Raspberry and white chocolate swiss roll

raspberry and white chocolate swiss roll1

While I was at spin class last week, the instructor played this song that is not on the usual playlist – “September” by Earth, Wind and Fire. It finally dawned on me that September is here.

I love September because it is my birthday month and also the birthday month of my dad, my mother-in-law, my cousins, and my close friends. Yes, I happen to know a lot of Virgos (and they are pretty perfect people in my books).

With all the birthdays in line, I have been baking a lot of chocolate cakes because it seems that Virgos are also chocolate lovers. The biggest one being my dad.

After the intense chocolate bout, all I want is something more delicate in flavour.  As I always have a special soft spot for swiss rolls, I decided to make one with raspberry and white chocolate (yes I know it is still chocolate, yet not quite at the same time).

While a raspberry and chantilly cream swiss roll would have been nice enough, I couldn’t shake off the idea of a white chocolate cream paired with fresh raspberries. I couldn’t be more glad that the idea stuck.

Because I felt like I struck gold with this particular swiss roll.  The result was definitely a whole level up from a more traditional raspberry and chantilly cream roll.

It looks and taste like a dream.  I wish I could explain that better but I don’t think I can without you having tried a slice of this.

You can have a large slice of it with a cup of tea and not feel that it is overly rich, overly indulgent or overly sweet. It ticks all the correct boxes of a lovely dessert in my books.

raspberry and white choc swiss roll3


I’ve used a souffle sponge, the same sponge that I made and wrote about in my passion fruit and blackberry swiss roll post. It works like a dream and if you have the fear of rolling up swiss rolls, you should definitely try this recipe out (see, no cracks!).

The crucial point of this recipe is in the sponge.  I can’t emphasize how important it is to use the recommended baking tray size. Not only would the baking time and temperature differ, the difference in thickness of the sponge may cause problems when you roll it up (proportions may not be correct etc.).

Apart from using the correct baking tray, make sure you bake the sponge immediately after you fold in the meringue to allow the sponge to achieve its maximum rise. Once you baked the perfect sponge, you should have no problems in rolling it up. Even if you don’t have the perfect looking roll, I can assure you that the taste would be well worth your effort.

Enjoy the rest of your September. I know I most definitely will.

At the same time, I am hoping that I can fast forward to the end of September because at that time I would not be making desserts but hopefully most definitely enjoying some lovely Parisian desserts, petit fours, and pastries..and ooh some buttery and flaky croissant. Why don’t you wake me up when September ends…

making a roux souffle swiss roll process

folding in the meringue


swiss roll2

Raspberry and white chocolate souffle swiss roll
Souffle swiss roll recipe adapted from Okashi by Keiko Ishida
Makes 1 souffle swiss roll

Group A:
1 whole egg
3 egg yolks
1 tsp vanilla extract

Group B:
35g unsalted butter
60g plain flour, sifted twice
60g whole milk

Group C:
3 egg whites
85g caster sugar

1. Preheat oven 180 degrees celcius. Line a 11″ square cake pan (28cm x 28cm) with baking parchment. If you do not have a pan this size, use a larger tray,and place some oven safe loaf pans to block out the area you do not want to use. Use an aluminum foil to keep to the two parts separated. It is important to bake the sponge cake in the correct size pan.

2. Whisk together group A ingredients and set aside.

3. Group b ingredients: Place unsalted butter in a small saucepan and heat gently until melted. Then add sifted flour to melted butter and use a wooden spoon or spatula to stir it until it is cooked through (just like a roux). It should come away from the sides of the pot and form a ‘dough’. Transfer the flour and butter mixture into a mixing bowl. Then add group A ingredients gradually, whisking to combine until you get smooth batter.

4. Next, add the milk, a little at a time, stir to incorporate.

5. Using a sieve, strain the above batter to remove any lumps, and set aside.

6. Prepare a meringue with Group C ingredients: Whisk egg whites in a grease-free bowl until soft peaks.Gradually add in the sugar and whisk at high speed until stiff peaks.

7. Add in a scoop of the meringue into the already strained batter and whisk. Then add in the remaining meringue in 2-3 additions and fold gently with a spatula until mixture is just incorporated.

