Renee K

Perhaps the recipe is trying to simulate self-raising whole wheat flour. I think the ballpark for self-raising flour is around 1 1/2 tsps baking powder per cup of flour (though it probably varies slightly between brands)... so I guess 1 1/2 c of whole wheat flour would give 2 1/4 tsps of baking powder... added on top of the plain self-raising flour.

Dorie, I've just discovered your blog and I love it! Hope you don't mind me sharing it here. Dorie Greenspan

Thanks!

Wow! Dystopiandreamgirl, those are beautiful log cakes! I love the white chocolate/tangerine one. Just beautiful. How did you shape those cute acorns?

Ling, that's really beautiful! Great job!

Thanks Rodney. I guess now it's just for me to get off my toosh and go experiment with this a little.

Thanks Rodney & Dailey. Rodney, this may be a very dumb question, but thus far, buttercreams have not been kind to me... they do have a tendency to break up on me Do you think it would work if I made a very liquid ganache with your suggested 4-6 oz choc and the cream in the recipe... and just put it through the whole process with the rest of the ingredients i.e. food processor then the mixer? Would it break up on me even more?

any ideas on how I could do a chocolate version of this recipe?

Ling, Here are 2 jelly roll (Swiss rolls to us ) recipes. One has an additional chemical leavener on top of the rising action of the eggs. Sorry the recipes are in metric only... Swiss Roll I 200g eggs -- separated 120g caster (superfine) sugar 125g cake flour 1/2 t baking powder 40g oil sift flour and baking powder together twice whisk egg whites till foamy, and gradually add the sugar. at soft peaks, add the yolks gradually and continue whisking to ribbon stage fold in the dry ingredients, followed by the oil pour into 28cm x 36cm (11 x 14 inch) or 25 x 36cm (10 x 14 inch) swiss roll pan bake at 200C (ummm... I think that's about 400F??) for about 8-10 minutes, depending on oven. Do not overbake Swiss Roll II 200g eggs 85g caster (superfine) sugar 90g cake flour 55g oil sift flour twice whisk eggs and sugar together until ribbon stage gently fold in the flour, followed by the oil pour into 10 x 14 inch swiss roll pan bake at 200C (400F) for about 8-10 minutes. Do not overbake. Personally, I actually prefer working with a sponge mix (flour with added emulsifiers)... I find that gives a very nice, soft and fluffy texture... and is very easy to work with in the rolling department. But I'm not sure if you can get hold of sponge mix flours there. If you like, I can dig up that recipe too. [ps. I'll be posting the recipes in recipegullet too... just as soon as I go off now to find out how to do that ] ETA: http://recipes.egullet.org/recipes/r1810.html http://recipes.egullet.org/recipes/r1811.html

Thanks Lumas for the great link. The brownies do indeed sound good. That's gone on my (already very long) to try list. I have tried her low fat fudgy brownies, made with prune puree. Not sure which book that one came from... found the recipe on the Net. That was good. Was a little wary about the prune thing... but it worked out find... and was nice and fudgy. I think I"m going to place an order for More Great Good Dairy-Free Desserts Naturally... like the sound of her recipes. Have been looking for vegan recipes lately. Thanks again.

Jelly Roll Sponge II 200 g eggs 85 g caster (superfine) sugar 90 g cake flour 55 g oil sift flour twice whisk eggs and sugar together until ribbon stage gently fold in the flour, followed by the oil pour into 10 x 14 inch swiss roll pan bake at 200C (400F) for about 8-10 minutes. Do not overbake. unmold onto a wire rack. once cool, spread with desired filling and roll up. Keywords: Dessert, Cake ( RG1811 )

Jelly Roll Sponge I 200 g eggs 120 g caster (superfine) sugar 125 g cake flour 1/2 tsp baking powder 40 g oil sift flour and baking powder together twice whisk egg whites till foamy, and gradually add the sugar. at soft peaks, add the yolks gradually and continue whisking to ribbon stage fold in the dry ingredients, followed by the oil pour into 28cm x 36cm (11 x 14 inch) or 25 x 36cm (10 x 14 inch) swiss roll pan bake at 200C (ummm... I think that's about 400F??) for about 8-10 minutes, depending on oven. Do not overbake. unmould immediately onto a wire rack once cool, spread with filling and roll up Keywords: Dessert, Cake ( RG1810 )

Oh, what a fun thread! I'm lovin' it... My immediate feelings about PUDC is that it's very much a 70s thing... ya know... Or at least in Asia it is. I remember that was when we started having more "Western" baking books etc here... and nearly everyone of them books had a PUDC recipe And yeah, that red maraschino cherry is always present in the photo... but always just as a decoration / finishing touch / to add some color. Have to admit I never did like the PUDC cake. Just never appealed to me. So, I'm really looking forward to this updated version. Ling, I like the jelly roll component. Just a thought... using a recipe that includes a little bit of oil (sort of in between a classic sponge and a chiffon) would make for better rollability I think.

Lumas, those vegan CCCs look mighty good! May I know which Fran Costigan book the recipe came from? Thanks. Ling, I really like that shot of the mooncakes! And the tart looks absolutely delish!

My mother swears by potato starch and uses it to thicken everything - she even makes glazes with it. Much better results than corn starch. ← Pam, if I wanted to use potato starch as thickener instead of cornstarch, would it usually be a straightforward 1-to-1 substitution?

Maybe dipping the cut side in white chocolate would work?

Sounds like you have quite a chocolate party going there Can't wait to hear the results of the taste test. And oh... for the instant jellly, you can get it at Phoon Huat or any of the baking shops.

Wow, Dan, those cupcakes sure look good! I like the sound of the chocolate frosting... the original malted version sounds especially good! I'm going to try that one out. Thanks so much for sharing.

Hi Littleisland, glad you bumped this thread back up. Wow, you've been hard at work experimenting Umm.... my recipe doesn't have any gelatine in it It's instant jelly (very different from gelatine, with a completely different texture). Oh, btw, as for hoon kueh powder, I was just talking to a friend the other day, and I recalled what you said about the not liking the taste and texture, and we agreed that it can depend quite a bit on the brand of hoon kueh you use. I personally tend to use the one that comes in a small white paper roll (sold in the supermarkets). I've heard from several friends that the one sold in a huge pack bought from Phoon Huat doesn't work as well texture and taste wise. Hope that helps. Do keep me posted on how things are going. Good luck!

Wow, great job, LittleIsland! Congrats! So happy for you that all the hard work and experimenting paid off.

Annie, I'm so glad to hear the good news. Warm wishes and congratulations!

Thanks, Ling. I'm now feeling rather inspired to maybe try either a white chocolate mousse/mango gelee or coconut mousse/mango gelee cake. I just love the look of those swirls of gelee through the smooth whiteness. Thanks again for the inspiration. Wow, HQ, that is one amazing cake. Beautiful! Yes, please do tell us more about the composition of the cake.

Ling, That mango gelee cake sure looks delicious! Is it a cream cheese based cake... or more a mousse cake?

Thanks chefpeon and beccaboo! I'm off to make some for myself now.

Hi Chefpeon, I followed a link from the Baking101 thread to your "recipe" for baker's grease. I'm completely intrigued and plan to try it out. May I ask, "equal parts flour, shortening and oil"... is this equal parts by weight or volume? Thank you.