I’ve been away from baking & blogging for a while as I’m writing up my thesis for my Ph.D.
I'm not even halfway yet with my writing…
Writing up is such a long & boring process, sometimes I wish someone can write it up for me, which is totally impossible...
To break it from my boring writing, I thought I should update the blog & let you know that I haven’t abandoned this site.
Just that I can only focus at my thesis, it’s probably one of the most important piece of writing in my life.
I hope next time when I blog, I would already submit my thesis :)
Also a quick update of the recipe, I baked this for my niece’s 1st birthday in early February.
It’s gorgeous yet simple & easy to bake.
adapted from here (chinese)
45 g plain flour
20 g corn flour
Mix & sift.
15 g unsalted butter
30 g milk
Mix & melt over a pan of simmering water.
4 egg yolks (L)
10 g caster sugar
15 g honey
20 g yuzu marmalade
In a large bowl, mix all the ingredients.
Whisk over a pan of simmering water until thickened & pale.
Gently fold in the flours in 2 portions.
6 egg whites (L)
60 g caster sugar
pinch of salt
In a large mixing bowl, whisk egg whites with salt & sugar (added in 3 portions) to soft peaks.
Gently fold in the egg yolk batter in 2 portions.
Take a spatula & fold with butter milk, gently fold in the remaining.
Spread on the prepared tin & bake in a preheated oven at 170C for 15 min.
Remove from the oven, carefully remove the paper on the sides of the cakes & leave to cool.
100 g whipping cream
20 g caster sugar
1 tbsp yuzu marmalade (optional)
In a large mixing bowl, whisk the whipping cream with sugar & marmalade until stiff.
Once the cake is cool, place a piece of baking paper on top & turn the cake upside down, remove the baking paper that stuck on the cake.
Spread the whipped cream evenly, leaving a small gap around the edges.
Place the strawberries along one edge, roll the cake to cover the strawberries.
Decorate as you like or simply cut & serve.