Mocca Nougat Roll / Cake

03.06.2017 - Has anyone heard of Mocca Nougat Cake? A year ago, Indonesia igers went viral with this cake and so am I was so curious what was special about this cake that everyone wants to bake! Finally down to a year now, I manage to bake one to try myself.

Now why do you think it took me so long to bake this cake? It is because when this cake goes top of the world, not much people are kind enough to share the recipe, as a year goes by, i finally saw people posting it! im glad, since i have been searching up and down for the 1st baker recipe, i finally get it from instagram.  I did alot of comparison though from recipe to recipe.  But i will try the original recipe 1st then will go to a larger cake.

Today i am baking Mocca Nougat Roll.  Its small and easy!!   I know why people love about this cake! It is extremely aromatic! If you love coffee mocha. this is the right cake for you! The whole cake coated with crunchy sugary peanut, that is the famous part of the cake the "Nougat" It was the crunchy sugary peanut.  When mocha mix with crunchy peanuts! you know how good it taste! Its delicious!

When this cake was done, I do not know why the sponge cake wasnt as light as it suppose to be, indeed looking for a lighter sponge cake texture for this cake though....will try another recipe when time to come. However, it was delicious too, I personally love the nougats thats what they called it and the coffee mocha SMBC, i found this paste is the best among all paste!! that coffee mocha aroma just takes my breath away!! it smells good and taste so delicious!!

Look at those nougats ( crunchy sugar peanuts ), they are so yummy!

MOCCA NOUGAT ROLL / CAKE
INGREDIENTS:-
4 egg yolks
2 egg whites
60g sugar ( original 65g )
75g melted butter
50g cake flour
8g corn flour
8g milk powder
1tsp "MAGLAM" coffee mocha paste

* Line 20x20 square pan with grease paper set aside.
* Beat egg yolks and sugar till ribbon stage add in mocha paste.
* Sift in cake flour, corn flour and milk powder fold gently with a spatula ( Do not over mix ) and mix melted butter with a spatula until well combined.
* Preheated oven at 180c, bake for 20-25 mins center oven.
* When its done, removing cake from oven, wait for few minutes, removed cake from pan and carefully remove the baking sheet and roll up the while its still warm. skin side up. Let it cool on the rack.
* When it is cool, unfold cake and fill SMBC sprinkle some nougats and gently roll it back, keep in fridge and let it chill.
* Remove cake from fridge on pan/cake plate, coat cake with buttercream and finish with nougats coating all over cake.

* Served chilled or room temperature. 

Yummy!!!

This is the paste i used, so good!!

FOR NOUGAT / PEANUT CRUNCH 
INGREDIENTS:-
100g caster sugar
150g peanuts ( with / without skin )

*Roast peanuts with wok, stir fried until fragrance. set aside. ( if you used peanut with skin, pls removed skin )
* Heat clean wok, add in sugar, do not stir. let it caramelize to brown color, off fire, fold in peanuts, mix well with a wooden spoon and transfer sugar peanuts on a baking pan that has lightly grease.
* Spread sugar peanuts, let it cool, harden.
* On a baking pan, use a mortar to crush the sugar peanuts. I prefer to have some good bites of the peanuts, so i do not crush it so fine.
* Keep in a zipper bag.

BUTTER CREAM RECIPE 
( I don't used this butter cream recipe, i used SMBC for this cake )

125g Butter
70g sweeten condensed milk
1/2tsp mocca paste

* Beat butter until double volume, add in sweeten condensed milk and mocca paste, beat until all combine.


SWISS MERINGUE BUTTER CREAM RECIPE ( SMBC ) 
150g cold butter
2 egg whites
60g sugar
1/2tsp "MAGLAM" coffee mocca paste

* Double boil egg whites and sugar, whisk till sugar melt, removed egg whites, beat on high speed until peak and add cold butter, keep beating until it has become smooth cream, add in mocca paste mix well.

