Judges for the semi final -round 1
From left: Chef Bernard, Chef Federick and Quay Po
The competition took place over five days and a new panel of judges were empaneled each day, recruited from the many celebrated chefs here in Malaysia plus me. Needless to say it was a little intimidating. On the other hand, it afforded me a ring side seat for the flurry of creativity that took place and that was thrilling. The first four days of competitive baking were for the semi-finalists, selected from all of the applications. On the fifth day the four finalists from the previous four days met for the finals round.
Not only did I get to rub elbows with seasoned chefs (no pun intended) but I had the chance to watch other home chefs work their magic. Through observation, I gained knowledge about pastry making, not only from my fellow judges but also from the twelve very talented contestants.
Semi final - Round 1 contestants:
Semi final - Round 2 contestants:
Semi final - Round 3 contestants:
Semi final - Round 4 contestants:
The Charlotte recipe which I am going to share with you is
inspired by the Winner of this competition, Wendy Yip of "Table for Two or more".
Her winning bake was a water melon charlotte. She used ladies fingers, mousse and water melon. She made the ladies fingers from scratch.
I was inspired by Wendy to make one. I did not make the ladies fingers from scratch but used what I had in my pantry which was store bought. For the fruits, I used strawberries and pineapple. Instead of making just mousse, I added American sponge cake and marmalade jam to sandwich the mousse. There are many steps to make this but the result is stunning and the taste of the charlotte was to die for so it is all worth it. I can assure you that you will get lots of "ooos" and "aaahs" from the finished product. I want to see if I get that from you all. LOL!
I was inspired by Wendy to make one. I did not make the ladies fingers from scratch but used what I had in my pantry which was store bought. For the fruits, I used strawberries and pineapple. Instead of making just mousse, I added American sponge cake and marmalade jam to sandwich the mousse. There are many steps to make this but the result is stunning and the taste of the charlotte was to die for so it is all worth it. I can assure you that you will get lots of "ooos" and "aaahs" from the finished product. I want to see if I get that from you all. LOL!
Strawberry Pineapple Charlotte
(This can be made
ahead of time)
Please get the recipe from the link provided:
American
Sponge Cake
Adapted from
Joy of Baking
Ingredients:
3 large
eggs, separated
½ cup (50
grams) sifted cake flour
1/8 teaspoon
baking powder
1/8 teaspoon
salt
½ cup (100
grams) granulated white sugar, divided
1/2 teaspoon
pure vanilla extract
1
tablespoons water
Zest of 1/2
lemon or orange
Method to
make 6 inch diameter the Cake:
Have ready
an ungreased 6 inch diameter cake pan. Preheat oven to 350 degrees F (180
degrees Separare the eggs, yolks in one bowl and the whites in another. Set
asid and let eggs comes to room temperature (about 30 minutes).
Meanwhile
sift or whisk the sifted flour with the baking powder and salt. Set aside.
Place the
egg yolks and 2/3 cup (66 grams) of the sugar in the bowl. Use a hand mixer to
beat on high speed until they are thick, fluffy and light in color. Stop beating when you raise the beater and
the batter will fall back into the bowl in a slow ribbon. Add evanilla extract,
water, and lemon zest and mix well . Set aside while you beat the egg whites.
Whisk the
egg whites until foamy and continue whisking until soft peaks form. Gradually
add 1/3 cup (34 grams) of sugar and continue whisking until the egg whites are
shiny and just form stiff peaks.
Next, sift
the flour mixture over the beaten egg yolks. Gently but quickly fold the flour into the egg yolk batter.
Then gently fold a little of the beaten egg whites into the batter to lighten it,
and then add the rest of the whites, folding just until incorporated Pour the
batter into cake pan and smooth the top.
Bake in
preheated oven for 28 - 35 minutes or until a toothpick inserted into the
center of the cake comes out clean. Remove and allow the cake to cool
completely before unmolding (about one hour). Run a sharp knife around the
inside of the pan and then invert the cake onto a greased wire rack. When it is
completely cool, slice the cake into three pieces.
Ingredient
for Vanilla Mousse:
Adapted from
Shawn Scarborough
Ingredients:
1/3 cup of
sugar
2 tbs of
cornstarch
1 1/2 cups
of full cream milk
1 tsp pure
vanilla extract
1 cup
whipped cream (see the recipe below)
Method to
make the mousse:
Combine the
milk, cornstarch and sugar to a sauce pan and bring to a boil. Reduce the heat
and simmer for about three minutes, stirring constantly to prevent sticking.
Remove the saucepan from the heat and allow to cool completely.
Pour the
contents of the saucepan into a mixing bowl and add the vanilla extract. Stir
in the vanilla extract. Fold in the whipped cream and refrigerate for at least
one hour.
Fruits:
Strawberries
- cut off the top
Pineapple -
diced
To assemble
of the Charlotte:
To arrange
cakes, ladies finger in 7 inch diameter cake pan:
Use a 7 inch
cake pan, lay a parchment paper at the bottom and grease the side with oil or
butter. Place one piece of cake at the bottom and line the sides with ladies
fingers. Apply jam and ¾ of an inch mouse, put another piece of cake, repeat
the process and end with the last piece of cake. Put in the fridge to chill for
one day. Prepare stabilized
whipped cream(see recipe below) just before serving and top the charlotte with
a layer of whipped cream as the same level of the top of ladies fingers. Arrange
the fruits and tie a ribbon.
