Quay Po Cooks: butter cake

Showing posts with label butter cake. Show all posts

Saturday, July 23, 2011

My Steamroller Swiss Roll turned layered butter cake

I am sure most of us know that the theme for this month’s Aspiring Bakers #9 calls for Swiss Rolls. Well, as I have never made a swiss roll before and I wanted to join the fun. So the first thing I did was, goggled how to do it. I was so thrilled to have found this wonderful video tutorial from master-pastry.com and thought by following the instructions, I can make the swiss roll but I was “TOO” clever. Instead of using a sponge cake recipe, I used my own butter cake recipe because my Quay Lo is not a big fan of sponge cake. My swiss roll came out like as if being run over by a steamroller! LOL! So to salvage the cake and to used up the balance of the butter cream frosting from making the patriotic cup cakes for the 4^th July, I turned my steamroller swiss roll into a layered raspberry jam butter cake with butter cream frosting. If I did not tell you that this cake was transformed from a failed swiss roll, would you know?

For the butter cake recipe click the picture below.

Here is the video instruction on how to make a swiss roll. I am sure this is useful for those like me who have not made a swiss roll before and would like to try.

I have been rolling from blog to blog admiring and drooling over beautiful swiss rolls made by all my blogger friends. Due to that much rolling, now I get vertigo. I hope when I attempt to make the swiss roll again with the sponge cake recipe, the result will be better and I will be in time to submit my entry to Aspiring Bakers #9 and join the party to enjoy the swiss rolling good times with the other fantastic and creative bakers. If you would like to see some examples of perfect and pretty swiss rolls, go check out my foodie friends' blogs, they are my inspiration!

1) Green tea swiss roll - Sonia of Nasi Lemak Lover
2) Sakura roll cake - Alan of Travellingfoodies
3) Black sesame swiss roll - Lena of Frozen Wings
4) Rainbow swiss roll - Cathy of Cathy's Joy

Now I am rolling off to go try again to make my swiss roll, Hopefully I will roll back soon with my version to share with you. Wish me LUCK!! LOL! Have a great weekend!

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.