8. Pour batter gently onto the prepared pan and spread evenly with a small palette knife. Bake for about 20 minutes until it springs back to touch. The top should be golden brown.

9. When the souffle sponge is out of the oven, cover the pan with cling wrap immediately. You want to cover it when it is still hot so the steam will keep the cake moist and pliable, making it easy to roll without cracking.

10. Allow the sponge to cool down entirely before assembling it.

White chocolate cream
Enough to fill one souffle swiss roll

80g white chocolate, chopped (I use Callebaut 28% white chocolate)
160ml whipping cream, whipped
1/2 vanilla bean, beans scrapped
1 tsp vanilla extract

1.Stir white chocolate over the top of a double boiler set over simmering water until melted and smooth. Remove from heat and allow to cool to room temperature.
2. In a separate bowl, place cream in a grease-free bowl. Cut the vanilla bean lengthwise and scrape seeds into cream. Add in vanilla extract. Whisk at high speed until firm peaks are form.
3. Whisk in about 1/3 of the whipped cream into the melted white chocolate (making sure chocolate is cool or it will melt the cream). Then fold in the cream gently in two additions. Use immediately or cling wrap it and chill it in the refrigerator until ready to use.

To assemble:

Slightly less than half of a punnet of fresh raspberries

1. Turn out the cooled sponge onto a new piece of baking parchment. Trim the sides with a small serrated knife to neaten it.

2. Spread the white chocolate cream onto the sponge as evenly as you can using a palette knife, leaving a margin along all four sides.

3. Slice the raspberries into halves but keep a few of them whole to decorate.

4. Sprinkle the halved raspberries all over the sponge. Gently roll up the sponge starting from the end nearest to you. You should try to roll it quite tightly to get a nice swirl when you cut it. Chill the swiss rolls slightly before you trim off the two ends to achieve a neat finish. Decorate it with piped white chocolate cream and whole raspberries.

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raspberry and white chocolate swiss roll

swiss roll rolling up

raspberry and white choc swiss roll 4

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Pantry staples: Caramelised onion jam

onion jam homemade

I don’t know about you but I love having a pantry of staples so that on lazy days when I don’t feel like cooking, I would pick out these “ready-made” items and literally throw together a meal in minutes.

There are countless ways of eating it. I love it on my cheeseboard, next to my bleu d’Auvergne cheese. I like adding it in my  grilled cheddar sandwich or in a burger right on top of the patty.

They make an incredible addition to my rice pilaf (which I cook far too often and I’m always looking for new ingredients to throw in it).  Occasionally, I love adding some caramelised onions to my salads together with some roasted butternut pumpkin and crumbled feta.

onion jam and goats cheese crostini



My favourite way of eating the caramelised onion jam is with some feta or goat’s cheese on top of a toasted baguette slice. It works well as a quick appetiser to put together or as a quick lunch.


I will share with you a few of my favourite pantry staples over the next few posts. Perhaps it will give you some inspiration for  your kitchen.

What is your favourite way of eating caramelised onions? Do share!


Homemade caramelised onion jam
Makes 1 jar (approximately 350g)

1-2 tbsp olive oil
6 medium red onions, thinly sliced
2 cloves garlic, chopped
1/4 tsp salt
1/4 cup brown sugar
1/2 glass of red wine
2 tbsp balsamic vinegar

1. Add oil to a frying pan and when the pan is hot enough, add in the chopped garlic and saute them. Add in the sliced onions and salt and sweat them at medium heat.
2. Turn the heat to low and allow the onions to slowly caramelize its own sugar, giving the onions a stir occasionally. The onions should be soft, brown, and almost sticky. This takes about 30 minutes.
3. Turn up the heat and add in the brown sugar, balsamic vinegar and red wine for a few minutes until the onion mixture is bubbling furiously. This is to cook the red wine away.
4. Turn the heat back down and continue to cook the onions until they are sticky, glazed and the juice is thick and syrupy. Should take about 10-15 minutes more.
5. Allow the onions to cool slightly before filling a sterilized jam jar and sealing it tight. Keeps in the fridge for about 2-3 weeks.


cooking onions 1

cooking onions

Onion jam crostini

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Vanilla cupcakes with white chocolate cream cheese and mascarpone frosting

vanilla cupcakes with white chocolate frosting


Christmas arrived early this year along with these cupcakes.

