Black Forest Swiss Roll

I like to try to get creative in my kitchen.  I love to bake for my family.  It helps that my family loves to eat.

I like to bake every weekend trying new recipes and new ingredients. I am fortunate at times when I get approached to try new products.  Sometimes the products have been around for a while however, a new range have been launched.

Like this one.

The new Anchor cream range is made with 100% Australian dairy and is designed with foodies and cooks in mind.  The bottles come in unique sizes. 1 cup (250ml) and  2 cup (500ml) and has markers on the side of the bottle to ensure precise pouring.  This all helps following a recipe be hassle free.

Anything that makes my baking easier is always welcomed in my kitchen.

To mark the launch of the new Anchor range, I have come up with a recipe that I want to share with my readers.

Recipe:

Sponge:

• 3 eggs
• 100g caster sugar plus extra for sprinkling
• 75g plain flour
• 25g cocoa powder
• 15ml hot water
• 250g cherries, pitted and halved
• 60ml Kirsch
• 1/4 cup chocolate buttons, melted

Filling:

• 1 cup (250ml) Anchor thickened cream
• 2 tbs icing sugar
• 1/2 tsp vanilla extract

1. Preheat oven 200degC (fanforced) and line a swiss roll tin (33.6cm x 22.5cm)
2. Whisk the eggs and 100g of the sugar until light and creamy and thickened slightly
3. Sift half the flour and cocoa powder over the mixture and gently fold in with a metal spoon well before adding the rest of the flour and cocoa powder.
4. Mix ensuring it is combined well and there are no lumps.
5. Stir in hot water
6. Pour mixture into the prepared tin and smooth it over.  Bake in oven 7-9mins until well risen, spongey and has slightly shrunken away from the sides
7. Meanwhile, prepare baking paper by sprinkling some caster sugar.
8. When cake is baked, turn out the cake onto the paper with the top of the cake facing the down. Place another sheet on top of the sponge and roll it up loosely.  Have the short end facing you and roll.  Leave for 5 minutes then unroll.  Leave to cool completely on a wire rack.
9. Whip up the Anchor thickened cream, sugar and vanilla until soft peaks form.
10. When the cake is cool, brush on the kirsch and then spread the cream onto the cake, leaving around a 5cm border at the edges.  Sprinkle the cherry halves over the cream and then re-roll ensuring the seam is at the bottom.
11. Melt the chocolate buttons in the microwave for about 30 seconds.  Drizzle the melted chocolate across the swiss roll

 

Platter and 3 tiered cake platter used in this post are Maxwell and Williams blush range. 

The New Anchor cream range can be found at your local Woolworths.

bon appetite,

Cherrie

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I scream, you scream, we all scream for ice cream (arctic roll)

July is ice cream month.

Even though it’s the middle of winter here in Melbourne, I can’t resist a large bowl of ice cream, especially if it’s Harry’s Peanut butter fudge or triple choc brownie.

After chocolate, ice cream was voted as one of Australia’s top comfort foods that makes us feel better.  Australians like to turn to comfort food to forget about the bad day they just had or to temporarily forget the daily stresses they face.  For me, I like to wind down after a long day at work by sitting under a cozy blanket on the couch in front of the TV while eating my way through a tub of ice cream.

To celebrate ice cream month, Harry’s ice cream sent me a few tubs to create something delicious.

Firstly, the Knickerbocker Glory.

 

This was Hubby’s idea.  He used to have these growing up in England.  I have to say, it wasn’t a thing here in Australia but it should’ve been!

It’s easy so you don’t really need a recipe for it.  You can layer anything you like.  I set some jelly at the bottom of the glass and also set the remaining in a separate bowl.  When ready to serve, I layered a scoop of vanilla ice cream, strawberry and chocolate syrups, meringue, more jelly and of course, Harry’s ice cream triple choc icream.  I topped with whipped cream (from a can, I know, the horror!).  Garnished with a glace cherry, a wafer and a Flake.

