The next pink thing.
It thrills me to blog about another pinkie idea... Raspberry pink is perfect in giving desserts that rightful touch i lust after. When raspberry meets rose, the word is alluring.
What i tried
this time sometime back was a Japanese souffle cake recipe which destines at a dulcet soft sponge with the shade of pale cream. A fraction like towel rolls; 5 times more refined than generic spongecakes. I'm glad my attempt pulled through.
Once the oven tinked i cautiously removed the cake to prevent overbrowning (color is crucial for this)... But not all blunders were evaded- i realized i had no buttercream on hand! So with limited time to marshal a rollup before my cake stiffens, i grabbed a pot of mascarpone cheese from the refrigerator and lashed up a simple spread. Whipped it icing light and trickled some sensual rosewater to scent...voila!
I'm sharing the recipe for the souffle sponge roll. Fillings are self-explorable from flavored buttercreams to creme Chantilly; or even a frantic whip-up like mine would work fine. Basic swissroll techniques still apply. (Pardon my lousy rolling skills cos i'm no swissroll expert)
Biscuit Roulé type Soufflé
makes 1 regular roll
190g egg yolks
50g caster sugar
230g egg whites
100g cake flour
55g fresh milk
In a mixing bowl, beat egg yolks with sugar and vanilla essence until thick & creamy.
In another bowl whip the egg whites until stiff peaks form, adding sugar in 3 additions. Fold a third of the whipped whites into the egg yolk mixture. Sift in the cake flour and incorporate well. Fold in all remaining whites and mix well with a spatula.
Place the butter and milk into a microwaveable bowl and microwave until both melts (approximately 70C). Gradually pour it into the egg mixture and fold into a smooth, glossy batter.
Tip the batter into a lined and greased rectangular pan, then even the surface with a scraper. Bake at 180C for 15 minutes or until cake has set & resistive to touch. Immediately remove from oven & lightly knock tray on a work surface to release any trapped air. Unmould the cake while it is warm but spread your desired fillings after slight cooling (but still pliable).
Raspberries, rose & mascarpone.. this ain't solely about the color anymore. It's feminine fragrance seduces. And beware, i may just pounce in with another heavily-pinked entry lol.
the girl loving her raspberries always.