Don’t you think they look festive with its contrasting soft cream and ruby red colour?

Its flavour is redolent of everything that is Christmas; you can taste Christmas in a single bite. White chocolate…red currants…and cake!

I stumbled upon some fresh red currants at the supermarket and I just bought them feeling excited yet not knowing what I would do with them.

Since I always associated white chocolate with red currants, I decided to go with these cupcakes. I like the extreme tartness of red currants (yes, I have an unusually high tolerance for all things sour) but others might not think so. The sweetness of the white chocolate balance off the sourness of the red currants.

I always believe in using quality chocolate especially when you are making a simple chocolate dessert – like a chocolate cake or chocolate mousse. There is no place where bad chocolate can hide. I think this is even more so in the case of white chocolate.

I know some people would say that they don’t like white chocolate because it is too sweet. It is true even for myself; white chocolate would not be my first choice if you ask me to pick a chocolate.

Nevertheless, I find that it works beautifully in baking like in this cream cheese and mascarpone frosting or a white chocolate ganache with raspberries.

While white chocolate does not have cacao mass like milk or dark chocolate,  it is made with cocoa butter (a derivative from making cocoa powder)  which makes it extremely creamy and melt in the mouth. A good white chocolate should contain a good amount of cocoa butter without addition of other fats like palm oil. I like to use Valrhona Ivoire which contains 35% of cocoa butter.

Now for these cupcakes, I use Magnolia bakery’s vanilla cupcake recipe but adapted it slightly. I have added the scrapped seeds from half a vanilla bean for that extra bit of luscious vanilla.

Now, if are wishing and hoping for Christmas to come a tad sooner, why not make a batch of these cupcakes? You can have your little own Christmas in September…


vanilla cupacakes with white chocolate cream cheese and mascarpone frosting 3


Recipe: Vanilla cupcakes with white chocolate cream cheese and mascarpone frosting
Makes 12 regular cupcakes
Adapted from Magnolia Bakery cupcakes

110g unsalted butter, cubed, at room temperature
170g caster sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 vanilla bean, seeds scrapped (optional)
118ml full cream milk
155g all-purpose flour
1 and 1/4 tsp baking powder
1/8 tsp salt
1/4 tsp baking soda


1. Preheat the oven to 170 degrees celcius and line a muffin tin with cupcake liners.

2. Start by creaming the butter with a paddle attachment at medium speed until smooth. Add in the caster sugar and beat until fluffy, about 3-4 minutes.

3. Add in the eggs, one at a time, as well as the vanilla extract, beating well after each addition. Add in the scrapped vanilla bean seeds, if using.

4. Add in the dry ingredients in 3 additions, alternating with the milk. Start and end with the dry ingredients. With each addition, beat at low speed until the ingredients are incorporated. Do not overbeat. Scrape down the batter in the bowl every once in a while to make sure that the ingredients are well-combined.

5. Spoon the batter into the cupcake liners filling them about 2/3 full.

6. Bake for approximately 20 minutes in a 170 degrees celcius oven. The cupcakes should be golden brown and it should spring back to touch, or until a cake tester inserted into the cupcake comes out clean.

7. Allow the  cupcakes to cool in the tins for 10-15 minutes before removing them onto a cooling rack. Allow the cupcakes to cool completely before frosting them.

White chocolate cream cheese and mascarpone frosting
Enough to frost 12 cupcakes

125g cream cheese, room temperature
50g mascarpone cheese, room temperature
90g unsalted butter, room temperature, cubed
40g icing/confectioner’s sugar
1 tsp vanilla extract
65g white chocolate, chopped (I use valrhona Ivoire 35% white chocolate)

1. To make the frosting, begin by melting the white chocolate. You can do this over a bain marie (over a pot of simmering water) or in the microwave. If you are using the microwave, please be very careful. Do this  in 5-10 second intervals, stirring after every interval until it has melted. Be careful not to overheat it as it will become grainy and unusable. White chocolate burns quickly than milk or dark chocolate!

