So we have been back in sunny Singapore for almost a week now, and yes, I have been rather quiet on the blog as I have been whisked away to a flurry of culinary activities. I haven’t been cooking or baking, just eating LOADS only to realise that my old pair of jeans doesn’t fit anymore – oh, the horror!!! I have covered all the local dishes that I want to eat in just one week. I’m even doing repeats on the hawker rounds. Do the math and you’ll realise why I’m exploding in my jeans. In some ways, I wish I’m stuck in the snow blizzard, which is all the rage in London now, so I might be snowed in and be deprived of evil things I call food. But given the foodie I am, my pantry will be bursting with things I could work with to create meals befitting the holidays, and I’d still be fat anyway. Can’t win, can I?
Case in point: Just before we flew back to Singapore, we had some coconut milk in the fridge, and of course the baking aficionado in me always ensure a plentiful supply of flour, eggs, and what-not in the pantry. I needed to clear the perishables, and I wanted to make something for Christmas before I lost the sole governance of my cramp but beloved kitchen, so I dived into my recipe books and searched for ideas.
Two Christmases ago, my cousin, MS, visited us from the States and I had made Delia Smith’s flourless chocolate log cake for the occasion. I remember approaching the recipe with much excitement as I was told that flourless cakes are incredibly light. It was also my first time making a log cake and I was rather nervous about rolling the cake up. The nerves were probably very, very appropriate because I was a novice then and naturally, the cake cracked when I rolled it up. My ego was bruised after that attempt, so was M, almost physically so, because I had thrown a hissy fit after disfiguring the poor cake. Although the log cake was delightfully light, airy and chocolatey, I refused to make one again because I was afraid of screwing things up. This year, I summoned the courage and gave the elusive log cake another shot.
M bought me a chocolate recipe book (Chocolat by Stéphan Lagorce) about a year ago, and I have neglected it since I wasn’t confident of tempering with chocolate. I decided to try out the roulade recipe in the book this year and thought it would be lovely to give the cake a tropical twist by filling it with whipped coconut cream. It was a perfect idea, in my opinion. I could use up the residual coconut milk in the fridge. I could practise the ‘never-say-die’ attitude and try making a beautiful log cake. And I could have a little Christmas with M before we returned to Singapore.
But things are never quite perfect in reality. I did finish up the coconut milk. I did have a little Christmas with M. The roulade rolled up beautifully when it was warm, but when I rolled it again after the cake was cooled, it cracked! I was upset but to be honest, I kinda expected it. I am nowhere near being an expert at baking even though I have improved over the years. Thankfully for M, I am a lot more mature now and have learnt not to throw too big a tantrum if I fail in the kitchen. The roulade was delicious though. It was very moist and light, and insanely fragrant with the whipped coconut cream filling. I would say that the chocolate and coconut combination is a dream and really, a small stroke of genius. M loved the imperfect roulade very much. I loved it too, but I think I would be a teeny bit happier if the roulade didn’t crack. Third time’s the charm, and hopefully, I will make a perfect log cake on my next attempt.
Here’s the recipe:
Chocolate Roulade with Whipped Coconut Cream Filling
For the log:
(adapted from Chocolat by Stéphan Lagorce)
4 eggs, separated
150g caster sugar
90g plain flour
10g cocoa powder
30g unsalted butter, melted and cooled
2 and 1/2 tablespoons milk
10g icing sugar
1. Preheat oven to 180 degrees Celsius. Line 12inch by 8inch baking tray with parchment.
2. Beat yolks and caster sugar till mixture turns very pale and fluffy.
3. Sift and mix flour, cocoa powder together.
4. Add flour mixture to egg mixture and mix till combined.
5. Add butter and milk, and beat to combine.
6. In another bowl, beat egg whites with icing sugar and pinch of salt till stiff peaks form.
7. Gently fold egg whites into the mixture from Step 5 until incorporated.
8. Spread this mixture evenly into the lined baking tray and bake for 11 minutes in preheated oven. Remove the tray from oven and cool the cake in the tray for a few minutes on a cooling rack.
9. Flip the cake onto a clean tea towel, leave the baking parchment on, and roll the cake up. You might need a rolling pin in the middle to guide the rolling. The tea towel should now be on the outside of the roulade and the baking parchment should be in the centre.
10. Hold the roulade in the log shape for about 2 minutes, unroll the roulade and cool completely before filling the cake with the coconut cream. My roulade rolled beautifully when it was warm but cracked when I re-rolled the cake after it cooled completely. Next time, I might leave the cake to cool in the log shape before unrolling it to fill, although this might affect the texture of the cake.
For the whipped coconut cream filling:
280g unsweetened coconut cream (the part that settles above the water when you leave a can standing for a few days in the fridge)
2 tablespoons caster sugar
1/2 teaspoon salt
1. Beat ingredients till light and fluffy.
2. Fill the cooled roulade, and roll roulade up.
3. Decorate with a sprinkle of icing shade and dark chocolate shavings if you like, just like I did!
Store the finished roulade in the fridge, and serve chilled.