Yam Swiss Roll

21.05.2017 - Purple Purple Purple..... love purple. I have got this lovely Taro Paste which i just bought and how i love the fragrance that makes me think of something to bake and so i thought of making a simple Swiss Roll.  The sponge cake so soft and fluffy! it was a success creation! The only thing i wasn't really like about is my sugar measurement not to my liking, it was too sweet for me, to those who love sweet, i think that sweetness level wouldn't be a problem, but for me i will definitely reduce sugar the next time, i will go for 35-40g :)  

Back to the paste issue......I seriously like this brand "MAGLAM" very much, it is so thick, concentrate and the fragrance is so nature and strong.  If you ever find this brand the nearest to you, get all of these flavours to stock for future use.  So far its the best paste i have ever discovered.  I've got Coffee Mocha, Chocolate, Pandan Wangi and the latest addition is the Taro/Yam flavour.... *hahaa... < *L*>  You can use this in any pastry making like bread, cake, ice cream, kueh, frosting, crepes, waffles, pancakes etc....etc Its very useful indeed.

Little bit about my baking pan, I have a small oven, so my oven can only fit in 11" x 8.5".  As you can see my Swiss Roll does look smaller, thicker, not so much rolls..  If you have a bigger oven, you can used a pan size 11" x 14" and the swiss roll will definitely looks better, thinner and could make more rolls with it. :)

Anyway, I hope all of you will try out my recipe! Good Luck and Happy Baking!!

YAM SWISS ROLL
4 medium egg yolks
60g caster sugar ( separates sugar into half for egg whites )
33g oil
40ml fresh milk
1tbsp Taro/Yam Paste ( could add more for darker color and stronger flavour )
Purple Coloring ( optional )
67g All Purpose Flour ( sifted ) ( if you use cake flour, you can skip BP )
1/2tsp Baking Powder

4 medium egg yolks
1/4tsp Cream of Tartar
half sugar from 60g above

SWISS ROLL FILLING
3/4 cup Whipping Cream ( May use 1 cup for bigger swiss roll and add in some cooked yam cubes )
* Whipped cream to stiff peak, set in the fridge for filling and decoration.

DECORATION ( you can decorate your own desire )
Pipping Gel
Strawberries
* I use store bought clear pipping gel, added few drops of purple food coloring.  You can add any color of your desire. If you do not have pipping gel available the nearest to you.  Here is the link how to make piping gel your own as easy as 123 :)

Method:-
* Grease and line a rectangle 11" x 8.9" pan, set aside.
* Beat white and sugar til stiff peak and set aside for later use.
* Beat egg yolks and sugar till light to double volume,  sift in ( flour+BP) with a hand whisk slowly ( Do not over mix ) and mix ( oil, milk and paste ) with a balloon whisk slowly until well combined.
* Mix in meringue into 3 batches, 1st fold in 1/3 portion with hand whisk until all combine, 2nd fold in 1/3 portion mix gently and is ok if u see some meringue not totally mix through but continue add in the last remaining portion, fold with a spatula gently until all combine.
* Preheated oven at 180c, bake for 25 mins center oven.
* When its done, removing cake from oven, wait for few minutes, removed cake from pan and carefully remove the baking sheet and roll up the while its still warm. skin side up. Let it cool on the rack.
* When it is cool, unfold the cake and fill in whipped cream and gently roll it back, keep in fridge and let it chill at least 2 hours before serve.

My morning Breakfast :) with extra strawberries to balance out the sweetness... hahaha..

Girrafe Nutella Chocolate Swiss Roll

To chocolate swiss roll cake lovers, this is a must try, full of chocolaty goodness!

Ingredients
Egg Yolk Batter:-
3 egg yolks
15g sugar
60ml water
40ml corn oil/vegetable oil
72g plain flour
½ tsp vanilla essence
8g cocoa powder

Pattern Batter:
1 egg white ( egg whites beat together with 3 egg whites but scoop 20g of egg white meringue to add here for pattern )
2 tsp sugar
1 tsp plain flour
2 tbsp of egg yolk batter

Egg White Batter:
3 egg whites
50 g sugar
¼ tsp cream of tartar

Cream - Nutella Chocolate spread

Method:

1. Take a grease-proof paper and trace out the giraffe pattern.

2. Prepare a pan and place the paper with the pattern.

3. Preheat the oven to approximately 180c.

4. Take the egg yolks, sugar, oil, milk and vanilla essence and mix until combined.

5. Put in the flour until everything is smooth and well combined.

6. Remove 2 tbsp. of the batter and mix in 1 tbsp. top flour for the pattern batter. To the remaining batter add cocoa powder and set aside.

