 g cake flour

25 g melted butter

30 g granulated sugar

25 ml coconut milk or coconut cream 

1/8 tsp salt

1 tsp pandan paste

For the meringue

5 eggwhites

70g granulated sugar

For the filling

2 cups whipping cream 

1/3 cup icing sugar

1 tsp pandan paste

Dry Ingridients : 

Combine cake flour, salt mix and set aside

Liquid ingredients : 

Combine coconut cream or coconut milk with pandan paste mix and then add the melted butter mix as well and set aside. 

Combine egg yolks and sugar whisk until light pale yellow then add the liquid ingredients  , fold in the dry ingredients and set aside while moving on to the meringue

For the meringue: 

Using an electric beater, beat eggwhites until frothy, then gradually add the sugar continue to beat until it reaches stiff peaks.

Fold in the meringue into the pandan batter in 3 additions. 

Then pour over a prepared swiss roll pan (33x23 cm) line with parchment paper evenly. 

Bake in a preheated oven at 170 deg C for about 12-14 minutes or until when you press the middle of the cake and it springs back. 

Let it cool down on a clean tea towel sprinkled with powdered sugar. 

For the Filling and Icing

Divide the whipping cream into 11/2 cup and 1/2 cup 

Take out 1 tablespoon of icing sugar from the 1/3 cup  and add it into the 1/2 cup of whipping cream. 

then whisk until it reaches stiff peaks ( this will be the filling of the swiss roll )

The rest of the powdered sugar will go to the 1 1/2 cup of whipping cream. 

Add 1 tsp of pandan paste and whisk aswell until it reaches stiff peaks. 

Spread the plain whipping cream into the cooled cake spreading it evenly and leaving about 3 cm gap along the edges ( this will prevent the filling from oozing out when we roll the cake) 

Turn the cake short side facing you and quick roll the cake into a swiss roll. 

Then spread the pandan whipped cream on the outside decorate and serve. 

Happy Baking:D

Love

Mysweetambitions

Ps. Since my english is not that great and incase of any confusion with instruction I have provided a video for reference. 

Ube Cheesecake 

Hi guys today I will be sharing my original recipe for ube  cheesecake

For the base

1 1/2 cup crushed biscuit

1 tbsp sugar

80 g melted butter

To re hydrate UBe

1/2 coconut cream or milk  plus  + 1/4 cup while cooking 

2 tbsp sugar

1 tbsp dehyrated ube

For the Cheesecake

1/3 cup rehydrated ube

500 g cream cheese

3/4 cup sugar

1/2 tsp vanilla

2 tsp ube flavouring

3/4 cup sour cream 

3 eggs 

For the ganache

100 g white chocolate melts

50 ml cream 

optional bright white food colouring about 3-4 drops

To cook the rehydrate the ube  combine the sugar , the de hydrated ube and the 1/2 cup coconut cream then cook  on low fire, if  all the liquid has evaporated and the ube is not yet cook add 1/4 cup of coconut cream , you know that the ube is done once it comes together and its starting to form a film at the bottom of the pan. Take out from heat and move on to the next step. 

 Using a very fine sifter sift the cooked  ube to get rid of any lumps (this will ensure that the cheesecake will be smooth). Set aside . 

Pre heat oven at 145 deg C to 150 Deg C

For the Base

 Combine the crushed biscuit, sugar and melted butter, mix until well combined. 

Prepare the springform pan line the outside with aluminum foil, make sure that it is tight sealed so no water will get into the cheesecake. I wrapped my cheesecake with foil 3 times. 

Press the cookie base in the prepared springform pan, compacting it well using  bottom of a glass, place in the fridge while moving on the the cheesecake filling. 

Cheesecake Filling 

Beat room temperature cream cheese using a low to medium speed electric beater, then add sugar,  mix then   add the rehydrated ube , then the sour cream, vanilla, and gradually add the ube flavouring  I added 1 tsp first then add half a tsp. then taste then when I feel like its still lacking flavour I added  1/2 tsp more. Finally add eggs 1 at a time beating in each addition. 

Pour the cream cheese mixture to the prepared pan. The cheesecake will be baked in a bain marie,

(A waterbath (water bath) or Bain Marie (Bain-Marie) is where a smaller container, filled with the substance to be heated, fits inside the outer container, filled with hot liquid (usually water), and the whole is heated at, or below, the base, causing the temperature of the materials in both containers to rise as needed ...)taken from craftybaking .com.

Bake in the oven for 1 hour to 1 hour 20 minutes or until the cheesecake is just set in the centre. Turn oven off. Leave cheesecake in the oven , with the door slightly ajar, until cooled completely ( this will prevent cheesecake from cracking ) Cover in cling wrap and place in the fridge for 4 hours or overnight to chill.

To decorate I made a white chocolate ganache by heating the cream and melting the chocolate in the microwave to make it brighter I added few drop of bright white food colouring but that is totally optional. I also made chocolate button and added strawberry on top. 

I provided instructional video for your reference. 

Thank you once again. 

Happy Baking :D

My Sweet Ambition 

1. 
   

No Bake Rocky Road  Cheesecake

1 1/3 cup chocolate biscuit crumbs
1/4 cup peanut butter
80 g melted butter
1/4 cup desiccated coconut

2x 250 g of cream cheese (room temperature)
1/4 cup sugar
250 g milk cooking chocolate melts
200 ml cream
1 tbsp unflavoured gelatin
1/4 cup boiling water
2 cups of marshmallow (I used mini but you can use bigger ones just cut them in halves )
1/2 cup red glace cherries chopped

Optional : to garnish
extra marshmallow
extra cherries
20 g of melted chocolate

Prepare and line a 22 cm springform pan with parchment paper at the bottom.

Process the chocolate biscuits using a food processor or bash it with rolling pin.

Combine the biscuit crumbs, coconut, peanut butter and butter in a small bowl. Press the mixture into a base of the prepared springform pan . Chill in the fridge.


Chop cherries into small pieces
Combine the hot water and gelatin set aside.
Melt the chocolate in the microwave or double boiler.

In a large bowl beat the cream cheese using an electric mixer then add the sugar  until smooth. Occasionally stop the mixer to scrap down the side of the bowl. Add the melted chocolate, beat for about a minute and then add the cream and gelatin beat until well combined. Stir or fold in cherries and marshmallow.

Pour the mixture into the crumb crust tapping it gently.

 Optional step is  putting marshmallow on top of the cake pressing it lightly so half of the marshmallow is submerge into the cake filling. Cut the extra glace cherries in half and place it on top of the cheesecake pressing it lightly aswell.

Chill for about 3-4 hour or until set.

To finish off  I melted milk chocolate and drizzle it on top of the cheesecake.

I provided a video  just incase of confusion :D

Happy dessert making :D


Love,

Mysweetambitions