Je Mange. Donc, Je Suis.

Wednesday 27 November 2013

Chocolate Roulade with Vienna Cream

Praise emancipation
Praise divine revelation
Praise soul's coronation
Praise joyous elation
Praise the pride of a nation
This symbol of adoration
who brought poetic inspiration
To this house of intoxication...
Authors and scriptwriters know how to build stories...
What starts off slowly soon moves up a gear with the second act and by the third act...
A good storyteller will have readers and audiences on the edge of their seats with anticipation... 
Similarly, November might probably begin slowly but as days have passed, we're likely to become increasingly aware of how things are escalating, especially political movements against elective dictatorship in my country...In the same way, stories end happily ever after or with central characters riding confidently and calmly into the sunset, so too do ours...Well, like I said earlier... time flies like the wink of an eye... December is just around the corner, my most favourite month of the year! Bye-bye November...till we meet again. :) 

Wishing you a beautiful 
May your day be filled with smiles,
love, and the joy of family, and friends...
3 eggs (large)
1 teaspoon vanilla essence
100 g caster sugar
20 g flour
10 g cornflour
30 g pure cocoa powder
a pinch of salt 

Preheat oven to moderately hot 200°C. Line a 22 x 33 cm base tin with grease-proof paper. 
To make the roll:
  • Using electric beater, beat egg yolks, 50 g sugar and vanilla essence in small mixing bowl over hot water, until thick and pale.
  • In another bowl, also over hot water, beat the egg whites and salt, until stiff peak form. Beat in the remaining sugar until they become glossy meringue;
  • Sift the flour, cornflour and cocoa powder onto grease-proof paper. Fold in rapidly half of the flour to the yolk mixture, then half of the whites, using a wooden spoon. Repeat with the rest of the flour as well as the whites until just combined.
  • Spread mixture evenly into prepared tin; smooth surface. Bake for 8-10 minutes.
  • Turn the cake out onto a dry, clean tea-towel covered with grease-proof paper that has been sprinkled with the extra sugar. Then using the tea-towel as a guide, carefully roll cake up with the paper; leave for 5 minutes or until cool. 
  • Unroll cake, discard paper. Spread with cream; re-roll. Trim ends with knife; decorate as desire.
For Vienna Cream 
100 g unsalted butter
20 g salted butter
125 g icing sugar, sifted
2 tablespoons milk or whipping cream
1/2 teaspoon coffee powder dissolved in 1/2 tablespoon water
(or 1/4 shot espresso)
  • Beat the butter with electric beaters in a small bowl until light and fluffy. Add sifted icing sugar, beating until the mixture is smooth. Add coffee liquid and cream/milk and continue beating for 2-3 minutes.


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