7. Beat the egg white with 2 tsp sugar till stiff peak, add and mix with the pattern batter till combined.

8. Trace the pattern on the pan and pipe the plain batter, after that bake for 1 minute and take outside the oven ( i preheat oven 180c bake during preheat ). The meringue should be prepared meanwhile and beat till stiff peak.

9. In a few batches gently fold the egg yolk batter; afterwards in the pan you should pour the cocoa batter, smooth the surface.

9. Put the pan ( i used flat pan 11"x8.5") into the oven for 15 minutes ( i bake at 25mins ). To know if it is done, gently press finger on the top of the cake, and if it springs back, it’s done, and an inserted toothpick should come out clean.

10. Immediately remove the cake from the pan and let it cool.

11. After cooling, remove the paper and let it cool completely.

12. Put any kind of filling you like, and roll up. After that you should leave it in the fridge for at least ½ an hour.

Happy Baking

Yummy! 

Durian Swiss Roll

13.06.2014 - Nongsa Batam.  Durian is my favourite fruit!! i am dying of making durian swiss roll. Finally get some durian and make myself one!! It was heavenly!! As i expected, it was so good, soft and delicious!! Durians in the air!! Yummm....

Durian Filling
197g Durian flesh ( if you love to add more is up to your desire )
1 cup whipping cream
2tbsp confectioner's sugar ( your desire to add more or less or omit )

* shieve durian flesh in to paste.  Whip up 1 cup of whipping cream and confectioner's sugar mixed in smooth durian paste and mixed well.  Keep in side the fridge.

Sponge Cake Ingredients:
3 eggs ( large )
1/3 cup or 65g sugar
80g cake flour 2/3 cup
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Method:
Sift cake flour and baking powder, set aside.

Line grease paper on 8.5" x 11" rectangle baking pan. Pre-heat oven to 180c.

With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the batter should leave a ribbon-like texture when the beater is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.

Add sifted cake flour into the batter in 3 separate addition. With each addition, use a spatula, gently fold in the flour until well blended. Take care not to deflate the batter.

Add the melted butter and vanilla extract, fold with spatula until well blended.

Pour the batter into baking tray. Spread and smooth out the batter evenly.

Bake in middle rack for 25-30 mins*, until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

Remove tray from oven. Remove sponge layer from tray (with parchment paper still in tack), place a new parchment paper on top of the sponge cake and turnover, roll up immediately while the cake is still warm.  and leave it set to cool.

Remove the parchment paper, and turn the sponge layer with the 'skin' side down on a sheet of clean parchment paper. Spread the durian filling and roll up the sponge layer. Let it set in the fridge for another 1 hour before served.


NOTE:
*Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling.
** The reason for doing so is to keep the sponge layer moist for easy rolling.

Strawberry Swiss Roll

21.11.2013 - Batam.  I have plenty of strawberries, so i decided to make strawberry swiss roll, its simple and easy.  I use whole strawberry in the filling with whipping cream.  i want the whole strawberry effect when cut. You can also cut strawberry into little cubes.

My first and 2nd attempt of baking swiss roll has been easy and either this one.  I have no problem at all with the cake baking part.  The only thing is that i don't have parchment paper to do the rolling in an appropriate way.  So whoever out there has the same problem and now reading this blog, you are not along! :) hehe.. But don't worry.  I have found a way! I have did my job! my experiment with the 1st and 2nd attempt of using aluminium foil and failed to keep the beautiful brown skin on the cake.

On my 3rd attempt, this time I managed to keep the skin on the cake!! Yeah!! When the cake was out from the oven, immediately line cling wrap on the skin side, then follow with aluminium foil.  As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake.  So far so good. My beautiful lovely brown skin nicely stick on the cake! im so happy!

