Pastry Crea1.docx

Pastry Cream 375ml 94g 2pcs 34g 57g 8 ml

milk sugar whole egg cornstarch unsalted butter vanilla extract

Method: 1. BEAT egg yolks in medium bowl or glass measure; gradually STIR IN milk until blended. 2. MIX sugar, cornstarch and salt in large heavy saucepan. GRADUALLY stir in a small amount of milk mixture, making a smooth paste. Gradually stir in remaining milk mixture until blended. 3. COOK over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25 minutes. BOIL and stir 1 minute. REMOVE from heat immediately. 4. COOL quickly: Set pan in larger pan of ice water. STIR occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. PRESS piece of plastic wrap onto surface of pastry cream to prevent a “skin” from forming. REFRIGERATE until thoroughly chilled, at least 1 hour.

Chiffon Cake 

Butter, for coating the pan



1 cup cake flour, plus more for coating the pan

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1 teaspoon baking powder

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1/4 teaspoon fine salt

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1/4 cup vegetable oil

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2 tablespoons water

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1 teaspoon vanilla extract

3 large eggs, whites and yolks separated (see Game Plan note), at room temperature 



3/4 cup granulated sugar

Method: 1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. 2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat. 3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside. 4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan. 5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

Chocolate Cake



175g (6oz) margarine or softened butter

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175g (6oz) caster sugar

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3 large eggs

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150g (5oz) self-raising flour, sifted

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50g (1¾oz) of cocoa, sifted

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1tsp baking powder

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1tsp vanilla extract



Pinch of salt

Method: 1. Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin. 2. Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth. 3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. 4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. 5. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake.

Jam Roll

3 eggs 1

cup granulated sugar 1/3 cup water 1

teaspoon vanilla

¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt Powdered sugar About 2/3 cup jelly or jam Method: 1.Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening. 2. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners. 3. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 4.Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.