Next I created the peanut butter and jelly arctic roll.  This is another ice cream dessert that I didn’t know much about until my adult years.  An arctic roll is a British dessert, traditionally made of vanilla ice cream wrapped in a thin layer of sponge cake, which has raspberry sauce spread onto it.  I chose to use Harry’s peanut butter fudge ice cream.  You can use any ice cream flavour you fancy, really.

Recipe: (inspired by Paul Hollywood)

• 475ml tub of Harry’s Peanut butter fudge
• 125g strawberry jam

Swiss roll

• 3 medium size eggs
• 100g caster sugar plus extra for dusting
• 100g self raising flour

1. Preheat the oven 200degC (180degC fan forced)  and line a Swiss roll tin (22cm x 32cm)
2. Take the ice cream out of the freezer to soften a little, enough to be able to mould.  Put on a piece of baking paper and shape into a thin sausage 25 to 30cm.  Wrap in the baking paper and put in the freezer until solid.
3. To make the Swiss roll, whisk the eggs and sugar together in a large bowl for several minutes until pale and triple in volume.  The mixture should hold a tail when the whisk is removed.  Sift the flour over the egg mixture and fold in lightly.  Fold in one tablespoon of warm water.
4. Pour the mixture into the tin and smooth it out and make sure it reaches all the corners.  Bake for 10-12 minutes or until golden brown.
5. Cut a piece of baking paper a little larger than the Swiss roll tin and lay it on the bench.  Sprinkle with caster sugar.  Turn out the cooked sponge onto the baking paper, base upwards.  Carefully peel the paper from the base of the sponge.  Leave to cool completely.
6. To assemble the roll, trim the long edges of the sponge so it’s neat.  Spread the jam over the sponge, leaving a 2cm gap along the edges.
7. Unwrap the ice cream and place lengthways across the sponge. Use the baking paper to help you roll the sponge around the ice cream.  Use a bread knife to trim each end of the roll.  Place on a plate and serve straight away.

To celebrate ice cream month, Harry’s ice cream co is delivering ice cream to people who are in need of an ice cream emergency.

DAILY PRIZE: 10 Tubs of ice cream delivered right to your doorstep!

Tell Harry’s Ice cream Co why you’re screaming for ice cream and you could find an emergency supply of Harry’s Ice Cream delivered to your doorstep.

To Enter: Write on Harry’s Facebook wall or upload a photo to Harry’s wall describing your ice cream emergency and hashtag with #HarrysIceCreamCo and #IceCreamEmergency

Check out their Facebook page here for more details.

Bon Appetite,

Cherrie

Marbled chocolate crumbled cake

Cake.  There always has to be cake in my house.  I’m constantly looking for different recipes to try.  I’m glad I found this one by Rachel Allen.

Recipe:

• 225g soft butter
• 225g caster sugar
• 4 eggs
• 1 tsp vanilla
• 225g plain flour, sifted
• 2 tsp baking powder
• 50ml milk
• 25g cocoa powder
• icing  sugar for  dusting

For crumble topping:

• 125g plain flour, sifted
• 75g caster sugar
• 75 g cold butter, cut into small pieces
• 75g dark chocolate bits

Make the crumble:

1. In a bowl, place all the ingredients and mix.  Place the mixture in the fridge.
2. Mixture must be cold or it will melt before it has a chance to cook.

Cake:

1. Preheat oven to 180degC (160degC fanforced)
2. In a large bowl, add the butter and sugar.  Beat with a wooden spoon until light and fluffy
3. Add eggs one at a time, mixing well in between each addition
4. Add the flour and baking powder.  Mix gently or it will toughen the cake
5. Add the milk and vanilla.
6. Take half of the mixture and place in another bowl.  Sift the cocoa into this mixture and fold gently
7. Add spoonful of mixtures alternately into a prepared 8inch (20cm) baking tin, then using a butter knife, swirl through to create a swirling pattern with the two batters.
8. Sprinkle the crumble on top.  Shake the tin a little to even it out
9. Bake for 50 to 60mins.
10. Leave to cool for 10mins then take out of the tin
11. Sprinkle with icing sugar before serving

Bon Appetite,

Cherrie

Cake Bake and Sweets Show Melbourne Giveaway!