2. Beat the cream cheese with a paddle attachment until soft and creamy on medium speed. Then add in the mascarpone cheese and butter and cream till well-incoporated.

3. Add in the sifted confectioner’s sugar and vanilla extract and beat at low speed until combined.

4. Add in the melted white chocolate, slightly cooled and mix until well-combined.

5. Fill the frosting in a piping bag with a piping tip (I used a closed star tip and wilton 1M) to pipe my cupcakes.  Top the cupcakes with a stalk of red currants.

*Storage: Keep these cupcakes in the refrigerator once they are frosted. Bring them to room temperature before serving. They can be kept for a few days but of course, they taste the best once they are made.

vanilla cupacakes with white chocolate cream cheese and mascarpone frosting 2

vanilla cupacakes with white chocolate cream cheese and mascarpone frosting 1

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Cherry pecan friands

cherry pecan friand

I love receiving parcels in the mail. It makes me happy to unwrap brown boxes big or small, tearing away the brown paper packaging to unwrap the surprise inside. Of course, not all parcels are created the same – some are my (guilty) online purchases but nonetheless, they are fun to unwrap and to physically hold.

Sometimes, I would even rip open my sister’s parcels (with her permission, of course) because I  like the feeling of unwrapping new things.

Recently, I unwrapped a loosely wrapped brown packaging tied up with strings to these two wooden plates. I love them right from that instant.

The other moment was when I opened one in a medium sized pure white box that unveiled a cherry red beauty.  That box contained my early birthday present from J and let’s just say that it made me very happy.


When I want to make someone’s day, I usually do it in the form of food gifts. I made these cherry pecan friands and packed them neatly in a box for my sister and secretly stashed it into her lunch bag.

It probably is not quite the same as opening a brown box to a set of earrings or a new blouse, but I know that it made her day when she found these friands at work the next day.

These friands are one of my favourite things to bake especially on lazy and rainy days. They don’t take too much time and effort at all and everyone can make these without any specialty equipment (see my tip on pitting cherries with a pastry piping nozzle).

I used fresh cherries that are still in season, dried sour cherries and pecan nuts from Michigan that was bought for me. Instead of using my usual ground almonds in these friands, I used hazelnut meal this time.  You can easily interchange the nut flour used for friands to complement that fruit/topping that you are adding to them.

These cherry and pecan friands are really delicious to munch on, warm or not. Would you be happily surprised to open a box containing these friands?

cherry pecan friands baked

Recipe: Cherry and pecan friands (financiers)
Makes 12 rectangular ones (the ones I make are rather big)

Friands/financiers are mini French cakes. The original flavour of friands is nutty from the buerre noisette. I used fresh cherries, dried sour cherries and pecans for these but feel free to substitute other stone fruits, dried fruits or nuts. Otherwise, they make really lovely afternoon tea cakes even when they are plain.

230g egg whites, room temperature
260g caster sugar
110g all-purpose flour
170g ground hazelnut/hazenut meal
160g unsalted butter, cubed
pinch of salt
12 fresh cherries, pits removed*
12 dried sour cherries
12 whole pecans, lightly toasted

1. Prepare beurre noisette: Place the cubed butter and dried lavender into a small pot. Place on a stove with medium fire. Heat the butter and swirl the pot occasionally. The butter will start to melt before the the milk solids (white) start browning. The butter will have a golden brown colour. Set aside to cool, allowing the lavender flavour to infuse while you prepare your other ingredients.

2. In a bowl, place sugar, flour and ground almond, salt together. Whisk the dry ingredients a little. Add in the beurre noisette (including the brown sediments and dried lavender).

3. Add in the egg whites slowly while whisking till incorporated. You do not need to create too much volume in the egg whites. \

4.  Spoon the batter into your moulds (I used rectangular silicon moulds), if you are using aluminium moulds, do grease your moulds with melted butter to ensure that the friands do not stick after baking. Add in a cherry, a sour cherry and a pecan to each of the friands. Bake in a preheated 190 degrees celcius oven and bake for 15- 18 minutes (depending on the size of the friands), or until golden-brown and it springs back slightly to touch.

5. Allow them to cool to room temperature before serving. You can dust them with some icing sugar if you are serving them to friends for tea!