Ingredients:
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Filling:-
Chocolate Whipping Cream for filling - 1 cup whipping cream, 2tbsp confectioner's sugar, Beat till stiff peak.
Fresh Strawberries


Method:
Melt butter set aside and  in a clean bowl, sift flour & baking powder set aside.

Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. I used kitchen towel as i do not have parchment paper, absolutely no problem with my cake and the baking process.

With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.

Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.

Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.

Bake in the middle rack/ center rack, for 25 mins till golden brown  (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)

Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.
Remove tray from oven. Give a few tap again on the table.  Sponge cake should be easily removed from the tray from the tin.

As i dont have parchment paper ( to prevent the beautiful brown skin from removing ) Skin side up, place a cling wrap on top and follow by an aluminium foil on top.  Get a flat plate to turn the cake skin side down.  and remove the paper on the cake.  Let it cool for 30mins.

cutting slits along the length of the sponge layer will help to prevent cracks when rolling.  Spread a layer of whipping cream on the cake and line strawberries just about the edge, hold firmly and roll up. Place the rolled cake seam side down.

Refrigerate for an hour and served chill.

 When the cake was out from the oven, immediately line cling wrap on the skin side

then follow with aluminium foil.  As cling wrap is very soft, so i used aluminium foil as a supporting material to roll up the cake.

 Turn the cake skin side down, remove paper

After paper remove, the cake will remain this position to cool for 30mins

Clean and cut strawberries and beat whipping cream till peak, set aside

After 30 mins cooling, apply whipping cream on top 

Line the strawberries almost near to the edge

Gently roll up with the support of aluminium foil

Foil the aluminium on the cake and let it set in the refrigerator for few hours

After few hours, cling wrap can be removed, remove it slowly so as it won't damage the brown skin and it is ready to cut and eat! 

Strawberry Jam Swiss Roll

09.11.2013 - Batam.  This is exactly the same case ( beautiful brown skin stick to foil ) as i mentioned on my other swiss roll recipe http://amirahwaznahku.blogspot.com/2013/11/swiss-roll-recipe.html because i made it on the same day without parchment paper.

Ingredients:
3 eggs, @ room temperature
65g / 1/3cup granulated sugar
80g / 2/3 cup all purpose flour / cake flour
20g unsalted butter, melted
2~3 drops vanilla extract
1tsp baking powder

Filling:-
Strawberry Jam


Method:
Melt butter, sift flour/ cake flour and set aside.

Line a 22 x 22cm tray with parchment paper, set aside. Pre-heat oven to 180c. ( I used kitchen towel as i run out of parchment paper )

Pre-heat oven 200c.

With hand mixer, whisk eggs and sugar on high speed until batter double volume in ribbon stage (the batter should leave a ribbon-like texture when the beater is lifted up). In low speed whisk for a min to reduce big air bubbles in the batter.

Add in sifted flour into batter in 3 batch. with a spatula, gently fold in the flour mix well and lastly add the melted butter and vanilla extract, fold in with spatula until well combined.

Transfer batter into the tray. Spread and smooth batter and tap a few times to release air bubbles.

Bake on the middle of the rack for 20-25 mins (Do not over bake the sponge layer, otherwise it will turn dry and may crack upon rolling)
  Bake until the surface turns golden browned or until a skewer inserted in the centre comes out clean.

Remove tray from oven. Give a few tap again on the table.  Sponge cake should be easily removed from the tray from the tin.  With a clean new parchment paper ( i used aluminium foil as i run out of parchment paper but please do not use aluminium foil because beautiful brown skin layer stick on the foil.  Use only parchment paper to do the rolling step unless emergency like me :)  anyway, place the paper on top of the cake and turn the cake skin side down. remove the bottom parchment paper from the cake and let it set.

I cut slits along the length of the sponge layer will help to prevent cracks when rolling.  Spread Strawberry Jam and roll up the sponge layer by lifting it up with the parchment paper. Place the rolled cake seam side down.

Refrigerate for 1 hours before served.