Monday, 5 May 2014

Fish floss swiss roll

Recipe is very simple:
9x9 square cake tin lined with baking paper.
Preheat oven 180c.

2 eggs
40g sugar
45g self raising flour
25g oil

Whisk eggs and sugar until ribbon stage.
Fold in flour.
Fold in oil.
Pour into tin and bake for 15 minutes.
Take out and cool on a wire rack for 5mins.
Turn over onto a clean baking paper and peel off the used baking paper.
Wait to cool.
Turn over again and spread with thin layer of mayonnaise & sprinkle over fish or meat floss generously.
Roll it up using the clean baking paper and hold in place wrapped up for 10 minutes before serving.

 This is really quick to make, took me 30 minutes and its soft and fluffy, best of all the flavours are amazing.  It's sweet, savoury and a mild tang from the mayonnasie.

Strawberry Mousse cake

Simple and elegant, strawberry mousse cake with a chocolate sponge and strawberry gelée.
This is a 9 inch cake using a spring form tin, line the bottom of the cake tin with baking paper.
Biscuit base:
150g digestive biscuits
75g melted butter
Crush biscuits and add melted butter to form your biscuit base. Chill for 30 mintues.
Recipe for the Strawberry mousse:
300g strawberries
50g caster sugar
300ml whipped cream
4 tbsp icing sugar
16g gelatine
60g water

Puree the berries with sugar and set aside.
Soak gelatine in water for 5 minutes and dissolve to liquid.
Whisk cream and add icing sugar.
Add the gelatine into the fruit puree and whisk to combine, add this into the cream and fold to combine.
Strawberry gelée:
 (set using a 7 inch seamless round cake tin)

50g strawberries
50g raspberries
50g caster sugar
(or less sugar depending how sweet your berries are)
1. tsp gelatine
1 tbsp of water to dissolve

Line cling film inside the cake tin.
Soak gelatine with water for 5 minutes and dissolve into liquid.
Puree the berries with sugar and add gelatine.
Pour into the tin and chill in fridge to set.

Chocolate sponge:
  1 egg
20g caster sugar
20g self raising flour
5g cocoa powder
10g oil

Whisk egg and sugar until ribbom stage.
Sift flour and cocoa powder together and fold into the egg batter.
Add oil and fold well to combine.
Pour into a 7 inch round cake tin with bottom lined, bake in a preheated oven at 180c for 8 minutes.

To assemble refer to this link or see below.

And whisk 200ml of cream with icing sugar to taste to cover the cake and decorate with strawberries and chopped pistachio nuts.
Pipe with cream small dots around the cake.

Strawberry & Raspberry mousse entremets

This recipe is for a 6 inch square cake tin. You will need to use this cake for 3 seperate stages in making this cake.