@ Sin Ming Cook House / Bakery / Whateva
What’s a boy to do when armed with a brand new KitchenAid Artisan V and my new cookbook by Elizabeth Falkner (New Additions to the Family)? Why cook of course! Pardon the pun!
Last weekend was a long weekend in Singapore to celebrate Vesak Day; the birthday of Buddha, so what better way to celebrate than by whipping up something from the afore mentioned cookbook. Flicking through the book there were so many recipes I wanted to sink my teeth into, one in particular: Tiramisushi caught my eye, mainly because Tiramisu was one of the real first dishes that I cooked all myself which I thought difficult.
This recipe is separated into 3 parts: The Chocolate Roulade roll itself, the Madeira Mascarpone Cheese filling and finally the Mocha dipping sauce. Don’t worry it’s not that difficult, really!
Cocoa Roulade Sponge Cake
- ½ cup (2 ½ oz) flour
- ¼ cup plus 1 Tablespoon (1 oz) cocoa powder
- ¼ teaspoon baking powder]
- 3 large eggs
- ½ cup ( 3 ½ oz) sugar
- pinch of salt
- 2 Tablespoons (1 oz ) butter, melted butter
- 1 Tablespoon water
- Confectioner's sugar for dusting
- To make the cocoa roulade, preheat oven to 350 degrees Fahrenheit.
- Grease a 9“x13” baking pan well and line bottom with parchment paper.
- Prepare two thin tea towels, sprinkled generously with confectioner’s sugar.
- Sift flour, cocoa powder, and baking powder into a bowl and set aside.
- Whisk eggs and sugar together in a metal bowl. Set over a pot of simmering water on the stove and heat for a few minutes, whisking constantly, until the mixture is thick and warm to the touch.
- Pour egg mixture into bowl of a stand mixer, add the salt, and whisk with the whip attachment on high speed for a few minutes until the mixture has cooled and tripled in volume.
- Remove bowl from mixture and fold in flour mixture with a rubber spatula, trying not to deflate the batter.
- Combine melted butter and water and add to the batter, folding in to combine.
- Pour batter into prepared pan and spread out evenly with an offset spatula.
- Bake for about 8 to 10 minutes, rotating halfway through. The center of the cake should bounce back when pressed with a fingertip.
- Remove from oven and immediately turn out onto a wire rack. Peel off the piece of parchment on the bottom of the cake.
- Cut the cake lengthwise down the middle so you have two long skinny rectangles.
- Transfer each piece to a tea towel. Roll cake into tea towel from the longest side.
- Let cool completely.
Madeira Mascarpone Filling
- 1 cup (8 oz) mascarpone cheese
- 1 Tablespoon confectioner's sugar, sifted
- 1 Tablespoon Madeira wine
- To make the filling, combine all the ingredients together in a bowl until evenly blended.
- Unroll cakes from towel and fill with cheese mixture.
- Re-roll cakes and refrigerate for at least one hour.
- Cut cakes into sushi-sized pieces and garnish with supremed orange sections or other.
- 3/4 cup unsweetened cocoa
- 1½ cups white sugar
- 1 ¼ cups water
- 1 ½ tsp. espresso powder or instant coffee granules
- 1 teaspoon vanilla extract
- In a medium saucepan over medium heat, combine cocoa, espresso powder, sugar and water.
- Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
And there you have it.. an enjoyable journey into the the deconstructed!
Bon Appétit – Sidney