Let Melbourne eat cake!

The inaugural Melbourne Cake Bake and Sweets Show will take place at the Melbourne Convention and Exhibition Centre on the 3rd to 5th October 2014.

If you have a passion for baking, like myself, or just eating sweets, like Hubby, then you’ll want to head to the event which is devoted to all things baking and the art of baking.  Guests will get the chance to see a line up of some of the best international and home grown baking stars.  Guests like US celebrity chef and TV star Buddy “Cake Boss” Valastro, and one of Australia’s favourite patissiers, Adriano Zumbo, will have live demonstrations.  You can learn all the tricks of the trade.

At the show you can shop till you drop, taste till you’re full and watch demonstrations or take part in workshops to become an expert.  For tickets and more information visit their website http://www.cakebakeandsweets.com/melbourne/

I’m happy to announce that I have 4 double passes to give away to this fantastic event and it’s easy to enter.  I will choose the winners randomly and contact successful readers via email so please make sure you provide a valid address.

To enter just follow these 2 easy steps:

• Leave a comment at the bottom of this post stating why you would love to attend the show.
• Share this post on Facebook and Twitter.

Please note:

• The competition is open to all readers who can attend the Melbourne event between 3-5 October 2014 (flights and accommodation will not be provided)
• Competition ends midnight Friday 26th September 2014

COMPETITION IS NOW CLOSED AND I HAVE CHOSEN THE WINNERS.

The winners have been contacted by Email.

The winners are:

Effie B

Rabby

Hilda

MissMiss

Congratulations to all the winners!

I’m excited! Cherrie #HobokenStyleBaby

Cheesecake Brownies

When normal brownies are not indulgent enough.

I love this recipe.  I’ve made it a couple of times already as the family loves it.  It’s a Rachel Allen recipe.  I like homely comforting bakes, especially on a slow sunday afternoon.  It fills the house with a lovely aroma.

Give this recipe a go.  It’s a keeper 🙂

Recipe:

• 100g butter
• 100g dark chocolate
• 125g caster sugar
• 3 eggs
• 75g self raising flour
• 1 tbs cocoa powder
• 100g dark chocolate bits
• pinch of salt

 

• cheesecake mixture:
• 200g cream cheese
• 2 egg yolks
• 75g caster sugar

Method:

1. Pre-heat oven to 180degC
2. Melt the butter with the dark chocolate in a bain marie, stir
3. Meanwhile, make the cheesecake mixture by adding the 3 ingredients together in a bowl and stir until smooth and creamy.  Put aside.
4. When the chocolate is melted add the caster sugar, salt and eggs.  Use a wooden spoon to stir.  Sift the flour and cocoa into the mixture then add the choc bits.  Mix to combine.
5. Pour the brownie mix into a prepared 20cm square tin.  Make sure it covers the base of the tin.
6. Add heaped spoons of the cheesecake mixture all over.  Using a butter knife, swirl to marble.
7. Bake in the oven for 30 to 35 mins.  It’s ready when the sides are set but the middle still has a slight wobble.
8. Sit at least 20 mins to cool before cutting into it.

Deanna’s Ice Cream Birthday Party with Harry

Do you know it’s International Ice cream month? No? well, you do now…

It just so happens July is also Deanna’s birthday month. What better way to celebrate than having an ice cream party. It doesn’t matter if it’s the middle of winter here in Melbourne, ice cream is always welcome with my family.