*Tip for removing the pits of cherries: Remove the cherry stalk. Then use a plain piping nozzle ( I used size no 10) to pressed down the center of the cherry and push the pip through. No need to buy a cherry pitter!

cherry pecan friand 3

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Blueberry almond crumble cake

Blueberry crumble cake


The weather here has been a little erratic – raining one moment and sunny the next. It is hard to make any concrete outdoor plans without preparing for possible disappointment.

On the day when J and I were going for an outdoor film festival, we were half-prepared to just can the whole thing if the weather doesn’t cooperate. Thankfully, that evening was enjoyably windy unlike many other evenings, and with a stoke of luck, not a single raindrop throughout the night.

The film we watched was “A touch of sin” by Chinese director Jia Zhangke. This film weaves together parallel stories of four characters in contemporary China; it won the best screenplay at last year’s Cannes Film Festival. The film was pretty good though the themes were a little dark and disturbing. A little weird to be munching on our little picnic (food, dessert and beer) with so much violence on the screen.


I have been baking a lot with berries in recent days as you can probably see. The bounty of summer berries seem here to stay for a little while more and it is time to make full use of it.

This blueberry crumble cake is a dead-easy cake to throw together and still rewarding enough for a lazy afternoon (picnic) snack or a sweet Saturday breakfast.

It was both my afternoon snack as well as breakfast the next morning and I can’t complain (not one bit).

The almond meal not only lends the cake a wonderful almond flavour, it keeps the cake extremely moist which makes it a forgiving cake to bake (even if you over-bake it slightly, it would still be moist). It is J’s favourite kind of cake. He generally loves all cake with almond/hazelnut meal in them.

I added a crumble on top of the cake which makes the almond cake a little more of a delight to eat with its nice and sweet crumbly bits. You can always choose to skip making the crumble topping but believe me, it doesn’t take too much effort for that satisfying crumb.

I hope there is better weather where you are for some outdoor picnic fun and food.


blueberry cumble cake slice


Blueberry almond crumble cake
Makes a 9 inch round spring-form cake

This is a lovely cake to have for an afternoon tea. You can replace the blueberries with other types of berries like  raspberries, blackberries. Strawberries may give out more liquid and make the batter a little wetter. If using frozen berries, use them straight out of the freezer. Do not thaw the berries before using.


For the almond cake:
140g unsalted butter, cubed
70g brown sugar
70g granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract (optional)
140g ground almond
140g all-purpose flour
1 tsp baking powder
1/4 tsp salt
240g fresh blueberries

For the crumble:
90g unsalted butter, cubed
90g all-purpose flour
90g granulated sugar (you can also use half brown sugar and half granulated sugar)
2 tbsp rolled oats (optional)


1. Preheat the oven to 180 degrees Celsius. Line a 9 inch spring-form cake tin with parchment paper and grease the sides of the tin.

2. Prepare the crumble first: Mix flour and sugar together. Then add in butter cubes and using your fingertips, rub in the butter into the dry ingredients until you get a coarse breadcrumb like texture. It is okay if there are few bigger lumps through the crumble mixture. Add in rolled oats, if using, and mix through. Keep this in the fridge to chill down while you prepare the cake.

3. Cream the butter and both types of sugar together until light and fluffy. Add in the eggs, one at a time, mixing well before adding the next. Add in the vanilla and almond extract.

4. Sift flour, baking powder, salt and almond meal into the mixture in one or two additions and mix until well-incorporated. Stir in the blueberries into the cake batter. The cake batter is pretty thick but that is the way it should be.

5. Transfer the cake batter into the cake tin. Use the back of your spatula to level the top to make sure the cake surface is even. Using your fingertips, break up the crumble into clumps all over the cake. Bake at 180 degrees for about 1 hr to 1 hr 10 minutes or until a cake skewer comes out clean. The cake should look golden brown.

6. Transfer the cake onto a wire rack and allow it to cool in its tin for about 10 minutes before removing it from the tin. Serve with a dusting of icing sugar and a side of crème fraîche. The cake taste best when it is still warm though it is still very good at room temperature.

bluberry crumble cake 2 blueberry crumble cake 2

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