Stabilized Whipped
Cream:
Ingredients:
2 tbs cold
water
1 tsp unflavored
gelatin
2 cups (1
pint) chilled whipping cream
2 tsp
vanilla extract
2 tbs icing
sugar
Method:
Prepare the
gelatin: Place the dry gelatin in a small bowl. Pour cold water over it. Let it
bloom for 5 minutes. Dissolve by placing it in a container over a small pot of
simmering water. Set aside to let cool.
Next, place
the empty bowl and whisk in the
freezer to quickly chill. Beat cream on high speed in its pre-chilled mixer
bowl. Just before it becomes soft and billowy, slowly add the sugar and vanilla
extract to the whipped cream at the sides of the bowl. Continue to whip on high
speed until the cream barely starts to stiffen. Stop the whipping. Take about 2
tablespoons of the cream from the mixer bowl and stir it into the cooled
gelatin. Return the cream/ gelatin mixture back into the main mixing bowl with
the rest of the semi-whipped cream. Continue to whip the cream on high until
soft peaks form. Finish whisking till the right consistency. Cover and refrigerate.
So interesting. Too bad I missed the event.
ReplyDeleteHankerie, if I remember, you are not in KL right?
DeleteCongratulations on being a judge, it must have been fun. Ooooo Ahhhhhh that looks so good :-))) Keep well Diane
ReplyDeleteThanks Diana. It was so much fun. XOXO
DeleteEh what is the last picture? Is it a trifle? You definitely get the ooh and aaahhh from me. I'm lazy to make sponge cake so maybe I'll make the mousse only version! Hahahaha
ReplyDeleteKelly, if you ask me what's the last picture, I ALSO DON'T KNOW lah!! hehe, Okay, look forward to see your charlotte soon.
DeleteThanks for the recipe!! Your cake looks amazing!!! :) Love lots of fresh fruits on my cake!
ReplyDeleteYou are welcome and thanks for the compliment.
DeleteOoo....ahhh...!!!! Can I place my order for Christmas?
ReplyDeleteCan, Can but you have to come to KL collect it. LOL!
Deletewow! strawberries!
ReplyDeleteYen Henry. Strawberries, lots! haha
DeleteQuay Po, it's stunning! No number of "ooohhhss" and "ahhssss" can describe it!
ReplyDeleteThanks Phong Hong. That is all I want to hear:D
DeleteJealous! And such tasty photos!
ReplyDeleteNo jealous lah, you can bake better than this:D
DeleteOoo! Aaahh!! Delish looking cake!! Opps, my keyboard is wet with my saliva~ :p
ReplyDeleteYvonne, really? Thanks dear.
Deletethat looks so good, oooo ahhhhhhhhhhhh!
ReplyDeleteKY, it sounded so good. Thanks man.
Deletecomplicated and if I need to bake this i think i will need an extra pair of helping hands. Next time you make such a complicated recipe....i want to ring your bell and enter your house to learn from scratch.ahhahahahhah
ReplyDeleteYou want to learn this, just let me know when, always happy to show you how.
Deleteloss count on how many times Ooo...ahhhh..each time looking at this Charlotte.
ReplyDeletehehehe, I heard you.
DeleteDefinately lots and lots of Ooooo and Aaaahhhhs!!! I also want to order for christmas!
ReplyDeleteKitty, I think my bakes not up to standard for ordering lah. You can see my layers are not very neat:D
Deletewow! Quay Po, only oooo and aaahhhs came out from my mouth when i saw the pic of your charlotte!
ReplyDeletefeel like licking the screen! yum!
Alice, don't lick your screen, try baking the charlotte. Email me if you need further assistance.
DeleteOooo I love sponge cake but still not very good in making it. Aahhh, I must try it as it's so beautiful!
ReplyDeleteVeronica, sponge cake and mousses is a great combination.
DeleteHi Quay Po, long time not being heard from you! Both the cakes look so pretty! Must drop by Wendy's blog to congratulate her!
ReplyDeleteYa, So sorry have not been visiting my blogger friends lately. Thanks for dropping by Jessie. Will do my rounds soon. XOXO.
DeleteOoo... Ahhh... Gorgeous cake!
ReplyDeleteThanks Hyosun.
Deletehow exciting, and what a delightful creation that came out of the experience!
ReplyDeleteThanks, it is very inspiring to see home bakers come up with beautiful and tasty bakes.
Deleteoh looking at this ...can't help but say ohhhhs.... I feel bad I can only admire it by looking... I wanna have a bite ;(
ReplyDeleteGenskie, start baking:D
Deleteooooo aaaaaah!!!
ReplyDeleteone day i would like to buy a oven and start baking!
I hope you get your oven soon so that we can all drool over your bakes.
DeleteHow exciting to be on the panel. What a great winning entry ooooo aaahhh!
ReplyDeleteYes, it was an exciting and memorable experience meeting so many people who share the same passion for food.
DeleteWhat a fun event to participate in! That charlotte looks amazing.
ReplyDeleteOOoohh and aaahhhh. So beautiful in picture must be beautiful in taste! You are truly good and that's no surprise why you were selected to be on of the judges..:)
ReplyDeleteNo ooooh and aahhh...but WOW! Haha. It's great to know that you were chosen as one of the judges in baking competition! Oh, thanks for the recipes! Maybe I'll try to make one when I get free time...
ReplyDelete