Deanna was lucky enough to create her very own flavour to celebrate. Harry’s ice cream asked us to create a flavour that they would make for us in their factory in Brunswick. After many discussions between Deanna and myself, we came up with…

Cotton Candy ice cream with marshmallow pieces and strawberry swirl. It definitely is a fun flavour with a touch of a princess 🙂

Along with the Cotton candy ice cream, we were also sent Pavlova and sticky date flavoured ice creams. O.M.G. that sticky date! I had various toppings that our guests were able to add.

We had our family over to help celebrate and had lots of fun doing it.

Thanks to Harry’s Ice cream, we were able to have our creation made up in a couple of weeks. It usually takes 6 months of research to develop their perfect flavours before it hits the freezer shelves of Woolworths supermarkets. You can see Harry’s full range here or you can also see my recipe of Leche Flan Ice cream using Harry’s base ice cream recipe here.

Bon Appetite,

Cherrie

Banana Fudge Layer Cake for Great Food Blogger Bake Off

 

I think you all must know by now how much I love to bake.  I try to bake at least once a week for my family.  It can be anything from bread to cakes and cupcakes and of course everything in between.

Last month, I invited a group of other food bloggers for a bake off pot luck.  Everyone had to bring a savoury bake and a sweet show topper.  We were all a little nervous and the flurry of tweets and instagrams ( #GFBBO) prior to the gathering showed just that. But just like every other food blogger pot luck, everyone delivered the goods (literally).

For my savoury bake, I baked Paul Hollywood’s bacon and cheddar loaves.  I’ve baked them before and you can find the recipe here.

I decided to bake a Banana fudge layer cake. I got the recipe from the Great Australian Bake Off cook book but it is also featured in the Great British one.  I just made a tiny change. I added whipped cream in between the layers. I thought it just lightens the whole cake.  This cake is perfect for occasions as it looks spectacular but most importantly, it’s not difficult to make.

 

Recipe:

For the sponge:

• 175g unsalted butter, softened
• 150g caster sugar
• 25g brown sugar
• 3 large eggs at room temperature, beaten
• 175g self-raising flour
• 1/2 tsp vanilla paste/extract
• 3 tsp milk, at room temperature

For the filling and topping:

• 175g brown sugar
• 150g unsalted butter
• 75ml plus 200ml double (or thickened) cream
• 1/4 tsp sea salt
• 3 ripe bananas, thinly sliced
• Preheat oven to 180degC.

1. In a large bowl or electric mixer beat the butter until creamy.  Gradually beat in the 2 sugars until the mixture turns paler in colour and becomes light and fluffy.
2. Gradually add eggs, beating well after each addition.  Sift the flour into the bowl and fold into the mixture with a large metal spoon.  Combine the vanilla and milk and fold in.
3. Evenly divide the mixture into 3 x 20cm prepared tins.  Bake for 15-18 minutes or until light golden brown.
4. Turn the cakes out onto a wire rack and let cool completely.
5. Meanwhile, make the fudge mixture by putting the sugar, butter and 75ml of cream in a saucepan over a low heat.  Stir frequently until the butter has melted.  Turn up the heat and simmer for 3 minutes, stirring frequently to prevent the mixture from catching on the base of the pan.  Take the pan off the heat and vigorously stir for 30 seconds.  Add the sea salt flakes.  Leave to cool.
6. Whip the cream until soft peaks
7. To assemble, spread one third of the cream on top each cake, then layer the banana slices on top of the cream.  Choose one cake to be the top layer and place the banana slices decoratively on top. Now slowly pour or swirl the caramel fudge over the bananas letting some of the caramel drip over the edges.  Now carefully, place each cake on top of each other, making sure it is straight.

Tip: For even cake layers, weigh the cake batter and divide evenly into thirds.

Our savoury table:

 

Our sweet table:

 

For pics of what fantastic bakes we had that day look up #GFBBO on twitter and instagram

Bon appetite,

Cherrie